To bake brushwood, you need a very small set of products. To get a crunchy treat, you need to choose the right recipe and not skimp on oil. Ready brushwood can be stored for several days, it does not stale and does not deteriorate.
Waffle dough brushwood
To prepare this type of brushwood, you need a special through-mold, fixed on a long rod. Deep-fried batter makes the delicacy very tender and crumbly. From the specified amount of products, about 400 g of finished brushwood is obtained.
You will need:
- 1 glass of wheat flour;
- 2 eggs;
- 1 glass of milk;
- 30 g butter;
- 0.25 teaspoons of soda;
- a pinch of vanillin;
- 0.5 vegetable oil for frying;
- icing sugar.
Thoroughly grind eggs with vanilla and flour, add milk or water and pre-sifted flour mixed with baking soda. Pour in the melted butter and mix well the resulting dough. Leave it on for half an hour, cover it with a towel.
Pour refined vegetable oil into a saucepan and heat to a boil. Reduce heat, dip the baking dish in the butter, let it warm up, and then transfer it to the container with the dough. Make sure that the mold is immersed in the dough only to the edges of the upper plane, otherwise the finished brushwood will not be removed.
Transfer the pan to a saucepan with butter and lower it so that the dough is completely dipped in the fat. Cook the brushwood for a few seconds. When the product is browned and begins to slide off the mold, carefully transfer it to a dish covered with a paper towel that absorbs excess fat. To prevent the brushwood from warping, help yourself with a fork. Cool the finished brushwood, sprinkle generously with powdered sugar and serve with tea.
Home-style brushwood
You will need:
- 2 eggs;
- 1, 5 Art. tablespoons of sugar;
- 0.25 teaspoons of soda;
- 0.25 teaspoons of salt;
- 1 teaspoon of butter;
- 2 cups of flour;
- 1 tbsp. a spoonful of vinegar;
- vegetable oil for frying;
- icing sugar.
Mash eggs with sugar, butter and salt, add baking soda and vinegar. Pour the sifted flour in portions and knead the dough. Put it in a bowl, cover with a towel and let stand for half an hour. Divide the dough into 4 pieces and roll each into a thin layer. Cut the dough into strips, wind them in spirals or tie them in a bow.
Transfer vegetable oil to a deep frying pan and bring to a boil. Then reduce the heat. Place the dough strips gently in the butter. When they turn golden and grow in size, gently fish out the items with a fork and place them on a plate lined with paper napkin. Let the oil drain, transfer the brush to another plate and sprinkle with powdered sugar.
