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Baranki (баранки): photo of the dish
Illustrative photo: Original image: Ural-66; reprocessed version by Off-shell — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Baranki (баранки)

Baranki are small, crunchy ring-shaped breads, baked twice, that you dunk in tea or nibble on their own. They keep for a very long time and are very popular across Russia.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

579 kcal per serving

Protein
19.5 g
Carbohydrates
88.5 g
of which sugars
5.3 g
Fat
14.5 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast in the lukewarm water with the sugar and leave to rest for 5 minutes.
  2. Mix the flour and salt, then add the softened butter and the yeast mixture to form a soft dough.
  3. Knead for 10 minutes until smooth, cover and leave to rise for 1 hour.
  4. Divide the dough into 20 balls, roll each into a small rope and join the ends to form rings.
  5. Leave the rings to rest for 20 minutes on a floured tray.
  6. Dip the rings in boiling sugared water for 30 seconds, then drain them.
  7. Brush with beaten egg, sprinkle with poppy or sesame seeds and bake for 20 minutes at 200 °C.
  8. Let them cool completely on a rack: they become crunchy.

Variations and tips

Sweet version. Add a spoonful of cinnamon and brown sugar to the seed mixture.

Using what's available here. If poppy seeds are missing, simply use sesame or flaky salt.

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Original Ecomely recipe.