Delicious Buttermilk Korppu Recipe for Breakfast

Welcome to my kitchen, where I will be sharing with you one of my all-time favorite recipes – Buttermilk Korppu (Rusks). This recipe has been passed down from generation to generation in my family and I am excited to share it with you.

Buttermilk Korppu (Rusks) originated in Finland, but it has become a beloved staple in South African households. These rusks are perfect for breakfast or as a snack, and they are especially delicious when dunked in a hot beverage.

In this recipe, I will guide you step-by-step on how to make crispy and flavorful Buttermilk Korppu (Rusks). Whether you are an experienced baker or a beginner, this recipe is easy to follow and will yield delicious results. So, let’s get started!

Why You’ll Love This Recipe

Buttermilk Korppu (Rusks)
Buttermilk Korppu (Rusks)

If you are looking for a delicious and easy-to-make breakfast or snack, then you’ll love this Buttermilk Korppu (Rusks) recipe. Rusks are a South African staple, but this version is a Finnish twist on the classic recipe.

One of the reasons why you’ll love this recipe is that it’s incredibly versatile. You can enjoy these rusks with a cup of coffee or tea, or you can use them as a base for a variety of snacks and desserts. They are perfect for dipping into your favorite spread or topping, such as butter, jam, or honey.

Another reason why this recipe is so great is that it’s made with simple and affordable ingredients. All you need is flour, butter, sugar, salt, egg, buttermilk, warm water, and active dry yeast. You can easily find these ingredients at any grocery store, and you probably already have most of them in your pantry.

But what really sets this recipe apart is the unique combination of fennel seed and anise seed. These two spices give the rusks a delicious and aromatic flavor that will keep you coming back for more. Plus, they are also great for digestion and can help soothe an upset stomach.

So, whether you are a fan of South African buttermilk rusks or are looking for a new and exciting breakfast recipe, you’ll love this Buttermilk Korppu (Rusks) recipe. It’s easy to make, delicious, and perfect for any occasion.

Ingredient List

 The buttermilk korppu recipe is a delicious way to enjoy your coffee or tea.
The buttermilk korppu recipe is a delicious way to enjoy your coffee or tea.

Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make these delicious Buttermilk Korppu (Rusks).

  • Flour: You’ll need 4 cups of all-purpose flour for this recipe.
  • Butter: You’ll need 1 cup of butter, which should be at room temperature.
  • Fennel Seed and Anise Seed: These two seeds are the secret ingredient that will give a distinct flavor to these rusks. You’ll need 1 tablespoon of fennel seeds and 1 tablespoon of anise seeds.
  • Sugar: You’ll need ½ cup of sugar to sweeten the recipe.
  • Salt: You’ll need 1 teaspoon of salt.
  • Egg: One egg is required to bind the ingredients together.
  • Buttermilk: You’ll need 1 cup of buttermilk, which is the key ingredient that makes these rusks moist and tender.
  • Warm Water: You’ll need ½ cup of warm water to activate the yeast.
  • Active Dry Yeast: You’ll need 2 tablespoons of active dry yeast for this recipe.
  • Vanilla Essence: 1 teaspoon of vanilla essence will add a touch of sweetness to the rusks.

Make sure you have all of these ingredients on hand before you start baking.

The Recipe How-To

 These rustic rusks are perfect for a lazy Sunday morning breakfast.
These rustic rusks are perfect for a lazy Sunday morning breakfast.

Now, let’s get into the nitty-gritty of making these delicious Buttermilk Korppu (Rusks).

Step 1: Activate the Yeast

First, add 1 tablespoon of active dry yeast to a bowl with 1 tablespoon of sugar and 1/4 cup of warm water. Let it sit for about 10 minutes until the mixture is frothy.

Step 2: Mix the Dry Ingredients

In a separate large mixing bowl, whisk together 4 cups of flour, 1/2 cup of sugar, 1 teaspoon of salt, 1 tablespoon of fennel seed, and 1 tablespoon of anise seed.

Step 3: Add the Wet Ingredients

In a separate bowl, lightly beat 1 egg, then mix in 2 cups of buttermilk and 1 teaspoon of vanilla essence.

Step 4: Combine the Mixtures

Add the activated yeast mixture to the wet ingredients and mix well. Then, gradually add the wet mixture to the dry ingredients, stirring continuously until a dough forms.

Step 5: Knead the Dough

Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Step 6: Let the Dough Rise

Place the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about an hour until it doubles in size.

Step 7: Bake the Rusks

Preheat your oven to 180°C (350°F). Grease two 9 x 13 inch baking trays.

Divide the dough in half and shape each half into a flat rectangle that fits snugly into the baking tray. Bake for about 30-40 minutes until the loaves are golden brown and sound hollow when tapped.

Step 8: Cut and Dry the Rusks

Once the loaves have cooled slightly, cut them into small rectangular pieces, about 1 inch wide. Place the pieces onto a baking sheet and dry them out in the oven at 100°C (200°F) for about 6-8 hours, until they are completely dry and crispy.

Congratulations, you have just made your very own batch of delicious Buttermilk Korppu (Rusks)!

But wait, there’s more! Check out the next section for some Substitutions and Variations to try out.

Substitutions and Variations

 The smell of freshly baked buttermilk korppu is irresistible.
The smell of freshly baked buttermilk korppu is irresistible.

While this recipe for buttermilk korppu (rusks) is already delicious on its own, there are plenty of ways you can customize it to your liking. Here are some substitution and variation ideas to consider:

– Flour: You can use whole wheat flour instead of all-purpose flour for a healthier twist. Rye flour can also be used for a slightly nuttier flavor.

– Spices: Fennel seed and anise seed are traditionally used in this recipe, but you can experiment with other spices such as cinnamon or nutmeg for a different flavor profile.

– Sugar: You can adjust the amount of sugar to your liking, or use a sugar substitute such as honey or maple syrup.

– Buttermilk: If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

– Muesli: Instead of using plain flour, you can add some muesli to the mixture for a more nutritious and flavorful twist.

– Raising agent: Instead of using active dry yeast, you can use baking powder or self-raising flour for a different texture.

– Condensed milk: Some recipes call for condensed milk instead of sugar, which adds a caramel-like flavor.

– Egg: Some variations of the recipe call for an egg, which helps bind the mixture together.

Experiment with these substitutions and variations to find your perfect buttermilk korppu recipe. Don’t be afraid to get creative and try new things!

Serving and Pairing

 These little rusks are so crunchy and crispy, you won't be able to stop at just one.
These little rusks are so crunchy and crispy, you won’t be able to stop at just one.

One of the best things about Buttermilk Korppu Rusks is that they are extremely versatile when it comes to serving and pairing. These rusks are perfect for a quick breakfast or a midday snack. They can be enjoyed as is, or paired with a variety of spreads and accompaniments.

One of my favorite ways to enjoy these rusks is to dip them in a piping hot cup of coffee or tea. The crispiness of the rusks complements the warmth of the drink, making for a delightful experience. You can also try dunking them in some warm milk for a comforting and filling snack.

Buttermilk Korppu Rusks are also great to pair with spreads and toppings. You can slather them with butter, jam, honey or even peanut butter. For a more savory option, try topping them with cheese, sliced meats, or hummus.

If you’re feeling adventurous, you can even use them as a base for desserts. Crushed Buttermilk Korppu Rusks can be used to make a delicious crust for pies or cheesecakes. You can also try using them in place of cookies in your favorite ice cream sundae recipe.

No matter how you choose to enjoy them, Buttermilk Korppu Rusks are sure to satisfy your cravings. They are the perfect addition to any breakfast, snack, or dessert.

Make-Ahead, Storing and Reheating

 With a cup of hot chocolate, these buttermilk korppu rusks are the ultimate comfort food.
With a cup of hot chocolate, these buttermilk korppu rusks are the ultimate comfort food.

Making a batch of Buttermilk Korppu (Rusks) can be time-consuming, but the good news is that these rusks can be made ahead of time and stored for a long time. In fact, rusks are known for their long shelf life, which makes them an ideal snack for hikers, campers, and travelers.

Once you have baked the rusks and they have cooled completely, store them in an airtight container in a cool, dry place. They should stay fresh for up to three months. To ensure they remain dry, you can place a slice of apple or a piece of paper towel in the container. Do not store them in the fridge as they will absorb moisture and become soggy.

To reheat the rusks, preheat your oven to 300°F (150°C) and place the rusks on a baking sheet. Bake them for 10-15 minutes or until they are crisp and dry. You can also microwave them for 10-15 seconds, but be careful not to overheat them as they will become hard and dry.

If you plan to make a large batch of Buttermilk Korppu (Rusks), you can freeze them for later use. Place them in a freezer-safe container or bag and store them in the freezer for up to six months. To thaw them, leave them at room temperature until they are completely defrosted. Then, reheat them in the oven or microwave as described above.

Remember, rusks are a staple food in South Africa, and there are many variations of this recipe. You can experiment with different flavors by adding nuts, dried fruits, or spices. Homemade rusks are a healthy and satisfying snack that can be enjoyed any time of the day.

Tips for Perfect Results

 The buttermilk adds a subtle tangy flavor to the crispy rusks.
The buttermilk adds a subtle tangy flavor to the crispy rusks.

Here are some tips to make the perfect Buttermilk Korppu (Rusks) Recipe:

Firstly, make sure to measure your ingredients accurately. Baking is an exact science, and even small variations in measurements can affect the final outcome. Use a kitchen scale to weigh your ingredients, especially the flour. Too much flour can result in dry and crumbly rusks, while too little can cause them to be too moist and undercooked.

Secondly, make sure to use fresh active dry yeast. Check the expiration date on your yeast packet and store it in a cool, dry place. If your yeast is old or expired, your rusks may not rise properly, resulting in dense and heavy rusks.

Thirdly, kneading the dough is crucial for developing gluten, which gives the rusks their structure and texture. Knead the dough for at least 10 minutes until it becomes smooth and elastic. Use the heel of your hand to push the dough away from you and then fold it back on itself. Repeat this process, adding flour as necessary, until the dough is no longer sticky.

Fourthly, be patient when allowing the dough to rise. The yeast needs time to ferment and produce carbon dioxide, which causes the dough to rise. Let the dough rise for at least an hour in a warm, draft-free place until it doubles in size. If the dough does not rise enough, the rusks will be dense and heavy.

Fifthly, when shaping the dough into logs for cutting, make sure to roll them evenly and tightly. This will ensure that the rusks are uniform in size and shape. Unevenly shaped rusks may bake unevenly, resulting in some being overcooked while others are undercooked.

Lastly, make sure to bake the rusks until they are fully dried out. This may take several hours, but it’s important to ensure that the rusks are completely dry and crisp. If the rusks are still moist, they will spoil quickly and will not have the characteristic crumbly texture that makes them so delicious.


Before I wrap up this recipe article, I want to address some frequently asked questions that may come up as you embark on making your own Buttermilk Korppu (Rusks). From troubleshooting the yeast to finding the perfect substitution, here’s everything you need to know to ensure your rusks turn out perfectly every time.

Why are my rusks crumbly?

If the ratio of liquid, fat, and flour in your rusks recipe is not balanced or if the mixture is too dry, you may end up with crumbly rusks.

How long do rusks take to dry out?

Alright, here’s a step-by-step guide on how to make some tasty rusks. Once you’ve finished baking the dough at 180°C for an hour, take it out and let it cool down. Then, it’s time to cut the dough into rusks. To properly dry them out, you have two options. You can either place them in the oven warmer draw overnight, or you can reduce the oven temperature to 100°C and leave them in for 4-6 hours to dry completely. This will ensure the rusks have a nice, crispy texture.

How long does Rusk last?

If you plan on storing rusks, it’s important to keep them in an airtight container. At room temperature, they will typically stay fresh for around 3-4 weeks. Alternatively, you can freeze them for up to 3 months. Just be sure to properly seal the container to prevent any moisture from getting in.

How do you dry rusks in the microwave?

To achieve perfectly dried and crisp rusks, begin by microwaving them for about 9-10 minutes on medium or 50% power. After microwaving, give them a rest for about 10 minutes before turning them out onto a wire rack. Once they’re on the rack, let them cool completely before cutting them into finger-sized portions. To ensure they’re completely dry, place them in a conventional oven at 100 ºC (200 ºF) until you achieve the desired level of dryness.

Bottom Line

In conclusion, the Buttermilk Korppu (Rusks) recipe is a delightful and easy-to-make treat that you don’t want to miss out on. With its rich history and cultural significance, this recipe is more than just a snack – it’s a way to experience a different culture and to connect with people all over the world.

Whether you’re a seasoned baker or a beginner, this recipe is perfect for you. With simple ingredients and step-by-step instructions, you’ll have delicious rusks in no time. Plus, with the added bonus of substitutions and variations, you can customize your rusks to your liking.

So, why not give this recipe a try? With its crumbly texture and delectable taste, you won’t be disappointed. And who knows, you might just discover a new favorite snack. Happy baking!

Buttermilk Korppu (Rusks) Recipe

We made these to use up some buttermilk and they are really good! Recipe source: The Finnish Cookbook

  • 1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup lukewarm buttermilk
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 teaspoon anise seed, crushed
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 cup butter, melted
  • 3 -3 1/2 cups flour
  1. In a large mixing bowl dissolve yeast in the water.
  2. Stir in next 7 ingredients (buttermilk – butter).
  3. Stir in flour gradually, beating well until a stiff dough is reached.
  4. Turn dough out on a floured board and knead until smooth.
  5. Place dough in a greased bowl, turn to grease top. Cover lightly and let rise in a warm place until doubled (1 hour).
  6. Turn dough out onto the floured board and shape until two loaves (2 inches in diameter and 10 inches long) and place on a greased baking sheet. Let rise again for 15-30 minutes or until doubled.
  7. Brush loaves with milk.
  8. Bake in 350 degree oven for 20 minutes or until browned.
  9. Remove from oven (which has been turned off) and toast until golden on both sides.
  10. Cut into pieces (about 3 dozen total rusks).
< 4 Hours, Baking, Breads, Breakfast, European, Finnish, Healthy, Kid-Friendly, Oven, Scandinavian, Yeast

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