Bublik is similar to a bagel, only smaller and with sugar on top. It is disseminated all around the world, but it was first made in Eastern Europe, and it is spread in many versions. The one I will write about is well known in Slovenia and it is one of the most popular pastries in Ljubljana’s bakeries. You can see people eating bublik while they are in a rush to work. It gives them enough strength to make their working day productive. Also, you can see children going to school, with their mouths full of bublik, which is great as dainty too.
To make bublik you don’t have to be Jamie Oliver, you just need some time to learn few tricks how to bake it, so that you can enjoy eating this delicious pastry in your home.
1.10 lbs strong white wheat flour
2 cups of milk
1 ounce fresh yeast
2 teaspoons salt
10 teaspoons of sugar
10 teaspoons of butter (melted)
For the glaze:
1 beaten yolk of egg
sesame seeds ( to taste)
- Mix all the ingredients into a large bowl.
- Use a mixer or even better, your clean hands (like our grandmothers did), to make one dough form.
- Leave the dough for about 30 min to grow around twice in size.
- After 30 minutes, your dough should be grown enough and now you can make smaller buns from the dough, like the ones in the picture below.
- After than, make a bagel form like the one in the picture:
- Put the bagels into an oiled baking tray, and add a beaten yolk on top, and sprinkle some sugar or sesame seeds.
- Bake on 392 F for 20 min. When the bublik gets a brownish color, switch the oven off and let it cool fro about 15 minutes.
If they look like this you did a great job. If not, and you are still alive, you did a great too!
I love eating bublik with my first morning cup of tea. How do you like to have yours?