Russian Bubliki and Mini Sushki Rings

Method 7 steps

1. 01

   Knead the flour, yeast, sugar, salt, water, egg and oil for 10 minutes into a firm, smooth dough; cover and rest 45 minutes.

2. 02

   Divide two thirds of the dough into 10 pieces, roll into 10-inch ropes and join the ends firmly to make large rings.

3. 03

   Roll the remaining dough into thin 1/2-inch ropes, cut into 4-inch lengths and pinch into small rings for sushki.

4. 04

   Rest all the rings 15 minutes while a wide pot of water with honey comes to a gentle boil and the oven heats to 400 F.

5. 05

   Boil the large rings 1 minute, turning once, and the small rings 30 seconds, until they puff and float; drain on a towel.

6. 06

   Brush with yolk beaten with milk and bake the bubliki 20 to 25 minutes until shiny amber brown.

7. 07

   Bake the sushki at 400 F for 15 minutes, then lower to 250 F and dry for 25 minutes more until crisp throughout.

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