Slices of light crispy fried dough sprinkled with powdered sugar - this is brushwood. In a step-by-step classic recipe, pieces of dough can be sliced figuratively thick or thin strips, triangles, rhombs, or curls. Therefore, everyone chooses the form for this treat to his taste. This is a very high-calorie pastry that should be consumed carefully if you care about the figure. But surely no one will refuse a couple of pieces of crispy and fragrant brushwood, which is perfect for morning tea drinking without any other additives.
Brushwood: classic (step by step) recipe - general principles of cooking
The brushwood dough is kneaded in water, milk, kefir or sour cream. Be sure to add dough to the egg, salt, sugar and flour. The finished dense dough is removed for a while for infusion, and then rolled to a thickness of about 1 mm.
To fry brushwood, a large amount of vegetable oil is used, in which, floating, pieces of brushwood are fried. If the dough is cooked correctly, then during cooking brushwood in oil will hiss.
Ready brushwood should be immediately moved to paper napkins so that they remove excess fat. Then the dish, while it is hot, should be transferred to a plate. Hot brushwood in a classic step-by-step recipe can be decorated with powdered sugar, chopped walnuts or pistachios, condensed milk or ground red pepper to your taste.
Vodka brushwood: a step-by-step classic recipe
Ingredients:
• 300 g of premium wheat flour;
• three chicken eggs;
• 1 g vanilla sugar;
• 50 ml of vodka (can be replaced with rum or table white wine);
• 200 ml of vegetable oil;
• 150 g of powdered sugar;
• a pinch of salt.
Cooking method:
1. Break the eggs into a bowl and beat a little with a whisk until smooth.
2. Add vodka, vanilla sugar and salt to the bowl. Beat with a whisk or mixer again.
3. Sift the wheat flour directly into a bowl with other products.
4. Knead steep dough with your hands, for this you can dump the mass on the table. It should not adhere strongly to the hands.
5. Cut the dough into 2-3 parts for easy rolling.
6. With a rolling pin, roll out pieces of dough on the table alternately to a thickness of 1-2 mm. If during rolling the dough sticks to the surface, then you need to add flour.
7. Now with a regular or curly knife, you need to cut the dough into rhombuses.
8. In the center of each rhombus make a small incision in which you need to shove and stretch the sharp side of the rhombus. Do the same with all the rhombus-blanks of classic brushwood recipe.
9. Step-by-step cooking continues by heating the vegetable oil. To do this, you need to pour it into a stewpan or pan and heat it well to a boil over moderate heat of the stove.
10. Place the brushwood blanks one at a time in hot oil and deep-fry until they are rosy in color on all sides. By the way, for frying, you can use a household deep fat fryer, if at home it is available.
11. Oil in contact with the test should begin to actively hiss. Only in this case will the brushwood be crispy.
12. Fry all the brushwood one by one.
13. At the same time, paper towels should be prepared. Spread fried brushwood on them for several minutes to remove excess fat.
14. Then put the brushwood on a plate prepared for serving.
15. Sprinkle with powdered sugar. For uniform dusting, you can use a small iron sieve.
16. Serve brushwood to the table better immediately, while it is still crunching.
Brushwood (Tatar curls): classic step by step recipe
Ingredients:
• 300 g of premium wheat flour;
• 150 g of cool boiled water;
• two chicken eggs;
• 100 g of granulated sugar or powder;
• a pinch of salt;
• 400-500 ml of vegetable oil;
• 150 g of flower honey.
Cooking method:
1. Pour cool water into a bowl for kneading dough, add eggs.
2. Stir whisk until almost homogeneous, but not to lush foam.
3. Salt and add sugar.
4. Beat with a whisk or mixer until a homogeneous mass structure.
5. Sift the wheat flour through a sieve onto the table and make a depression in the center with your hand.
6. Pour the contents of the bowl into the recess.
7. With palms, pour flour from the edges into the center of the recess, starting the batch.
8. Now, pressing the inside of the palm of the hand on the dough, knead it to an elastic state. The dough should not spread in the hands.
9. Place it in a plastic bag for 20-30 minutes. It will “ripen” and the sticky qualities of the flour will be more pronounced.
10. Then pull the dough out of the bag and divide into two or three parts.
11. Roll out all the pieces of dough one by one into thin layers (1-2 mm thick) and place on the table. They should dry out a little.
12. Cut the dough with an ordinary or special curly knife (the cut line should be wavy) into strips of 2 cm and a length of about 15-20 cm.
13. Then you need a wooden stick with a base diameter of about 2 cm. It can serve as a narrow part of a wooden rolling pin or a whisk holder. The main criterion is that the stick is made of wood.
14. In the meantime, it is necessary to cook deep fat. Pour the oil into the pan and heat to near boiling point. By the way, the amount of oil is affected by the width of the deep-frying bowl or the stewpan. If the bowl is quite wide, more oil will be needed than indicated in the list of ingredients.
15. Next you need to wrap a strip of dough not tightly on the base of a wooden stick. It should be a spiral.
16. Dip the spiral on the stick in boiling oil and carefully remove the stick.
17. The whole spiral should remain in the oil and fry.
18. If the deep-frying bowl is wide enough, you can fry several of these spiral twigs at once.
19. Fry in this way all the strips of dough.
20. Then put paper napkins on the table in several layers and put brushwood on them for degreasing.
21. Put brushwood on a wide dish and generously pour liquid honey on liquid.
22. Such refreshments can be served even when cold.
Yeast brushwood: a step-by-step classic recipe
Ingredients:
• 250 g of premium wheat flour;
• 50 g of flour from flax seeds;
• 11 g high-speed dry yeast (sachet);
• 150 ml of warm water;
• a pinch of ground cinnamon;
• one chicken egg;
• 50 g of granulated sugar;
• a pinch of salt;
• 400 g of vegetable oil;
• 50 g of powdered sugar;
• 50 g of walnuts.
Cooking method:
1. Mix the yeast with warm water in a bowl and leave for a few minutes to activate. They must completely dissolve.
2. Add room temperature egg, sugar and salt. If the ingredients are cool, the yeast will not raise the dough.
3. Stir with your hand or spatula.
4. Mix wheat flour with flaxseed. Its addition guarantees additional enrichment of brushwood with vitamins, microelements and increases its nutritional value in proteins.
5. Sift all flour through a clean sieve.
6. Divide the flour conditionally into two equal parts and fill half in a bowl with ingredients.
7. Stir by hand.
8. Pour the second part of the flour onto the table.
9. Pour the contents of the bowl onto the flour.
10. Quickly knead the elastic tight dough with your hands.
11. Place a lump of dough in a clean bowl, lightly sprinkle with flour.
12. Cover with a clean kitchen towel and leave to ferment in a warm place without drafts. It takes about one hour.
13. In the meantime, make dusting. To do this, slightly bake walnuts in a pan without oil.
14. Peel the nuts from the dark peel and chop them into crumbs. This can be done by hand or by placing nuts in a bag to roll them with a rolling pin.
15. In a separate bowl, mix the nuts and icing sugar. This will be a brush for brushwood.
16. When the dough rises, lower it slightly with a wave of his hand. Again, remove it to a warm place for another quarter of an hour.
17. After the second raising, dump the dough on the table.
18. Sprinkle with ground cinnamon and mash a little so that it is slightly dispersed in the dough. If desired, cinnamon can be added at the beginning of the batch.
19. Roll out the dough with a rolling pin to a sheet 1-2 mm thick.
20. Cut the sheet into strips 8-9 cm long and 3-4 cm thick.
21. In a high saucepan, heat the oil until it boils.
22. Spread strips in oil one at a time. If everything is done correctly, it will boil.
23. Spread the brushwood blanks in oil and fry them until golden on both sides. In this case, the oil should be enough so that the workpieces float a little in it.
24. Now you need to put the finished brushwood on a paper towel for a minute, and then place it on a serving dish.
25. A step-by-step recipe for classic yeast brushwood involves serving a meal while it is still hot. You just need to sprinkle brushwood with a sugar-nut mixture and you can enjoy a delicious treat.
Brushwood: classic recipe (step by step) - tricks and tips
• To brushwood turned out lush flour in the dough you need to add sifted.
• To make the dough easier to cut it must be left to dry for a while.
• If you have a special form for brushwood, then it can be prepared from batter.
• In addition to vegetable oil, brushwood can be fried in pork fat or ghee.
• The brushwood should only be dipped in well-heated boiling oil.
• If after frying one of the batches of brushwood there are pieces of dough left in the pan, then it is better to remove them with a slotted spoon, otherwise they may ruin the taste of other brushwood blanks.
• After some time, the brushwood may soften and stop crunching, so it is best to serve it immediately after cooking.
