Baranka Recipe

Baranka Recipe: Step by step cooking

Step 1

Heat the water to a temperature of about 35 degrees, it should feel pleasantly warm to the touch, in no case hot! The yeast that we will dissolve in it is a living organism; it can die in hot water. Add yeast and sugar to the water, mix, and leave for 15 minutes.

Step 2

After 15 minutes, you’ll see the yeast is working, they woke up and began to act. Add salt and all the flour. After shifting it, start mixing with a spoon.

Step 3

When all the flour gets wet, add the butter and mix until the flour lumps disappear. Let the dough rest for 20 minutes. You can cover it with a lid, or maybe with a towel.

Step 4

After 20 minutes, put the risen dough on the table and start kneading. It is not necessary to add flour, the dough is absolutely not sticky. Knead until smooth, elastic.

Step 5

Put the dough back into the bowl, cover, and leave to rise for 40 minutes. After that, the dough should double in size. Everything, you can start making bagels, but first of all, turn on the oven to warm up to 220 degrees.

Step 6

Put it on the table again and divide it into 6 equal parts. We make a bun out of each.

Step 7

Before you begin to form baranka, you need to put a pot of water on the fire and boil it. These should not be proofed, this will worsen them, everything must be done quickly. Form a baranka: take a bun, make a hole in it with your thumbs.

Step 8

Now start stretching the dough, kneading it around the entire circumference, to a thickness of about 1-1.5 cm. Put the resulting items on the table. I’ll advise you to make all of them at once.

Step 9

Now we need to boil them. Lower the baranka into boiling water and count to 10. Take it out with a slotted spoon, slightly shake off the drops of water, and put it on a saucer with sesame seeds. Then transfer them to a baking sheet.

Step 10

Act in this way with all barankas. Put the tray in the oven. If you are making a whole batch, then start shaping the next only after the first baking sheet is baked. Bake at a temperature of 220 degrees for about 20 minutes, they will brown and grow.

Tips for Baranka recipe:

• Fresh baranks is very tasty! The crust slightly crunches, the crumb is airy and porous. A day later, they dry up and look like they were purchased.
• You can dip baranka not only in sesame seeds, but also in poppy seeds, or you can do it without sprinkling at all. I would add vanilla to the dough for a brighter taste.
• Dry yeast can be replaced with fresh-pressed yeast, based on a 1:3 ratio. That is, for 1 gram of dry yeast required by the recipe, you need to take 3 grams of fresh.
• Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Watch the below video about Baranka Recipe to see the recipe in action.