14 Kinds Of Ring-Shaped Breads From Around The World

Holey moley! Look at all those ring-shaped breads!

Bagels and doughnuts may run the circular bread world ‘round these parts, but ring-shaped breads exist in many shapes, sizes and forms all over Europe and the Middle East. 

Here are just a few types of holey breads you may encounter on your culinary journey around the world. 

Holey breads and buns around the world

Açma‎

Açma‎ is a type of Turkish bread that is known for its soft, flaky texture and both sweet and savory flavor. It’s made with a dough that is enriched with eggs, butter and milk (giving it a characteristic flaky texture), and it is often filled with cheese, olives or other savory ingredients.

The word "açma" means "to open" in Turkish, referring to the way the dough is rolled out and folded multiple times to create a flaky texture. Traditionally, açma‎ is shaped into rings or braids and it is often topped with sesame seeds or egg wash before baking.

Bagels

We all love a good bagel, but what exactly makes a bagel a bagel, anyway?

Bagels originated in the Jewish communities of Poland and were brought to the United States by immigrants in the late 19th century. They are traditionally boiled in water with honey or malt syrup before being baked, which gives them their distinctive flavor and chewy texture. 

Baranki breads

Baranki breads are a style of Russian bread that is shaped like a ring and boiled before baking, similar to a bagel! They are typically made with wheat flour, water, yeast, salt and sometimes sugar, giving them a flavor that pairs well with both sweet and savory toppings. Baranki are often topped with poppy seeds or sesame seeds. 

Baranki originated in Belarus and are now popular throughout Russia and other Eastern European countries, where they are traditionally made during the Easter season. The name comes from the Russian word "baran" which means "ram” because the shape of the bread resembles the curl of a ram's horn! 

‎Casatiello

Casatiello is a traditional Neapolitan Easter bread made with a yeasted dough and stuffed with cheese, cured meats and eggs. It’s shaped into a ring, decorated with pastry and baked in a wreath pan to make a stunning centerpiece meant to represent a crown of thorns.  

The name "casatiello" comes from the Neapolitan dialect word "case," which means "cheese," as the bread is traditionally filled with cheese. 

Ciambella

Ciambella is a type of enriched Italian bread shaped like a ring, flavored with anise seeds and baked in a wood fired oven, giving it a soft, slightly sweet flavor with a crispy crust. 

Ciambella is traditionally made in Southern Italy where it’s often served for breakfast or as a snack. It can also be used to make desserts like ciambellone alla crema (ciambella filled with custard).

Covrigi

Covrigi (the plural of covrig) are a type of Romanian pretzel made with a yeasted dough that is boiled in water before being baked. The thin rings of dough are a popular snack food and are typically served salted or sprinkled with poppy seeds or sesame seeds.

Covrigi are said to have originated in Transylvania in the 17th century where they were originally made by bakers who were trying to replicate the taste of German pretzels. Covrigi quickly became popular in Romania and they are now considered to be a national dish.

Doughnuts

We all love a good doughnut! And yeah, it counts as bread, too. 

Doughnuts are typically made from a flour-based dough that is deep-fried and then glazed or topped with other sweet toppings. The exact history of the doughnut is uncertain, but it is thought to have originated in the United States in the early 19th century when Dutch settlers brought their fried dough pastries with them to the Americas.

Girde Nan

Girde nan (also known as girde naan or girde) is a type of flatbread from Central Asia and the Middle East, including Afghanistan, Uzbekistan, Tajikistan, Kyrgyzstan and Turkey. 

Made with a yeasted dough that is shaped into a ring and baked in a tandoor oven, girde nan is characterized by its thin crust and chewy texture and is often topped with sesame seeds or cumin seeds. 

Kolach

Kolach is a type of braided bread made with a yeasted dough that is shaped into a long, twisted loaf and is popular in parts of Central Asia including Russia, Ukraine and Kazakhstan. The twisted shape of the bread helps to trap air, which gives it its characteristically chewy texture and light crumb. It’s often served stacked into towers and enjoyed as a Christmas treat!

Obwarzanek krakowski

Obwarzanek krakowski is a traditional Polish bread that is shaped like a ring, boiled before baking and served sprinkled with poppy seeds or sesame seeds. It’s a very pretzel-like bread and more often referred-to as a Kraków pretzel!

Obwarzanek krakowski originated in Kraków, Poland, in the 14th century from bakers who were trying to replicate the taste of bagels, which were brought to Poland by Jewish immigrants. The pretzels quickly became popular in Kraków and it is now considered to be a regional food with protected geographical indication.

Reikäleipä‎ 

Reikäleipä (Finnish for "rye hole bread") is a flat, rye flour loaf with a hole in the middle. It’s a common bread in the Western regions of the country where the baked loaf is hung and dried from kitchen ceilings! 

Riestainiai‎ 

Riestainiai (also known as barankos) are a style of sweet Lithuanian bread that is shaped like a ring and boiled before baking, just like a bagel! The breads originated in Belarus but are now popular throughout Lithuania and other Eastern European countries where they’re eaten around the Easter season.

Simit

Simit, also known as gevrek, is a type of sesame-coated ring bread that is popular in Turkey and other countries in the Middle East. It’s made with a yeasted dough that is shaped into a ring, dipped in a sweet syrup, coated with sesame seeds and baked in a wood-fired oven before being served as a side, a snack or a sweet dessert!

Tarallini‎

Tarallini are small, ring-shaped breads that are popular in Puglia, a region in southern Italy. The bite-size breads are typically flavored with fennel seeds but can also be flavored with other spices like black pepper, chili peppers or anise seeds. They’re most often served alongside coffee, wine or beer and have been a part of the regional cuisine since the Middle Ages!

Have you tried any of these breads before? If not, give them a taste and see how you like them! 

Enjoy!

Pin it!

Featured photo courtesy Pixabay/PhotoMIX-Company