Brushwood with cognac
4 servings
30 minutes
Churros with cognac is a refined treat that transports us to the cozy atmosphere of European cafes. Its crispy, golden texture and delicate flavor with subtle notes of cognac make it special. This delicacy has its roots in the baking traditions of many countries, where churros symbolize family warmth and festive spirit. Thin strips of dough intricately woven create a mesmerizing shape, and frying in fragrant oil gives them lightness. In the end — a dusting of powdered sugar with vanilla, cinnamon or citrus zest adds sweet magic. Churros with cognac will be a wonderful complement to a cup of hot coffee or strong black tea, revealing their rich flavors. It is not just a dessert but true gastronomic poetry.
1
Mix milk, sour cream, egg yolks, powdered sugar, and salt with added cognac well, and gradually add flour to knead a stiff dough.
- Milk: 0.5 glass
- Sour cream: 1 tablespoon
- Egg yolk: 3 pieces
- Sugar: 1 tablespoon
- Salt: 0.3 teaspoon
- Cognac: 2 tablespoons
- Wheat flour: 2.5 glasss
2
Roll the dough into a thin layer like for noodles, cut into narrow strips 10-12 cm long, intertwine them, fold 2-3 strips together, and connect the ends, lightly brushing with egg white. The dough can also be shaped into roses; for this, cut out circles of different sizes, place one on top of another, press the center, and make cuts along the edges of the circles.
3
Dip the prepared dough into hot fat made from melted butter with the addition of lard or other fat.
- Vegetable oil: 0.5 glass
4
Remove the finished pastry with a fork from the fat onto a sieve or paper and sprinkle with sugar mixed with vanilla, zest, or cinnamon.
- Sugar: 1 tablespoon