Sushki

Recipe by: Olga November 2, 2018 Desserts

Description

Sushki are a snack that you can find in any Russian store. They are small, ring shaped, dry and slightly sweet. They look like a tiny little bagels. They are often sold tied on a string (in olden days, or you need to go and visit real Russia) like I have in the picture. They are perfect for nibbling on or to enjoy with some tea.

Ingredients

1 can (14 oz) sweetened condensed milk (â€œsgushennoe molokoâ€)
2 eggs
4 tbsp softened butter
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
4 cups al purpose flour
Egg wash (1 egg +1 tbsp milk)

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, using a standing mixer with a paddle or whisk attachment or a hand mixer, mix the condensed milk, eggs, softened butter (the butter needs to be really soft, or it won't incorporate into the batter) and vanilla.
In another bowl, whisk the flour, baking soda and salt. Switch to the dough hook attachment. Add the flour gradually to the batter and mix until combined. If your eggs are on the smaller side, you might want to use only 3Â¾ cup. The batter will be very stiff, so if you don't have a mixer with a good engine, you might want to mix the last batch of flour in by hand.
Portion out about Â¾ of a Tablespoon of dough and shape it into a ball. Roll the ball of dough into a rope and pinch the ends together. You can make them as thick or thin as you like.
Place the shaped sushki onto the prepared baking sheet and brush them with the egg wash. You can also sprinkle them with poppy seeds. You can even add poppy seeds to the batter itself.
Bake in the preheated oven for 15-20 minutes.
Cool. Store in a zip top bag or an airtight container.

TIPS:
The baking time will depend on how thick/thin you made the sushki, your oven and also how crunchy you prefer the sushki to be. I like mine on the crunchy side, so I made them thin and baked them longer too. If you make them a little bit thicker, they will be softer.

To save time, you can simply roll the dough into thin ropes and bake them into sticks. Much faster, same taste, but of course, they won't have the "sushki" look.

Comments

No comments found.