How to Make Sushki:

 

By [foodie Parmod]

Learn how to make sushki, the classic Russian tea biscuits. This easy recipe uses simple British ingredients to recreate these crispy, ring-shaped treats at home.

--- published by foodie Parmod.

Sushki are small, ring-shaped biscuits originating from Russia and Eastern Europe. Crisp and slightly sweet, they’re traditionally served with tea and often enjoyed by children and adults alike. These bite-sized snacks are sometimes mistaken for bagels, but unlike bagels, sushki are much drier and crunchier — making them ideal for dipping into a hot drink.

In this blog post, you’ll learn how to make authentic sushki using ingredients readily available in the UK. This simple, nostalgic treat is perfect for family tea times or as a unique homemade snack.

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⭐ Ingredients for Sushki

Basic Dough:

2 large eggs

100g caster sugar

½ tsp salt

2 tbsp vegetable oil (sunflower or rapeseed oil works well)

1 tsp vanilla extract

1 tsp baking powder

300–350g plain flour (plus extra for rolling)

For boiling:

1 litre water

1 tbsp sugar

For baking:

1 egg (beaten, for egg wash)

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🧁 Step-by-Step Instructions: How to Make Sushki

1. Prepare the Dough

In a large mixing bowl, beat the eggs with the caster sugar until light and fluffy. Add the salt, vegetable oil, and vanilla extract. Mix well.

Sift in the flour and baking powder gradually, stirring until a soft but firm dough forms. The dough should be smooth and not too sticky. If necessary, add a little more flour while kneading.

2. Shape the Sushki

Divide the dough into small walnut-sized balls. Roll each one into a thin rope about 10–12 cm long. Shape into a ring by pinching the ends together firmly.

Repeat until all the dough is used. You should end up with 40–50 small rings, depending on size.

3. Boil the Rings

Bring 1 litre of water and 1 tablespoon of sugar to a gentle boil in a large saucepan.

Drop the sushki rings into the boiling water in batches. Boil for 30–40 seconds until they float. Remove with a slotted spoon and place on a kitchen towel to drain. This step gives the sushki their characteristic chewy crust and helps them puff up slightly before baking.

4. Dry and Bake

Preheat your oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.

Arrange the boiled sushki on the tray and brush each one with beaten egg for a glossy finish.

Bake for 15–20 minutes, or until golden brown and firm to the touch. For extra crunch, reduce the oven temperature to 120°C and dry the sushki for another 20 minutes.

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🍽 Serving Suggestions

Sushki are traditionally enjoyed with a hot cup of black tea. You can thread them onto a string for a decorative and fun presentation – a common practice in Russian households. Children often love them as a crunchy snack, and they also pair well with coffee, milk, or even hot chocolate.

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💡 Tips for Perfect Sushki

Flavour variation: Add a pinch of ground cardamom or cinnamon to the dough for a warm, aromatic touch.

Crispier sushki: Leave them in the oven at a lower temperature for longer after baking to get a biscuit-like crunch.

Storage: Store in an airtight tin or jar. Properly dried sushki can last for several weeks.

Shaping tip: If your dough keeps opening, wet the ends slightly with water before pinching them together.

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📌 Why Try Making Sushki?

Sushki may be simple, but they carry deep cultural roots and a comforting nostalgia. Whether you grew up eating them or are discovering them for the first time, these delightful biscuits offer a new way to experience Eastern European baking. They’re easy to make, fun to shape, and delicious to snack on.

Perfect for tea-time, gift-giving, or baking with kids — sushki are a unique, wholesome treat that deserves a spot in every baker’s recipe book.

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--- write ✍️ by foodie Parmod.