Rusks, known as beskuit in Afrikaans, is made from dough. It is broken or cut into chunks or slices after baking, and usually dried in an oven, at a low temperature. Rusks are traditionally dipped into a warm drink such as coffee or tea before being eaten.
Traditional mosbolletjies use grape must (mos) as a raising agent, which gives it a unique, subtle flavour and delicate texture
Must, which can be used as a rising agent in baking, is produced during the early stages of winemaking, by crushing whole grapes and leaving it to ferment.
Egg-free rusks that are a bit denser than regular buttermilk rusks.
Custard and almonds add a delicate flavour to rusks.
Rusks with a refreshing citrus flavour, that can be made lactose-free.
Healthy rusks, that are high in fibre, with lots of seeds and nuts.
Sweet leavened rusks, delicately flavoured with must and anise seed.