Antipyretics for children are prescribed by a pediatrician. But there are emergency situations for fever when the child needs to be given medicine immediately. Then the parents take responsibility and use antipyretic drugs. What is allowed to give to infants? How can you bring down the temperature in older children? What medicines are the safest?
The classic brushwood recipe is simple, known to our grandmothers. It is from childhood that we have known the taste of this crispy fried biscuit. We offer several options for preparing brushwood.
The classic recipe for brushwood with vodka allows you to prepare a crispy sweet dessert for tea.
You can prepare brushwood tender, light, airy, according to the following recipe:
- eggs - 2 units;
- vodka - 2 table. l.;
- sugar - 2 table. l.;
- flour - 250 gr;
- salt - a few pinches;
- post oil for frying;
- sugar powder for serving.
In a bowl, beat the eggs, sugar, vodka and salt well. When the mass turns white a little, sift flour into it. Knead with a spoon, then on a work surface. The dough should stop sticking to your hands, after that we continue to knead a little - just a few minutes. Then we put a ball of dough in a bag and send it to rest a little, in the refrigerator. After about half an hour, we take out the dough, lightly roll it in flour, cut it into several pieces and roll each into a very thin layer - so that it is translucent. We cut it into long strips 4-5 cm wide. Then we cut the ribbons into 2-3 parts across, in these “pieces” we make longitudinal cuts into which we thread one end.
Put the resulting twigs into hot oil and fry. As soon as the dough hits the oil, it begins to increase in volume and bubble. It takes half a minute for the brushwood to brown on one side. Then turn over to the second side.
We put the finished brushwood in a large bowl and sprinkle with powder.
On a note. In this recipe, it is vodka that gives the brushwood the ability to bubble and crunch.
Step by step recipe without vodka
- flour - 2 stacks;
- eggs - 3 units;
- milk - 3 table. l.;
- sugar. powder - 3 table. l.;
- salt - ½ tsp. l.;
- post oil - 300 ml.
Beat the milk and egg mass until a foam begins to form. Next, sift flour and salt into it, mix with a spoon, then knead the dough by hand. The result is an elastic ball of dough.
The next step is the same as in the previous recipe - roll out the dough in thin layers, form brushwood and fry in boiling oil. Sprinkle the finished dessert with powder.
On a note. So that the brushwood is not too “greasy”, after frying, spread it on paper towels - excess oil will be absorbed into the paper.
Thin brushwood on milk dough
Delicate and crispy brushwood is obtained on dough with milk.
To prepare milk brushwood you will need:
- flour - 450 gr;
- sugar - a quarter of a stack;
- milk - half a glass;
- eggs - 4 units;
- vodka - 1 table. l.;
- post oil - 1 stack;
- salt - half a teaspoon l.
Leave all foods at room temperature in advance so that they warm up a little.
Take a bowl a little larger and sift the flour into it. Pour the liquid mass into it in a trickle, constantly stirring with a spoon. When the mass thickens well, knead the dough by hand. Roll out with a layer about 3 mm thick if you like thin cookies. If you want a little thicker - 5-6 mm.
Further action is similar to other recipes - cut the cookies and fry in hot oil.
Lush treat on kefir
Kefir brushwood is airy, soft.
We offer to cook lush brushwood according to this recipe:
- kefir - 1.5 cups;
- eggs - 1 unit;
- sugar - 3 table. l.;
- post oil - 2 table. l.;
- salt and soda - half a teaspoon each. l.;
- flour - 3 stacks;
- vanilla sugar - 1 sachet.
In one bowl, mix all liquid products (except oil - it is necessary for frying), and then sift dry ingredients. Mix everything with a spoon, then knead by hand. Roll out to a thickness of 5-7 mm, cut into brushwood and fry in oil.
Crispy brushwood at home
The original crispy brushwood with an unusual taste and aroma can be prepared according to the following recipe:
- a couple of eggs;
- 125 ml of milk;
- 2 table. l. sour cream;
- 4 table. l. Sahara;
- 40 ml cognac / brandy;
- 400-450 gr flour;
- 25 gr of powdered sugar.
Sift the flour and add eggs with milk and brandy into it. We mix everything well. Then add sour cream and sugar, knead the dough, put it in a bag and let it rest for about a third of an hour. Then roll out a thin layer, cut into rectangles and fry on all sides. Put the finished brushwood on napkins, then on a dish, sprinkling with sugar. It is recommended to serve immediately.
On sour cream
Sour cream dough is elastic, slightly dense. The brushwood is fragrant and tasty.
Prepared from the following number of products:
- 350 gr flour;
- 2 eggs;
- 50 grams of sugar;
- 100 gr sugar. powders;
- 50 gr of plum oil;
- 100 gr sour cream;
- 10 ml of ordinary vinegar;
- 5 grams of vanillin;
- 200 gr vegetable oil.
Slightly freeze the butter in the freezer, it is enough to stand for a quarter of an hour. Meanwhile, sift the flour. Three butter into flour and mix.
Separately, beat the sugar-egg mass so that it brightens and foams well. We connect both masses together and add sour cream with vinegar. Mix everything well with a spoon, then with your hands. The finished dough will become firm and elastic. We collect the dough into a ball and put it in a bowl, cover with a towel, send it to stand in the refrigerator for a quarter of an hour.
After 15 minutes, roll out the dough and do the same with it as in the previous options for preparing brushwood - cut and fry in boiling oil.
- 300 gr of sifted flour;
- 200 gr of non-aromatic oil;
- 2 table. l. Sahara;
- lemon. zest from ½ - 1 lemon;
- a quarter tea l. baking powder;
- half stack. mineral sparkling water.
First of all, grind the sugar-butter mass. Separately, mix flour with baking powder, then pour water into them and mix. We combine both masses and knead the dough.
Butter dough does not stick to the table, so it can be safely rolled out on a work surface without sprinkling with flour. From a thin layer we cut classic rectangles / rhombuses with a cut along a piece of dough or other figures. Fry in boiling oil, cool slightly, and serve.
As usual, you can cook in a pan, in the oven or in a slow cooker. Choose your option and make your loved ones happy!
Classic brushwood in milk at home, recipe with photo
How to cook, bake and cut brushwood, video?
Homemade brushwood is familiar to everyone without exception, isn't it? This is a traditional option that everyone knows without exception. The dough is made in milk with the addition of eggs, you can make any shape you like, for example, bows, or triangles, or you can even build different patterns, just turn on your imagination and the brushwood fried in oil will give you a crispy taste and good mood.
We will need:
- chicken egg - 4 pcs.
- sugar - 1 tbsp.
- milk - 3 tbsp
- salt - 1 tsp
- vegetable oil - 2 tbsp.
- flour - 4 tbsp.
- powdered sugar for sprinkling
Cooking method:
1. Take a clean container and first break the eggs, salt and sugar. Mix well. Then pour in milk and vegetable oil. Whip it all up with a whisk until small bubbles appear.
2. Pour flour into the ingredients, gradually take your time. Knead the dough well.
3. Then take an assistant, this is of course a rolling pin, and use it to roll out the dough.
Important! Try to roll it out very thinly, about 0.2-03 mm, the thinner, the tastier and crunchier it will be.
4. How to make brushwood from dough and how to cut it? There are so many ways to cut it, cut it into long strips, and make an incision in the center, a hole and wrap the tips in the center. Like it is shown in this picture:
You can make a triangular shape, and frame the edges beautifully with a special openwork roller.
If you have a lot of time, then you can create such beautiful openwork flowers or curls. In the picture you see how all the actions are shown in detail, I hope this drawing will help you surprise your guests when you create) 🙂
5. The next important step is to pour vegetable oil into the pan and heat it well. Fry these delicious cookies until golden brown on both sides. Once cooked through, take them out and place on paper towels.
Important! So that there is not a lot of fat, be sure to put the brushwood on paper napkins after frying, remove excess fat in this way.
6. And of course, to make it even tastier, sprinkle powdered sugar on top. Drink with tea or cocoa such delicious food!!! Bon appetit!
Brushwood, thin, crispy according to GOST, recipe
I think that it is difficult to refuse such a delicacy, especially if it is a GOST version, which everyone loves so much. most delicious and easy way cooking, and of course, if you also make it funny, for example, in the form of flowers, roses or chanterelle mushrooms, this will make it even more seductive to crunch it. 😆
Come up with your own original way of sculpting))) and share your idea in the comments.
Interesting! Did you know that brushwood is also called verguns or crunches. What do you call it?
We will need:
- egg - 1 pc.
- milk - 50 ml
- sour cream - 1 tbsp
- granulated sugar - 2 tbsp
- vodka, cognac or brandy - 20 ml
- flour - 200 g
- powdered sugar
Cooking method:
1. Mix milk, egg, sour cream, cognac and sugar in a bowl. Then add flour and knead elastic dough.
Important! Instead of milk, you can add milk whey, brushwood on whey with vodka turns out to be quite tasty.
2. Cover the dough with a lid to rest for 30 minutes.
3. Form any form of twigs, remember the thinner, the tastier and louder the crunch will be.
4. Fry in a pan with vegetable oil until brown on both sides. The pan must be very hot.
The most common version of crunches is ready! Drink tea and enjoy life!
Kefir brushwood, lush
This version of this ordinary pastry always turns out soft and tender, because kefir is used in it. But this is not the most important thing, it turns out to be very light and airy. Although yeast is not used at all in it and it is prepared without vodka.
We will need:
- kefir - 1 tbsp.
- sugar - 3 tbsp
- flour - 2-3 tbsp.
- egg - 1 pc.
- soda - 1 tsp
Cooking method:
1. Start by extinguishing the soda first. This is done very simply. Extinguish it by adding it to kefir, since it is sour, the soda will extinguish well without any problems and there will be no aftertaste. Then add sugar to kefir.
Important! Instead of kefir, you can take sour milk.
2. Add one egg, mix. Add flour. Here the dough is ready.
3. The next step is to let it rest on the sidelines for 20-30 minutes.
Important! Be sure to cover the dough with either a towel or cling film so that it does not dry out.
4. Roll out the layers very thinly, cut into rhombuses, make an incision in the center of each, and then turn the creation inside out.
5. Fry in a hot pan with vegetable oil until a beautiful golden crust forms.
6. Serve with tea or compote. If you want the brushwood to become sweeter, sprinkle it with powdered sugar or pour jam over it.
Brushwood with cottage cheese
Curd brushwood, what could be tastier? Love cottage cheese?, then use it in this delicious pastry.
We will need:
- cottage cheese - 1 pack
- egg - 2 pcs.
- sugar - 5 tbsp
- kefir - 4 tbsp
- soda - 1 tsp
- vegetable oil - 3 tbsp
- flour
Cooking method:
1. Place kefir and soda in a clean bowl. Let the soda extinguish, snort. Then add sugar, vegetable oil, cottage cheese and break the eggs. Mix everything, add flour and fashion such a ball.
2. Next, pinch off a little from the ball and roll up the sausage, cut it into pieces, roll each part into a rectangle, form crunches of any shape. Fry them in vegetable oil in a hot frying pan on both sides. Fried in butter, sprinkle with powdered sugar.
Have a wonderful tea party, dear guests and blog subscribers!
Lush brushwood on sour cream
We will need:
- sour cream - 100 g
- egg - 1 pc.
- sugar - 50 g
- vanillin to taste
- flour - 250 g
- vegetable oil for frying - 250 ml
Cooking method:
1. Take a bowl and break the egg, you can use only the yolk. Remember, if you use the yolk without the protein, then this type of cookie will turn out to be more brown in color. Add sour cream and sugar. Mix well, sprinkle with vanilla if desired, add flour. Knead the dough so that it is without lumps.
Important! It is best to sift the flour through a sieve in advance so that it is saturated with oxygen.
2. The consistency will be a very tight dough.
3. Put it to rest in the refrigerator in a bowl with a lid for 30 minutes. Then roll into a large cake, the thinner the better. How to make brushwood crunchy? You need to roll very thinly. Then cut into rectangular or diamond shapes. Make a cut in the center of each diamond with a knife.
4. Make such beautiful curls, drag one edge of the rhombus to the center. Heat a frying pan or saucepan together with vegetable oil, and then fry the brushwood until a beautiful appetizing crust. After that, remove excess fat with paper towels, that is, after frying, put sweets on them. Sprinkle with powdered sugar or pour over condensed milk. Ask to the table!
By the way, what do you think, which one is tastier on sour cream or on milk? I prefer sour cream. 🙂
Crispy brushwood on vodka
A very tasty proven option, although oddly enough it is on vodka, without milk, in just 15-20 minutes and the delicacy is ready! Especially when guests are on the doorstep, is this situation familiar?
Interesting! I'll tell you a secret, baking is always tastier and works better if it is "under a degree".
We will need:
- egg - 1 pc.
- vodka - 15 ml
- flour - 1 tbsp.
- salt - a pinch
- powdered sugar - 2 tbsp for sprinkling crunches
- vegetable oil - 150 ml for frying
Cooking method:
1. Beat the egg and salt with a fork or whisk, add vodka and flour. Make this dough.
2. Then divide it into 2 parts and roll into large thin circles. Form any form of crunches.
3. Fry as usual in a hot pan with vegetable oil, oh yes, don’t put a lot in the pan, as they increase well in size. They become fluffy and airy.
After all the work, sprinkle with powdered sugar on top. And you can sprinkle with cinnamon for a change. Yummy!!!
Love all sorts of sweets and fragrant pastries, then this note may be of interest to you:
Brushwood from batter on water with molds
I remember this type of brushwood from childhood, like my grandmother's. This is her super tasty USSR-Rovsky version, which our grandmothers loved to cook so much and the most economical kind. Although, of course, a lot of oil is used, I would not call it very economical 🙂, perhaps a low-budget option. Such cookies are not for the lazy, you need to spend a lot of time.
And what beauty it turns out is just lovely, the main thing in our time is to find such molds, but if they are not there, then you can buy them, as I did recently, or cook without molds, but of course, based on another recipe not batter.
We will need:
- egg - 2 pcs.
- water or milk - 1 tbsp.
- sugar - 0.5 tbsp.
- salt on the tip of a knife
- vodka - 1 glass
- flour - 1 tbsp.
- frying oil
Cooking method:
1. Beat the egg, sugar and salt with a whisk so that there is a slight foam. Add milk and water to eggs. Stir, then add vodka.
2. What do you think vodka is for here? In order for the crunchies to take less fat into themselves. Add flour to the ingredients gradually, mix well so that there are no obstacles, the dough should turn out to be liquid like sour cream.
3. Let it rest aside for 20 minutes with the lid closed. Now take a special curly stick with a shape and place it in a preheated pan with vegetable oil. Soak in the oil for 1 minute and then dip the stick in the dough so that the dough sticks halfway to the mold.
Important! The pan with oil should be well heated, but the oil should not boil in it.
And now fry until cooked, i.e. until beautiful color. Don't worry, it will fall behind on its own.
Openwork, figured, lace cookies are ready! Oh how great it looks. And with condensed milk or jam, it will disappear from you in a matter of minutes.
Interesting! Have you ever heard about pink or salted brushwood, today I found such a small note in which I learned that if you do it without sugar, but only with salt, then homemade chips may well turn out. Salt can be added to frying oil. To make this pastry pink, you need to add beet juice or raspberry juice to the dough.
Puff pastry brushwood in the oven
This option is the easiest, because the dough will be used store-bought, ready-made, so it will take very little time to prepare such a miracle. So, I suggest you look at this option:
Brushwood in a slow cooker
Of course, you can cook this delicacy as a miracle helper. To do this, take any kind of dough for brushwood and bake, fry in a multicooker bowl.
It is a pleasure to fry in it, because all the bowls are very deep. Pour in the vegetable oil, heat the oil well on the “Frying” mode, and place the finished crunches there. Easy and fast, and even completely without splashing.
Tatar brushwood
Well, in conclusion, I would like to show you a recipe for brushwood in Tatar style, or as they also call "Urama" or "Kosh tele" - oriental sweet roses. This version will not use powdered sugar, instead it will be a sweet dousing of sugar.
We will need:
Dough:
- egg - 6 pcs.
- sugar - 2 tbsp
- flour - enough to make an elastic dough, like on dumplings
- water or milk - 4 tablespoons
- soda - 0.5 tsp
- vegetable oil
Sugar Syrup:
- sugar - 1 kg
- water - 500-700 ml
Cooking method:
1. Mix all the ingredients for the dough and knead the dough. Soda can be extinguished in vinegar if desired.
2. After kneading, put the dough to rest for thirty minutes, covering it with a towel.
Sticks can be taken to eat the roll.
4. Take a deep saucepan, add vegetable oil and heat strongly. Put in deep-frying such beautiful flowers.
Important! When the syrup boils, do not forget to remove the foam.
Homemade sweet brushwood, ready as a child! Bon appetit!
You can use not sugar syrup, but ordinary honey. Just pour this pastry on them.
P.S.By the way, you can cook Brushwood from yeast sour dough. For you step by step video this recipe:
That's all for me. Bye-bye everyone! See you tomorrow on this blog!
Greetings to all readers of my favorite blog!! Today we'll talk about delicious cookies which is familiar to everyone since childhood. This is airborne.
This product is considered a classic of our cuisine, because almost everyone knows about it, except for modern children. Indeed, due to our diversity, we often forget about simple recipes in particular about this dessert. I remember that my mother very often made such sweet products and my sister and I were happy to eat them on both cheeks.
This dish got its name due to its resemblance to brittle and fragile tree branches. In my article I want to talk about better ways making these cookies at home. And maybe some of you will get acquainted with this product for the first time.
In fact, there are a lot of ways to prepare this product. The most popular option is made with milk and eggs.
This is interesting! Such cookies are also called "Verguns".
Ingredients:
- Eggs - 2 pcs.;
- Sugar - 5 tablespoons;
- Sour cream - 2 tablespoons;
- Milk - 100 gr.;
- Soda - 0.5 tsp;
- Flour - 500 gr.;
Cooking method:
1. Place eggs with sugar in a blender. Or in any dish in which it will be convenient to beat the mass.
3. Then add sour cream, milk and soda.
4. Again, beat everything well until a homogeneous mass is obtained.
5. Now gradually add flour and knead the dough. It should be soft, but so that it can be rolled out.
6. Separate about a third of the part, roll it out and cut into diamonds. Make a slit in the middle of each figure.
7. There should be a cut in the middle of each rhombus, thread one of the ends into it and turn the workpiece out.
8. We place our products in a pan with heated vegetable oil.
9. Fry on both sides over medium heat and spread on a waffle towel or napkin.
10. After the excess fat drains, sprinkle our cookies with powdered sugar. Enjoy the delicate taste and pleasant aroma.
Cooking lush brushwood on kefir
In the next recipe, I advise you to try using kefir, but it can be replaced with sour milk or yogurt. To make the delicacy fluffy, be sure to add soda.
Ingredients:
- Kefir - 0.5 tbsp.;
- Flour - 1.5 tbsp.;
- Egg - 1 pc.;
- Sugar - 2 tablespoons;
- Sunflower oil - for frying;
- Salt - 1 pinch;
- Soda - 0.3 tsp;
- Powdered sugar - to taste.
Cooking method:
1. Knead the dough from flour, eggs, sugar, kefir and salt. At the end, add soda.
2. We take half of the dough and roll it thinly.
4. You can put one flower on top of another if you have shapes of different sizes.
6. Put the finished sweetness on parchment so that excess oil is glassed. If desired, sprinkle with powdered sugar on top or eat with your favorite jam.
Very tasty and original!
How to make yeast dough cookies
In fact, all the methods of preparing this product are very simple. However, you will have to tinker with the yeast dough a little, well, or buy ready-made dough.
Ingredients:
- Flour - 450 gr.
- Egg - 1 pc.;
- Sugar - 5 tablespoons;
- Milk - 220 ml;
- Butter - 50 gr.;
- Yeast - 2 tsp;
- Vegetable oil - for frying;
- Powdered sugar - 1 tbsp. spoon.
Cooking method:
1. Dissolve yeast in warm milk, add sugar and a little flour. Let the dough rise a little, then add the remaining flour and vanillin as desired. Pour in the melted butter and knead into a soft dough.
2. Roll out the dough, cut strips from it and put them on top of each other.
Form the blanks as shown in the photo below.
3. Fry our product until golden brown in hot oil. Wipe the finished dish with a napkin and decorate with powdered sugar.
Brushwood from batter with molds
And now I will try to surprise you. Such a delicacy will decorate a festive children's table. The secret is that we will start the liquid mass. But get ready right away, preparing this dish is not an easy task, it will take a lot of effort.
Ingredients:
- Milk - 1 tbsp.;
- Eggs - 2 pcs.;
- Sugar - 0.5 tbsp.;
- Salt - 1 pinch;
- Vodka - 1 glass;
- Flour - 1 tbsp.;
- Vegetable oil - 500 ml.
Cooking method:
1. First, beat the eggs, but not until foamy, but so that the yolks are combined with the whites. Then pour in warm milk and vodka.
Do you know why alcohol is added to the dough? It turns out that it prevents the vegetable oil from soaking into the cookies too intensively.
2. Then pour out the sugar. If you have a sweet tooth, then its amount can be increased, but not by much. Otherwise, the dough will burn. Be sure to add a pinch of salt to make the taste of the product more harmonious. At the end, add flour and mix. There should be no lumps in the consistency. In appearance, it should be a little thicker than for pancakes. Let it rest for 15 minutes and then start frying.
3. To do this, pour 2 cm into a deep fryer or into a deep frying pan of small diameter vegetable oil. Heat it up, but don't let it boil. Dip a metal flower in the oil for 1 minute or whatever carved shape you have. It should become hot, but not red-hot. Then dip it 2/3 into the batter for a second. It will stick to the hot metal in a thin layer. After that, the tool with the dough must be quickly dipped in oil.
4. After a minute, the workpiece can be easily removed from the metal mold. After that, it can be left to fry, and in the meantime, dip the tool again in the dough and place in oil.
In fact, everything is simple, the main thing is to get used to it.
5. The finished treat must be laid out on a napkin, allowing the fat to drain. When it cools down a bit, sprinkle it with powdered sugar.
Bake in the oven with puff pastry
This sweet is also made from puff pastry. Very quick recipe and the taste is amazing. Take note.
Ingredients:
For test:
- Puff pastry (thawed) - 300 gr.;
- Butter - for greasing the mold.
For filling:
- Apricot jam - 200 gr. (or any other);
- Butter (softened) - 60 grams.
For glaze:
- Condensed milk - 180 gr.;
- Almonds (fried, chopped) - 2 tablespoons;
- Powdered sugar - 2 tbsp. spoons.
Cooking method:
- Turn on the oven to preheat to 200 degrees. Grease a baking sheet with butter.
- Now prepare the filling. In a bowl, mix the jam and butter, beat with a mixer until smooth.
- defrosted puff pastry Roll out into a 35x50 cm rectangle.
- Put the filling on one half of the dough, cover with the second half (you should get a rectangle measuring 25-35 cm). Cut this rectangle into strips measuring 1.5x25 cm. Tie the strip with knots.
- Put the products on the prepared baking sheet, grease with condensed milk, sprinkle with almonds and place in a preheated oven for 15 minutes.
- Transfer items to a wire rack and let cool. Then sprinkle with powdered sugar and serve.
How to make water crunches
And now I want to offer you a recipe using ordinary drinking water. So the delicacy turns out to be not expensive, and very crispy.
Ingredients:
- Flour - 2 tbsp.;
- Water - 1 tbsp.;
- Salt - to taste;
- Egg - 2 pcs.;
- Sugar - 4 tbsp. l.;
- Sunflower oil - for frying.
Cooking method:
1. Mix flour with eggs, add sugar and salt. Then gradually pour in the water.
2. Knead the dough.
3. The finished dough must be rolled out. It should not be thick, otherwise the crisps will not bake.
4. Cut the rolled cake into vertical strips of 2-3 cm.
5. Then we cut the strips into pieces 4-5 cm long.
6. In each piece we make a small cut. We insert one corner into the cut and unscrew the piece.
8. The dish should turn out light golden. Cool down and eat healthy.
Step by step recipe for sour cream
Now let's prepare rosy curls from sour cream. This dish will be appreciated by all your relatives and friends.
Ingredients:
- Sour cream - 100 gr.;
- Eggs - 2 pcs.;
- Sugar - 50 gr.;
- Margarine - 50 gr.;
- Flour - 350 gr.;
- Vanillin - 1 pinch;
- Sunflower oil - 400 ml;
- Powdered sugar - 100 gr.;
- Table vinegar - 10 ml.
Cooking method:
1. Sift flour and chop with margarine.
2. Pour the sugar into a bowl and beat in the eggs.
3. Beat the mass thoroughly.
4. Add beaten eggs, sour cream and vinegar to the flour with margarine, and knead the dough. Moreover, it is necessary to knead it until bubbles appear in it.
5. Roll out the finished mass thinly and cut into strips 3 cm wide and 15 cm long.
6. In the middle of each strip, make an incision in length and thread one end of the strip into it.
7. Immediately lower the products into the heated fryer so that they float freely in it. Turn them with a slotted spoon for even frying. Put finished products on paper towels to remove excess fat.
8. When serving, generously sprinkle the dessert with powdered sugar mixed with vanilla.
Crispy cottage cheese recipe
If you cook our cookies from cottage cheese, they will turn out to be very soft and airy. At the same time, they are prepared simply and quickly. If you have not tried this delicacy yet, then be sure to cook it.
Ingredients:
- Cottage cheese - 250 gr.;
- Salt - 1/3 tsp;
- Sugar - 4 tablespoons;
- Vanillin - 0.5 gr.;
- Baking powder - 1 tsp;
- Egg - 1 pc.;
- Flour - 150 gr.;
- Vegetable oil - for frying
Cooking method:
We knead the dough from eggs, cottage cheese, flour, baking powder, vanillin, salt, sugar. Sprinkle the table with flour, and roll out a thin layer. We divide it into strips, then make a cut in each. Now we turn the workpiece into a cut. You can not twist, but simply cut into ribbons. We also make crunches from scraps, it turns out 25-30 pieces. Pour vegetable oil into the pan so that the workpieces float in the oil. When the oil is hot, lower them and fry until golden brown on both sides for about 1 minute. We spread it on napkins, let the excess fat drain and eat.
How to bake brushwood that melts in your mouth with vodka
And the following method has been known in our country for more than 100 years and rightfully belongs to the classical cooking method. Products are very thin and crispy, so eat them one meal.
Ingredients:
- Egg - 1 pc.;
- Salt - a pinch;
- Vodka - 2 tablespoons;
- Flour - 1 tbsp.;
- Water;
- Sunflower oil for deep fat - 3/4 tbsp.;
- Powdered sugar - for sprinkling.
Cooking method:
1. Beat the egg with salt and water. Add vodka. And don't worry, all the alcohol will evaporate when you fry the cookies.
2. Then add flour and knead the dough.
4. Roll each of the two parts into a layer 3 mm thick and cut into strips (2 cm by 8 cm). Make a slit in the center of each strip and twist.
5. Pour the oil into a small ladle or heavy-bottomed saucepan and bring it to a boil. Small batches of 3-4 pieces. fry the crisps on each side until a light golden hue. Then place them on a paper towel to get rid of excess oil.
6. Now sprinkle everything with powdered sugar and serve with tea!
Sweet treat with condensed milk
Now your attention is offered a simple and simply awesome dessert. I really love to cook this dish. The product is rich in taste and very aromatic.
Ingredients:
- Flour -3 tbsp.;
- Butter - 25 gr.;
- Milk - 1.2 tbsp.;
- Raw yolks - 3 pcs.;
- Condensed milk - 2 tablespoons;
- Salt - a pinch;
- Powdered sugar - to taste;
- Oil - for frying.
Cooking method:
- Yolks, beat half a glass of milk, add 2 tbsp. spoons of condensed milk and butter, salt.
- Gradually add flour to this mass.
- Knead the dough of a thick consistency, let it lie down for 10-15 minutes.
- Then roll out on the table with a rolling pin into a layer 1.5-2 mm thick, cut into strips and twist into knots, flagella or bows.
- Fry until golden brown.
- And in conclusion, as usual, sprinkle everything with powdered sugar. Although you can not do this, since the cookies will turn out to be sweet anyway.
Tatar recipe from YouTube video
Have you tried the oriental sweet "Urama" or "Kosh tele"? It turns out that this is the name of brushwood in Tatar. Let's learn how to cook it. Watch the next video.
Please note that usually such sweetness is made in the form of roses and sugar dousing is more often used, rather than powdered.
We make Crimean pakhvala
A bonus for you is a special recipe for "beach baklava", that is, Crimean brushwood. Everyone who was at sea, I think they definitely tried this delicious delicacy. Now let's make it at home.
Ingredients:
- Flour - 3 tbsp.;
- Mineral water - 1 tbsp.;
- Sugar - 1 tsp;
- Vodka - 3 tablespoons;
- Sour cream - 1 tbsp;
- Salt - 1 pinch;
- Nuts - 0.5 tbsp.;
- Powdered sugar - 2 teaspoons.
For syrup:
- Water - 2/3 st.;
- Sugar - 1 tbsp.;
- Honey - 1 teaspoon.
Cooking method:
- Take a bowl for kneading dough. Pour in the flour, make a well in the middle and pour into it. mineral water mixed with vodka, add sour cream. Sprinkle salt and sugar.
- Mix gently with a spoon, starting in the center, and gradually fold in the flour from the sides of the bowl.
- Pour a little flour on the table, distribute it with your hand on the table and lay out the resulting mass.
- Knead the dough, the dough should be elastic, steep. You may need more or less flour, see for yourself the condition of the dough.
- Cover it with a napkin. Let lie down and “distance” for 20-30 minutes. You can also wrap in cling film and refrigerate for 1 hour.
- Then, once again knead well, it will become elastic and smooth.
- Divide the dough into 5 parts, roll into balls. Leave one, set aside the rest, cover with a napkin so that the mass does not wind.
- Sprinkle the table with flour, spread it on the table with your hand, roll out a plate about 1 mm thick with a rolling pin, sprinkle a small amount of flour on top, distribute it, brush off the excess with your hand.
- Roll the plate not very tightly into a roll 3-4 cm wide.
- Cut the roll at an angle of 45 degrees into pieces of 5 cm. If you cut it with a figured knife, which is used to cut pasties when cooking, then the brushwood will turn out in the form of flowers. Pinch the ends slightly to give a pointed shape.
- We do the same with the remaining test.
- In a pot or saucepan, heat the oil to a boil. Gently, so as not to burn yourself, lower the workpieces into the oil. We lower in small portions so that the products "open". Fry until golden brown on both sides. Drain on paper towels and let excess oil drain.
- Cooking syrup . Pour 2/3 cup of water into the pan, pour a glass of sugar.
- We put on fire, bring to a boil, stirring constantly, boil for 5 minutes. Then add honey and turn off the fire. Stir the syrup until the honey is completely dissolved.
- When excess oil is glassed from the finished delicacy and it has cooled down, dip it into the syrup for literally a few seconds.
- We spread the finished sweetness in a large dish, sprinkle each layer with finely chopped nuts.
- When our tray is completely filled with a delicious treat and cools down, sprinkle with powdered sugar on top for greater beauty.
It looks very beautiful, but the taste is incomparable!
How to cut brushwood to make it beautiful
In conclusion, I would like to summarize that there are a lot of recipes for this dish: both with milk, and with kefir, with mineral water, and even with alcohol. Choose the one that suits you. When cooking, try to roll out the dough very thinly and fry in a large amount of oil, but not over high heat, otherwise the product will burn. But not on a slow one - it will be raw inside.
Well, there are also a lot of cutting methods, it all depends on your imagination. Well, as a note, I also prepared photo reports for serving the dish for you.
You can twist the strips onto a rolling pin:
And you get such beautiful curls:
You can make a triangular shape, and frame the edges beautifully with a special openwork roller:
You can use a wooden stick:
You get roses.
Or using the following scheme to cook a real culinary masterpiece! All in your hands.
Or choose the cutting method in the methods described above. In fact, everything is easy and simple, the main thing is that there is time and desire.
One of my childhood favorite treats is brushwood. The classic recipe involves batter, which is baked in boiling oil on a special form. Mom rarely baked these crispy flowers, but my brother and I just adored them! And although such brushwood is prepared on vodka, after heat treatment, there is not even a trace of alcohol left in the cookies.
So, in front of you - classic recipe- liquid brushwood on vodka.
Ingredients:
- flour - 1 cup;
- egg - 1 pc. (if you use quail, then 2 pcs.);
- sugar - 1 tbsp. spoon;
- chilled boiled water - 1 cup;
- a pinch of soda and salt;
- vanillin (to taste);
- vodka - 2 tbsp. spoons.
For frying - 0.5 l of vegetable deodorized oil.
Cooking:
- Mix flour with egg, sugar, salt, soda, vodka.
- Gradually add water, stirring constantly, until the dough becomes like liquid sour cream.
- Pour vegetable oil into a deep bowl and bring to a boil. We transfer to low heat and maintain in a state of small bubbles rising from the bottom.
- We lower the form into boiling oil, warm it up as it should. If the oil is at the right temperature, the cold mold immediately begins bubbling. We warm it up properly - the dough will not come off the insufficiently hot form, it will have to be “scraped off” with a fork.
- We lower the hot form for a few seconds into the dough-talker so that it almost reaches the edge so that it does not overflow.
- Dip the mold covered with dough again into a container with oil.
- When the dough slides off the mold, let it fry until golden yellow. You won't have to wait long, everything happens very quickly.
- We take out the finished figured brushwood and lay it out so that excess oil can drain. You can spread, for example, on a paper towel.
- Traditionally, classic brushwood, while it is still hot, is sprinkled with powdered sugar - this way it turns out both tasty and beautiful.
It remains to put the sweetness on a beautiful dish, and you can serve it to the table. The cookies are very appetizing, once you start eating it is hard to stop. But remember that you should not get too carried away: deep-fried dishes are hardly perceived by the liver. So eat it with pleasure, but in moderation.
For those who like to see everything carefully and in detail, I offer a video. Here, liquid brushwood is also prepared with the addition of milk to the dough:
Bon appetit!
Pieces of light crispy fried dough sprinkled with powdered sugar - this is brushwood. In a step-by-step classic recipe, pieces of dough can be cut into figured thick or thin strips, triangles, rhombuses or curls. Therefore, everyone chooses the form for this delicacy according to their taste. This is a very high-calorie pastry that should be consumed carefully if you care about your figure. But for sure, 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 recipe (step by step) - general principles of preparation
The dough for brushwood is kneaded with water, milk, kefir or sour cream. Be sure to add egg, salt, sugar and flour to the dough. The finished dense dough is removed for a while for infusion, and then rolled out to a thickness of about 1 mm.
For frying brushwood, a large amount of vegetable oil is used, in which pieces of brushwood are fried while floating. If the dough is cooked correctly, then the brushwood in the oil will sizzle during cooking.
Ready brushwood should be immediately transferred 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, ground walnuts or pistachios, condensed milk or ground red pepper to your liking.
Brushwood on vodka: a step-by-step classic recipe
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;
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 again with a whisk or mixer.
3. Sift wheat flour directly into a bowl with the rest of the products.
4. Knead the dough with your hands, for this you can dump the mass on the table. It shouldn't stick to your hands too much.
5. Cut the dough into 2-3 parts for easy rolling.
6. Roll out pieces of dough on the table alternately with a rolling pin 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 into which you need to put and stretch the sharp side of the rhombus. Do the same with all the rhombuses-blanks of brushwood of the classic recipe.
9. Step by step cooking continues by heating vegetable oil. To do this, it must be poured into a saucepan or pan and heated well to a boil over moderate heat.
10. Place the pieces of brushwood one at a time in hot oil and deep-fry until golden brown on all sides. By the way, you can use a household deep fryer for frying, if you have one at home.
11. When in contact with the dough, the oil should begin to hiss actively. Only in this case the brushwood will be crispy.
12. Fry all the brushwood in turn.
13. At the same time, you need to prepare paper towels. Spread fried brushwood on them for a few minutes to remove excess fat.
14. Then lay the brushwood on a plate prepared for serving.
15. Sprinkle with powdered sugar. A small iron sieve can be used to evenly sprinkle.
16. It is better to serve brushwood to the table right away, while it is still crunchy.
Brushwood (Tatar curls): a classic step-by-step recipe
300 g of wheat flour of the highest grade;
150 g of cool boiled water;
Two chicken eggs;
100 g of granulated sugar or powder;
400-500 ml of vegetable oil;
150 g of flower honey.
1. Pour cool water into a mixing bowl, add eggs.
2. Stir with a whisk until almost homogeneous, but not until lush foam.
3. Salt and add sugar.
4. Beat with a whisk or mixer until a homogeneous mass structure.
5. Sift wheat flour through a sieve onto the table and make a well 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 kneading.
8. Now, pressing the inside of the palm on the dough, knead it until elastic. The dough should not spread in your 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 take the dough out of the bag and divide it into two or three parts.
11. Roll out all the pieces of dough one by one into thin layers (1-2 mm thick) and lay them out on the table. They should dry out a little.
12. Cut the dough with a regular 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 will 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 wand be made of wood.
14. In the meantime, you need to cook deep fat. Pour the oil into a frying pan and heat almost to boiling point. By the way, the width of the deep-frying bowl or stewpan affects the amount of oil. If the bowl is quite wide, you will need more oil than indicated on the list of ingredients.
16. Dip the coil on the stick into the boiling oil and carefully remove the stick.
17. The whole spiral should remain in the oil to fry.
18. If the deep-frying bowl is wide enough, you can fry several of these spiral twigs at once.
19. Fry all strips of dough in the indicated way.
20. Then put paper napkins on the table in several layers and place brushwood on them for degreasing.
21. Put the brushwood on a wide dish and pour generously with liquid flower honey.
22. Such a treat can be served even cold.
Yeast brushwood: a step-by-step classic recipe
250 g of wheat flour of the highest grade;
50 g flour from flax seeds;
11 g fast-acting dry yeast (sachet);
150 ml of warm water;
A pinch of ground cinnamon;
One chicken egg;
50 g of granulated sugar;
400 g of vegetable oil;
50 g of powdered sugar;
50 g walnuts.
1. Mix 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 rise.
3. Stir by 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 the flour through a clean sieve.
6. Divide the flour conditionally into two equal parts and pour half into 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 with your hands an elastic dense dough.
11. Place a lump of dough in a clean bowl, lightly dust with flour.
12. Cover with a clean kitchen towel and leave to ferment in a warm, draft-free place. This will take approximately one hour.
13. In the meantime, sprinkle. To do this, lightly bake walnuts in a pan without oil.
14. Peel the nuts from the dark skin and chop them into crumbs. This can be done by hand or by placing the nuts in a bag and rolling them out with a rolling pin.
15. In a separate bowl, mix nuts and powdered sugar. This will be a sprinkle for brushwood.
16. When the dough has risen, lower it slightly with your hand. Put it back in a warm place for another quarter of an hour.
17. After the second rise, dump the dough on the table.
18. Sprinkle with ground cinnamon and mash a little so that it disperses a little over 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 tall saucepan, heat the oil until boiling.
22. Put the strips into the oil one at a time. If done right, it will boil.
23. Spread the pieces of brushwood in oil and fry them until golden brown on both sides. At the same time, there should be enough oil 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 the dish while it is still hot. You just need to sprinkle the brushwood with a sugar-nut mixture and you can enjoy a delicious treat.
Brushwood: classic recipe (step by step) - tricks and tips
To make the brushwood lush, you need to add sifted flour to the dough.
To make it easier to cut the dough, you need to leave it 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.
Brushwood blanks should be dipped only in well-heated boiling oil.
If, after frying one of the batches of brushwood, pieces of dough remain in the pan, then it is better to remove them with a slotted spoon, otherwise they can spoil the taste of other brushwood blanks.
After a while, brushwood can soften and stop crunching, so it is better to serve it immediately after cooking.
