Bubliky-Svystuny (Choux Pastry Rings)

In a heavy-bottomed saucepan, combine 150 ml water, 75 g butter, and a pinch of salt. Set over medium heat and bring to a boil, stirring occasionally — about 5 min.

Reduce the heat to just below medium and, without removing the pan from the stove, immediately add 160 g flour all at once. Stir vigorously with a wooden spatula for 1–2 min, until the dough comes together into a smooth ball and pulls away completely from the bottom and sides of the pan.

Transfer the choux dough to a wide bowl and let it cool to 60–70°C — about 15 min, stirring occasionally. If the eggs are added to dough that's too hot, they'll cook.

Beat in the eggs one at a time: mix each one in thoroughly with a spatula or a mixer on medium speed until fully incorporated before adding the next — about 8 min total. The finished dough should be smooth, glossy, and fall from the spatula in a wide ribbon.

Fill a piping bag fitted with a round tip about 1.5 cm in diameter. Pipe rings onto a parchment-lined baking sheet, about as thick as a finger and 4–5 cm in diameter, leaving 3–4 cm between them — this will take about 10 min.

Bake the rings in an oven preheated to 180°C for 22–25 min, until golden brown. Do not open the oven door for the first 15 minutes, or the pastries will collapse.

Cool the rings on a wire rack for at least 20 min, then generously dust with 20 g powdered sugar through a fine sieve and serve.