Brushwood from liquid dough

Crispy openwork brushwood, as in childhood!

The author of the recipe

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Composition / ingredients

Servings:

Flour

160

Water

250

Eggs

Sugar

Salt

Alcohol (95% ethyl)

Vegetable oil (for deep-frying)

500

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 3 g

Fats 76 % 51 g

Carbohydrates 19 % 13 g

508 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
In order to prepare such a beautiful curly brushwood, you will need a special mold, which consists of different nozzles and a long rod, on which the nozzles themselves are directly wound.
Step 2:
To prepare the dough, first you need to drive a chicken egg into a small bowl, add sugar and salt, and pour 95% ethyl alcohol. Using a whisk, lightly beat all the ingredients. If you do not have ethyl alcohol, it can be replaced with vodka.
Step 3:
Then pour room temperature water into a bowl and mix it lightly again.
Step 4:
Begin to introduce the flour sifted through a sieve in parts, constantly stirring the dough with a whisk. The consistency of the dough should be approximately like pancakes, maybe a little thicker.
Step 5:
In a small but wide ladle, it is necessary to heat the vegetable oil. The ladle needs to be wide so that several pieces of curly brushwood can be fried at once. Also, the selected nozzle must be screwed onto a long rod. In a well-heated oil, lower the mold and let it warm up for 30 seconds. If the mold is not warmed up, the dough will not take.
Step 6:
Quickly take out the mold, shake off the excess oil and lower it into the dough, as shown in the photo. That is, to omit the shape not completely, but so that you can see the metal curly part. Otherwise, the brushwood from the mold will not be removed. Also, quickly transfer the form with the dough into the oil, dip it and hold it for a few seconds. The brushwood will either move away from the shape itself, or with the help of a fork it will be necessary to help the brushwood detach from the nozzle a little.
Step 7:
Fry the brushwood on both sides and transfer it to a dish lined with paper towels. This will remove excess oil. It is worth noting that it is necessary to fry the brushwood over medium heat – it's all about the mold. If the mold overheats, the dough will set too quickly and remain in the bowl with the dough.

In the storerooms of many of our mothers and grandmothers, you can find these metal shaped molds. Many do not even suspect what beauty can be done with their help. Adults, being Soviet children, remember this unforgettable taste of crispy brushwood. This recipe is also unique in that the brushwood prepared in this way can be served with tea, sprinkled with powdered sugar, or served with beer, eliminating sugar from the recipe and doubling the amount of salt.