Once, when store shelves did not shine with variety, brushwood was one of the most popular and inexpensive desserts. After all, 2 main ingredients (not including frying oil) for its preparation, even in stagnant times, can not be classified as delicacies. Its advantages: fast, inexpensive, easy and tasty! Recipes differ only in some additives and the amount of ingredients.

Classic crispy brushwood on vodka

This is the most economical recipe of simple products that are always in any kitchen. Master it, and no unexpected guests will be scared!

To prepare, take:

  • a couple of eggs;
  • 0.3 tsp salts;
  • tbsp vodka;
  • 3 tbsp powdered sugar;
  • 170-190 g of flour;
  • 160 ml of oil.

We start cooking:

  1. Choose from a kitchen utensil a deep and wide enough bowl, which will facilitate further beating of eggs. Beat the salted eggs until a uniform color appears.
  2. Pour a spoonful of vodka, mix, pour, mixing each time, in small portions and flour.
  3. Knead the dough to elasticity, wrap the “bun” with a film, and let it rest for half an hour in the refrigerator.
  4. To get, cut a small piece, roll out very thinly (the airiness of the finished product depends on this). Apply an oblique mesh (strips about 3 cm wide) with a sharp knife, cut rhombuses. Alternately push the opposite edges into the hole, slightly stretch.
  5. In a saucepan (preferably with a thick bottom), warm the oil well, place 1-2 pcs. blanks of brushwood, fry until tawny. This is the longest time-consuming step, but you should not hurry, because if you load a lot of dough into the oil at once, you may not have time to remove it - the brushwood will burn.
  6. Spread several layers of paper towels on the board, lay the fried pieces on it to remove oil.
  7. The final touch: shift the finished brushwood to the dish, sprinkle with powder. If desired, powdered sugar can be mixed with cinnamon for flavor, but if someone does not like it, it will be delicious without it.

Recipe for milk dough

You can cook brushwood in milk without adding alcohol, it will take just a little about a quarter cup. Just a little time and the stupefying smell of fresh pastries will fill the apartment!

For cooking you will need:

  • 50 ml of milk;
  • 4 eggs;
  • 3 tbsp. l Sahara;
  • 350 g of flour;
  • icing sugar - for decoration.

Cooking process:

  1. With a whisk, beat the eggs in a cup until smooth, add sugar, pour a little warm milk, mix to dissolve the sugar.
  2. Pre-sift the flour and mix with the eggs, knead the dough well, let it ripen for 10 minutes.
  3. Divide the "bun" into several parts, roll each one into a very thin layer. Cut into small strips, make a cut in the center of each, insert each end twice into the cut, you get a kind of spiral, so do with all the blanks.
  4. In a deep frying pan, heat oil well, immerse (1-2) strips, fry on both sides, until bubbles and straw color appear.
  5. Send the dish in several layers of napkins or paper towels, put brushwood on them. When the oil is absorbed, transfer the brushwood on the milk to another flat plate, sprinkle with powdered sugar. It is convenient to do this through a small strainer, as powder easily absorbs moisture and crumbles.

Kefir brushwood

According to this recipe, pastries will not work out thin and “sonorous”; brushwood will not crunch as loudly as, for example, on water. But how many people, so many tastes. Perhaps someone will like this lush and soft version of the product more. The recipe for the dough is universal, donuts can also be made from it, only then the dough is not so thinly rolled out and cut out circles, and then also fry in oil.

Ingredients:

  • tsp soda;
  • a pair of eggs;
  • a couple of tablespoons Sahara;
  • salts - a pinch;
  • 300 ml of kefir (fat content 1% -2.5%);
  • 2.5-3 Art. flour;
  • vanilla - as desired;
  • oil - for frying.

Cooking:

  1. Add soda to slightly warmed kefir, mix. Instead of kefir, you can use yogurt. Beat eggs with sugar (lovers of sweets can take it more) with a whisk, combine them with kefir, salt. If you want to add vanillin, stir well.
  2. To the resulting mixture, sift the flour in small portions through a strainer, knead the dough. It should be of medium consistency and not steep and not soft, it is good to keep in shape and not stick to hands. A different amount of flour can go, depending on its quality, the size of the eggs and the density of kefir (yogurt).
  3. Crush the table with a layer of flour, lay out the dough, roll it into a layer (a little less than 1 centimeter thick), cut into medium-sized diamonds. In the middle of each, make a slot, stretch into it the opposite ends of the rhombus. Lay the blanks on a floured powder board.
  4. Heat oil well in a saucepan, lower it over several billets, fry until golden brown and the appearance of bubbles over medium heat. Pieces are fried very quickly, so you should not be distracted from cooking.
  5. Spread the pastry with a slotted spoon on a multilayer paper towel, when the oil is absorbed, put brushwood on top of a large dish and sprinkle powdered sugar with cinnamon on top (for lovers). Serve pastries warm with milk coffee or tea.

Read also:brushwood - classic recipe

Cooking option on sour cream

From this appetizingly crispy pastry, few refuse. There are several cooking options, but when the sour cream has “stagnated” in the refrigerator, try this one. It cooks very quickly, and the smell is such that you don’t have to call home to the table twice!

Ingredients:

  • sour cream - 100 gr;
  • eggs - 4 pcs.;
  • salt and soda - a pinch;
  • flour - about 3 tbsp .;
  • oils - for frying;
  • powdered sugar - 2-3 tbsp .;
  • vanilla (optional).

Cooking process:

  1. Beat eggs in a suitable bowl, mix with a fork or mixer (do not beat) until smooth, put sour cream with soda and salt, mix.
  2. Add the sifted flour (there is no exact quantity, since the flour differs in quality, and the eggs in grades) until an elastic lump of dough that does not stick to your hands is obtained. Let the dough ripen for about half an hour to swell gluten. Take a small amount, roll it into a layer, cut into long hair, and their - rhombs. In the center of each workpiece, make an incision, thread through it the opposite sides 1-2 times, slightly stretch it. Use for cutting a figured knife will give the product additional decorativeness.
  3. Pour oil into a pan with a thick bottom, heat it well. Spread a few pieces of blanks, fry them until a beautiful golden color and the appearance of bubbles on the surface.
    Spread several layers of a paper towel on the board, put the fried pieces on it, put everything on a wide tray at the end, and sprinkle powdered sugar and vanilla through the strainer (you can not add it). The first day the pastries will be soft, and the next will become crispy.
  4. There is one more option. Fry the dough in small pieces, and then fold it into a slide and mix with boiled condensed milk, sprinkle with nuts, you will get a quick cake - a kind of Tatar “chak-chak”.

How to cook brushwood without vodka?

Is it possible to cook “crunches,” as children often call baking, without adding alcohol, of course, yes, and this will hardly affect the taste.

To prepare, take:

  • a couple of tbsp. flour;
  • and a couple of eggs;
  • tbsp sugar with a hill;
  • tbsp milk;
  • a pinch of vanilla and salt
  • optionally frying oils.

Cooking:

  1. Spread eggs with sugar, add salted flour, pour in milk, knead the dough until elastic, it should turn out like a dumpling, but not so cool. Leave him alone for a third of an hour.
  2. Cut a part, roll it out very thinly, cut into small circles, squeeze in the middle to make butterflies.
  3. Heat one and a half glasses of oil, fry butterflies on both sides to a beautiful straw color, lay them on several layers of paper napkins. Transfer to a beautiful dish, sprinkle with a mixture of powder, you can add vanilla and cinnamon. Such butterflies will look beautiful even on the festive table.

Tasty recipe:thin brushwood

Lean brushwood on the water

Products for cooking:

  • flour - 2 tbsp .;
  • eggs - 2 pcs.;
  • water - near the station .;
  • salt - 1 \ 2 tsp;
  • sugar - 3 tbsp;
  • oil - about 1 \ 2 tbsp. for frying.

We start cooking:

  1. Pour flour onto a table with a slide, add salted eggs with sugar in the center (in the cavity). Add water in small portions, knead a plastic dough that does not stick to the hands and table. Adjust the amount of flour and water as necessary. Give him a little stand.
  2. Roll out, cut a thin layer into small strips, squeeze each into an accordion in the middle to make a butterfly.
  3. Then fry in well-heated oil, dry on paper towels, transfer to a plate, sprinkle with a mixture of icing sugar and cinnamon. Serve while baking is warm.

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