Bublik

🔥 Prep

• Measure out 500 g flour into a large mixing bowl.
• Warm 200 ml water to lukewarm (about 35 °C), then dissolve 10 g yeast and 1 tbsp sugar in it; let sit for 5 minutes until frothy.
• Measure 0.5 tsp salt and keep it ready.

🔥 Cook

• 1. Add the yeast mixture to the flour, incorporate the 0.5 tsp salt, and mix until a shaggy dough forms.
• 2. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
• 3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 45 minutes or until doubled in size.
• 4. Punch down the risen dough, divide it into 8 equal portions (about 90 g each), and roll each portion into a rope about 20 cm long.
• 5. Join the ends of each rope to form a ring, sealing them firmly; place the rings on a parchment‑lined tray.
• 6. Bring a large pot of water to a gentle boil, then add 1 tbsp of sugar (optional) and reduce to a simmer.
• 7. Boil each bublik for 30 seconds on each side, then remove with a slotted spoon and drain on a clean kitchen towel.
• 8. Preheat the oven to 200 °C (or 390 °F).
• 9. Transfer the boiled bubliks to a baking sheet and bake for 20‑25 minutes until golden brown and crisp.
• 10. Remove from oven, let cool on a wire rack for 5 minutes before serving.

🔥 Serve

• Serve the bubliks warm, sliced open and spread with butter, cream cheese, or sweet jam.
• Pair with hot tea or coffee for a traditional Russian breakfast or snack.
• Optionally sprinkle with sesame seeds or poppy seeds before baking for added texture.