For this months Bread Bakers the theme was whole grains . I first thought of making whole wheat naan bread then changed to whole wheat bagels . Then finalized on making this Russian bread - Bublik .
Bublik ( also Booblik or Bublyk ) is a traditional Eastern European Bread roll . It is similar to a bagel , but somewhat bigger and has a wider hole. Bubliks often have a much denser and chewier texture than bagels.
Bubliks are members of a class of bread products made from dough that has been boiled before baking , which also includes bagels, baranki , sushki and other similar breads.
Bubliks are made from yeast – leavened wheat dough that commonly contains milk , butter and egg whites and is rather sweet. Poppy seeds are popular addition to the dough.
Bubliks are featured by professional bakers in their shops and at country fairs and regional markets.
In Russia and Ukraine bubliks are usually treated not like bread , but like a type of pastry , eaten as a complement to tea or coffee.
Bublik are the Russian equivalent to bagels. The difference is that bubliks are a little smaller and slightly sweet .
In Russia , they are sold in dozens strung on a string.
Eaten as a pastry with a cup of coffee or tea , rather than as a honking great sandwich.
For dough :
Wheat flour – 3 cup + for dusting
Milk – 1 cup
Instant yeast – 2 ¼ tsp
Butter – 1 tbs
Salt – ½ tsp
Sugar – 4 tbs
For simmering bath :
Water – 4 cup
Salt – ½ tsp
For the Glaze :
Keep the milk in luke warm temperature.
In a bowl , add the flour , sugar and yeast , combine well.
Add in the milk , salt and butter.
Make into a soft dough.
Place the dough on countertop and knead well for 10 minutes.
Place the dough again in a bowl and cover with clingform or a damp tea towel.
Shaping of bublik :
Punch on the raised dough and make into small round balls.
Let it rest for another 15 minutes.
Take each ball and poke a hole in the center with the thumb and gently stretch from center to form a circle.
Poaching of Bublik :
In a large pan , boil about four cups of water along with salt.
When the water boils , simmer the heat to medium.
Add a bublik at a time and let it in the water for 60 seconds turn after 30 seconds .
Use a slotted ladle to take the poached bublik.
Repeat the same for others.
Baking of bubliks :
Arrange the poached bubliks in the baking tray. Brush milk on top of each bublik and sprinkle generous amount of poppy seeds.
Preheat the oven to 220 * C and keep the baking tray inside the oven.
Bubliks are ready to serve.
Serve along with sourcream or Jam accompanied with tea or coffee.
Blueberry Banana Oat Bread from Hezzi-D's Books and Cooks
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Sending to Bready Steady Go happening @ Jen’s Food and Utterly Scrummy Food For Families