Rosantsy
4 servings
60 minutes
Rosants are delicate and airy floral pastries made by deep-frying. Their history traces back to Russian cuisine, where the art of dough preparation flourished. The addition of vodka makes the dough particularly fragile, while frying in a large amount of oil gives it a golden crust. The taste of rosants is light and sweet, with subtle notes of vanilla and caramel enhanced by powdered sugar. These pastries are perfect for tea time or festive treats. They are not only delightful to eat but also a visual delight: resembling blooming roses, they will adorn any table.
1
Beat the yolks and whites with a fork. Add vodka, salt, sugar, baking soda, and flour. Knead a stiff dough.
- Egg yolk: 5 piece
- Egg white: 1 piece
- Vodka: 1 tablespoon
- Salt: to taste
- Sugar: 1 tablespoon
- Soda: pinch
- Wheat flour: 1 kg
2
Roll out a large flatbread as thin as possible. Divide the dough using 2-3 glasses of different diameters. Make shallow cuts around each resulting circle with a knife.
3
To assemble the rosettes, place a smaller flatbread on top of a larger one and press your finger in the center of the flatbread. The flatbreads will stick together at the center.
4
Heat vegetable oil and start frying the roscas. The oil should be more than half of the container.
- Deep frying oil: 1 l
5
Dip the rosanyets into boiling oil. Use a slotted spoon to hold the dough vertically. When the rosanyets starts to turn pink, which takes no more than a minute, carefully remove it from the pot. Let excess fat drain and transfer the item to a plate to cool.
- Deep frying oil: 1 l
6
Bake all the rosanets. Place them on a large plate and sprinkle each rosanet with powdered sugar.
- Powdered sugar: 3 tablespoons