Quick & Crispy Vodka-Infused Pastry Treats

Very quick and very simple, delicious budget dessert! The vodka-based brushwood turns out very crispy and thin. Even from a small amount of ingredients you can fry a whole mountain of sweet pastries, loved by many since childhood. And it will take no more than 30 minutes. Serve with powdered sugar or melted chocolate
cook time: 30 min
Maya Lindell
Quick & Crispy Vodka-Infused Pastry Treats

Nutrition Facts (per serving)

633
Calories
62g
Fat
18g
Carbs
4g
Protein

Ingredients (6 portions)

For dough:

Salt to taste
Vodka 1 tbsp
Eggs 2 pc
Flour 1 cup

For deep frying:

Vegetable oil 500 ml

For sprinkling:

Powdered sugar 3 tbsp

Recipe instructions

Step 1

Step 1
How to make classic crispy brushwood with vodka at home? Prepare your food. I cooked at the rate of half a portion, using one egg. Despite the apparent small size, the brushwood turned out to be a whole bowl. Sift the flour first. Use refined, odorless oil.

Step 2

Step 2
Take a bowl, beat an egg into it. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add salt to the egg. Whisk everything together with a fork, just to combine, nothing more. Pour in vodka and stir again. Alcohol gives the brushwood an airy and crispy feel; don’t be afraid to add it—it will evaporate when frying.

Step 3

Step 3
Start adding flour to the eggs in portions. Mix first with a fork, then when the dough becomes thick, transfer it to a board sprinkled with flour.

Step 4

Step 4
Knead the dough until smooth and homogeneous. Then roll into a ball and cover with a bowl. Leave the dough to rest for 10 minutes — gluten will develop in it and it will become more elastic and stronger.

Step 5

Step 5
Divide the dough into 4 parts (I divided it into 2). Smaller pieces will be easier to work with. Roll it out on a table sprinkled with flour into a very thin layer, no more than 2 mm.

Step 6

Step 6
First cut the resulting layer into long strips. Then cut the long strips into small pieces. Keep in mind that the dough will increase in size when frying. Make a cut in the middle of each strip. Pull one end of the strip through this cut — you will get a workpiece twisted in the center. Make brushwood from the entire dough in this way. I usually cut the dough while the first batches are frying.

Step 7

Step 7
Place a pan suitable for deep frying over high heat. I choose ones with high sides and not a wide bottom — this way less oil is used. Pour oil into it. Heat it to high temperature. There is a simple way to check whether the oil has warmed up well enough. Dip a wooden stick into it. If bubbles have gathered around it, then you can begin the frying process.

Step 8

Step 8
Throw several pieces into the oil. They will immediately grow in size, so donʼt throw too much — the brushwood should float freely.

Step 9

Step 9
Fry the brushwood, turning it occasionally with a fork so that the pieces brown evenly on all sides. Make the heat medium.

Step 10

Step 10
Use a slotted spoon to remove the finished homemade brushwood onto a plate lined with a paper towel — it will absorb excess fat. Immediately add the next portion. Fry all the brushwood in this way.

Step 11

Step 11
Transfer the finished portions to a bowl and immediately sprinkle them with powdered sugar. This is the bowl I got from half the portion.

Step 12

Step 12
Serve simple brushwood to the table — it’s especially crispy when it’s hot. Bon appetit!

Additional rubrics

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