There is something about a homemade rusk and a good cup of coffee in the morning that just feels right. Growing up with South African rusks, they have always been one of those simple comforts I never tire of.
This time, I wanted to do something a little different. With autumn settling in, I was craving those warm, nutty flavours that make this time of year so special. Toasted pecans, cinnamon, a little pumpkin spice and, most importantly, brown butter.
And oh my goodness, the brown butter makes such a difference!
These Brown Butter Pecan Rusks with Warm Autumn Spices have a depth of flavour that goes well beyond your usual morning rusk. The browned butter adds a gorgeous toasted, nutty richness, the pecans bring a lovely crunch, and the spices give everything that warm, cosy autumn flavour.
They aren’t overly sweet, and they are definitely still proper South African rusks rather than biscuits. They are crunchy, sturdy and made for dunking into a good cup of coffee.
It’s amazing how one little extra step — browning the butter — can transform a familiar recipe into something quite special. These have quickly become one of my favourite autumn bakes, and I have a feeling I’ll be making them again long before winter arrives.
A few tips for making the best rusks
- Take your time browning the butter. Watch for the milk solids turning golden brown and the butter developing a lovely nutty aroma. Remove it from the heat before it gets too dark.
- Toast the pecans first. A few minutes in a dry frying pan brings out their flavour beautifully. Let them cool before chopping.
- Use slightly damp hands. The dough can be sticky, so slightly damp hands make it much easier to press it evenly into your greased or lined baking tray.
- Give the dough a short rest. I used UrDinkel Classic flour, which contains coarsely milled spelt. Letting the dough rest for 5–10 minutes allows the flour to absorb the moisture before you decide whether it needs any extra buttermilk.
- Don’t rush the drying. Once baked and cut, the rusks need a long, slow drying period. Let them dry completely so they stay crunchy and hold their shape when dunked.
Perfect for an autumn morning
These rusks have everything I love about traditional buttermilk rusks, with that extra depth from the brown butter and the lovely combination of toasted pecans and warming spices.
Serve them with a strong cup of coffee or tea, preferably on a cool morning when you have a little time to slow down and enjoy it.
If you love a proper South African rusk but feel like trying something a little different this autumn, these are well worth making.
Brown Butter Pecan Rusks with Warm Autumn Spices
Ingredients
- 275 g unsalted butter before browning
- 200 g light brown sugar
- 600 g UrDinkel Classic flour See notes
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp pumpkin spice
- 1 large egg
- 240 ml buttermilk
- 1 tsp vanilla extract
- 25 g maple syrup
- 100 g pecans toasted and roughly chopped
Instructions
Brown the butter
- Place the butter in a saucepan over medium heat. Allow it to melt, then continue cooking, stirring or swirling frequently, until the milk solids turn deep golden brown and the butter smells nutty.
- Remove from the heat immediately, scraping all the browned bits into a heatproof bowl. Allow to cool until warm rather than hot. The final weight should be approximately 260 g.
Toast the pecans
- Roughly chop the pecans and then toast the pecans in a dry frying pan over medium-low heat until fragrant.
- Allow to cool
Combine the dry ingredients
- In a large bowl, mix the flour, milk powder, baking powder, salt, cinnamon, nutmeg and pumpkin spice.
Mix the wet ingredients
- In a separate bowl, combine the cooled brown butter, brown sugar, maple syrup and vanilla. Add the egg and mix well.
Make the dough
- Add the wet ingredients to the dry ingredients, then pour in the buttermilk. Mix until combined and fold in the pecans.
- Allow the dough to rest for 5–10 minutes. It should be soft and cohesive. If it is too stiff, add a little extra buttermilk, 10–15 ml at a time, only if needed.
Shape and bake
- Preheat the oven to 175°C conventional heat. Grease or line a 23 × 33 cm baking tray.
- Transfer the dough to the tray. Using slightly damp hands, press it evenly into the corners and smooth the surface.
- Bake for approximately 30 – 45 minutes, or until golden brown and firm.
Cut the rusks
- Allow the baked slab to cool slightly until firm enough to handle. Using a serrated knife, cut into approximately 32 – 48 rusks. (Depends on how big you cut your pieces, I prefer mine a bit smaller)
Dry the rusks
- Arrange the rusks on oven racks or baking trays, leaving space between them. Reduce the oven temperature to 90°C and dry for approximately 6 hours, with the oven door slightly ajar.
- Check that the rusks are completely dry through the centre. If needed, continue drying for longer.
- Allow to cool completely before storing.
Notes
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