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Crispy brushwood on vodka

Crispy Fried Dough Twists (Khvorost)

Crunchy little sticks that kids absolutely love! Light, tender, and golden, they make a perfect sweet nibble with tea, coffee, cocoa, or a glass of milk. You need just a handful of ingredients, and a single batch yields a big pile of them.

ninaola

Recipe author

Composition / ingredients

Servings:

Eggs

Flour (maybe less)

400

Vodka

Milk

100

Powdered sugar (for dusting)

Vanillin

Sunflower oil (for frying)

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 7 g

Fats 40 % 29 g

Carbohydrates 50 % 36 g

443 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

Gather all your ingredients.
Step 2:

Whisk the vanillin into the flour, then sift it into a deep bowl.
Step 3:

Add the egg to the flour — you can beat it lightly with a fork first. I used a farm-fresh egg; baked goods always come out tastier with good eggs than with standard supermarket ones.
Step 4:

Pour in the vodka and milk.
Step 5:

Knead into a fairly stiff dough.
Step 6:

To make it easier, I divided the dough into two pieces (they're simpler to roll out that way). Take one piece and roll it out very thin — the thinner, the better.
Step 7:

Here's the rolled-out sheet, ready to cut.
Step 8:

Using a fluted pastry wheel that leaves a wavy edge, cut the sheet into vertical strips, then cut the strips crosswise into diamonds.
Step 9:

Make a small slit down the center of each diamond, then tuck one end of the strip through the slit to make the classic twist. I also shaped some as plain sticks for variety. Roll out and shape the second piece of dough the same way.
Step 10:

Pour the oil into a skillet and heat it well, then fry the twists until golden on the first side.
Step 11:

Flip them over and fry until golden and crisp on the other side too.
Step 12:

Fry the rest of the dough the same way.
Step 13:

Transfer the twists to a plate and dust them with powdered sugar while they're still hot. (You can drain them on a paper towel first to soak up any extra oil.)

The small splash of vodka is the secret here — it's what makes these twists so shatteringly crisp. Without it, they just aren't the same. This amount of dough yields a big batch, plenty for the whole family with some left over for company. A friend taught me how to make these years ago, and I've relied on this simple, foolproof recipe ever since. You won't run into any trouble, even if it's your first time — I've described every step in detail and photographed each one so everything is clear.