Crisp Russian Sushki Tea Rings with Poppy Seeds

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 1 tsp instant dry yeast
• 1 tbsp sugar, plus 1 tbsp for the boiling water
• 1/2 tsp salt
• 1 egg, beaten
• 120 ml (1/2 cup) warm water
• 2 tbsp sunflower oil
• 1 egg yolk, beaten with 1 tbsp water
• 2 tbsp poppy seeds
• 1 l (4 cups) water, for boiling the rings

Method

Restated from the original video

1. 1

   Stir the flour, yeast, 1 tbsp sugar and salt together in a large bowl.

2. 2

   Add the beaten egg, warm water and oil. Mix, then knead for 8-10 min into a stiff, smooth dough.

3. 3

   Cover and leave to rest for 30 min.

4. 4

   Roll the dough into a long rope 1 cm (1/2 in) thick on a lightly floured surface. Cut it into 10 cm (4 in) pieces.

5. 5

   Wet the ends of each piece with water. Join them into a ring and press firmly so they seal. The rings should be about 5 cm (2 in) across.

6. 6

   Heat the oven to 180 °C (350 °F). Line 2 baking sheets with parchment paper.

7. 7

   Bring the 1 l water to a boil with the remaining 1 tbsp sugar. Boil a few rings at a time until they float, 30-60 seconds.

8. 8

   Lift out the rings with a slotted spoon and drain on a towel for 1 min.

9. 9

   Set them on the baking sheets, brush with the yolk and sprinkle with poppy seeds.

10. 10

    Bake for 20-25 min, until golden and dry to the touch.

11. 11

    Turn off the oven, prop the door slightly open and leave the rings inside for 30-40 min, until hard and crisp.

12. 12

    Cool fully, then store in a dry jar. Serve with tea.

Imported from mir-tema.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.