Brushwood with cognac on sour cream
4 servings
30 minutes
Churros with cognac and sour cream are a crispy treat from Russian cuisine, resembling airy snowflakes or lace patterns. Historically, churros were made on festive days to delight children and adults with their sweet taste and delicate crispy texture. The addition of cognac makes the dough especially light and imparts a subtle noble aroma, while sour cream adds tenderness. When fried in oil, the dough instantly puffs up and turns golden, creating incredible airiness. Sprinkled with powdered sugar, churros become the perfect complement to tea or coffee, creating an atmosphere of coziness and warmth. This is not just a dessert but an embodiment of family traditions passed down through generations.
1
Break the eggs into a deep bowl and lightly beat them. Then pour in the cognac, add sour cream, and sprinkle sugar. Mix until the sugar dissolves.
- Chicken egg: 1 piece
- Cognac: 2 tablespoons
- Sour cream: 2 tablespoons
- Sugar: 1 tablespoon
2
Gradually add flour to the resulting liquid mixture, stirring constantly. Knead the dough until it becomes elastic and homogeneous. Then, on a floured surface, roll out the dough with a rolling pin.
- Wheat flour: 3 glasss
3
Cut the dough into strips about 20x2 cm. Make a cut in the middle of each strip and twist one end through the resulting slit.
4
In a wide and deep pan or fryer, heat enough vegetable oil. Carefully place strips of dough into the boiling oil so they don't stick together. Once all the pastries are ready, place them in a strainer to drain excess oil. When the pastries dry and cool, sprinkle them with powdered sugar.
- Vegetable oil: to taste