Sushki
These homemade Sushki are a sweet, crunchy Russian snack , perfect for kids and adults alike. They’re ideal for nibbling or pairing with tea!
Servings: 100 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
The baking 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.
