📝 About This Recipe
Step into a traditional Russian tea room with these delightful Sushki—crunchy, lightly sweet bread rings that are a staple of Eastern European hospitality. These iconic treats are unique for their double-cook method, being boiled before baking to achieve a characteristic glossy sheen and a satisfying snap. Infused with a hint of vanilla and often adorned with poppy seeds, they are the ultimate 'long-lasting' sweet snack designed to be dunked into a hot cup of black tea.
🥗 Ingredients
The Dough Base
- 3.5 cups All-purpose flour (sifted, plus extra for dusting)
- 1 can Condensed milk (approx 14 oz; sweetened)
- 1 Large egg (at room temperature)
- 50 grams Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract (high quality)
- 1/4 teaspoon Salt (fine sea salt)
The Boiling Liquid
- 2 quarts Water
- 2 tablespoons Granulated sugar (to add shine to the crust)
Topping and Finish
- 3 tablespoons Poppy seeds (for sprinkling)
- 1 Egg yolk (beaten with 1 tsp water for the wash)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the sweetened condensed milk, the whole egg, and the melted butter until the mixture is smooth and pale.
-
2
Stir in the vanilla extract and salt, ensuring the flavors are evenly distributed throughout the liquid base.
-
3
Gradually begin adding the sifted flour, one cup at a time. Use a sturdy wooden spoon to incorporate the flour until a thick, heavy dough forms.
-
4
Turn the dough out onto a lightly floured surface. Knead by hand for about 5-7 minutes. The dough should be quite firm, smooth, and no longer sticky—much denser than standard bread dough.
-
5
Cover the dough with a clean kitchen towel and let it rest at room temperature for 20 minutes to allow the gluten to relax, which makes shaping easier.
-
6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
-
7
Pinch off small pieces of dough (about the size of a walnut). Roll each piece into a thin rope roughly 4-5 inches long and about 1/2 inch thick.
-
8
Form a ring by overlapping the ends of the rope and pressing firmly to seal. The hole in the middle should be about the size of a thumb; keep in mind they will puff slightly.
-
9
Bring the 2 quarts of water and 2 tablespoons of sugar to a gentle boil in a wide pot.
-
10
Drop 5-6 rings at a time into the boiling water. Once they float to the surface (usually within 30-60 seconds), use a slotted spoon to remove them immediately.
-
11
Drain the boiled rings briefly on a wire rack or clean towel, then transfer them to the prepared baking sheets.
-
12
Brush the tops of the damp rings with the egg yolk wash and immediately sprinkle generously with poppy seeds.
-
13
Bake for 20-25 minutes, or until the sushki are a deep golden brown and feel very hard to the touch.
-
14
Transfer to a wire rack to cool completely. As they cool, they will achieve their signature crunchy, brittle texture.
💡 Chef's Tips
The secret to authentic sushki is a very stiff dough; if it feels too soft, add a bit more flour until it is difficult to knead. Don't skip the boiling step! This gelatinizes the starch on the surface, creating the shiny, crisp exterior typical of Russian bread rings. If you prefer a softer snack (Baranki), bake them for only 15 minutes, but true sushki should be hard and dry. Store the cooled sushki in a paper bag or an open bowl; if stored in plastic while even slightly warm, they will lose their crunch.
🍽️ Serving Suggestions
Serve in a large decorative bowl alongside a hot Samovar or teapot of strong Russian Caravan tea. Provide a small dish of raspberry or apricot jam for dipping or spreading. Pair with a dollop of thick honey for those who have an extra sweet tooth. Traditionally, children enjoy stringing these onto a clean piece of twine to wear as a 'necklace' for snacking on the go.