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
My daughter and I made these. They were a fun project for a Sunday afternoon - and turned into snacks for her for school! She loves it! Thank you!
How fun that you made these as a project with your daughter:). I love that! Thank you for taking the time to write.
I’ve made these a few times for my Russia boyfriend and he’s always impressed, we love them!
Has anyone tried freezings the shaped dough to bake later? Love some feed back.
That's wonderful, Krystine! I'm so glad you and your boyfriend enjoyed these little treats. I have never tried freezing the dough. If you try it, I'd love to hear how it turns out.
I bought these from a Russian store in Milwaukee and I love them! i'm doing a project on Russia so giving these to my classmates will be awesome!
Made them yesterday. I like them on the softer side so I baked them for 15-17 minutes.
I used 3 1/2 cups of flour instead of 4 cups.
My husband loved them, they are not too sweet, perfect for a snack.
I'm happy to hear that you family enjoyed the Sushki, Lison.
I been looking for this recipe for so long......My mother in law was sephardic from Spain and she called them rosquitas, my boys loved them, nobody in the family had a recipe and we lost the delicious rosquitas that grandma used to make. Until my friend Lois served them at a tea that she hosted and here I am thanking my friend and you for letting me going back in time. Ana.
These are the best things I have ever eaten ever! Seriously, these are something great. The Russians really had it together when they made these.
P.S. the dough will be really hard to mold into donut shapes. They will try to rip and slice open and create weird rope things, so to make sure you get a good snake for donut shaping, press down really hard when rolling.
Thank you for sharing your experience, Piper. I've never had that problem, but maybe some others will.
Just made these turned out really good! What would you suggest to use instead of condensed milk if I were to make them unsweet?
I'm glad you liked them, Anna.
I don't know what to suggest. I would have to test the recipe before making suggestions.
Hi Olga!!!! Thank you so much for this recipe! I just made it yesterday and had to make it double portion because they come up so good! Forget the store bought ones now this ones are just incredible! soooooooo gooooooooooddddddd! My kids would not stop eating them! Thank you thank you so much for sharing it with us!!!!!!!! you are simple the best!!!!!!!!!!!!!!
That's wonderful to hear, Alla! I love hearing feedback.
Olga, I've been dreaming of these for months now, and haven't found a recipe yet. Thank you, you're wonderful! Although I was searching for the recipe as "bubliki". Is that the same thing? Also if you could add the modification for the bland ones once you figure it out that would be awesome. One more thing, one day could you post an authentic black rye bread recipe? Thanks. Be well!
We always called them "Sushki" and that's what they are labeled as at the grocery store packages. As far as I know, bubliki are larger and softer, more like smaller bagels.
I will try to post a rye bread recipe.
Woah! How cool?! This is a really cool recipe to have on hand especially when you have kids! Were they a little too sweet for your liking olga?
Really great for kids!
No, they weren't too sweet. Actually, they are just slightly sweet, but I like the ones that aren't sweet AT ALL, kind of like bread or bagels, etc.
I looked at your blog like I usually do daily and saw this recipe and my mouth literally dropped. Props to you for making this recipe and sharing it with us, Olga you are amazing!! I never knew that I could make this by hand. You are absolutely incredible!!! Thank you:) So excited to try them!
Thanks, Ekaterina:). It's a cool project, since you get a bunch of them from one batch.
Omg Olga, you have outdone your self! I wonder if using a kitchen aid grinder attachment could help with the process. Making it go trough a thin sausage casing attachment. I have a very thin one.
You're so sweet to say so:). This was more of fulfilling a craving, ha ha.
It probably would work with the casing attachment, but shaping them into ropes didn't take me very long, and you would still have to shape them into rings. Plus, extra dishes. I'm the type of person that tries to reduce the amount of dishes in any way possible. Half the time I don't even take out the garlic press and would rather chop it by hand even though it's so much easier with the garlic press, if I already have the chopping board and knife out.
I just bought some yesterday at the store!! Homemade ones are probably so much better!
Homemade usually is:).
Jessica, russian word for condensed milk is сгущенное молоко. These are so yummy!
What's the Russian word for "condensed milk"? Is that the same as the small blue/white can sold in former Soviet countries?
I'm going to pass this recipe along to my Dutch sister-in-law who is Ukrainian at heart!
The russian word for "condensed milk" is "Sgushonka".
It is called Sgushonka.
Yes, there were white and blue patterned cans. The name is "sgushennoe moloko" or simply "sgushenka"
No just sgushonka 🙂
Yes, that's the one. Сгущенное цельное молоко с сахаром. The blue and white can. :)))