Baranki at home

Cooking method

1. Step 1:

   

   Gather the ingredients.

2. Step 2:

   

   Warm the water to about 95°F (35°C) — it should feel pleasantly warm to the touch, never hot! The yeast we'll dissolve in it is a living organism and can die in hot water. Stir the yeast and sugar into the water and let it sit for 15 minutes.

3. Step 3:

   

   After 15 minutes a foamy "cap" should form on the surface — that means the yeast is good and active; it's woken up and started working. Add the salt and all the flour, sifted beforehand. Start stirring with a spoon.

4. Step 4:

   

   Once all the flour is moistened, add the oil and stir until there are no flour lumps left. Let the dough rest for 20 minutes. I covered it with a lid; a towel works too.

5. Step 5:

   

   Turn the rested dough out onto the counter and start kneading. You don't need to add flour — the dough doesn't stick at all. Knead it until smooth and elastic.

6. Step 6:

   

   Put the dough back in the bowl, cover it, and leave it for 40 minutes to rise.

7. Step 7:

   

   The dough should double in size. Now you can start shaping the baranki, but first turn on the oven to preheat to 425°F (220°C).

8. Step 8:

   

   Turn it out onto the counter again and divide it into equal pieces. I made a half batch and got 6 pieces. Roll each into a ball.

9. Step 9:

   

   Before you start shaping the rings, put a pot of water on to boil. The baranki shouldn't be left to proof — that would hurt them, so work quickly. To shape a ring: take a ball and poke a hole through it with your thumbs.

10. Step 10:

    

    Start stretching the dough, working it all the way around to a thickness of about 1/2 inch (1–1.5 cm). Set the finished ring on the counter.

11. Step 11:

    

    I'd recommend shaping all the baranki at once.

12. Step 12:

    

    Now they need to be boiled. Lower a ring into the boiling water and count to 10.

13. Step 13:

    

    Lift the ring out with a slotted spoon, shake off the water droplets, and set it on a saucer of sesame seeds. Then transfer the ring to a parchment-lined baking sheet, sesame side up.

14. Step 14:

    

    Do the same with all the baranki. Put the baking sheet in the oven. If you're making a full batch, only start shaping the next ones after the first sheet has baked.

15. Step 15:

    

    Bake the baranki at 425°F (220°C) for about 20 minutes, until they're golden and puffed. Enjoy!