Brushwood thin crispy sweet

Classic, airy, melting in the mouth, delicious! This thin crispy sweet brushwood is prepared according to a proven recipe with the addition of vodka. The dough for it consists of simple products, and the frying itself does not take much time. As a result, you will get ruddy pastries for tea!

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour (or a little more, how much the dough will take)

220

Powdered sugar

Eggs

Vodka

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 8 g

Fats 29 % 21 g

Carbohydrates 60 % 43 g

399 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a thin brushwood? Measure out the necessary ingredients. Take wheat flour of the highest grade and sift it through a fine sieve to saturate with oxygen.
Step 2:
In a deep bowl, beat the chicken eggs and whisk them with salt until foam appears.
Step 3:
Pour vodka into the egg mixture and whisk the mass again with a whisk.
Step 4:
Start pouring the sifted wheat flour in parts. Do not add all the flour - you can take into account either more or less of it than indicated in the composition.
Step 5:
Knead the elastic homogeneous dough. It should not stick to your hands. It will keep the shape, but it will not be too rigid.
Step 6:
Roll out the dough thinly on a floured surface.
Step 7:
Cut the blanks from the dough for brushwood. I did it with a curly knife. Just cutting long strips.
Step 8:
Then cut each strip into shorter ones. Just like in the photo. Make a longitudinal incision in the middle of each strip.
Step 9:
Heat a deep frying pan or saucepan on the stove. Pour vegetable oil into it and heat it. Dip the brushwood in the oil and fry it until a golden crust appears.
Step 10:
Put the finished brushwood on a paper towel to remove excess fat. Then transfer the crispy brushwood to a platter.
Step 11:
Sprinkle the cooled sweet brushwood with powdered sugar.

Up to this point, I had made brushwood only once, a long time ago. I remember I did something with the dough and the brushwood turned out to be very dense, tough, not crispy. And since it is too fat, I decided that the sheepskin was not worth the dressing and did not do it anymore. Until I found an interesting recipe the other day and decided to try my luck again. This time all my expectations were met. The brushwood turned out exactly as it should. The recipe is very successful. Or maybe I have accumulated some experience.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.