Bublik - Russian Bagels #BreadBakers

     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.

Requirements :

 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 :

Butter

Poppy seeds

Method :

 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.

 Let it raise for 2 – 3 hour.

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.

Repeat this for all balls and let all rest for another 10 minutes.

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.

Bake for about 20 – 30 minutes.

Bubliks are ready to serve.

Serve along with sourcream or Jam accompanied with tea or coffee.

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Multigrain Country Bread from La cocina de Aisha

Potato Whole Wheat Dinner Rolls from Passion Kneaded

Rosemary, Garlic, and Parsley Whole Wheat Bread from Karen's Kitchen Stories

Tomato and Rosemary Einkorn Focaccia Rounds from A Shaggy Dough Story

Whole Grain Maple Oat Scones from Cali's Cuisine

Whole Grain Oatmeal Blueberry Banana Bread from Hezzi-D's Books and Cooks

Whole Grain Zucchini Macadamia Bread from The Schizo Chef

Whole Wheat English Muffins from Spill the Spices

Whole Wheat Date Nut Bread from Magnolia Days

Whole Wheat Naan from Spiceroots

       

   

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.

Sending to Bready Steady Go happening  @  Jen’s Food and Utterly Scrummy Food For Families