Hvorost
From Russian Cuisine: Traditional and Contemporary Home Cooking by Maria Depenweiller
Ingredients:
½ cup (125 mL) milk
1 Tbsp (15 mL) sour cream (30%)
3 egg yolks
1 Tbsp (15 mL) sugar
¼ tsp (1 mL) salt
2 Tbsp (30 mL) brandy (or vodka)
2½ cups (625 mL) all-purpose flour
2 cups (500 mL) canola oil
½ cup (125 mL) powdered sugar
These deep-fried pastries are a traditional dish during Christmas holidays.
In a bowl combine milk, sour cream, egg yolks, sugar, salt and brandy. While mixing vigorously, gradually add flour to make a thick dough. Roll out the dough to a very thin sheet 1⁄8 to ¼ inch (3 to 6 mm). Cut out long, thin strips of dough about 1¼ inches (3 cm) wide and then further cut these into 2-inch (5 cm) segments. In the middle of each piece, cut a small lengthwise slash and slip one of the ends through the slash, forming a twist.
In a deep skillet, heat oil and deep fry the dough twists one at a time. The twists should be able to swim freely in oil and cook through on all sides. After about 3 to 5 minutes when the hvorost becomes lightly golden, remove it with a slotted spoon and place finished hvorost on a plate, lined with a paper towel, to remove excess oil. Transfer the hvorost on a serving plate, dust with powdered sugar and serve warm or cold.
Makes 10 servings
Preparation time: 30 minutes
Cooking time: 30 minutes