Brushwood is a traditional dish of our cuisine.
Twisted dough products are deep-fried, obtained crispy, light and very fragrant.
It's time to cook!
Brushwood on milk - general principles of preparation
Dough milk is mainly used whole. But there are recipes for sour milk or yogurt. Also, eggs or only yolks are added to the dough, they put salt, sugar and, of course, flour. For brushwood make a cool dough for rolling. In a traditional recipe, the layer is made as thin as possible. But there are options for lush brushwood with soda or yeast.
There are many ways to form brushwood. Craftswomen make products of various shapes. But the most common is the classic way. It is used for both thin and lush products.
How to form brushwood:
1. Roll the dough into a cake. If there is a lot of it, then it is better to divide it into several parts.
2. Cut the formation in strips up to five centimeters wide.
3. Now the stripes need to be cut across to make rectangles. You can cut obliquely, get rhombs.
4. A central incision is made in each piece.
5. Now you need to take the tip from either side and push it into the central hole, slightly turn it.
The formed products are always fried in large amounts of fat. Most often, refined oil is used. Brushwood is prepared in small portions, taken out on paper or on large trays, cooled in this form. Then the dish is beautifully laid out in slides, pour layers with powdered sugar.
Thin brushwood on milk
The classic recipe for brushwood on milk. Products from this dough are thin, light and crispy. For frying, lard was traditionally used - melted pork fat. But everything turns out perfectly on odorless sunflower oil.
Ingredients
• flour;
• 2 eggs;
• 0.5 cups of milk;
• 1 tablespoon of sugar;
• a pinch of salt;
• frying oil, powder for decoration.
Cooking
1. In a bowl, break two eggs at once, add sugar and a little salt. Beat well, but do not have to use a mixer. You can do it with a fork.
2. Add plain milk, stir.
3. Now is the time for flour. It should go near the glass. We do not regret the flour, add until the dough becomes steep, elastic. Knead well.
4. Put the lump in the bag, leave for ten minutes. You can just cover with an inverted bowl. During this time, the test will become even more elastic, it will be easier to work with.
5. Now divide the dough into several parts, roll thin cakes to three millimeters, cut and form brushwood. How to sculpt it correctly is described a little higher.
6. Preheat the deep fat. It is better to use a high stewpan or a cauldron.
7. Fry the brushwood in hot oil until golden brown, toss a few pieces. They should not be in contact with each other.
8. Take out the finished brushwood on paper, let the excess oil drain. Then lay on the plates. Decorate with powder, you can add vanilla to it.
Brush on milk and sour cream
For such brushwood, the dough is prepared with milk and sour cream. Also, egg yolks go into it. Proteins are not added, they can be used for other dishes, for example, added to an omelet or to cook meringues.
Ingredients
• 120 g of milk;
• 3 yolks;
• 1 spoon with a slide of sour cream;
• a spoonful of sugar, salt;
• a pinch of the cultivator;
• flour, how much will go;
• 400 ml of oil (for deep fat);
• vanilla;
• 0.5 cups of powder (for sprinkling).
Cooking
1. Start the dough on the yolks. To do this, put all three pieces in a bowl, put sugar and a pinch of salt, grind.
2. Add sour cream to the yolks, grind together until smooth and pour the milk. All ingredients must have room temperature.
3. Add the flour, which we mix with a pinch of the cultivator, add just a little bit, prepare an elastic dough. It will turn out to be slightly rough. Put in a bag so that the dough softens and settles. 20 minutes is enough.
4. During this time, you need to cook everything you need. Pour oil into a large container, prepare paper on which the brushwood will dry, mix the powder with vanilla, so that the sprinkling turns out to be aromatic.
5. It remains to thinly roll out the dough, mold brushwood, deep-fry.
6. Dry the finished products on paper that absorbs excess fat, lay on a plate, sprinkling layers with powder.
Brush on milk with vodka
A feature of products from this test is bubbling. Small pimples appear on the brushwood due to vodka. Instead, you can use another alcoholic beverage, but strong, for example, cognac, moonshine.
Ingredients
• 2 yolks;
• 2 tablespoons of sugar;
• 1 spoon of vodka;
• 0.25 cups of milk;
• 1 tsp oils;
• flour.
Cooking
1. Beat the yolks with sugar, you can add a pinch of salt to enhance the taste.
2. Add milk, stir.
3. Now it’s the turn of vodka or other liquor.
4. Next, pour the flour; when mixing, add a little vegetable oil to the dough. One teaspoon is enough.
5. Make a firm, thick dough, remember well that it becomes homogeneous, leave for ten minutes.
6. Form brushwood of a classical form or make any other products, for example, roses or flowers.
7. Deep-fry the formed little things, cool.
8. Put on a plate slide. Decorate with powder.
Yeast milk brushwood
Despite the addition of yeast to the dough for brushwood on milk, the products are prepared thin. During frying, they thicken slightly, but slightly. This dough perfectly tolerates freezing, so part can be removed immediately.
Ingredients
• 8 g of yeast;
• 0.5 cups of milk;
• 120 g margarine;
• 2 tsp Sahara;
• 2.5 cups flour;
• ½ tsp salts;
• oil and powder.
Cooking
1. Heat the milk. Pour in it the recipe sugar, yeast, half a teaspoon of salt. Stir.
2. Melt margarine and cool. Add to the milk mixture. You can use butter for dough. Stir.
3. Add flour, knead the dough thick. Give him a quarter of an hour to rest, no longer needed. Yeast should not be dissolved in advance.
4. The test will turn out somewhere around 600 grams. You can use all or only part at once, removing the leftovers in the freezer or just in the refrigerator.
5. Roll thin, dazzle brushwood.
6. Deep-fry until cooked. After cooling, sprinkle brushwood with powder.
Lush brushwood on sour milk
The recipe for airy, soft and lush brushwood on sour milk. Cooking it is much faster, since the dough does not require thin rolling.
Ingredients
• 300 ml of sour milk;
• 3 tablespoons of sugar;
• 1 tsp without a hill of salt;
• egg;
• 2/3 tsp soda;
• 20 ml of oil;
• flour, deep fat, powder.
Cooking
1. Leave the sour milk in a warm room, it should not be cold. Either warm up a little, but make sure that the dairy product does not curl.
2. Add soda, stir.
3. After a minute, add salt, sugar, pour vegetable oil according to the recipe.
4. Break one egg, stir.
5. Add as much flour so that the dough is as for pies. That is not very cool, but it did not spread on the table.
6. Cover with a cloth, keep warm.
7. After fifteen minutes, roll to a thickness of 4 millimeters. Cut into pieces, turn each into brushwood.
8. Soft brushwood is fried just like thin brushwood. Pour a lot of oil into the vessel; deep-fried products turn out to be rosy and lush.
9. Decorate the finished dish with powder, but only after cooling.
Loose brushwood on milk with baking powder
Dough recipe for friable brushwood. To make it this way, added butter and baking cultivator. You can take margarine, but of good quality.
Ingredients
• flour 500 g;
• 100 ml of milk;
• 2 eggs;
• 0.3 tsp salts;
• 3 tablespoons of sugar;
• 100 g of oil;
• 1 tsp cultivator;
• 1 spoon of vodka (optional);
• dusting powder, frying oil.
Cooking
1. Melt the butter immediately, let it stand to cool.
2. Sift flour into a large bowl, but not all. So far, 400 grams is enough. Mix immediately with a cultivator, you can do this directly in a sieve.
3. Make a deepening, add salt, eggs and sugar, pour in milk, stir the food a little in the hole.
4. Now is the time to add the melted butter. If you add alcohol to the dough, then do it with butter.
5. Knead the dough. First, spoon through the hole, gradually increasing the diameter. Add the remaining flour if necessary.
6. Let the dough rest for half an hour, covering it with a bag or plastic wrap.
7. Roll out a layer, form thin brushwood.
8. Products are fried in the usual way in deep fat, decorated with powder when served.
Milk brushwood - useful tips and tricks
• Sugar is added to the dough not only for taste, but also for color. If it is added less than the norm, then the products will not be able to fry beautifully; they will turn out gray and gnarled. But if you shift, it will be even worse. The brushwood will quickly burn out, tan marks will appear on it.
• If you put the brushwood in a poorly heated fryer, the dough will begin to absorb a lot of fat. If the oil is too hot, then the crust will set too quickly, the products will be baked.
• Ready brushwood can be decorated not only with powder. Products can be poured with honey, condensed milk, sprinkled with nuts or poppy seeds. Let the familiar dish sparkle with new flavors!
• If there are small pieces of brushwood remaining in deep fat, for example, scraps from dough or part of it come off, then they must be removed. Otherwise, the pieces will burn, spoil the taste of oil, the next batch of brushwood.
