Crispy Brushwood
8 servings
180 minutes
Crispy choux pastry is a true treat from Russian cuisine that delights with its lightness and airiness. Its roots go back to ancient times when housewives prepared it for festive tables and family tea gatherings. The thin, golden dough fried to perfect crispness melts in the mouth, while powdered sugar adds a sweet finish to the taste. An important feature of this delicacy is its structure—the tender dough becomes more pliable after resting, and shaping gives it a recognizable form. This dessert pairs perfectly with hot tea or coffee, creating an atmosphere of coziness and warmth. Today, choux remains a beloved treat that conveys the traditions and flavors of true homemade delights.
1
Pour approximately 350 grams of flour into a bowl, add a pinch of salt and 2 tablespoons of sugar. Mix thoroughly.
- Wheat flour: 400 g
- Salt: pinch
- Sugar: 2 tablespoons
2
Make a well in the flour, add eggs and vodka. Knead the dough. Since the size of the eggs may vary, add a little more flour if necessary. The dough should be firm.
- Chicken egg: 6 pieces
- Vodka: 1 tablespoon
- Wheat flour: 400 g
3
Place the dough in plastic, let it rest for 1-2 hours. After that, the dough becomes softer and more pliable.
4
Cut a small piece of dough. Roll it out thinly. Cut into diamonds (approximately 5–10 cm). Make a small cut in the middle of each diamond. Through the cut, turn one edge of the diamond out.
5
Place several diamond shapes in hot oil. Fry until golden brown, turning them in time.
- Deep frying oil: 500 ml
6
Place the finished pastry on a plate lined with paper napkins to absorb excess oil. For extra sweetness and decoration, sprinkle with powdered sugar.
- Powdered sugar: 100 g