📝 About This Recipe
Step into the heart of a Slavic tea party with these authentic Baranki, the medium-sized cousins to the tiny sushki and large bubliki. These delightful bread rings are uniquely scalded before baking, resulting in a dense, chewy interior and a shiny, golden-brown crust. Infused with a hint of honey and vanilla, they are the quintessential Russian treat designed to be dunked into a steaming glass of black tea.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 200 ml Whole milk (lukewarm, about 110°F)
- 50 grams Unsalted butter (melted and cooled)
- 100 grams Granulated sugar
- 7 grams Active dry yeast (one standard packet)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Vanilla extract (or 1 packet of vanilla sugar)
The Scalding Bath
- 2 liters Water
- 2 tablespoons Honey (adds shine and subtle sweetness)
- 1/2 teaspoon Baking soda (helps with browning)
Topping & Finish
- 3 tablespoons Poppy seeds (for traditional decoration)
- 1 Egg yolk (beaten with 1 tsp water for glaze)
👨🍳 Instructions
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1
In a small bowl, combine the lukewarm milk with 1 tablespoon of the sugar and the active dry yeast. Stir gently and let it sit for 10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the egg, remaining sugar, melted butter, salt, and vanilla extract until smooth.
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3
Pour the yeast mixture into the egg mixture and stir to combine. Gradually add the sifted flour, one cup at a time, mixing with a wooden spoon or a dough hook.
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4
Knead the dough for about 8-10 minutes by hand or 5-6 minutes in the mixer. The dough for Baranki should be quite firm and non-sticky—stiffer than standard bread dough.
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5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
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6
Punch down the risen dough and divide it into 18-20 equal-sized pieces (roughly 40-45g each). Roll each piece into a smooth ball.
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7
To form the rings, roll each ball into a rope about 6 inches long. Join the ends and pinch firmly to seal, creating a ring with a hole of about 1.5 to 2 inches in diameter.
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8
Place the formed rings on a parchment-lined tray, cover, and let them rest for another 20 minutes while you prepare the boiling bath and preheat the oven to 400°F (200°C).
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9
Bring the water, honey, and baking soda to a gentle boil in a wide pot. Lower the heat to a simmer.
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10
Carefully drop 3-4 rings at a time into the simmering water. Scald them for about 15-20 seconds per side; they should puff up slightly and float.
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11
Remove the rings with a slotted spoon, letting the excess water drain off, and place them back onto the parchment-lined baking sheet.
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12
While the rings are still damp, brush them lightly with the egg yolk glaze and sprinkle generously with poppy seeds.
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13
Bake in the center of the oven for 20-25 minutes, or until they reach a deep, glossy golden-brown color.
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14
Transfer the Baranki to a wire rack to cool completely. They will harden slightly as they cool, achieving the perfect traditional texture.
💡 Chef's Tips
Do not skip the scalding step; this is what creates the unique chewy crust that defines authentic Baranki. Ensure your dough is firm; if it feels too soft, add a tablespoon more flour, as a soft dough will lose its ring shape. Seal the ends of the ropes very tightly by overlapping and pressing hard, otherwise they may pop open during the boiling process. For a citrus twist, add a teaspoon of finely grated lemon zest to the dough during the kneading stage. Store them in a paper bag rather than plastic to maintain the correct texture; they are best enjoyed within 2-3 days.
🍽️ Serving Suggestions
Serve traditionally with a glass of strong Russian Caravan or Earl Grey tea. Accompany with a side of 'Varenie' (Russian fruit preserves) or thick honey for dipping. For a modern twist, slice them in half and spread with sweetened cream cheese. String them together on a clean twine loop for a beautiful, rustic table centerpiece. Pair with a glass of cold milk for a nostalgic childhood-style snack.