Mexican-American Bublik

Ingredients

In this Mexican-American adaptation of the Bublik, the traditional Russian flavors are replaced with Mexican-American spices and ingredients. The original Bublik is typically plain and served as a breakfast or snack item. However, the Mexican-American Bublik incorporates cornmeal and chili powder into the dough, giving it a distinct flavor profile and a touch of spiciness. Additionally, it is topped with cotija cheese, adding a savory element to the dish. We alse have the original recipe for Bublik, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (80g) cornmeal 1/2 cup (80g) cornmeal
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Cotija cheese, for topping Cotija cheese, for topping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, chili powder, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture and vegetable oil into the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough and divide it into equal-sized portions. Shape each portion into a ring shape, similar to a bagel.
8. 8.
   Bring a large pot of water to a boil. Carefully drop the dough rings into the boiling water and cook for 1-2 minutes on each side.
9. 9.
   Remove the boiled dough rings from the water and place them on a baking sheet lined with parchment paper.
10. 10.
    Bake in the preheated oven for 15-20 minutes until golden brown.
11. 11.
    Sprinkle the baked Bublik with cotija cheese while still warm.
12. 12.
    Serve the Mexican-American Bublik warm and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the dough.
• Chili powder — Adjust the amount of chili powder according to your desired level of spiciness.

Tips & Tricks

• For a sweeter version, sprinkle the Bublik with cinnamon sugar instead of cotija cheese.
• Experiment with different toppings such as guacamole, salsa, or sour cream for added flavor.
• If you prefer a milder spiciness, reduce the amount of chili powder in the dough.

Serving advice

Serve the Mexican-American Bublik warm as a snack or alongside your favorite Mexican-American dishes. It pairs well with soups, stews, or as a side to a hearty meal.

Presentation advice

Arrange the Mexican-American Bublik on a platter, sprinkle with cotija cheese, and garnish with fresh cilantro leaves for an appealing presentation.