Crisps, verguns, juicy, brushwood - a crispy delicacy with Greek roots. Loved in Russia back in the 18th century, brushwood remains a favorite confectionery product to this day. The dough for brushwood is made very simply and, which is not unimportant, from inexpensive products.
It is necessary
-
- For a tough dough:
- cream - ½ cup;
- egg yolks - 3 pieces;
- sugar - 1 tablespoon;
- flour - 1-1, 5 cups;
- vodka - 1-2 tablespoons;
- powdered sugar
- cinnamon
- ground red pepper for sprinkling;
- fat for deep fat.
- For batter:
- cream - 1 glass;
- sugar - 1-2 tablespoons
- egg - 4 pieces;
- flour - ¾ glass;
- vodka - 1 tablespoon;
- powdered sugar
- cinnamon
- ground red pepper for sprinkling;
- fat for deep fat.
Instructions
Step 1
There are two types of brushwood dough: hard and runny. The advantage of steep dough is that you can bake brushwood from it without additional tools. The brushwood of their batter will turn out to be more airy and tender, but to prepare it, you need to purchase a special baking dish.
Step 2
Cool dough for brushwood
Mash the yolks with sugar until the grains are completely dissolved. Add room temperature cream to the egg mixture. You can replace the cream with sour cream. Do not add water to the brushwood dough! Add vodka. Cognac or rum can replace vodka. It is the volatile components of these drinks that serve as leavening agents for the dough and impart fragility to the brushwood. Use premium wheat flour for the dough. The flour must be sieved just before preparing the dough. Pour the liquid components into the flour and knead the tough dough. Cover the finished dough with a towel to keep it dry and let it "rest" for 20-30 minutes. Then roll out the dough into a layer 1-2 millimeters thick and cut it into diamonds. Make a cut in the middle of each diamond. Pass one end of the workpiece through the hole in the center. The workpieces can now be deep-fried.
Step 3
Batter for brushwood
Beat eggs and sugar thoroughly. Add cream and vodka, stir. Gradually adding flour, mix the dough thoroughly so that there are no lumps left. The dough should be the consistency of liquid sour cream. Take a brushwood baking dish. Heat the mold in hot oil. Then immerse the mold 2/3 in the batter for the brushwood and again in the boiling oil.
Step 4
Fry brushwood in anhydrous fats in a high saucepan. Ghee, pork fat, and refined vegetable oil are good choices. The saucepan is half full of fat. The fat should boil when you dip the dough into it. Fry brushwood until golden brown for 2-5 minutes. Some hard dough pieces will need to be turned over with a fork or wooden spatula.
Step 5
Put the browned brushwood on napkins, let the oil drain. Sprinkle with powdered sugar, cinnamon, or ground red pepper. Serve.
