Air Fryer classic buttermilk rusks like Ouma

I have perfected classic South African buttermilk rusk to taste like my childhood memories of Bakers Ouma rusks. They are buttery and have a nutty caramel flavour. With the use of an air fryer, you can achieve the perfect texture and flavour of classic rusks without needing a conventional oven.

For these Air Fryer rusks, I made this slightly smaller batch to fit into my large air fryer and they baked so perfectly. To accommodate all the rusks in one batch, I reduced the volume size slightly (so roughly 3/4 of a batch using 500 grams of flour). I baked these in a 20cm x 20cm square baking dish.

Should you prefer to bake a full batch in your oven, you can use my recipe for the best classic South African buttermilk rusks. This recipe can also be doubled.

The best part about baking in an air fryer is how much electricity you save, especially when baking a long recipe with two stages such as rusks.

My new Instant Vortex Versazone Plus with Clearcook is perfect. It has 2 cooking zones which can be made into one larger area. Having this extra space gives you so much versatility.

You can cook two different things on each side and then sync the time to finish simultaneously. I love the glass window and light so you can see what is going on inside.

I have wanted a dehydrator for the longest time and am so thrilled that this latest Air Fryer model has this function. This is perfect for drying out rusks. You simply add the rusks in and then walk away.

Check out my easy Oven to Air Fryer Conversion Guide.

Step-by-Step Guide

1. Prepare the Dry Ingredients

Begin by adding all the dry ingredients to a large bowl: flour, sugar, baking powder, and salt. Use a whisk or a spoon to ensure they are thoroughly mixed and well combined.

2. Combine the Wet Ingredients

In a microwave-safe jug, melt the butter until it is liquid. Then, add the buttermilk and vanilla extract to the melted butter. Use a whisk to combine everything until the mixture is smooth and uniform.

3. Mix Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or your hands, mix the ingredients until all the flour is absorbed and a thick dough forms. Be careful not to overmix, as this can result in tough rusks.

4. Shape the Dough

Line a 20 cm x 20 cm (8-inch x 8-inch) square baking dish with parchment paper. Press the dough into the dish, ensuring the surface is even and smooth. To create more a rustic and traditional look, divide the dough into about 18 balls and pack these next to each other in the baking tin.

5. Bake in the Air Fryer

Preheat your air fryer to 180°C (350°F) and set it to ‘Bake’ mode. Place the baking dish in the air fryer and bake for about 30 minutes, or until the top is golden brown and a knife inserted into the centre comes out clean.

6. Cool and Slice

Allow the rusks to cool in the dish for about 10 minutes before removing them. Transfer the rusks to a cooling rack and let them cool completely. Once cooled, cut the rusks into strips. Start by cutting seven strips in one direction, and then cut each of those strips into three equal pieces. This will give you 21 rusk fingers.

7. Dehydrate the Rusks

Preheat your air fryer to 73°C (165°F) and set it to ‘Dehydrate’ mode. Arrange the rusk fingers in the air fryer basket in a single layer, making sure they do not overlap. Dehydrate the rusks for 4.5 to 5 hours, or until they are completely dry and crisp.

Tips and Tricks

• Even Slicing: For consistent drying and texture, try to cut the rusks into evenly sized strips.
• Storage: Store your rusks in an airtight container to keep them crunchy and delicious for weeks.
• Flavour Variations: Feel free to add raisins, nuts, or seeds to the dough for an extra twist of flavour and texture.
• Testing Doneness: When dehydrating, check the rusks after 4.5 hours by snapping one in half. If it breaks cleanly and is dry throughout, they are done.
• Richer texture – I have kept these rusks eggs-free, but if you want a slightly richer texture add 1 egg yolk.

For more of my rusk recipes:

The best buttermilk bran rusks (one of my best rusks of all time)

Buttermilk bran rusks with raisins & seeds

How to make muesli rusks with oats & raisins.

For more information about how to toast milk powder and ways to use it: Toasted Milk Powder: Your New Secret Ingredient for Baking.

PS: These rusks are not very sweet but sweet enough. If you prefer them sweeter you can add more sugar.

Air Fryer classic buttermilk rusks like Ouma

Classic South African buttermilk rusks made easier in an air fryer. They taste better than Ouma rusks.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Ingredients

• 360 grams of cake flour (or all-purpose)
• 140 grams sugar
• 3 tsp baking powder
• 25 grams / 4 Tbsp toasted milk powder
• 1/4 tsp salt
• 190 grams of salted butter
• 190 ml buttermilk
• 2 tsp vanilla extract

Instructions

• To caramelize or toast the milk powder, place 1 cup of milk powder into a large non-stick frying pan over low heat. Fry until golden brown, stirring continuously with a silicone spatula. If the milk powder clumps, blitz it in a food processor to break up any clumps once cooled.
• To make the rusks, add all the dry ingredients to a large bowl and mix well.
• In a jug, melt the butter in the microwave, then add the buttermilk and vanilla. Whisk until well combined.
• Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, forming a thick dough.
• Press the dough into a lined 20 cm x 20 cm (8-inch x 8-inch) square baking dish and smooth the surface.
• Preheat the Instant Vortex Versazone with ClearCook to ‘Bake’ at 180°C for 30 minutes.
• Remove and allow the rusks to cool in the tin for 10 minutes, then remove them and cool further on a cooling rack.
• Once cool, cut the rusks into strips. Cut seven strips in one direction, then cut each strip into thirds. This will make 21 rusk fingers that will fit perfectly into the Air Fryer basket.
• Preheat the Instant Vortex Versazone with ClearCook to ‘Dehydrate’ at 73°C for 4.5 – 5 hours.

Notes

Store rusks in an air-tight container and they will last for up to 6 weeks – 2 months.

Servings: 21

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