What is brushwood? Today you can meet him at treats less and less, and just about ten years ago, this crunchy tender miracle was the favorite delicacy of children on weekends. Usually they did brushwood on kefir. The recipe was special for every housewife, although it differed only in small things. There have always been two things traditional: brushwood was baked in the form of rhombuses with a hole in the middle through which one side of the rhombus was threaded. It turned out some kind of funny "ears" that could not be eaten simply because they looked so funny. The second point is the sprinkling. Mandatory sprinkling with powdered sugar. Crispy twigs just pulled out of boiling oil easily poured icing sugar on themselves, they mixed with the remnants of the butter, heated and turned into something like nectar ... It was simply delicious to take brushwood from above, the one that is better sprinkled with powdered sugar, to feel thawing tender mouth in your mouth ... Remember? If so, then you will never refuse to your loved ones to receive this pleasure - goodies with brushwood.
There are several rules, the violation of which is fatal for those who want to try delicious brushwood. And the first says that it is necessary to do brushwood on kefir. The recipe allows the addition of sour cream or milk, but in no case water - otherwise goodbye, splendor and tenderness! The second rule: alcohol is necessarily present in the test - this gives the final product the ability to melt in the mouth. Kefir brushwood is prepared with the addition of sugar - and it is he who affects the color of the final product. Perfect brushwood has a pleasant golden color, in the case of excess sugar, it becomes dark brown, which creates the impression of overcooking. It is also necessary to select high-quality frying oil: it is best to use olive or ghee. When frying, you need to remember that fat splashes and can give the cook a very unpleasant sensation. Therefore, stock up on a slotted spoon - it should be used both to lower the brushwood into the oil and when taking out the finished product.
And now the answer to the question of how to cook brushwood on kefir.
Brushwood on kefir. The recipe is traditional. For the test you need a glass of kefir at room temperature, add 2 eggs, a teaspoon of sugar, a teaspoon of salt and an incomplete spoon of soda. Also - remember? - One tablespoon of a strong drink. Kneading the dough is cool enough, but not too "kill" it. The dough "rests" for about 20 minutes - and you can start twirling twigs. All further according to the technology described above.
Brushwood on kefir. The recipe is exotic. Pour 2-3 tablespoons of thick kefir into three eggs (can be replaced with liquid sour cream), 2 tablespoons of vodka. You need to knead a cool dough - roll it very thinly, until transparent. Then the rolled sheets are cut into small pieces and fried in boiling sunflower oil. For the obtained amount of dough, it is necessary to prepare and pre-boil a bottle of vegetable oil. Ready squares are taken out of boiling oil with a colander. At the same time, pouring is prepared: in equal parts, honey and sugar are carefully boiled. Here the technology is more complicated than in the preparation of the brushwood itself: it is necessary to constantly monitor that honey does not burn. Each piece is glued to the other with honey. In order not to stick themselves, you need to keep your hands wet.
These are only two recipes, but they are the basis of any brushwood cooking options. There are many more of their shades: with a large number of eggs and with a small one, with or without alcohol, with sour cream and even with milk instead of kefir. However, the result is one: you get unmatched brushwood, from which it is impossible to tear yourself away until it ends. Merry crunch to you!