Russian Dry Ring Bread Sushki

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Sushki are classic Russian dry bread rings with a long shelf life and a subtly sweet flavor. The dough is shaped into small circles, briefly proofed, then slowly baked at low temperature until bone-dry and crisp. They are traditionally dunked into hot tea or coffee for a satisfyingly soft center inside a crunchy exterior.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 5 gFat
• 2 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 13 gSugar
• 7 gProtein
• 180 mgSodium
• 85 mgPotassium
• 25 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Dough

• 1 1/2 cups (200 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp instant yeast
• 1/4 tsp fine sea salt
• 1 large egg
• 1/3 cup (80 ml) warm water
• 2 tbsp (30 g) unsalted butter, melted
• 1/2 tsp vanilla extract

For Finishing

• 1 tbsp milk for brushing
• 1 tsp granulated sugar for sprinkling

Directions

1. In a medium bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, whisk the egg, warm water, melted butter, and vanilla until smooth.
2. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until the dough is smooth, elastic, and only slightly tacky.
3. Shape the dough into a ball, place in a lightly greased bowl, cover with a kitchen towel, and let rest at room temperature for 20 minutes to relax the gluten.
4. Divide the dough into 24 equal pieces (about 14 g each). Roll each piece on a clean surface with the palms of your hands into a thin rope about 6 inches (15 cm) long and 1/4 inch (6 mm) thick.
5. Wrap each rope around two fingers or a wooden spoon handle, pinching the ends firmly together to seal, then slide the ring off to leave a small 1-inch (2.5 cm) hole in the center. Place on a parchment-lined baking sheet.
6. Cover the rings loosely with a kitchen towel and let them rise in a warm spot for 15 minutes. Meanwhile, preheat the oven to 300°F (150°C).
7. Brush the rings lightly with milk and sprinkle with a little sugar. Bake on the middle rack for 40-45 minutes, flipping once halfway through, until the rings are pale golden and feel completely dry and hard to the touch.
8. Turn off the oven, prop the door open slightly with a wooden spoon, and leave the rings inside for 10 more minutes to finish drying out. Cool completely on a wire rack before storing in an airtight tin for up to 3 weeks.

Cook’s Notes

• True sushki are bone-dry, so resist the urge to bake at a higher temperature; slow drying is what gives them their characteristic snap and long shelf life.
• For an authentic touch, briefly dip the shaped rings in a pot of boiling water for 10-15 seconds before proofing; this mimics traditional Russian obvariki-style crackers and gives a chewier texture.
• If the dough feels too sticky while rolling the ropes, dust your palms lightly with flour, but avoid adding extra flour to the dough itself or the rings will be dense.
• Serve dunked in hot black tea for a few seconds so the center softens slightly while the outside stays crisp-this is the classic Russian way to eat them.
• Store in a paper bag for the first day to keep them crispy, then transfer to an airtight tin once fully cooled to preserve crunch for weeks.

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