Brushwood Roses

Separate the white from the yolk from one egg and put it aside for now, add 4 more eggs, salt, sugar, vodka to the yolk and mix. In a deep bowl, sift the flour, make a small depression in the center and pour the egg mixture into it. Gently mix, then knead with your hands. You will have to knead for a long time until the dough becomes homogeneous, if the dough does not stick together in any way, add a little water. Cover with a napkin and leave for half an hour.

Pour the oil into the cauldron, or other dishes in which we will fry the brushwood. Bring to a boil.

At this time, roll out the dough divided into 2 parts in turn into a thin layer (1-2 mm no more, so the roses will turn out more tender), cut circles of different diameters (you can use glasses of different sizes). On each circle, make incisions from the edges along the circumference.

Now we collect the roses: we put a drop of protein in the center of a circle with a larger diameter (we left it at first, use it as glue), we put a second circle with a smaller diameter, we also put a drop of protein in the center and put a third circle and squeeze in the middle, for strength.

The blanks made need to be fried in preheated oil.To make the Rose look airy and lush, lowering it into the oil, you need to gently pry it by the center with the back of the spoon and twist it for a couple of seconds without pressing hard to the bottom of the cauldron. Due to these actions, the Rose will fluff and become voluminous. Fry on both sides until golden brown. We put the finished Rose on a napkin so that the excess oil is removed and sprinkle with powdered sugar mixed with vanilla. We put it on the most beautiful plate.