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Both the taste and the consistency of Soviet bubliki are exceptional. With their simple appearance, they were nevertheless a highlight for snacking back then, especially for children. I’ll show you how to make them at home. Don’t be put off by the long wait, because it’s worth it in the end. You can find a detailed bubliki recipe with the exact quantities and step-by-step instructions below.
What are bubliki?
Bublik (plural bubliki) is a ring-shaped yeast pastry in Russian and Ukrainian cuisine. It was very popular during the Soviet era. Back then, you could buy it in any grocery store, along with the milk korzhiki, the Plushki and the sugar tongues.
The yeast dough for Soviet bagels is made from white flour and is slightly sweetened. It is made with pre-dough and has a long rising time. The pastries are boiled very briefly before baking. In contrast to classic bagels, bubliki have a firmer consistency.
In the countries of the former Soviet Union, the pastry can still be found in grocery stores. However, their recipe and therefore also their taste differ from the traditional bubliki of earlier times. The situation is similar with the syrki, the Bird’s milk sweets and the plombir ice cream.
Give the yeast dough time
The yeast dough for bubliki has a fairly firm consistency. That’s why the pre-dough, the dough and the dough pieces need plenty of time to rise, similar to the sweet sour cream flatbread. You should also give them this time. After all, the whole process is what gives classic bubliki their typical taste and unusual consistency.
Bubliki with poppy seeds
Ukrainian bubliki are sprinkled with poppy seeds before baking. You can do the same. As the dough pieces are wet after cooking, the poppy seeds stick well to them. If you like pastry with poppy seeds, try my poppy seed wreath with spices.
Versatile enjoyment
In the Soviet Union, bubliki, along with the oreshki, the peach cookies and the ponchiki, were particularly popular with children. They simply ate the pastry on their own while playing outside or on the way home from school. At home, the Soviet bagels were a treat with a glass of milk.
Bubliki taste delicious both warm immediately after baking and later cold. They stay just as fresh and delicious over the next few days, just like the pryaniki, the Sochi pie or the raisin muffin “Stolichny”.
You can serve homemade bubliki for breakfast. They are perfect for dessert with a cup of tea. They are also ideal as a snack between meals and to take with you on the go, alongside the piroshki.
These bubliki are
- soft and firm at the same time,
- slightly sweet,
- incredibly tasty,
- unique in taste and consistency,
- aromatic,
- vegan,
- easy to make with a certain amount of time,
- ideal for breakfast, dessert, take-away on the go,
- a classic of Soviet cuisine.
How to make bubliki: tips and tricks
- I have used plant-based butter for this recipe, so my bubliki are vegan. Alternatively, you can also use animal butter.
- The amount of water you need for the pre-dough may vary. Add as much as you need until you have a very firm pre-dough. However, it must not become dry. The same applies to the amount of flour you need for the dough.
- As the dough is quite firm, it needs plenty of time to rise. This is what later determines the taste and consistency of traditional Soviet bubliki.
- Baking soda in boiling water ensures that the pastries are golden brown on all sides as evenly as possible.
- You can sprinkle the bubliki with poppy seeds before baking.
- The baking time and baking temperature specified in the recipe may vary depending on your oven. Make sure that the bagels do not burn.
Did you make the Soviet bubliki using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other recipes from Soviet cuisine:
- Cake “Podarochnyi” – Soviet sponge cake with peanuts
- Kiev cake – the tastiest Ukrainian classic
- Cake “Charodeyka” – Soviet classic cake with magic
Bubliki
Ingredients
for the pre-dough
- approx. 80 ml water lukewarm
- 150 g flour
- 2 g dry yeast
for the dough
- 120 ml water room warm
- 40 g (vegan) butter room warm
- 60 g sugar
- approx. 350 g flour
- 8 g salt
for cooking
- 1 l water
- 1 tsp baking soda
Instructions
Preparation of the pre-dough
- Mix flour with dry yeast.
- Gradually add water and knead into a fairly firm pre-dough.
- Cover the pre-dough and leave to rise at room temperature (in a place that is not too cold and without draughts) for 3.5 hours.
Preparation of the dough
- Mix water, soft butter, sugar and salt.
- Cut the pre-dough into very small pieces, add them to the water butter mixture and mix, using your hands if necessary, until the mixture is as homogeneous as possible.
- Add flour in portions and knead into a very firm but not dry dough. Knead the dough for 10 - 15 minutes and leave it to rise, covered, at room temperature (in a place that is not too cold and without draughts) for 1 hour.
- Divide the dough into 6 equal pieces (in my case approx. 131 g each), shape each piece into a ball and flatten each ball slightly. Spread the dough circles out on the work surface, cover them and leave them to rest for 30 minutes.
- Poke a hole in each circle of dough and stretch it out a lot to create a bagel with a large hole in the middle.
- Spread the bubliki well apart on a baking tray lined with baking paper, cover and leave to rise for 1.5 hours.
- Preheat the oven to 428 °F (220 °C).
- Pour 1 liter of water into a saucepan that is not too large (slightly larger in diameter than the bublik), dissolve baking soda in it and bring the water to the boil.
- Reduce the heat under the water, carefully place one bublik in the water first, boil it for approx. 15 seconds, remove it with a slotted spoon and place it back on the baking tray. Repeat the process with the remaining bubliki.
- Immediately after cooking, bake the bubliki in a preheated oven at 428 °F (220 °C) for approx. 15 minutes until golden brown (make sure they don't burn).
Notes
- I have used plant-based butter, so my bubliki are vegan. Alternatively, you can also use animal butter.
- The amount of water you need for the pre-dough may vary. Add as much as you need until you have a very firm pre-dough. However, it must not become dry. The same applies to the amount of flour you need for the dough.
- As the dough is quite firm, it needs plenty of time to rise. This is what later determines the taste and consistency of traditional Soviet bubliki.
- Baking soda in boiling water ensures that the pastries are golden brown on all sides as evenly as possible.
- You can sprinkle the bubliki with poppy seeds before baking.
- The baking time and baking temperature specified may vary depending on your oven.
- Note the detailed tips and tricks for making the bubliki at the top of the article.
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