Boiled Sweet Yeast Rings with Poppy Seeds

What you need

• 150 ml (2/3 cup) milk, lukewarm
• 450 g (3 1/2 cups) all-purpose flour, 100 g for the sponge, 350 g for the dough
• 1 tsp instant yeast
• 75 ml (1/3 cup) water, warm
• 50 g (3 1/2 tbsp) butter, melted and slightly cooled
• 75 g (1/3 cup) sugar, 60 g for the dough, 15 g for the boiling water
• 1 tsp salt
• 1 tbsp cornstarch
• 3 tbsp poppy seeds, for coating

Method

Restated from the original video

1. 1

   Whisk the yeast into the lukewarm milk, then stir in 100 g of the flour until the batter is smooth.

2. 2

   Cover the bowl and leave it somewhere warm for 30 min, until the sponge is bubbly.

3. 3

   Stir the warm water, melted butter, salt and 60 g of the sugar into the sponge.

4. 4

   Add the remaining 350 g flour and knead for 8-10 min into a smooth, firm dough.

5. 5

   Cover and let the dough rise in a warm place until doubled, 1 hr 30 min-2 hr. Press it down once halfway through.

6. 6

   Divide the dough into 14 pieces of about 50 g and roll each into a tight ball. Cover with a towel and rest for 20 min.

7. 7

   Poke a hole through the middle of each ball with a finger and stretch it into a ring about 6 cm across. Set the rings on a tray lined with parchment paper, cover and leave for about 1 hr 30 min, until puffy.

8. 8

   Heat the oven to 230 °C (450 °F) and line a baking sheet with fresh parchment paper.

9. 9

   Bring a wide pot of water to a boil. Whisk the cornstarch and the remaining 15 g sugar into 3 tbsp cold water and stir it into the boiling water.

10. 10

    Spread the poppy seeds on a plate. Lower 2-3 rings at a time into the water for 15-20 seconds, lift them out with a slotted spoon and press the top of each into the seeds.

11. 11

    Place the rings seed side up on the baking sheet and bake for 15 min, until golden.

12. 12

    Cool the bublik on a wire rack.

Imported from tarelkina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.