Developed by Khanya Mzongwana for Woolworths TASTE.
Serves: ± 24 rusks
Difficulty: Easy
Prep Time: 20 minutes, plus 2 hours’ proving time
Cooking Time: 40 minutes, plus overnight drying time
1. Boil the ClemenGold mandarins in water for about 10 minutes until soft, then purée until smooth but with a bit texture.
2. In a large bowl, stir together buttermilk, the ClemenGold mandarin purée, butter and yeast. Let sit until frothy. Add sugar, salt and bicarb.
3. Mix in two-thirds of the flour. Add more flour while kneading until the dough becomes workable. Fold in white chocolate.
4. Grease a bowl, cover the dough with plastic wrap and a damp cloth, then prove for 1 hour until doubled.
5. Shape into even balls and pack tightly into a greased baking tin. Prove again until doubled, about 45 minutes.
6. Bake at 180°C for 30 to 40 minutes, or until golden. Cool slightly, then separate and place on a tray.
7. Dry in the oven at 90°C overnight or for 7 hours until crisp.
