Dessert bread recipe

According to this website:

In the 14th century, wheat was discovered, bread was often made from a mixture of wheat and rye flour. Russian breads such as oladji, baranki, bubliki and kascha were made from barley, dinkel* and buckwheat and the water content was varied to make different textures of bread, sometimes meat and vegetables were added to make the bread more substantial.

With that in mind, I found this recipe which doesn’t sound much like a bread I’d want to add meat and/or vegetables to but it does sound like a bread I’d like to experiment with.

* Dinkel is apparently another name for spelt. Who knew?

Baranki

Ingredients:

8 eggs
1/2 cup oil
1 tsp. vanilla
1/2 tsp salt
3 cups flour
1/2 cup sugar
poppy seeds for sprinkling on top

Directions: Separate eggs. Cream egg yolks and sugar well, slowly add oil and vanilla and salt, mix well. Beat egg whites and add to the creamed egg yolk mixture. Gradually add flour until dough forms, you may need to add more than the 3 cups indicated above.

To make baranki: roll dough between your hands to make a rope and twist together and form a circle.

Boil water: add baranki and cook for about 5 minutes. Drain on a clean tea towel until all water drains off.

Put on cookie sheet, egg wash the baranki and sprinkle poppy seeds on top. Turn oven on to 425 and bake the baranki for 15 minutes. Turn oven down to 375 and bake for about 45-50 minutes. Or until they are baked well.

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