Water Rings (Vesirinkilät)
Description
These rings, raised in hot salted water and then baked, resemble bagels. We were served Water Rings by a Karelian family every morning for breakfast. Serve them split and toasted, with butter and jam.
Makes 16 to 18.
Makes 16 to 18.
Ingredients
2 packages active dry yeast
1 teaspoon salt
1 cup warm water
4 tablespoons melted butter
3-3½ cups white flour
1 teaspoon salt
1 cup warm water
4 tablespoons melted butter
3-3½ cups white flour
Instructions
Dissolved the yeast and salt in the warm water. Add the butter and some of the flour, beating until the batter is smooth and elastic. Add the remaining flour, a little at a time, beating very well until the dough is stuff. Work in the last part of the flour with your hands--the dough should be very stiff but not dry. Turn it out onto a floured board and knead until smooth. Place in a lightly greased mixing bowl, turn to grease the top, cover lightly, and let rise in a warm place until doubled (from 1 to 3 hours). (You may wish to let the dough rise overnight in a cool kitchen. In that case, you can shape and bake the rings in the morning and serve them as a breakfast treat!)
Turn the dough out onto the board. Pinch off a piece about the size of a small egg and roll it between your hands and the floured board into a strand about 6 inches long. Shape this into a ring and dampen and pinch the edges together. Repeat this process until all the dough is used up. Place the rings on a sheet of lightly greased waxed paper and let them rise for about 30 minutes.
Have ready a kettle of boiling water (use 2 tablespoons salt to each quart of water). Lower the rings into the water one at a time, and place them on a very-well-greased baking sheet. Brush with a mixture of 1 tablespoon water and 1 tablespoon sugar, if desired. Bake in a hot oven (400°) for 20 minutes or until golden brown.
Turn the dough out onto the board. Pinch off a piece about the size of a small egg and roll it between your hands and the floured board into a strand about 6 inches long. Shape this into a ring and dampen and pinch the edges together. Repeat this process until all the dough is used up. Place the rings on a sheet of lightly greased waxed paper and let them rise for about 30 minutes.
Have ready a kettle of boiling water (use 2 tablespoons salt to each quart of water). Lower the rings into the water one at a time, and place them on a very-well-greased baking sheet. Brush with a mixture of 1 tablespoon water and 1 tablespoon sugar, if desired. Bake in a hot oven (400°) for 20 minutes or until golden brown.
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