A simple and tasty recipe for brushwood, called Rosans, has been known since ancient times. It was used by our grandmothers. In some places, the Rosans have traditionally baked for the wedding table. Crusty, melting in your mouth baked goods, was loved by many. In our time, quite a lot of tasty recipes for brushwood have appeared. But the greatest respect is enjoyed by the recipes: with vodka and "grandmother". The parade opens with a classic old recipe. It is assumed that it was upon him that the Rosans (brushwood) were prepared.
Grandmother's Recipe
To this day, the recipe does not lose its relevance. Here from these products we will prepare our delicious brushwood, which our ancestors distant have regaled:
- eight yolks of chicken eggs;
- two hundred grams of fat sour cream;
- odorless vegetable oil (at least 1 cup) - for frying products;
- two glasses of flour to start with, then the flour will intervene as much as the dough takes;
- icing sugar - for dusting the finished brushwood;
- salt is a pinch.
Dough preparation technology
We will prepare rosants according to the recipe of our grandmothers. Knead the dough in a deep bowl. Mix sour cream with egg yolks and salt. Gradually introduce two cups of flour. Knead the dough until it starts to easily move away from the hands. Add extra flour in very small portions. To improve the process, it is permissible to add a tablespoon of oil during the kneading of the test for rosants. As a result, it should turn out to be quite plastic, but not heavy.
We form products
We roll out the dough with a rolling pin into a layer, the thickness of which should be no more than two millimeters (less possible). The thinner the future Rosans roll out, the tastier our bakery will end up. We cut the layer into rectangles. We make a slot inside each resulting rectangle and put one of the corners into it. It turns out that brushwood acquires spiral-shaped sides.
Frying brushwood
We approach a very responsible, final step of the Rosantes recipe. Heat the vegetable oil in a pan. It must be poured all at once. It is necessary that the "Rosans" float in it freely, only then they will turn out as they should be real products - crispy and airy.
When the oil is very hot, carefully dip a few dough pieces into it. Do not put a lot at once, in the cooking process it will be difficult to keep track of a large number of rosants, so there is a possibility of their burning. It is necessary to fry products until golden brown. Sprinkle finished rosans with powdered sugar.
Dough Recipe with Vodka
These Rosans confirm their name not only with their internal contents, but also with their appearance. We’ll prepare a dough in which vodka is added for the best crunch and lightness of the products. And then we make roses from the dough.
Essential Ingredients for Rosanets Recipe with Vodka:
- egg yolks - five pieces;
- egg white - one piece;
- salt - a pinch;
- sugar - a tablespoon;
- vodka - one tablespoon;
- soda - a small pinch;
- flour - not less than one kilogram;
- icing sugar - at least three large spoons;
- vegetable oil - for deep fat.
The process of making dough and sculpting rosants
- Beat yolks and squirrels with a fork. Do this until you have a uniform mixture. Add sugar, salt. Then introduce soda and vodka into the kneading dough. Gradually add flour to the liquid composition. This must be done carefully so as not to overdo it with her. Our task is to knead a cool dough that does not stick to your hands.
- Prepare 2-3 cups of different diameters. We will cut flowers in glasses.
- Roll out the dough on a cutting surface, sprinkled with flour so that nothing sticks and does not tear. We roll out the layer very thinly so that the petals of rosants turn out to be almost transparent and gently crunchy during the preparation process. The thickness should not exceed one to two millimeters.
- It's time for prepared cups. Cut glasses from dough with glasses. Cut the blanks in a circle with a knife.
- Assemble the Rosans as follows: on a tortilla that has a larger diameter, place a smaller tortilla. We press the finger in the center of the resulting design so that the midpoints of future roses stick together.
Rosans: Deep-Fried Recipe
Pour oil into a deep pan. It should be a lot (more than half the dishes). We warm the oil well and lower the rosette into the hot. We hold the product in an upright position so that it does not fall apart during the frying process. You can squeeze the Rosacea with a slotted spoon and wait until it starts to blush. You can hold the rosan by crushing the middle with something. Our task is to prevent it from surfacing and collapsing.
It takes no more than one minute to fry each rosant. Rosy rosan extract from the pan using the same slotted spoon. We lay the finished product on a grate or on several layers of a paper towel. This must be done so that the excess oil comes off rosanza. When it drains, we put the resulting rose on a flat dish. Then proceed to frying the next semi-finished product. Continue until the dough is over.
To serve ready-made pastries, we place all the rosans on the dish, generously sprinkling with powder the middle of each resulting rose.
As you can see, the process of creating real rosans that confirm their name requires some skill. Patience to create this yummy and beauty will also require a lot. But in the end, everyone will admire your skill and originality of the presentation of brushwood-rosants.