These homemade Sushki are a sweet, crunchy Russian snack , perfect for kids and adults alike. They’re ideal for nibbling or pairing with tea!
Sushki are a traditional Russian snack that you can often find in local Russian stores. These small, ring-shaped treats are dry, slightly sweet, and have a flavor similar to mini bagels. They’re often sold strung together, making them easy to snack on throughout the day or enjoy with a warm cup of tea.
Made from a simple mixture of flour, water, egg, and a pinch of salt, sushki are usually pretty plain in flavor. However, this recipe takes things up a notch by using sweetened condensed milk, giving the sushki a subtly sweet, cookie-like taste that both kids and adults will love. While shaping the little rings can take some time, the result is totally worth it—you’ll have a big batch to keep on hand for snacking whenever the craving strikes!
Sushki are not only perfect for nibbling on during a relaxing tea break but also make a great treat for kids. They’re easy to store, and their satisfying crunch makes them irresistible. Plus, they’re versatile enough to enjoy on their own or paired with a variety of dips and spreads.
Ingredients:
1 can (14 oz) sweetened condensed milk
2 eggs
4 Tablespoons softened butter
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
4 cups all purpose flour
egg wash (1 egg and 1 Tablespoon milk)
How To Make Sushki
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, using a standing mixer with a paddle or whisk attachment or a hand mixer, mix the condensed milk, eggs, softened butter (the butter needs to be really soft, or it won't incorporate into the batter) and vanilla.
In another bowl, whisk the flour, baking soda and salt. Switch to the dough hook attachment. Add the flour gradually to the batter and mix until combined. If your eggs are on the smaller side, you might want to use only 3 ¾ cup. The batter will be very stiff, so if you don't have a mixer with a good engine, you might want to mix the last batch of flour in by hand.
Portion out about ¾ of a Tablespoon of dough and shape it into a ball. Roll the ball of dough into a rope and pinch the ends together. You can make them as thick or thin as you like.
Place the shaped sushki onto the prepared baking sheet and brush them with the egg wash. You can also sprinkle them with poppy seeds. You can even add poppy seeds to the batter itself.
I normally like poppy seeds, but ever since I've been pregnant, it puts me off. Don't ask me why. My favorite bagel of all time is the sesame bagel, but I can't even smell it now. Sigh. I can't wait to get my normal stomach back.
Bake in the preheated oven for 15-20 minutes. 
The time will depend on how thick/thin you made the sushki, your oven and also how crunchy you prefer the sushki to be. I like mine on the crunchy side, so I made them thin and baked them longer too. If you make them a little bit thicker, they will be softer.
To save time, you can simply roll the dough into thin ropes and bake them into sticks. Much faster, same taste, but of course, they won't have the "sushki" look.
Cool. Store in a ziptop bag or an airtight container.
Sushki
Ingredients
- 1 can 14 oz sweetened condensed milk
- 2 eggs
- 4 Tablespoons softened butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 cups al purpose flour
- egg wash 1 egg and 1 Tablespoon milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, using a standing mixer with a paddle or whisk attachment or a hand mixer, mix the condensed milk, eggs, softened butter (the butter needs to be really soft, or it won't incorporate into the batter) and vanilla.
- In another bowl, whisk the flour, baking soda and salt. Switch to the dough hook attachment. Add the flour gradually to the batter and mix until combined. If your eggs are on the smaller side, you might want to use only 3 ¾ cup. The batter will be very stiff, so if you don't have a mixer with a good engine, you might want to mix the last batch of flour in by hand.
- Portion out about ¾ of a Tablespoon of dough and shape it into a ball. Roll the ball of dough into a rope and pinch the ends together. You can make them as thick or thin as you like.
- Place the shaped sushki onto the prepared baking sheet and brush them with the egg wash. You can also sprinkle them with poppy seeds. You can even add poppy seeds to the batter itself.
- Bake in the preheated oven for 15-20 minutes.
- Cool. Store in a ziptop bag or an airtight container.
Notes
Ao not try this recipe. after i put half of the flour mixture, the dough because rock hard and would crumble into pieces. I had to add 2 cups of water to make the dough be able to actually shape into a ring. And one crucial step you forgot: boiling the sushki. This step is important to make the crust very crispy and crunchy. Instead you just brushed it with some egg wash which is incorrect. please edit the recipe
Thanks for this recipe! I'm excited to give it a try. How long can they be stored and is it best to store it on the counter or in the fridge?
You can store it at room temperature for about a week.
Just made my first bubliki, they are so yum- love it, thanks for the recipe, its a keeper
I'm so glad you enjoyed it. Thank you for taking the time to write.
Hey Olga. what if I have an egg allergy? Is it absolutely necessary to have, or can I leave it out?
If you have an egg allergy, of course you should avoid this recipe. I haven't tested another recipe without eggs, so I don't have any other recipe recommendations. I hope you will find the recipe that will work perfectly for your needs.
You can make the sushki traditionally by just mixing flour, water, sugar, and salt. no egg wash, perfect for people with egg allergies