Sushki are traditional Russian treats served with tea or coffee. They are a crunchy, hard, sweet bread that reminds me of the better-known Biscotti of Italy.
These treats are traditionally placed onto a string and draped over a samovar for serving. I did not have a samovar, so used a large coffee pot to hold the hot water needed for a Russian Tea.
Welcome to the second day of Spring Sweets Week, hosted by Heather of Hezzi D's Books and Cooks. I always look forward to this annual event. This event started on Monday when I shared an Easy Napoleon recipe. I look forward to returning on Friday with my final Spring Sweets Week recipe.
Let's take a look at the other sweet treats being shared today......
- Strawberry Swirl Banana Bread by Hezzi-D's Recipe Box
- Sushki by A Day in the Life on the Farm
- Baked Carrot Cake Donuts by Jolene's Recipe Journal
- Sourdough Cardamom Buns by A Kitchen Hoor's Adventures
- Carrot Halwa by Magical Ingredients
- Pistachio Lemon Ricotta Cookies by The Spiffy Cookie
- Raspberry Charlotte by Art of Natural Living
- Chocolate Raspberry Marble Pound Cake by Karen's Kitchen Stories
- Easy Lemon Curd by Rave About Food
These treats are easy to make, but take a little time to form before baking. Once formed, they are brushed with an egg wash. I sprinkled half with poppy seeds and half with black sesame seeds. They can be made ahead and stored in an airtight container for quite some time, so you don't need to worry about leftovers and can enjoy them with your morning coffee or tea for a long while.
These sushki can be made as thick or thin as you like and baked for less or more time, depending on how crispy you want them. Mine were the texture and crispness of a hard cookie or biscotti, and are reflected in the recipe provided. I made 40 sushki with this recipe. You can make them smaller if desired.
Breads, Cookies, Sweet Breads,
Yield: 40
Sushki
Sushki are traditional Russian treats served with tea or coffee. They are a crunchy, hard, sweet bread that reminds me of the better-known Biscotti of Italy.
Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 5 M
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 eggs, divided
- 1/4 stick butter, room temperature
- 1 t. vanilla
- 1/2 t. baking soda
- pinch of salt
- 4 c. flour
- 1 T. milk or light cream
Instructions
- In large bowl of stand mixer, fitted with the paddle attachment, mix the condensed milk with 2 of the eggs, the butter, and the vanilla.
- Combine the flour, baking soda, and salt. Switch to the dough hook attachment for your stand mixer, and gradually add the flour mixture to the condensed milk mixture, just until combined. The dough will be very stiff and may not accept all of the flour.
- Take about a Tablespoon of the dough and form it into a ball. Roll the ball into a rope, then pinch the ends together to form a ring. Place onto a baking sheet lined with parchment.
- Whisk the remaining egg with the milk to create an egg wash. Brush each sushki with the egg wash. You can sprinkle with poppyseeds or sesame seeds, if desired.
- Bake in a preheated 350* oven for 15-20 minutes, until light golden brown.
Notes
Adapted from a recipe found at Olga's Flavor Factory
Nutrition Facts
Calories
88Fat (grams)
2 gSat. Fat (grams)
1 gCarbs (grams)
15 gFiber (grams)
0 gNet carbs
15 gSugar (grams)
5 gProtein (grams)
3 gSodium (milligrams)
39 mgCholesterol (grams)
18 mg
Property of A Day in the Life on the Farm
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