How to make soft and tasty brushwood. Puff pastry brushwood in the oven

Everyone from childhood is familiar with such a delicacy as brushwood. It is also called crabs or crunches. Whatever the name is, but the essence remains the same – this is everyone’s favorite sweet cookie. The recipe for thin and crispy brushwood is quite simple, it will not take much time, and the necessary products will always be found in the kitchen.

It is important to note that the secret to crispy brushwood is the addition of some strong alcohol. This will absolutely not affect the taste of the product, but will only give it the desired structure.

You will need:

1. one glass of flour
2. two eggs
3. one large spoonful of vodka

1. Lather the eggs, add salt and vodka. While stirring, add flour. The dough should be elastic, only slightly remain on the hands.

2. Roll out the dough should be about two millimeters thick. For convenience, you can first divide the resulting dough into an arbitrary number of fragments and work with each separately. The taste of brushwood may depend on the thickness.

3. Make small rectangles from the dough so that a few pieces fit freely in the pan. In the middle of everyone, make a slit and turn the corners through it.

4. On a preheated pan, abundantly poured with oil, lay out several blanks and fry until a blush appears.

You can cook crispy brushwood even in a saucepan, as in a kind of deep fryer. Then more oil will be required so that it completely covers the rectangles. The dough in this case should be as thin as possible, but the cooking time will be reduced to 30 seconds.

5. It is advisable to blot the products with paper to get rid of excess oil.

6. The final step is to decorate with powdered sugar.

II. Thin crispy brushwood, recipe with sour cream

Baking with the addition of dairy products is common. Be it milk, kefir, sour cream or cream. All of them give the dough richness and elasticity. Let’s analyze the recipe for brushwood with sour cream.

1. two chicken eggs
2. two large spoons of sour cream (the fatter it is, the better)
3. two large spoons of sugar
4. salt (at the tip of a knife)
5. four teaspoons of vodka
6. one glass of flour

In addition to vodka, whiskey or cognac is suitable for use in dough.

1. Put sour cream to beaten eggs, stir in vodka, sugar and a little salt. Pour in the flour while continuing to stir. The density of the dough should be strong enough.

2. Roll out the dough. You can pre-divide the resulting dough into several fragments and work with each separately.

3. Cut out rectangles about 10 centimeters long, make a hole in the middle of each and pull the corners through it. The more times you turn the rectangle, the more curly the brushwood will turn out, the main thing is not to overdo it.

4. Put several blanks on a preheated pan and fry in a large amount of oil until golden brown.

5. Wipe the brushwood with a napkin and put it on a dish.

Compared to the previous recipe, brushwood from sour cream dough will be more fluffy and tender, while the classic one will be more crispy.

Although vodka has been mentioned as an ingredient required to make this cookie crunchy, there are still ways to make it without alcohol. For example, on kefir.

1. one egg
2. two large spoons of vegetable oil
3. a little salt (at the tip of a knife)
4. half a teaspoon of baking soda
5. three glasses of flour
6. three large spoons of sugar
7. one glass of kefir
8. vanilla sugar (optional)

1. Foam the egg, mix it with salt, sugar, soda, pour kefir and vegetable oil. Without ceasing to interfere, pour flour. The dough according to this recipe will be better if you put it in a warm corner for 20 minutes.

2. Roll out the dough to a thickness of about two millimeters.

3. Divide it into rectangular slices, make a longitudinal cut in each and turn the edges of each rectangle through the hole.

4. Put several blanks on a hot frying pan with a high level of oil and fry until golden brown. There must be sufficient space between the blanks, otherwise they may stick together, increasing in size during frying.

5. Blot the brushwood with a napkin and serve, decorating with powdered sugar.

Baking according to this recipe will be even more airy due to the use of kefir and soda.

IV. Brushwood in milk (no alcohol added)

Another variation of the preparation of treats will require a little milk.

1. two large spoons of milk
2. two eggs
3. one and a half large tablespoons of vegetable oil
4. one hundred grams of sugar
5. a little salt (at the tip of a knife)
6. five hundred grams of flour

1. Foam the eggs, mix them in a bowl with milk and vegetable oil, add sugar and salt. Pour in the flour and stir until a lump-free mass appears. The dough will not stick to your hands due to the use of oil.

2. Make a thin layer of dough.

3. Divide it into small rectangles, make holes in the middle and turn the edges through them.

4. Fry on both sides until a blush forms.

5. Remove excess oil with a paper towel and serve sprinkled with powdered sugar.

You can also decorate brushwood with cocoa powder, cinnamon, nutmeg, coconut flakes – everything that you can get in the kitchen. This delicious and rather simple recipe for thin and crispy brushwood will decorate any tea party, even the most festive one.

“Khvorost” is a special type of cookie that many people have known since childhood. This confectionery got its name because of the amazing external resemblance to dry fallen tree branches. Depending on the technology of preparation, the dough for “Khvorost” can be liquid or steep. It directly depends on whether the cookies will be fluffy or crispy.

“Khvorost” is the most popular version of home baking. It is often prepared by many mothers and grandmothers to please their babies with an unusual delicacy. The technology of preparing a dish includes several stages, among which, perhaps the most important is kneading the dough.

To make it at home, the following ingredients are traditionally used:

• 160 grams of wheat flour;
• 5 grams of table salt;
• 2 eggs;
• 125 grams of sugar;
• 7 – 8 grams of table vinegar;
• 35 grams of vegetable (sunflower or corn) refined oil;
• ½ sachet of vanilla sugar.

How to properly prepare the dough for “Khvorost”:

1. Sift flour. This must be done so that during kneading it is less clumpy.
2. In a separate bowl, beat eggs with sugar, oil, salt and vinegar with a whisk.
3. As soon as the mass becomes sufficiently homogeneous, you can begin to introduce flour. This must be done in batches.
4. Roll the finished dough into a ball.
5. Cover it with a towel or napkin and leave it on the table for about half an hour.

Instead of fabric, you can use cling film. It will also prevent the dough from winding and drying out.

On kefir

To make curly cookies tender and airy, it is better to make dough for “Khvorost” on kefir.

In this case, you will need:

• 1 egg;
• 480 grams of flour;
• 300 milliliters of kefir;
• 60 grams of sugar and the same amount of butter;
• 7.5 grams of baking soda;
• 5 grams of vanillin;
• some salt.

Such a dough must be prepared in stages:

1. Break the egg, and then carefully grind it with salt, sugar and vanilla.
2. Add soda.
3. Pour everything with kefir and mix well.
4. Add oil. Before that, it must be slightly melted.
5. Introduce parts of pre-sifted flour.
6. Cover the finished dough with a clean cloth and leave to proof.

The semi-finished product is a little sticky, but tender and soft. It rolls well and cuts easily.

Cooking with milk

According to experts, for “Khvorost” it is best to make dough in milk.

To do this, you will need the most common products in the following quantities:

• 320 grams of wheat flour;
• half a glass of sugar;
• 2 large eggs;
• a pinch of salt;
• 40 grams of whole milk;
• 25 grams of sunflower oil (odorless).

Semi-finished product preparation method:

1. Beat eggs well in a bowl with sugar. Continue the process until all the crystals are dissolved.
2. Add milk, salt and add butter. Mix the resulting mass thoroughly.
3. Pouring flour in small portions, gradually knead an elastic and sufficiently elastic dough.

In this case, the maturation process is excluded. Fresh dough can be immediately rolled out and start shaping blanks.

Liquid dough for brushwood

Ready “Khvorost” can have a different shape. There is one very interesting recipe, according to which the popular cookie is made in the form of an openwork grid. To do this, the dough should be as liquid as possible.

To prepare it, you will need:

• 1 cup of wheat flour and the same amount of whole milk;
• 4 eggs;
• 50 grams of sugar.

How to make batter for “Khvorost”:

1. After breaking the eggs, separate the yolks and grind them thoroughly with sugar. Continue until the last grains disappear.
2. Pour the sweet egg mass with milk and mix well. You can act with an ordinary tablespoon.
3. Pour the prepared composition into flour. Continue stirring until the mixture is truly homogeneous.
4. Beat the whites separately with a whisk in a stable dense foam.
5. Add them to the batter and mix gently. Here, intensive actions must be avoided so as not to destroy the airy consistency of the mass.

After that, you should immediately start molding cookies until the dough has settled. It must be poured in a thin stream into boiling fat using a pastry bag in different directions. It turns out the original crispy biscuits of a very unusual shape for Khvorost.

The crunchiest baking base

In order for the finished “Khvorost” to be crispy, the dough must be made as steep as possible, and then rolled out as thin as possible.

This result is easy to achieve if you do not use eggs, but take mineral water as a liquid base.

It turns out the original lean “Khvorost”, for the preparation of which you need to take:

• 300 grams of wheat flour;
• 50 grams of sugar;
• 100 milliliters of mineral water and the same amount of vegetable oil;
• a quarter teaspoon of baking powder;
• some lemon zest.

The dough for crispy “Khvorost” is prepared very simply:

1. Grind sugar well in a bowl with vegetable oil.
2. Separately combine baking powder with flour. After that, add mineral water and mix so that there are no lumps.
3. Introduce butter pounded with sugar and knead the dough well. If it is too viscous, then you can add about 20 – 30 grams of flour.

Continue machining until the mass becomes soft and elastic.

Unusual recipe with vodka

There are many other ways to make “Khvorost” crunchy. For example, during kneading, you can add a little of any alcohol-containing drink (vodka, cognac or rum) to the dough.

This method is well known to experienced cooks.

To prepare such a dough for “Khvorost”, you need to take:

• 2 eggs;
• 0.38 kilograms of wheat flour;
• 30 milliliters of vodka (or cognac);
• a pinch of salt.

Technique for preparing dough with alcohol:

1. Break the eggs into a deep bowl and beat them well into a foam, adding a little salt.
2. Pour in vodka and mix well.
3. Slowly add flour. This must be done with constant stirring. The dough should be quite dense, but a little sticky. By consistency, it will be similar to that from which ordinary noodles are made.
4. Place the semi-finished product in a bag and keep it in a cool place for about 30 minutes.

You need to roll out such a dough in parts, as it dries very quickly in the open air.

Sour cream dough for brushwood

If you want to cook “Khvorost” with a lush and airy crumb, then knead the dough well on sour cream.

For such a recipe, you will need products that are almost always at hand in the kitchen:

• 300 – 400 grams of wheat flour;
• 100 grams of sugar;
• 2 eggs;
• salt;
• 150 – 200 grams of sour cream;
• a little drinking soda;
• a dash of vanilla.

To make such a dough for “Khvorost”, you need:

1. Crack the eggs into a deep bowl.
2. Add sour cream with sugar to them and mix. Then beat the resulting mass with a whisk.
3. Pour a little salt and soda into the sifted flour.
4. Add this mixture in parts to the sour cream and egg mass, stirring constantly. The finished dough should not stick to your hands.
5. Place the semi-finished product in a bag and send it to the refrigerator for 15 minutes.

Soft and pliable dough rolls out well. In order for the finished product to be lush, the layer must be made at least 5 millimeters thick.

Homemade pastry “hvorost” is deep-fried and is a crispy biscuit. However, among the wide variety of confectionery and bakery products, urama (the most famous Tatar name) is slightly forgotten. It seems it’s time to recall the traditional recipe for making brushwood.

History of appearance

The name arose due to the resemblance to thin tree branches, and the pastry itself came from the Greeks. However, no one knows when and who exactly invented the delicacy. But in Russia “brushwood” appeared in the 18th century.

Later, the delicacy recipe spread to Ukraine, where a variety of delicacy options arose. And then again, but in a slightly modified form, “brushwood” returned to the territory of Russia.

Initially, the product was popular among peasants. Soon, crispy biscuits “settled” in the menu of city dwellers. Due to the availability and cheapness of the products used in the recipe, the “faggots” were prepared by poor people. Since there are no animal fats in the delicacy, monks used it during fasting.

In the 20th century, the product was made from unleavened dough, and it became sweet thanks to the powdered sugar used as decoration.

Varieties

Prepared from two types of dough: steep and liquid. In the first case, milk is added, and the finished mixture is poured into the oil in parts. Sometimes a special form for baking “brushwood” is used.

When kneading steep dough, a minimum of liquid is required. Then it is rolled out and cut with a sharp knife.

“Khvorost” is prepared:

• on kefir;
• from cottage cheese;
• from unleavened dough;
• on milk.

Regardless of the consistency of the dough and the liquid ingredients used, the brushwood always turns out crunchy.

Baking “brushwood” at home

Urama is a Tatar variety of dessert, which is formed in the form of a spiral.

• extra salt – 4 g;
• chicken eggs (medium size) – 4 pcs.;
• any vegetable oil – 500 ml;
• melted butter – 15 ml;
• flour – 1 kg;
• milk – 1 tbsp.;
• sugar – 35 g.

Baking on kefir and water

The recipe on the water is recognized as a real lifesaver among housewives. The popularity is due to the fact that a delicacy can be prepared at a time when the refrigerator is almost empty, and there is no way to go to the grocery store.

• boiled water – 200 ml (pre-cool);
• oil – 300 ml;
• eggs – 2 pcs.;
• a pinch of table salt;
• granulated sugar – 75 g;
• premium flour – 2 tbsp.

Step by step workflow:

Baking “brushwood” (recipes are similar in cooking technology) on kefir is no less common. The advantage is that pizza and pies can be baked from the same dough.

Required ingredients for the recipe:

• kefir – 400 ml;
• granulated sugar – 5 tbsp. l.;
• baking soda – 3 g;
• any vegetable oil – 45 ml;
• flour – 800 g;
• packaging of vanilla sugar;
• eggs – 2 pcs.;
• salt – 4 g.

Step by step cooking technology:

calories

Despite the fact that baking “brushwood” is light and almost weightless, the calorie content of the product varies from 300 to 600 kcal. Therefore, it is not recommended to consume a delicacy in large quantities.

But if the desire to eat a large portion is stronger than the will, stick to the little tricks that are presented below.

Secrets of cooking the right “brushwood”

Stick to the recipe, as well as all the tips, and your brushwood pastry will always taste perfect, and most importantly, crispy.

Brushwood occupies one of the first places in popularity. People of different generations call it a delicacy from childhood, and the recipes for making dessert were carefully preserved in home cookbooks. Let’s remember the classic recipe, as well as others, the most delicious and interesting.

Eternal classic

Brushwood in milk

And this recipe came to us from sunny Uzbekistan. As you can see, the cuisines of the peoples of the world are often similar and have common dishes – of course, the most delicious! Like this brushwood – crispy, sweet, ruddy. To enjoy them, take: half a kilogram of flour, 3-4 eggs, half a glass of milk, a little salt, sugar to taste, vegetable oil for frying and powdered sugar.

Combine flour, milk and eggs, salt and sugar and knead the dough. Cover it and soak for half an hour. Then roll into thin layers, cut into strips, form “eights” and fry in a cast iron. Sprinkle the finished brushwood with powdered sugar and eat to your health!

Brushwood on liquid dough

Recipe for brushwood with sour cream

By the way, according to this recipe, you can bake cookies in the oven. To do this, line a baking sheet with parchment paper. In the absence of it, use ordinary sheets designed for printing on a printer. Just generously oil them. Lay the cookies, brushing each one with vegetable oil as well. And send it to the preheated oven. Bake until cooked, determining it by the color of the dough. The result will please you: baked brushwood is as tasty as fried!

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!

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.