Russian
Sushki
Small Russian bread rings are briefly scalded, then baked until pale-golden, dry, and pleasantly crisp. Serve them the old-fashioned way with hot black tea, letting them soften slightly as you nibble.
Watch it madeCooking for the missus · 6:32
Ingredients
- All-purpose flour1 1/3 cups
- Warm water1/3 cup
- Granulated sugar2 tbsp
- Instant yeast1/2 tsp
- Fine salt1/4 tsp
- Unsalted butter, softened2 tsp
- Poppy seeds1 tbsp
- Water for scalding4 cups
- Honey or sugar for scalding water1 tbsp
Method
- Mix the warm water, 1 tablespoon sugar, and yeast in a bowl and let stand for 5 minutes until slightly foamy.
- Add the flour, remaining 1 tablespoon sugar, salt, and softened butter, then knead into a very firm, smooth dough for 8 to 10 minutes.
- Cover the dough and let it rest in a warm place for 45 to 60 minutes, until slightly risen but not doubled.
- Divide the dough into about 16 small pieces and roll each into a thin rope about 10 cm long.
- Pinch the ends of each rope together firmly to form small rings, widening the center hole because it will shrink during cooking.
- Place the rings on a floured board, cover with a towel, and let rest for 15 minutes.
- Heat the oven to 425°F and line a baking sheet with parchment.
- Bring 4 cups water to a gentle boil and stir in the honey or sugar.
- Scald the rings in batches for 30 to 45 seconds, turning once, until they float and look slightly swollen.
- Lift the rings out with a slotted spoon, drain well, and place them on the prepared baking sheet.
- Sprinkle the damp rings with poppy seeds.
- Bake for 12 minutes, then reduce the oven to 325°F and bake for 12 to 15 minutes more, until dry, crisp, and lightly golden.
- Cool completely on a rack before serving, as sushki become firmer and more traditional in texture as they cool.
Common questions
Can I substitute active dry yeast for instant yeast in sushki dough?
Yes. Use about 25% more active dry yeast, and dissolve it in the warm water with sugar first. Let it stand 10 to 15 minutes until foamy before mixing with the flour and butter.
How long does sushki dough need to rise, and how do I know it’s ready?
Expect the first rise to take 45 to 60 minutes. It should look slightly puffed, not doubled. Overproofing makes the rings too airy and can cause them to lose their shape when scalded.
What are the most common mistakes when shaping and scalding sushki?
Make the rope thin and the center hole bigger than you think, since it shrinks. Don’t skip the brief scalding, and don’t let the water boil hard. Over-scalding or rough handling can make them soggy or misshapen.
How should I store sushki after baking, and how long do they stay fresh?
Cool completely, then store in an airtight container at room temperature. They stay crisp for 5 to 7 days. If they soften, re-crisp briefly in a low oven, then cool again before storing.
What’s the best way to serve sushki?
Serve them plain, with tea, or as a snack alongside sweetened tea, milk, or coffee. They’re also good with jam, honey, or a spreadable cheese, though traditional sushki are usually eaten dry and crisp.