Lush brushwood on kefir. Recipe for kefir brushwood in the oven Butter kefir crisps recipe

Lush, airy, tender crunchies are a favorite dish in our family, which can always be deliciously simply and quickly prepared from the most affordable ingredients in a hurry. Khrustiki or brushwood are ideal with hot sweet tea or homemade compote - it doesn’t get any tastier! Prepare lush kefir verguns, and these will be verguns, since the difference between them and brushwood and crisps lies precisely in the splendor of the dough and the finished baking (the brushwood is rolled out very thinly, about 0.5 cm, when preparing the dough, be sure to add 30-50 grams of vodka and bake until crispy - that's why it's crunchy) very simple.

So, prepare fluffy crisps in deep frying: to prepare the crunches we need homemade or regular kefir from the store, 2 or 3 chicken eggs. fresh, baking soda 1 tsp. without a slide, granulated sugar, a pinch of salt to enhance the taste, butter or sour cream, wheat flour, powdered sugar for sprinkling.

When the dough has rested a little, we begin making brushwood:

Roll out the dough on a table sprinkled with flour or greased with vegetable oil, 1 cm thick. It’s up to you to decide whether to work with oil or flour, but know that excess flour, when it gets into the deep fryer, burns with black smoke and gives off bitterness.

We randomly cut the dough into diamonds, making a slit in the center of each, and then, turning one edge of the vergun through the slit, we form brushwood.

Having prepared all the dough, fry the formed fluffy crunches in hot refined sunflower oil over medium heat. Set the oil to heat up in advance, and over medium heat, otherwise it will burn and smoke, and also disappear catastrophically quickly from the frying pan due to the high temperature - simply put, it will burn out. The oil must completely cover the products for high-quality baking and the formation of a golden, tender crust.

Use small baking dishes (frying pan, small saucepan) this will reduce oil consumption and be more economical. When preparing brushwood at home, I use a regular frying pan, which is both convenient and practical.

Remove the brushwood onto a paper towel, allowing excess oil to drain. When the verguns have cooled, sprinkle them generously with powdered sugar mixed with vanilla or cinnamon. Serve with fruit compote! Bon appetit!

Ingredients:

Kefir 500 ml.
Eggs 2 -3 pcs.
Sour cream 3 -5 spoons
Soda 1 tsp.
Sugar 5 -6 tbsp.
A pinch of salt
Flour 3 cups
Vegetable oil for deep frying
Powdered sugar with vanilla

Lush brushwood can be prepared with kefir, milk, and sour cream. The selection includes recipes for every taste!

I want to show you how to cook brushwood with kefir. The recipe with photos will help you step by step in baking lush, delicious “twigs.” The dough is very soft, tender, like for dumplings, you can cut out any shapes from it, and then fry them in a large amount of oil on both sides. While still hot, place the products on paper, and then generously sprinkle with powdered sugar. Once the brushwood has cooled, it can be served with tea or coffee.

wheat flour - 2.5-3 cups
baking soda - 1.5 tsp
granulated sugar - 5 tbsp. l
kefir – 250 ml
sunflower oil (in dough) - 2 tbsp. l
vanillin
sunflower oil (for deep frying)
powdered sugar

Pour kefir into a bowl and mix with soda, stir until the reaction occurs.

Now beat in an egg, add salt and granulated sugar, vanillin. Add vegetable oil and mix.

Add sifted flour.

And knead the soft dough. It should turn out tender and soft.

Roll out the dough to about 1 cm thick.

Cut it into diamonds.

Then we make cuts in each diamond.

And turn it inside out.

In a preheated frying pan, deep-fry the brushwood on all sides.

Sprinkle the finished brushwood with powder.

Recipe 2, step by step: lush brushwood on kefir

To please your loved ones with delicious baked goods, you don’t have to devote a lot of free time to it. Lush brushwood with kefir can be made in just one hour using our recipe with step-by-step photos. Kissel from fresh or frozen fruits, compote, milk or cocktail - choose a drink to suit your taste, everything will be appropriate.

Kefir of any fat content, even slightly acidified, is suitable for the dough. Vegetable oil needs to be refined or deodorized, without a distinct odor. Buy flour from trusted manufacturers. A dough mixture that has floated will not produce good baking. The amount of sugar in the recipe is minimal, since the finished products must be dusted with powdered sugar. It's divinely delicious and beautiful.

kefir – 1.5 cups;
table salt – ½ teaspoon;
chicken egg - 1 piece;
wheat flour - 3 cups;
fine-crystalline granulated sugar - 3 tablespoons;
baking soda – ½ teaspoon;
vegetable oil – 2 tablespoons.

Pour kefir into a convenient bowl and add soda. Stir and leave for 5 minutes. As soon as foamy bubbles appear on the surface, add salt and sugar. Release the egg, pour in the oil.

Stir the mixture and gradually add sifted premium flour.

When it becomes difficult to stir with a spoon, place the mixture on the board and knead into a soft dough. Form a ball, place it back into the bowl and cover with a napkin.

Let it sit for a quarter of an hour. After the time has elapsed, divide the dough piece in half and roll each into a layer 1 centimeter thick.

Cut each half first with longitudinal strips and then with transverse ones to form rectangles of the desired size. Using a sharp knife, make a slit in the center of each piece. Spread the hole and pull the tip of one side through it.

Fry in a bowl with heated sunflower oil.

Place the browned brushwood on a plate with a paper towel to remove excess fat. Place the cooled products on a tray or dish and sprinkle with snow-white powdered sugar. Serve with your favorite drinks. Bon appetit.

Recipe 3: lush brushwood with milk (step by step)

Delicious and simple recipe.

chicken eggs - 2 pcs;
vodka - 2 tbsp;
granulated sugar - 2 tbsp;
milk - 2 tbsp;
baking soda - a pinch;
salt - a pinch;
vegetable oil - 1 tbsp;
premium flour - 300-350 g

Beat the eggs a little. Add sugar, mix.

Add salt, soda, milk, vodka, vegetable oil. Mix.

Sift the flour.

Gradually add into the dough.

Knead elastic, soft dough. The dough should not stick to your hands. For convenience, I divided it into 2 parts (this makes it easier to knead). Let the dough rest for at least half an hour.

Roll. The thinner the better. But in such a way that you can pick it up and it doesn’t fall apart.

Cut into strips.

Then cut the strips into 2-3 more pieces.

In each strip we make a cut in the middle. And we roll it up like this.

This is what happens.

Deep fry. On both sides. It's better to fry in small portions.

Place the finished brushwood on a napkin and sprinkle with powdered sugar. Enjoy your tea!

Recipe 4: lush soft brushwood with milk

Tender soft brushwood with milk is familiar to us from childhood. Our grandmothers and mothers often spoiled us with this delicious delicacy. It's time to pamper our kids with such a simple and at the same time very tasty dessert. Moreover, brushwood is prepared from readily available ingredients, milk, vegetable oil, yeast and flour.

Milk – 1 l
Vegetable oil – 6 tbsp. l.
Yeast – 100 g
Sugar to taste - 100-150 g
Salt – 1 pinch
Powdered sugar - 100-150 g
Vanilla sugar - 1 sachet
Vegetable oil for frying

This recipe uses 1 liter of milk. This is a big portion. My family is not small, for me this is what I need. And you can safely divide all the ingredients in half.

Pour warmed milk into a bowl until it reaches room temperature.

Add the yeast and dilute it well in the milk.

Then pour in the vegetable oil and add vanilla and regular sugar to taste. I added about 100 g of sugar to 1 liter of milk. I think there is no need for more, since after baking we will sprinkle the brushwood with powdered sugar.

After the mixture is well mixed, begin to add sifted flour a little at a time.

Knead the fluffy, elastic, thick yeast dough and place it in a warm place so that it doubles or even triples in volume.

After the dough has risen, divide it into small parts, transfer it to the table and roll it into a layer 0.5 centimeters thick.

Cut out diamonds from the dough,

Make a small cut in the middle with a knife and pull one end of the dough through the cut.

The dough figures are ready.

Now take a deep frying pan or saucepan, pour in vegetable oil, bring it to a boil and carefully lower the yeast dough figures.

Fry soft brushwood in milk and vegetable oil on both sides until golden brown.

Then remove to a paper towel to allow the remaining vegetable oil to drain.

While still warm, sprinkle the brushwood with milk with powdered sugar and serve.

That's all, the delicious, aromatic soft brushwood in milk is ready.

Recipe 5: lush brushwood from dough with sour cream

flour 400-450 g
chicken egg 2 pcs.
sour cream of any fat content 150-170 g
granulated sugar 90-120 g
salt a pinch
soda 1/3 tsp.
powdered sugar 50-75 g
refined vegetable oil (deodorized) 200-300 ml

Break 2 eggs into a deep bowl and add 90-120 g of sugar.

Add a pinch of salt and 1/3 teaspoon of soda and 150-170 g of sour cream to the prepared mixture, mix everything well, evenly distributing the soda so that it gives the maximum fluffing effect.

Now gradually in small portions, 2-3 tablespoons each, add pre-sifted flour to the mixture. Each time, carefully stir in the dry ingredient, making sure that all lumps dissolve.

When it becomes difficult to stir the dough with a whisk, sprinkle the table with flour and place the dough on it. Sprinkle flour on top and begin to knead with your hands, gradually adding a little more flour. As a result, we should get a fairly stiff dough that does not stick to our hands at all. At this stage we will use approximately 400g of flour. The rest will be useful to us while rolling out the brushwood. Gather the dough into a tight ball and wrap it in cling film. If you don’t have one in the house, you can take a bowl, lightly wipe it with flour and put the dough in it, covering the top with a lid or a regular disposable bag. Place the dough in the refrigerator to proof for 15-20 minutes.

After 15-20 minutes, take the dough out of the refrigerator and place it on a floured table. Using a knife, divide into three parts. Roll out the first part into a thin layer.

It is necessary to take into account that the thinner you roll out the dough, the thinner and crispier the brushwood will be. But if you want a crispy product with a soft center, you can leave it about 5 mm thick.

We cut the rolled out dough into strips approximately 3 cm wide. We cut each strip across and slightly obliquely so that we get figures resembling diamonds.

In the middle of each diamond we make a longitudinal cut.

Now the most interesting thing: we will twist the figured brushwood. To do this, we pass one end of each diamond into the resulting hole and pull it out, giving it the shape of a beautiful, long, delicately twisted figure. Place the finished pieces on a floured tray or large cutting board. You can place the figures quite tightly, since our dough is steep and they should not stick together. When all the “twigs” are twisted, we repeat all the manipulations with the remaining two parts of the dough.

Take a thick-walled saucepan or deep frying pan. Pour 200-250 ml of vegetable oil into it (the height of the container should be filled with approximately 1-1.5 cm). As it is used up, it may need to be topped up. In this case, do this when there is no brushwood in the pan, and do not forget to wait until the oil diluted with cold heats up again.

Place the saucepan (or frying pan) on the stove, turn on medium heat and let the oil get hot. With dry hands, place the prepared brushwood in small portions into the hot oil. It immediately begins to sizzle, roasting. Having lowered a dozen pieces, we immediately turn them over, starting with the first, so that the second side is also well fried.

The brushwood cooks very quickly, so as soon as you turn over the last curl, the first ones should already acquire a golden color, indicating readiness. This means you can immediately remove them from the pan. To do this, we use a slotted spoon: lift the finished brushwood out of the oil, hold it over the pan for a few seconds, letting the oil drain a little, then place the finished product on paper towels so that the excess oil is absorbed into them.

We transfer the finished brushwood, dried from oil, to a dish and sprinkle with powdered sugar. It is better to do this through a strainer, then the powder will fall on the treat more evenly. We will use approximately 50-75 g of powder for everything. Since everyone in my family has a sweet tooth, I sprinkle the powder generously so that it lays down in a dense layer. But, given that our dough is already sweet, you don’t have to go as hard if you don’t like too sugary sweets.

Well, our delicacy is ready and can be served. Crunch for your health!

Recipe 6: lush brushwood cooked in milk

A very quick, simple classic step-by-step recipe with a photo of delicious ruddy brushwood with milk. It will take less than half an hour to fry a pile of delicious curls. The dough is prepared in milk without baking powder and soda; for fluffiness, vodka or other strong alcohol is added to it. If you don't keep vodka in the house, add diluted alcohol. If this option is also unacceptable for you, add baking powder or soda dissolved in vinegar into the dough along with the flour.

flour – 200 gr.;
egg – 1 pc.;
milk - a third of a glass;
vodka – 1 tbsp;
sugar – 1-2 tbsp. (taste);
salt - a pinch;
powdered sugar – 3-4 tbsp. (for filing);
vegetable oil - for frying.

Break the egg into a deep container. Add one or two tablespoons of sugar, a pinch of salt and pour in milk. Cold or warm - it makes no difference.

Beat into a homogeneous mixture with foam bubbles. Add a spoonful of vodka or rum, cognac, and alcohol diluted with water.

Sift the flour in parts, mixing with the liquid ingredients. When the mass becomes dense, put it on the table and mix it with your hands.

Knead the dough until it becomes soft and smooth, without making it dense. The dough should easily come off the table or the walls of the dish and not stick to your hands. Cover and leave to rest for five to ten minutes.

Roll out the dough with a rolling pin into a rectangular layer with a thickness of 2-3mm. When rolling, lightly dust with flour.

Cut with a knife into strips 3-4 cm wide. Cut each strip into pieces of 5-6 cm. You will get rectangular blanks. We make a small cut in the middle.

We bend one edge and pass it into the cut. We stretch it down, as if wrapping it. We straighten the edges and prepare the rest of the workpieces in the same way.

Pour vegetable oil into a cauldron or frying pan and use only refined oil for frying. We lower several pieces and fry one side over medium heat.

Use a slotted spoon and turn it over. The second side browns very quickly, literally in a few seconds. We catch the finished brushwood and add the next portion to the oil.

Place the brushwood on a paper towel. When excess oil is absorbed, transfer to a plate, sprinkle with powdered sugar and serve with tea. Bon appetit!

Recipe 7: how to make lush homemade brushwood

Today I propose to cook lush brushwood with milk. These cookies are very familiar to us since childhood; grandmothers often spoiled their grandchildren with their preparation. So let’s try to remember the delicate taste and aroma of this unique dish.

Prepare and enjoy!!! Happy cooking everyone!!!

2 eggs;
5 tbsp. spoons of sugar;
2 tbsp. spoons of sour cream;
100 gr. milk;
0.5 teaspoon of soda;
flour (about half a kg);
sunflower oil for frying.

Place eggs with sugar in a mixing bowl.

Beat everything well until smooth (so that the sugar has almost melted).

With kefir brushwood recipes, baking a great dessert couldn’t be easier. You can cook it in a saucepan, deep fryer or oven, with cheese, sweet powder or salt. Excellent results guaranteed!

Our great-great-grandmothers loved to prepare this dessert in the Middle Ages. Thanks to its simple composition, it was popular in the homes of the rich, among ordinary people, and in monastery farmsteads.

The five most commonly used ingredients in kefir brushwood recipes:

Prepare simply:
1. While beating eggs with salt, add sugar little by little.
2. Beat until foamy.
3. Pour in kefir.
4. Add soda.
5. Knead with flour.
6. Roll out.
7. Cut into strips.
8. Make longitudinal cuts in the middle.
9. Turn the strips through the cuts several times.
10. Fry in oil.

Five of the fastest brushwood recipes with kefir:

Helpful Tips:
. If the dessert is fried in a saucepan or frying pan, the oil should be well heated.
. Strong alcoholic drinks are an excellent substitute for soda.
. Brushwood can be served as a dessert, sprinkled with powdered sugar, or salted.

Brushwood is a popular, very tasty and aromatic cookie that was invented many centuries ago. Many people think that the recipe for this cookie is a Kazakh national dish, but this is not so. It is believed that the history of these cookies begins in Greece. There they called it “sushi”. We invite you to familiarize yourself with a very tasty and proven recipe for brushwood with kefir, which will appeal to both adults and children.

Recipe for soft brushwood with kefir

Soft and fluffy cookies are a unique flour product that our grandmothers prepared for us. If you have never cooked it, start preparing this delicacy immediately. The ingredients for cookies are the simplest and most accessible to everyone. You will need kefir, flour, two eggs and sunflower oil. As a result, you will get incredibly tasty and beautiful cookies.

To prepare a delicious product, it is very important to choose the oil in which it will be fried. It should be without adding water. You can take regular vegetable, melted or fat (pork). With just two glasses of kefir we will get an impressive portion of cookies. If you have a large family, then this dish is definitely for you - there are enough cookies for everyone. Treat everyone in your household to this delicacy and there will be some left over for the next day. The brushwood perfectly retains its structure and properties even the next day, so we can safely prepare a large portion. In fact, the ingredients could have been divided in half so that the yield of cookies was small, but it is cheaper to cook from a larger quantity, because a lot of frying oil is used for cooking. This is to save money.

Preparing soft brushwood takes very little time. Cookies are perfect for breakfast with tea or with the aroma of coffee. For cooking we will need the following products:

Kefir – 1.5-2 cups.
Egg – 2 pieces.
Flour - 4 cups.
Sugar – 3-5 tablespoons.
Vegetable oil – 2-3 tablespoons.
If desired, you can add vanilla sugar.
Baking soda and salt - half a teaspoon

Step-by-step recipe for making soft brushwood with kefir:

Take a medium bowl and add eggs and sugar there. We rub everything well.
Add kefir, soda and vinegar or citric acid. This is necessary to ensure that our flour product turns out fluffy.
Now you need to add flour little by little. Be careful with it so as not to overdo it. Our dough should be soft and not stick to your hands.
Let the dough sit for half an hour so that all the ingredients become friends.
Then divide the dough into two parts, roll out each of them so that the thickness is no more than 3 mm.
Cut the dough into thin strips 1.5 - 2 cm wide, and then diagonally, the result should be diamonds.
In the middle of each piece we make a small cut into which we turn out one or two ends. Everything is quite simple.
Next we start frying. Take a deep dish. Add a little oil to the already hot frying pan and fry the brushwood on both sides until golden brown. Time approximately 5 minutes.
You can also deep fry the cookies. This will require more oil. Enough so that it covers the cookies completely and there is no need to turn them over.

After frying, place the cookies on a paper towel to remove excess oil and sprinkle generously with powdered sugar. The brushwood is ready to eat! You can eat it hot or wait until it cools down, it is delicious in any form. Bon appetit!

How to cook crispy brushwood with kefir

We will need kefir, eggs, sugar, salt, soda, flour and vodka. This recipe makes the cookies soft on the inside and crispy on the outside. All this thanks to the added vodka. Ingredients:

Egg – 4 pieces.
Kefir 2.5% – 500 ml.
Flour - 5 - 6 glasses.
Soda – 1.5 tablespoons.
Vodka – 4 tablespoons.
Sugar – 4 tablespoons.
Salt – 1 teaspoon.

The dough is mixed from these products:

According to the old scheme, grind eggs with sugar. The only caveat is that vodka should be poured at the stage of adding kefir and soda to the egg mass.
Add flour and knead the dough.
Next, we let it rest, and then we begin rolling out.
We still cut it into strips, and then diamonds, make cuts and turn it inside out.
Fry the cookies with plenty of butter and then pat dry with a paper towel.

This delicacy is somewhat reminiscent of baklava. It will go well with honey caramel. Cooked brushwood according to this recipe will not leave anyone indifferent.
Cook with pleasure for the joy of your family and friends.
Bon appetit!

History of brushwood in Rus'

The excellent flour product began to be prepared back in the 15th century. No one knows who the founder of this dish was. And who would have thought that it would gain popularity and be prepared all over the world. Unleavened cookies, which are fried in a hot frying pan, have an incredible taste with a crispy crust. Several centuries later, the recipe for this cookie came to European countries, Russia and Ukraine. In each state, cookies had their own name.

In Ukraine they were most often called “verguns”, and Russia came up with its own name “khvost”. Over time, the recipe for dry cookies was slightly altered to suit themselves, and later they even came up with lazy, quick recipes.

Poor people have always been able to afford brushwood. Usually these were employees, townspeople or students. Not a lot of products went there and they were all inexpensive. Throwing money at some feast, people prepared it for everyone. It turned out very simple and tasty. Moreover, it took little time, and there were almost no dirty dishes after cooking. These cookies could be eaten during fasting, because they did not contain animal fats. Thanks to this, the delicacy was popular among the monks.

Useful properties of brushwood

Already closer to the 20th century, brushwood began to be prepared less and less, because industrial sweets began to appear in stores: packaged cookies, candies. Over time, the popularity of this flour product began to wane. Today, brushwood is gaining popularity again, because many people know that industrial baking leaves much to be desired. Besides the fact that there are many substitutes and unnatural ingredients, it is not as tasty as homemade. People are increasingly trying to take care of their health and old grandmother’s recipes are coming back to us again.

The calorie content of brushwood is approximately 280 kcal. This figure depends on what products the delicacy is prepared from. A little more interesting information about brushwood. Brushwood even turns out to be a useful flour product. It contains a considerable amount of vitamins: PP, B vitamins, zinc, chlorine, iodine, potassium, magnesium. Also, by consuming these cookies, the body produces fiber, which is beneficial for the intestines. And these cookies are also useful because you make them yourself, because you know what products you put in them. Everything turns out natural and fresh.

But everything is good in moderation. If you cook it often, you can disrupt the intestinal microflora and cause yourself problems with excess weight. But this is only if you cook it every day and eat it in large quantities. There are many recipes for brushwood. Each housewife adds something of her own. Some add yeast, sour cream, kefir, and some add vodka.

The classic kefir brushwood, the recipe for which will be described below, is familiar to almost every person from childhood. This aromatic delicacy is prepared simply and quickly. Over time, the basic recipe acquired many modifications. This material will help you master various methods of preparing brushwood using kefir dough.

Before you learn how to cook brushwood with kefir, you need to get acquainted with the four secrets of this dish.

The first secret is kefir itself

Firstly, it must be fresh. In old kefir, fatty acid oxidation processes are actively taking place, and it begins to taste bitter. Such a product will negatively affect the taste of baked goods.

Secondly, the fat content of kefir plays a role. The optimal value is 2.5%. Less fat is waterier, so it will require more flour, and the dough will not be as tender.

The second secret is the consistency of the dough

It is important to maintain a golden mean here. It should be cool enough not to stick to your hands. And at the same time, tender enough to be rolled out well.

The third secret is rolling out

The dough for brushwood is rolled out either very thin, like noodles, or in a layer 5 mm thick. The “crunch quality” depends on this. Thick layers produce a softer product, thin layers produce a crispier product.

Secret four - frying oil

The most pleasant-tasting brushwood comes out in ghee. It gives the product a beautiful crust and a pleasant nutty aroma. Ghee has a high smoke point (250⁰), which makes it an ideal product for deep frying.

Good quality refined vegetable oil is also suitable.

Classic recipe for brushwood with kefir

No raising agents are added to the classic kefir brushwood dough. Whipped eggs add porosity and fluffiness to the finished product. The following products are needed:

The dough is kneaded from the prepared products:

The egg is intensively beaten in a cup with a mixer or whisk until foam appears. While beating, add sugar little by little.
Kefir is poured into the sugar-egg mixture, salt and vanilla sugar are added. The mixture is beaten well again.
Flour for making brushwood should be well sifted through a sieve. Without stopping working with the whisk, the flour should be gradually poured into the mixture.
When the dough begins to stick to the whisk, it is removed and further kneading is done by hand. If the kefir is runny and the mixture sticks to your hands, you should add more flour. Knead until the dough begins to move away from your hands.

The prepared dough is allowed to rest for half an hour under a napkin. Then divide it in half. Roll out each half separately. Rolling thickness – 3 mm.

Then the layers need to be cut into diamonds or strips. Cut a small hole in each. Thread one edge of the workpiece into the cut and turn it outward. This is how you get traditional curled brushwood.

You need to take enough oil, but not too much.

Heat the oil well in a suitable container and place the workpieces there.

Brown the brushwood properly. Remove the finished dessert from the heat and place on napkins to collect excess oil. Next, dust the brushwood with powdered sugar and serve with tea.

Recipe for lush brushwood with kefir

To make the brushwood according to the kefir recipe more fluffy, you need to use soda. Soda, reacting with lactic acid contained in kefir, will release a large amount of carbon dioxide, which will cause the dough to rise. There is no need to extinguish it with anything additional.

All other ingredients are the same as in the classic recipe. For the suggested amount, it is enough to add 0.5 teaspoon of soda.

The dough preparation technology is as follows:

Kefir and soda are mixed in a bowl and lightly shaken with a whisk.
Separately mix the egg with sugar, salt, and vanillin. In this case, whipping the foam is not necessary.
The bubbling kefir is poured into the egg mixture and stirred until smooth.
Well sifted flour is gradually added.

The further cooking process is similar to the classic recipe.

When frying, such brushwood greatly increases its volume, which must be taken into account when placing the workpieces in oil.

Recipe for soft brushwood with kefir

This dessert is different in that it is not crunchy and is a bit like donuts. The recipe for soft brushwood with kefir includes the same products that are included in the previous dough, but in slightly different ratios:

The dough is prepared using the same technology as in the previous recipe. But you need to roll it out thicker - the layer should be about 5 mm.

Soft brushwood can be given a different shape. For example, make flowers this way:

Cut circles of different diameters from the rolled out dough using a glass and a shot glass.
Make several petal cuts on each circle (not to the center).
Place the smaller circles on top of the larger ones, sealing the center with a stick.

After frying, arrange the baked goods beautifully, dust with powdered sugar and place a jam berry (cherry or blueberry) in the middle of the flowers.

Brushwood on kefir with vodka

Usually vodka is added to the dough when using the classic recipe for crispy brushwood - without kefir. A delicacy prepared with kefir dough will be soft even with vodka. In this case, the function of alcohol in the dough is different - to give it greater porosity and the product a beautiful crust.

The recipe for brushwood on kefir with vodka includes the following products:

From these products the dough is kneaded in the usual way. Vodka is added at the stage of pouring kefir and soda into the egg mixture. The dough is rolled out as thin as possible - 1-2 mm plastic.

The brushwood prepared according to this recipe turns out interesting: soft on the inside and crispy on the outside. You can roll it in any way, but one of the most advantageous forms is spirals like Tatar urama. This is done this way:

Cut the rolled out layer of dough into strips 3 cm wide. You can do this with a simple knife, but if you have a curly one, it is better to use it.
Take a roll stick or wooden skewer and wrap the ribbons around it.
Place the twisted spirals into the hot oil for frying. Bring until browned, lightly holding the pieces with a stick to prevent them from unwinding.

Lightly dry the finished spirals on napkins. You can pour a little syrup over them or dust them with powdered sugar.

Brushwood with kefir and yeast

To make the brushwood fluffy, you can use dry baker's yeast. Using yeast, these baked goods take a little longer to cook, but acquire an extraordinary aroma. Especially if you put honey in the dough instead of sugar.

For preparation you need:

The butter should be melted, the kefir should be slightly warmed, and the flour should be sifted.

Prepare the dough using the following technology:

Pour yeast into lukewarm kefir, add honey, stir and set aside for a while.
Beat the egg with a fork until smooth. Combine with kefir.
Add melted but cooled butter and salt.
Gradually add flour to form the dough.

Next, the test should be allowed to sit for about an hour and a half. Cover it with a napkin or film to prevent it from getting windy and leave it in a warm place. Then you should flatten the dough to a thickness of 4-5 mm, cut into diamonds and fry as usual.

Sugar6 tablespoons Salt1 teaspoon FlourHow much will it take? Soda0.5 teaspoon Cottage cheese200 grams

The cottage cheese must be thoroughly rubbed so that there are no lumps left in it. You can use a blender or just a sieve. The next steps are:

The soda is quenched in kefir, and the mixture is added to the container with cottage cheese.
An egg, beaten with a whisk with salt and sugar, is poured into it. Everything is mixed well.
Flour is gradually introduced and the dough is formed.
The dough is covered with a napkin and left for half an hour.

The thickness of the curd dough is about 5 mm. Cut it in any way, fry and serve with powdered sugar.

Cheese brush recipe

Cheese brushwood is not a sweet pastry, but a snack that successfully replaces chips or crackers. To make the delicacy you need the following products:

The cooking technology looks like this:

Quench soda with kefir. Add 4 beaten eggs, salt, vegetable oil. Sugar is added as desired.
Add pre-well sifted flour in small portions. Let the dough rest for half an hour.
Separately grate the cheese. Add 1 egg, mustard and 2 tablespoons of flour to it.
Divide the dough in half and roll it out to a thickness of 2-3 mm.
Cut ribbons 4 cm wide, and cut them into rectangles.
Place a teaspoon of cheese mixture on each rectangle and cover with another layer, pressing the edges with a fork.

The resulting pieces are laid out on a baking sheet and placed in the oven, preheated to +180⁰C, for 15 minutes.

You can serve cheese brushwood with herbs or various sauces.

Is this product harmful?

Brushwood is definitely a high-calorie product. It contains over 30% carbohydrates, which makes it dangerous for your figure. You should not overuse brushwood. This is fraught not only with gaining extra pounds, but also with the development of diseases of the endocrine system and an imbalance of intestinal microflora.

Calorie table for all recipes

The calorie content of the recipes proposed in the article is as follows:

Recipe	Calorie content, kcal per 100 g
Classic brushwood with kefir	264,3
Lush brushwood on kefir	264,3
Soft brushwood on kefir	255,9
Brushwood on kefir with vodka	264,6
Brushwood on kefir with yeast	349,6
Brushwood on kefir with cottage cheese	266,2
Cheese brushwood	258,1

For the convenience of calculating the kilocalories eaten, we can assume that one curl of finished brushwood weighs about 20 grams.

The calorie content of brushwood will decrease slightly if sugar is not added to the dough.

Some chefs believe that unleavened dough for brushwood is even better than sweet dough - the products come out much fluffier and lighter.