A crunchy delicacy loved by many since childhood - brushwood, deep-fried until golden brown and generously sprinkled with powdered sugar. An unexpected component of this recipe is cognac, just a few drops will be enough.
It is necessary
- - 2 1/2 cups flour;
- - 1/2 glass of milk or kefir;
- - 1 tbsp. a spoonful of sour cream;
- - 1 tbsp. a spoonful of sugar;
- - 3 egg yolks;
- - 1/4 teaspoon of salt;
- - 1/4 teaspoon of baking soda (extinguish with lemon juice);
- - 20 drops of cognac;
- - odorless vegetable oil for deep frying;
- - powdered sugar for sprinkling.
Instructions
Step 1
Combine egg yolks, sour cream and milk (or kefir) in a deep bowl. Pour in granulated sugar and salt, then add sifted wheat flour in parts, and at the very end of the kneading - soda slaked with lemon juice. Stir the dough until smooth.
Step 2
Lightly dust a work surface (table, silicone mat or large glass cutting board). Divide the dough into several parts, take one part and roll it out on the work surface in a fairly thin layer.
Step 3
Cut the dough into rectangles, you can use a special curly knife so that the edges of the resulting brushwood are grooved. In the middle of each workpiece, make a small longitudinal cut, through which turn out one half of the rectangle.
Step 4
Heat the oil for deep fat in a deep container, lay out the workpieces in batches. While frying, drip a couple of drops of cognac directly into the deep fat, this will cause the oil to sizzle and the brushwood to bubble up. Fry the blanks until golden brown on both sides, the brushwood is preparing quickly enough.
Step 5
Use a slotted spoon to remove the baked goods from the deep fat and place on paper towels to absorb excess oil. In this way, prepare all the brushwood. Sprinkle it with powdered sugar and serve warm.
