"Looks Delicious": Simple Buttermilk Rusk Recipe Becomes an Instant Hit in Mzansi

• A Facebook cooking page shared a step-by-step rusk recipe using everyday pantry ingredients that caught South Africa's attention
• The recipe calls for Gideon Milling bread flour, margarine, eggs and lukewarm water, with a drying method using a wooden spoon to prop the oven door open
• Viewers flooded the comments with questions about buttermilk substitutions and where to buy the special rusk pan

A Facebook cooking page turned a humble home-baking tutorial into one of the most talked-about food videos online this week. Omdiekombuistafel, a page known for sharing accessible South African recipes and meal ideas, posted the rusk demonstration on 24 August 2026, and it quickly drew a wave of engagement from people eager to try the recipe themselves.

The video walks viewers through a straightforward three-part process. Eggs and lukewarm water are whisked together until foamy. Separately, a full block of margarine is melted and combined with two cups of sugar. Both mixtures are then poured into 1.5 kg of Gideon Milling bread flour, already mixed with 1.5 teaspoons of baking powder and two teaspoons of salt. No kneading required — just enough mixing until the dough comes together.

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The secret to getting that crunch

Once the dough is pressed into a greased pan and baked at 180°C for around 35 minutes, the real patience begins. For those without a dedicated warming setting on their oven, the page suggests propping the door open slightly with a wooden spoon and leaving the rusks to dry out on the lowest temperature for about four hours. The result: a classic, crisp beskuit ready to dunk into a morning coffee.

The page also recommends pre-marking the rusk shapes in the dough before baking to make the final cutting far easier.

Mzansi has questions

Viewers could not help jumping into the comments with their own ideas and queries on the Facebook page:

@Robert Nothnagel asked:

"Can I use buttermilk instead of lukewarm water?"

@Hanna Mary Kok-Bredenkamp wrote:

"No girl, you don't understand nicely 🤪🤪🤪 How do you wait for it to cool down... Life is too short for waiting 🤣🤣🤣 Thanks for the recipe."

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@Paula Hartlett said:

"Thank you for the recipe. Please excuse my confusion with some of the comments I'm reading about self-raising flour. Are these rusks made with self-raising flour or regular flour? Thank you in advance."

@Ina Joubert shared:

"If I replace the water with Amasi or buttermilk, it will work."

@Jaya Boyd asked:

"Where can I buy the pan, please...?"

@Michael Layfield asked:

"If I want to make aniseed rusks, how much aniseed should I add to your recipe? Thanks."

@Abraham Johnson wrote:

"And there I found the recipe that I really wanted to have 🙏💯👌"

The flood of substitution questions, particularly around buttermilk and Amasi, shows just how personal rusk-making is for South Africans; everyone has their own version, and this recipe gave them a new starting point to experiment with.

See the full recipe here:

More on South African food and viral videos

• Briefly News recently reported that a viral video of R5 snacks being sold at Mabopane Station left South Africans questioning the surprisingly low prices and where the products came from.
• A cat spotted among supermarket shelves in the Eastern Cape sparked a heated debate over food safety and hygiene standards.
• A South African living in China showed what R130 bought at KFC, leaving Mzansi stunned by the size of the meal compared with prices back home.

Source: Briefly News