Recipe for brushwood on a stick. How to make liquid base dessert? Cooking lush brushwood on kefir

Brushwood - a nostalgic recipe from the USSR - has given way to new popular desserts: cheesecakes, pancakes, strudel and muffins. But it turns out that nothing is forgotten, and for many brushwood is as desirable as in childhood. Light sadness for carefree times and Sunday tea parties with the family - this is the true taste of brushwood.

Please note: cookies are deep-fried, they are high-calorie and can hardly be classified as a healthy diet. But delicious!

Ingredients

• flour - 350 g
• granulated sugar - 50 g
• powdered sugar - 100 g
• butter - 50 g
• eggs - 2 pcs.
• sour cream - 100 g
• vinegar 9% - 10 ml
• refined vegetable oil - 200 ml *
• vanillin - 5 g

* I remember from childhood that it was always sunflower oil, but I switched to olive oil a long time ago, and here I also use it.

Cooking

You can serve with tea, for lunch, for an afternoon snack, for dessert. Brushwood goes well with milk.

EDITORIAL

11 secrets of delicious brushwood

1. Experienced housewives say that you can get really tasty brushwood only from thin dough. Feel free to roll it harder - let it literally glow.

2. Do not leave pieces of dough that have broken off in the deep fryer, but catch them immediately or along with the finished cookies. Frying, they give bitterness to the oil, which will be felt in each new portion of brushwood.

3. Dough for brushwood - fundamentally anhydrous. Do not add water under any pretext, otherwise the cookies will lose their main feature - they will not crunch. But they didn't call him a slut for nothing.

4. Sugar is not put in the dough for sweetness, but so that the brushwood is quickly and well browned during frying. For sweet tooths, it is better to turn your zeal to powdered sugar for sprinkling, and not to “improving” the recipe with an extra spoonful of sugar.

5. Inventive beer lovers have come up with a new use for brushwood. Instead of powdered sugar, they sprinkle it with salt and red pepper - it makes a great snack.

6. You need to fry these cookies in fat that does not contain water. Modern refined oil is fine, but pay attention to its quality - no foam during frying. You can also use olive or ghee, lard.

7. In many recipes for brushwood, you can find vodka or cognac. Some housewives do not add them to the dough and say that it still turns out great. However, there is no smoke without fire, and since they started talking about alcohol, it means that they noticed its benefits. One version claims that vodka prevents the dough from being soaked with fat during frying, which means even more crunch. Another is that the volatile components of alcohol replace the baking powder, and the brushwood is more airy.
Have time to experiment? Try recipes with and without vodka - draw your own conclusions. (If you add alcohol, you can do without vinegar).

8. For lovers of minimalism (or for lazy people) there is a very simple recipe - brushwood from eggs and flour, without additional components and tricks. Just take a few eggs and mix them with flour until you get a dumpling-like dough. Immediately roll out, form brushwood (you can just strips) and immediately fry in boiling oil. For a small tea party, a test from one egg will be enough.

9. Good cooks know that a beautiful presentation is an essential condition for the success of a dish. Diversify the standard "inverted" twigs with a new shape. For example, make several roses (put together circles of dough of different diameters, press them in the center and make cuts along the edges), weave braids, roll up spirals. On a large plate, such an “assortment” will look very nice.

10. Powdered sugar will not crumble if put on hot brushwood. Powder mixed with cocoa powder gives an interesting taste.

11. Never cook brushwood for the future, and only serve it fresh to guests. This cookie has the best taste in the first hours after preparation. No, no, brushwood keeps well, and retains freshness for a long time, but alas, it triples its signature crunch.

When I heard about this recipe for the first time, a fascinating question arose: “Why does the cookie have such a name “brushwood”?” Having prepared it, you understand that it really resembles the fragile and gnarled branches of a tree. Such homemade brushwood looks very original, and we will cook it in a pan! Using this step-by-step simple recipe for delicious brushwood, we will prepare crispy cookies.

The dough for brushwood consists of:

250 gr flour;

1 st. a spoonful of vodka;

2 tbsp. spoons of sugar;

vegetable oil;

powdered sugar.

Pour part of the flour into a bowl, add salt and sugar.

Add vodka and eggs.

Now, you need to mix in all the remaining flour. It's easier to do it on the table, but everyone does it the way they feel most comfortable. The main thing is to get a very tight dough.

The next step is very important! Roll out the dough thinly. It should be so thin that even the landscape sheet will seem thicker than it. The layer should be like gauze. We cut it into strips, inside which we make cuts.

Scroll the cookies.

Once or twice, whichever you prefer. As you can see in the photo, the first two things on the right are scrolled once, and the rest, I twisted twice. Adjust the length of the product yourself. It is determined based on the diameter of the pan. You should be comfortable flipping the cookies while toasting.

How to bake brushwood

We heat up the oil. Cookies are fried at lightning speed, so not a step away from the pan, otherwise you will have coals. In order not to tear the cookies, lay them on the board and bring them to the pan on it. Fry until the same golden color on both sides.

Fried at home, thin brushwood is covered with air bubbles and becomes unusually fragile. I think that all lovers of this sweet dessert will agree that this is a very tasty cookie, light, airy, crispy! Decorate it with powdered sugar.

Eating it, you may not catch that it was not baked in the oven, but fried in oil in a pan. There is no extra oil on it. Prepare and see for yourself.

Fried crispy strips of dough sprinkled with powdered sugar - brushwood cookies, familiar to many, come from childhood. The fashion for it subsided a little when inexpensive varieties of all kinds of sweets began to appear on store shelves in abundance.

However, now, in the era of health care, when much attention is paid to what we eat, homemade cakes are returning to our tables.

This dish came to us from Greece and became popular everywhere towards the end of the 19th century. It is precisely because this delicacy is so thin and crunchy that it has earned its name - "brushwood".

Crispy brushwood at home - step by step photo recipe

Prepare brushwood from several types of dough. And every hostess has her own secret. But the main thing here is the roasting method and the way the cookies are served.

Perhaps the most popular option is prepared on the yolks. In such a dough, some recommend adding a spoonful of vodka or cognac.

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Ingredients

• Yolks: 4 pcs.
• Flour: 3 tbsp.
• Soda:
• Vinegar:

Cooking instructions

Sprinkle our pastries with powdered sugar.

Classic thin brushwood

Brushwood according to the classic recipe is thin, crispy and amazingly tasty, while it is incredibly easy to prepare. Do not be alarmed when you see vodka in the ingredients, alcohols completely evaporate at high temperatures, so even small children can use cookies.

Alcohol will affect the structure of flour proteins, which is why when frying the surface of the “twigs” will bubble, and they themselves will become not rubbery, but crispy.

Required Ingredients:

• 2 eggs;
• ½ tsp table salt;
• 0.23 kg of flour;
• 1 tbsp vodka;
• frying oil.

Cooking order:

1. For the dough, gradually mix all our ingredients. Beat eggs with salt, then add vodka to them, gradually introduce flour. As a result, we get an elastic dough, slightly sticky to the palms.
2. We wrap it in polyethylene, put it in the cold for 40 minutes.
3. For the convenience of rolling, we divide the dough into several parts, leave one of them, and return the rest to the bag. Otherwise, it will dry out very quickly.
4. Roll out the thinnest possible layer. It is on how subtly you manage to complete this task that the airiness of the future dish depends.
5. We cut the layer into strips, in the center of which we make a cut, and through it we turn one of the edges of the workpiece. If you don’t want to mess around, then you can leave everything as it is, the taste of the cookies will not change from this.
6. After the blanks are cut, put the pan with oil on the fire. The twigs are fried very quickly, so there is a risk that you simply will not have time to lay and take out ready-made ones. We pour such an amount of oil that our products sink in it. When the pieces fall into the boiling oil, right before your eyes they will begin to swell and take on all sorts of bizarre shapes.
7. Ready brushwood must be laid out on a paper napkin, towel or baking parchment, which will absorb excess fat.
8. The dish is served generously sprinkled with powdered sugar.

Lush and soft on kefir - the perfect treat

The favorite liver of Soviet children does not have to be exactly crispy, if you knead its dough with 300 ml of kefir and 3 glasses of flour, we will get a whole mountain of lush and magically delicious pastries. You will also need:

• 1 egg;
• ¼ tsp salt;
• vanilla packaging;
• 3 tbsp Sahara;
• 3 tbsp refined oil;
• 1.5 tsp soda.

Cooking steps:

1. We begin to beat the egg with salt and sugar.
2. Pour not cold kefir into a cup, add soda so that it starts to react.
3. Pour kefir to the egg, add oil, mix again.
4. Gradually add flour, stirring continuously. We get a soft, but slightly sticky dough to the palms. We cover it with polyethylene and let it brew for 30 minutes.
5. Divide the dough into parts, roll out and cut into strips, each reward with a notch in the center, turn one of the edges through it.
6. Fry in a large amount of oil, after readiness put it on a napkin to remove excess fat.
7. Sprinkle still hot twigs with powder and hurry to put the kettle on the fire.

How to cook the most delicious, thin and crispy brushwood on vodka?

Want to get the crunchiest brushwood? Then only 1 tbsp should be added to the dough. vodka. It will not give any taste or smell, but the favorite children's sweetness will unforgettably crunch and melt in your mouth. In addition to alcohol, a glass of flour and powder for powder, you will need:

• 2 eggs;
• 200-300 ml refined sunflower oil.

Cooking order:

1. We drive in the eggs, with a fork chop them together with salt. There will be no sugar in this recipe; for deep-fried dishes, this is only a plus.
2. Add strong alcohol, mix again.
3. Gradually add flour. The resulting dough should be quite elastic.
4. We divide the resulting egg dough into parts, we try to roll each of them into the thinnest layer possible, try to achieve a thickness of 1.5 mm. To prevent the place from sticking to the work surface, sprinkle it with flour.
5. We cut the rolled dough into rectangles, the long side of which should not be more than 10 cm, otherwise it will be inconvenient to fry it.
6. Pour a glass of oil into the frying container, wait until it boils, and then put the blanks for brushwood into it.
7. You can get it out of the oil after 25-35 seconds.
8. We give excess fat to drain on paper towels, after which, without saving, sprinkle them with powder.

milk recipe

Milk brushwood will require only 2 tbsp. cow's milk for 2 cups of flour, in addition, prepare:

• 2 eggs;
• 80 g of sugar;
• dusting powder.

Cooking order:

1. Beat eggs with sugar until the latter dissolves. Add the rest of the ingredients, add the flour last, in parts, beat.
2. The resulting dough should be soft, but a little sticky, otherwise it will not work out thinly.
3. We cut off a small piece from the general layer of dough and roll it into a thin cake with a maximum thickness of a few millimeters.
4. We cut it into small rectangles of arbitrary size, make a through cut in the center of each, thread one of the edges through it.
5. We heat the oil in a deep frying pan, dip the workpieces into it.
6. We take out the finished brushwood with a slotted spoon and transfer it to a colander or paper napkin.

How to make brushwood on sour cream at home?

To prepare sour cream brushwood, do not forget to buy 200 ml of sour cream in the store, on its basis you will have to make a dough that will take about 3 cups of flour. Also prepare:

• 2 eggs;
• 100 g of sugar;
• 1.5 tsp soda;
• refined oil for frying;

Cooking steps:

1. Beat eggs with sugar, add sour cream and soda, mix thoroughly.
2. We introduce flour in parts, its quantity may not coincide with that indicated in the recipe, because in many respects everything depends on the quality and moisture content of this product.
3. The finished dough, with all its softness and airiness, should not stick to the palms.
4. We roll out a thin layer of 3-4 mm, cut it into arbitrary rectangles or rhombuses. In each we make a through cut in the center, we thread one of the edges into it.
5. Heat up the oil in a deep-bottomed frying pan.
6. Fry brushwood on both sides, take out with a slotted spoon. Do not go far from the pan, the cookies are fried in just the blink of an eye.
7. Let the excess oil drain by placing the pastry on a paper towel. After that, without saving, sprinkle everything with powdered sugar.

On mineral water

You may already be familiar with this variant of brushwood, but only its second name is honey baklava. It is prepared quickly, easily, and the crispy result will conquer your household. To knead the dough, you will need three standard flour glasses and 200 ml of mineral water, as well as:

• 10 g of sugar;
• 60 ml of vodka or other strong alcohol;
• 1 tbsp sour cream.

Cooking steps:

1. In the center of the flour slide we make a recess, pour sour cream, alcohol, mineral water, sugar and salt into it. Mix everything with a spoon.
2. Knead until elastic, after sprinkling the table with flour.
3. We cover the dough with polyethylene or a towel, let it brew a little, and then knead again.
4. For ease of rolling, we divide it into several parts. We roll each of them as thinly as possible, it is desirable that the thickness of the layer be about 1 mm.
5. We roll the rolled layer into a loose roll so that it does not stick together much, you can first sprinkle a little flour.
6. Cut the roll into pieces 2 cm thick.
7. Pour up to 0.5 l of refined oil into the pan, fry the pieces on both sides, then let each of them drain on a paper napkin.
8. Brushwood can not be sprinkled with powder, but slightly cooled, dipped in standard sugar syrup.

Step by step preparation:

1. Pour the flour onto the countertop and make a recess in the slide into which you beat the egg. Mix well.
2. Add salt and soda slaked with vinegar.
3. Pour in milk and vodka.
4. Knead the dough to a stiff consistency. Wrap it in a plastic bag and send it in the refrigerator for half an hour to give the product plasticity.
5. Make a flat cake from the dough and place parchment on it.
6. Roll out the cake thinly, about 1.5 mm. and give it any shape.
7. Heat the oil in a deep bowl to 200 degrees and fry the cookies until light golden brown.
8. Place cookies on paper towel to remove excess oil and sprinkle with powdered sugar.

There is nothing tastier than cookies from childhood, baked according to the good and old recipe of our grandmothers. Cookies on the water - a simple and inexpensive dessert that will bring a lot of fun to the whole family!

Ingredients:

• Flour - 2 tbsp.
• Boiled chilled water - 1 tbsp.
• Eggs - 2 pcs.
• Sugar - 5 tablespoons
• Will - pinch
• Vegetable oil - for deep frying

Step by step preparation:

1. Pour eggs into a bowl, add sugar and a pinch of salt. Whip the ingredients lightly until smooth.
2. Pour in water and shake everything again.
3. Gradually sift the flour through a fine sieve, while kneading a thick, elastic and soft dough.
4. Put the dough on the table, sprinkle with flour and roll out with a rolling pin 7-8 mm thick.
5. Cut the flour semi-finished product with a knife into rhombuses 5-7 cm long, 1-2 cm wide.
6. In the middle of each piece, make a 1 cm incision, into which we pass one edge.
7. Pour the oil into a deep bowl and heat. Dip a batch of brushwood into it so that the flour bows are completely covered with oil and fry them for 2-3 minutes until a yellow-beige crust on each side.
8. Move the brushwood to a paper towel and cool.

At the same time tender and fragile, thin and resilient ... homemade brushwood. Learn how to cook it to spoil your loved ones with delicious products.

Ingredients:

• Eggs - 2 pcs.
• Vodka - 2 tablespoons
• Salt - 1 tsp
• Flour - to tough dough
• Vegetable oil - for deep frying
• Sugar - for sprinkling

Step by step preparation:

1. Break eggs into a bowl, add flour, add a pinch of salt and pour in vodka.
2. Knead the batter and add flour, bringing it to a steep consistency. The dough should not stick to your hands.
3. Cover it with polyethylene and let stand for half an hour.
4. Then roll out a thin sheet until transparent and cut into rounds or form products of any other shape.
5. Heat the vegetable oil well and deep-fry the brushwood for about 1 minute until a beautiful, golden color.

Note: if the product is frying faster, then the oil is very hot. Then the cookies will start to burn and will not be crispy. Too cold oil will not allow the product to exfoliate.

“Khvorost”, “verguns”, “crunches” are all the same tasty and simple cookies. Check out this easy yet savory recipe.

Ingredients:

• Eggs - 2 pcs.
• Cognac - 2 tablespoons
• Salt - 2 pinches
• Sugar - 1 tsp
• Flour - 1 tbsp.
• Vegetable oil - for frying (about 300 ml)

Step by step preparation:

1. Beat the eggs into a bowl, pour in the cognac, add salt and sugar and mix.
2. Gradually add the sifted flour and knead a stiff dough. Pour flour until the moment when the dough stops sticking to your hands.
3. Roll out the dough as thin as possible, about 1 mm, until almost translucent, and cut it into narrow strips.
4. Heat the oil well and lower the brushwood to fry. In the process of frying, turn it over so that it acquires a golden color on all sides.
5. Place the finished crisps on a paper towel to remove excess fat. Then sprinkle with powdered sugar.

The taste of childhood is crispy brushwood cooked with sour cream. This is the perfect pastry, reminiscent of rich buns and at the same time airy and crispy sticks.

Ingredients:

• Eggs - 2 pcs.
• Sour cream - 2 tbsp.
• Sugar - 2 tbsp
• Whiskey - 2 tablespoons
• Flour - 2 tbsp.
• Sugar - 4 tablespoons
• Salt - 0.5 tsp
• Odorless vegetable oil - for deep frying

Step by step preparation:

1. Pour the eggs into a bowl and beat with a whisk.
2. Add sour cream, vanilla, sugar, pour in alcohol and beat until smooth.
3. Sift the flour to the resulting mass and knead with your hands until a consistency similar to dumplings dough. Cover it with a towel and leave for 20 minutes.
4. Roll out the dough thinly and cut into strips, from which make a pigtail.
5. Pour oil into a bowl and heat. Spread a portion of brushwood and fry on both sides until golden brown.
6. Put the fried brushwood on a paper napkin so that droplets of oil are absorbed and sprinkle liberally with powdered sugar through a fine sieve.

Home brushwood is a nostalgic theme. This is one of the iconic Soviet cookies, which has given way to popular desserts: strudel, muffins, cheesecakes, pancakes. But light sadness for Sunday family tea parties and carefree times returns the true taste of the product.

Ingredients:

• Flour - 350 g
• Sugar - 50 g
• Powdered sugar - 50 g
• Butter - 50 g
• Eggs - 2 pcs.
• Sour cream - 100 g
• Vinegar 9% - 10 ml
• Vanillin - 5 g
• Vegetable oil - 200 ml

Step by step preparation:

1. Sift flour and mix with cold butter chopped into crumbs.
2. Shake the chilled eggs and add sugar. Beat the products with sugar until the mass doubles.
3. Pour the egg mixture into the flour with butter and add the vinegar. Knead the dough until air bubbles form.
4. Cover the dough with a bag and leave in the cold for 10 minutes.
5. Roll out the chilled dough to a thickness of 5 mm. Cut it into any shape with a knife.
6. Pour oil into a frying pan and heat it up. Dip a few cookies into it and fry until golden. Turn it over with a slotted spoon so that the crisps are evenly fried on all sides.
7. Put the finished brushwood on paper napkins and sprinkle with powdered sugar.

Kefir brushwood can be attributed to the classic recipe. It will take you no more than 35 minutes to prepare it, and at the same time you will get an amazingly tasty treat for the dessert table.

Ingredients:

• Flour - 400 g
• Kefir - 250 ml
• Eggs - 1 pc.
• Sugar - 50 g
• Powdered sugar - 40 g
• Soda - 0.25 tsp
• Salt - 0.25 tsp
• Vegetable oil - 1 tbsp.

Step by step preparation:

1. Sift flour into a bowl, beat in eggs, add soda and pour in 1.5 tbsp. vegetable oil. Then add kefir, sugar and soda.
2. Knead the dough until smooth, wrap it in cling film and refrigerate for 20 minutes.
3. Roll out the chilled dough into a thin layer about 4 ml. Cut the resulting layer into strips of 5 cm. In the middle of each strip, make an incision and turn one edge of the dough through it.
4. Fry the brushwood in a well-heated vegetable oil until golden brown.
5. Put the finished product on a paper towel, cool and sprinkle with powdered sugar.

Video recipes:

Urama (spiral) - cut strips 3-4 cm wide with a special gear wheel, wrap the strip on the end of a thin rolling pin and, together with the rolling pin, lower the fat with a temperature of no more than 150 -160 degrees.

During frying, rotate the rolling pin, and with the other hand hold the dough with a wooden stick so that the strip does not turn around. And gradually release the rolling pin from the dough. Fry urama, carefully turning over. Ready urama is placed on a vase, sprinkled with powdered sugar.

Khrustiki, verguny, juicy, brushwood - a crispy delicacy with Greek roots. Favored in Russia in the 18th century, brushwood remains a favorite confection to this day. The dough for brushwood is made very simply and, which is not unimportant, from inexpensive products.

You will need

For a cool test:

- cream - ½ cup;

- egg yolks - 3 pieces;

- sugar - 1 tablespoon;

- flour - 1-1.5 cups;

- vodka - 1-2 tablespoons;

- fat for deep frying.

For liquid dough:

- cream - 1 glass;

- sugar - 1-2 tablespoons,

- an egg - 4 pieces;

- flour - ¾ cup;

- vodka - 1 tablespoon;

- powdered sugar, cinnamon, ground red pepper for sprinkling;

- fat for deep frying.

There are two types of dough for brushwood: steep and liquid. The advantage of a steep dough is that you can bake brushwood from it without additional devices. The brushwood of their batter will turn out to be more airy and tender, but for its preparation you need to purchase a special baking dish.

Hard dough for brushwood

Rub the yolks with sugar until the grains are completely dissolved. Add room temperature cream to the egg mixture. You can replace cream with sour cream. Do not add water to the dough for brushwood! Add vodka. Cognac or rum can replace vodka. It is the volatile components of these drinks that serve as baking powder for the dough and give the brushwood brittleness. Take the highest grade wheat flour for the test. Flour must be sifted just before preparing the dough. Pour liquid ingredients into flour and knead a stiff dough. Cover the finished dough with a towel,tonot windy, and let it “rest” for 20-30 minutes. Then roll out the dough into a layer 1-2 mm thick and cut it into rhombuses. Make a slit in the middle of each diamond. Pass one end of the workpiece through the hole in the center. Now the blanks can be deep-fried.

Liquid dough for brushwood

Whisk eggs thoroughly with sugar. Add cream and vodka, stir. Gradually adding flour, mix the dough thoroughly, to no lumps left. The dough should be the consistency of liquid sour cream. Take a baking dish. Heat the mold in hot oil. Then dip the mold 2/3 into the batter for brushwood and lower it back into the boiling oil.

You need to fry brushwood in anhydrous fats in a tall saucepan. Ghee, pork fat, refined vegetable oil are suitable. The pot is half full of fat. The fat should boil when you dip the dough into it. You need to fry the brushwood until golden brown for 2-5 minutes. Some stiff dough pieces will need to be turned over with a fork or wooden spatula.

Put the browned brushwood on napkins, let the oil drain. Sprinkle with powdered sugar, cinnamon. Serve on the table.

Mold for brushwood (for batter)...