Mmmzanzi Fruit & Nut Rusks: A Heartwarming South African Classic

There’s something deeply comforting about biting into a crunchy, golden rusk—especially when it’s dipped into a warm cup of coffee or tea. For South Africans, rusks are more than just a snack; they’re a nostalgic tradition, a morning ritual, and a symbol of home. Today, I’m thrilled to share with you a truly special twist on this beloved classic: Mmmzanzi Fruit & Nut Rusks. Loaded with mixed raisins and crunchy pecans, sweetened with light brown sugar, and kissed with vanilla essence, these rusks are a celebration of texture and taste.

Whether you’re a seasoned baker or new to the art of homemade rusks, this recipe is straightforward and satisfying, using ingredients that are easy to find and creating results that are hard to resist.

Who Will Love This Recipe?

This recipe is for anyone who cherishes the charm of homemade baking and the joy of slow mornings. If you:

• Love dunkable, crunchy snacks with real, whole ingredients

• Want a batch recipe that stores well for weeks

• Enjoy fruit-and-nut combinations

• Appreciate South African culinary traditions

…then this one’s for you.

These rusks are also perfect for gifting, serving with a cheese board, or setting out during brunch gatherings. With wholesome ingredients and a tried-and-tested method, you’ll want to make a double batch.

Ingredients for Mmmzanzi Fruit & Nut Rusks

Here’s everything you need to gather:

• 1 packet (1 kg) Sasko Cake Wheat Flour

• 1 tbsp baking powder

• 1 tsp salt

• 1 packet (125g) Safari Mixed Raisins

• 1 packet (100g) Safari Pecans Raw, roughly chopped

• 500g butter (or baking margarine)

• 1¾ cups light brown sugar

• 2 cups buttermilk, room temperature (see tips below for substitutes)

• 2 XL eggs

• 1 tbsp Moir’s Vanilla Essence

Kitchen Equipment Needed

• 2 medium baking trays (approx. 60x25cm)

• Mixing bowls (large and heatproof)

• Sieve

• Wire cooling rack

• Baking tray for drying

• Wooden spoon (to keep oven door ajar)

• Knife for slicing

• Spatula or wooden spoon for mixing

Step-by-Step Method

Step 1: Preheat and Prepare

Preheat your oven to 180°C (fan-assist). Line and grease two medium baking trays. Ensure your buttermilk and eggs are at room temperature to help the batter blend smoothly.

Step 2: Mix the Dry Ingredients

Sift the flour, baking powder, and salt into a large bowl. Add the raisins and chopped pecans. Stir well so the dried fruit and nuts are evenly distributed. Coating the fruit in flour helps prevent them from sinking during baking.

Step 3: Prepare the Wet Ingredients

In a large heatproof bowl, melt the butter (or margarine). Stir in the light brown sugar until the mixture is glossy and sugar is partially dissolved. Add the buttermilk, eggs, and vanilla essence. Whisk until fully combined.

Chef’s Tip: If you’re out of buttermilk, make your own by mixing 2 tablespoons of lemon juice or white vinegar into 2 cups of full cream milk. Let it sit for 5–10 minutes until curdled.

Step 4: Combine

Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing—your rusks will be light and airy if you preserve the air pockets in the batter.

Step 5: Bake

Spoon the dough into your prepared trays and gently spread it evenly. Don’t press it down too much! Score the top with a knife to make cutting easier after baking. Bake for 1 hour or until a skewer inserted in the center comes out clean. Allow to cool completely.

Step 6: Slice and Dry

Reheat the oven to 90°C. Cut the cooled rusks along the score lines into even-sized logs. Arrange them on a wire rack placed over a baking tray. Dry out in the oven for 3–4 hours with the door slightly open (use a wooden spoon to wedge it ajar). This step gives rusks their signature crunch.

Storage Instructions

These rusks can be stored in an airtight container at room temperature for up to 4 weeks. Make sure they are completely cooled and fully dried before sealing to avoid moisture build-up, which can lead to mold.

For longer storage, you can freeze the baked rusks (after drying). Simply thaw at room temperature or pop them into a low oven to crisp up again.

Flavor Variations & Substitutes

Here are a few creative ways to personalize your rusks:

• Fruit Swap: Use dried cranberries, chopped dried apricots, or dates instead of raisins.

• Nut Options: Swap pecans for walnuts, almonds, or cashews.

• Spice it up: Add a teaspoon of cinnamon or ground nutmeg for warmth.

• Low-sugar version: Reduce the sugar by ½ cup and add more vanilla essence for flavor.

• Add coconut: Shredded coconut gives the rusks a lovely tropical feel.

Serving Suggestions

These rusks are best enjoyed the traditional way—dipped in a hot drink like:

• A strong cup of rooibos tea

• Boeretroos (South African-style coffee)

• A creamy cappuccino or chai latte

• Warm milk with honey (perfect for kids!)

For a modern twist, serve alongside a cheese board with soft cheeses, preserves, and fruits.

Frequently Asked Questions (FAQ)

Can I make these rusks gluten-free?

Yes! You can substitute the Sasko Cake Wheat Flour with a gluten-free all-purpose blend. Make sure to add 1 teaspoon of xanthan gum for better texture if your mix doesn’t include it.

How do I know if the rusks are dry enough?

The rusks should feel firm and dry to the touch with no moisture inside when broken. If in doubt, extend the drying time by another 30–60 minutes.

Can I make this recipe vegan?

You can, with a few swaps:

• Use vegan margarine or coconut oil instead of butter.

• Substitute buttermilk with plant-based milk mixed with 2 tablespoons of lemon juice.

• Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

Why do we need to dry the rusks?

Drying is essential. It removes moisture and extends shelf life while giving rusks their signature crunch. Skipping this step would result in more of a soft cake texture—not true rusks.

A Final Note: Why You’ll Love These Rusks

There’s a special joy in homemade rusks—the slow rhythm of baking, the toasty smell of butter and vanilla, and the satisfaction of pulling out a golden, crunchy log from the oven. Mmmzanzi Fruit & Nut Rusks are not just delicious; they’re a reminder of simplicity, warmth, and home. Each bite carries a hint of nostalgia and a whole lot of flavor.