How to make brushwood at home - step-by-step recipes with photos (tricks and tips for making crispy brushwood)

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Hello, dear readers! Today I want to share some amazing recipes with you. You will learn how to make crispy brushwood at home. As many as 9 different recipes - with water, milk, rum or cognac, vinegar. Various recipes are selected from different national cuisines. In Tatarstan it is urama, in Ossetia it is dzuakata, in Ukraine it is verguny, in Korea it is kadyuri. Delicious crispy pieces will appeal to both adults and children. Those with a sweet tooth will be absolutely delighted!

Choose which recipe you will cook with! I tried all the options. Very tasty and unusual for tea drinking.

Crispy Tatar brushwood "Urama" with milk

Simply put, this national dessert is called “Tatar curls.” In Tatarstan, every housewife prepares urama perfectly. This is the crowning glory of sweet baking. Urama is baked for holidays, weddings, and birthdays. The classic recipe is akin to inherited wealth. I like the brushwood in this recipe more than others. I would cut out the list of ingredients on a piece of wood and hang it in a frame in a visible place in the kitchen. Seriously!

Ingredients

See what products are needed for the recipe for Tatar brushwood “Uram”:

• raw chicken eggs – 3 pcs.;
• sugar – 1 tsp;
• milk – 1 tbsp. l.;
• premium wheat flour – 400 g (+50 g for dusting);
• baking soda - a pinch;
• vegetable oil for deep frying - about 700 ml.

Syrup ingredients:

• water – 90 ml;
• sugar – 500 g.

These products will make quite a lot of syrup. You can even dip each spiral into it. If desired, make a syrup using half of the ingredients listed. It will be difficult to measure 45 ml of water. So use a kitchen scale.

Cooking time: 1 hour 30 minutes.

Number of servings: 6.

Energy value per 100 g of brushwood.

Step-by-step recipe with photos

A step-by-step recipe for homemade Urama with photos awaits you:

Break the eggs into a bowl. Add sugar, soda, milk. Stir. There is no salt in the ingredients, but I added a pinch. I think any dough tastes better with salt. So, add flour to this preparation. Exactly 500 grams. Knead a stiff, homogeneous dough. Knead with your hands; this lump cannot be made homogeneous in a dough mixing machine.

Place the lump in a bag. Leave on the counter at room temperature for 40 minutes. Believe me, this is really necessary. Now all the components of the test will not only connect with each other, but also react. The lump in 40 minutes will be much more elastic than it is now.

What to do next? Cut the dough into 3 or even 4 parts. While you work with one part, keep the other two under the bag. This way they will not weather and lose elasticity.

Now is the time to heat the vegetable oil. For those who do not have deep fryer, I advise you to use a tall saucepan. Pour oil into a saucepan. Place on medium heat. Wait until the oil becomes very hot. A light smoke will emerge from the surface.

Add flour to the table. Roll out part of the dough into a thin long layer. Remember that the thinner you roll out the dough, the more weightless the finished “curls” will be. Use a special dough knife to cut. This is a small cutter with a wheel. It has an uneven edge, so it cuts in a zigzag or wave pattern. I have option No. 2 - a wave pattern.

So, the oil smokes while you twist the brushwood. Using a knife, cut the dough into long strips. Take wooden sticks. I have regular sushi chopsticks. The option is ideal. Sticks are very suitable for twisting brushwood. In addition, they are easy to wash and reuse.

Roll a strip of dough onto the thick edge of the stick. Holding it with a second stick, send it into the oil. Immediately start doing the following manipulations. Rotate the stick in the middle of the spiral around its axis. Wind the stick from the outside for each turn. In this way you help the spiral to open up. You will see this will happen in the first seconds of frying. It is important that the oil is hot enough at this point. Otherwise, the spiral will fry before it unwinds. And this is already bad.

Once the spiral has reached its final shape, remove the sticks. Take on the second spiral. Roll the dough and dip it in oil. Fry until lightly browned. I didn't have enough oil in the pan, so I had to turn each spiral.

Fry all the spirals. Then don't forget about the other pieces of dough. Also roll them out and cut into strips. Screw it onto a stick. Deep fry.

Place pieces of paper towel on a plate or tray. Place ready-made brushwood on it. The oil will be absorbed into the paper, the delicacy will be less caloric.

In this version, the brushwood is poured with sugar syrup. So start preparing it. Mix sugar and water in an enamel cup. Heat until the sweet particles dissolve. Stir all the time. Once the syrup boils, remove from heat.

Pour hot syrup over each spiral. They will instantly sparkle, as if dressed in a garland. Once the syrup hardens, it will turn into sweet, crunchy drops. Look at the photo, how beautiful and appetizing it is.

Another option is with syrup. If you are making a lot of syrup, dip each spiral in the syrup. Dip one at a time into the syrup and place on a plate. Yummy! By the way, an idea. Don't want to fuss with syrup? Pour liquid honey over the urama or sprinkle with powdered sugar.

Newbie mistakes. I want to share my mistakes with you. All beginners do them. Don't add too much baking soda to the dough. Even half or a quarter of a teaspoon for the specified amount of dough is too much. Otherwise, the “curls” will begin to bubble so much that one urama will fill the entire pan with oil during frying. The second mistake is that the dough strips are too long or thin. Cut strips approximately 3-4 cm wide, 23-25 ​​cm long? otherwise the urama will lose its shape when frying. It will no longer be possible to assemble and tighten correctly.

TATAR NATIONAL BRUSHWOOD “URAMA”

Tatar national brushwood "Urama"

The dish is without sugar, but with tea it tastes like a sweet treat and just “melts” in your mouth. Easy to prepare, very tasty, children love it.

Flour (sifted through a sieve)

Sunflower oil 0.5 l

Knead the eggs and flour into a dough that is not soft and hard so that it rolls out well.

Then roll out a circle from part of the dough so thin that the pattern on the oilcloth of the table can be seen through the rolled dough (approximately a little less than 1 mm in thickness). If you roll out a thick circle, it will take a long time to bake and will not “melt” in your mouth; it will be tasteless.

Cut this circle into strips 5 mm wide (it is better to cut with a wheel with wavy edges).

Pour sunflower oil into a small saucepan (diameter 15 cm) so that the height of the oil is about 4 cm. Heat to 170 degrees (I turn on the stove to the penultimate mark “5”).

Take 2 forks. Wind a strip of dough onto one fork (loosely). When the oil is hot (clicks), drop a strip of dough twisted onto a fork into it. The dough will begin to sizzle in the oil and puff up. you need to hold the second fork in your left hand to form a spiral with both hands like a rose. After a few seconds, turn it over, again hold the spiral for a few seconds on the other side in the oil and remove it. When you remove it, lift and tilt the spiral slightly so that the oil flows back into the pan. Use the remaining dough in the same way.

Instead of spirals, you can bake other figures. For example, on a rolled out circle, cut out circles (3 pieces) with a “wavy wheel”. Place them on top of each other and press them in the middle with your finger so that they “stick together” in the center. Bake them also in oil. You will get figures like flowers.

You can lightly sprinkle powdered sugar on top, but I like to eat it without it, but with sweet tea.

Brushwood with vodka – Ossetian dzuakata

Vodka-infused brushwood should not be given to children, you say. But no. The finished treat doesn’t even smell like alcohol. Prepare and see for yourself.

Ingredients

To prepare brushwood with vodka, take the following products:

• egg yolks – 4 pcs.;
• egg – 1 pc.;
• wheat flour – 400 g;
• sugar – 10 g;
• vodka – 50 g;
• baking soda - on the tip of a knife;
• salt - a pinch;
• vegetable oil for frying - about 1 liter.

With these ingredients, the brushwood turns out slightly soft. What can be changed in the ingredients? Replace alcohol. For example, take not vodka, but liqueur or cognac.

Cooking time: 1 hour 30 minutes.

Number of servings: 6.

Energy value per 100 g of brushwood.

Step-by-step recipe with photos

Cooking Ossetian dzuakata according to the classic recipe:

1. Beat the egg and yolks into a bowl. Mix with sugar, vodka, salt and soda. Beat slightly with a hand whisk.
2. Sift the flour through a sieve onto the table. Make a slide with a depression in the middle. Pour the egg mixture into the well. Knead the dough by hand. Start by using your fingers to gather the flour from the edges into a . Continue kneading until the lump becomes homogeneous.
3. Place the dough in film or bag. Leave the lump on the table to “rest” for 30-40 minutes.
4. Divide the dough into 3 or 4 parts. This will make it easier to roll out. Add some flour to the table. Roll out the pieces of dough into thin layers one at a time.
5. Cut into long strips.
6. Pour vegetable oil into a shallow cast iron or nonstick pan. Heat until hot.
7. Roll the dough strips into a spiral on a wooden stick. Dip one at a time into the hot oil for frying. Try to dip the workpieces so that the spirals do not touch each other. Fry until golden brown.
8. Place the finished brushwood on paper towels. When excess fat has drained off, transfer the treat to a plate. Sprinkle with powder or pour honey. It is customary to serve spirals with tea, but they will also come in very handy with coffee.

Secret. The dough from the recipe is also suitable for making crispy sticks. How to make them? Do not roll the strips of dough onto wooden sticks. Cut into thin strips approximately 1-2 cm long. Fry in oil. In this case, it is more convenient to cook in a frying pan with high sides.

With sour cream

When you urgently need to make something tasty for tea, brushwood is the most suitable solution. You will need:

• three eggs;
• quarter tsp salt;
• milk – ¾ cup;
• sour cream - three tbsp. l.;
• powdered sugar - six tbsp. l.;
• vodka or liqueur (optional) - three tbsp. l.;
• flour (how much dough will take).

Implement this recipe with a photo of Tatar brushwood like this:

1. Knead all the ingredients into a not too stiff dough.
2. Roll out the dough into a layer 3 mm thick, cut it into small diamonds. You can also make longitudinal cuts on one side of each diamond and twist the strips together.
3. Fry the brushwood in boiling oil.

Crush the chilled dish with powdered sugar.

Kosh tele is a famous Tatar dessert, better known by its Russian name “brushwood”. It is prepared at home according to various recipes, one of which we suggest you study. We take:

• six chicken eggs;
• wheat flour – 500 g;
• third tsp salt;
• 700 ml vegetable oil.

1. Break the eggs, separate the whites from the yolks. Beat the latter into a fluffy foam with salt.
2. Combine the yolks with the beaten whites.
3. Pour the flour into the white-yolk mixture in small portions, stirring constantly. Take as much flour as the dough will take. Its consistency should be softer than dumplings, but dense.
4. Leave the dough for 30 minutes. in the refrigerator.
5. Roll out the chilled dough very thin, almost until transparent, and then cut out diamonds or some shapes (flowers or leaves) from it.
6. Place a thick-walled saucepan over high heat and pour oil into it.
7. When the oil is hot, fry the kosh in it until golden brown.
8. Use a slotted spoon to transfer the finished brushwood into a sieve to drain off excess fat.

Crush the cooled brushwood with powdered sugar or pour honey and serve with tea. Bon appetit!

The best recipes for every taste!

Ukrainian brushwood – “Verguny” on cognac with sour cream

There are 4 recipes waiting for you on how to make Ukrainian “Verguns”. The step-by-step recipe explains everything in detail and detail.

Ingredients

For the delicacy of Ukrainian cuisine “Simple Verguny” you will need a food set:

• wheat flour – 480 g;
• sour cream – 125 g;
• egg yolks – 3 pcs.;
• granulated sugar – 30 g;
• rum or cognac – 40 ml;
• vinegar – 10 g.

Products for baking “Verguny Volynskie”:

• fine wheat flour – 320 g;
• chicken eggs – 5 pcs.;
• vegetable oil – 50 ml;
• sugar – 50 g.

Nuance. The dough for Volyn verguns should be kneaded for at least 30 minutes.

What you will need for “Verguny Lviv”:

• premium wheat flour – 320 g;
• egg yolks – 4 pcs.;
• butter – 100 g;
• granulated sugar – 30 g;
• vinegar – 20 ml;
• rum – 20 ml.

For “Verguny Subbotinsky” take:

• wheat flour – 640 g;
• eggs – 3 pcs.;
• egg yolks – 15 pcs.;
• sour cream – 25 g;
• granulated sugar – 100 g;
• rum – 40 ml.

Step by step recipe

Ukrainian brushwood is a confectionery product made from unleavened dough. The composition includes wheat flour, butter, eggs, sugar. Some options will require dairy products (milk, sour cream or cream). Depending on the composition of the products, you will get simple, Kyiv, Volyn, Subbotino or Lviv verguns.

Rum, cognac or vinegar are used as a leavening agent. Ukrainian brushwood differs from classic brushwood in its higher egg content and lower sugar content.

Verguns are deep fried. Pork lard or vegetable oil is used as fat.

Knead the dough for verguns quite stiff. Grind eggs with sugar. Then add butter, sour cream or milk, rum, cognac or vinegar. Gradually add flour.

Roll out the lump into a thin layer 2-3 mm thick. Cut strips 2.5 cm wide and 10-12 cm long.

Fold the strips in half and intertwine. Connect the ends. It is quite possible to cut the dough not into strips, but into arbitrary shapes.

Immerse the prepared products in boiling pork fat (lard). Fry for 2-3 minutes until golden brown.

Place the fried goodies in a sieve. The fat will drain off in 5-7 minutes. Then place the verguns on a dish and sprinkle with powder.

Cooking time: 1 hour 20 minutes.

Number of servings: 10.

Energy value per 100 g of Ukrainian brushwood.

Korean brushwood on Kadyuri rice flour

Kadyuri is a brushwood recipe from Korean cuisine. Traditionally it is prepared with rice flour. After frying, brush with liquid honey. Sprinkled with puffed rice and sesame seeds.

Ingredients

Eastern cuisine is full of incredible delicacies and desserts. Such is this version of the dish. Korean brushwood is prepared from the following ingredients:

• water – 50 ml;
• raw chicken eggs – 3 pcs.;
• vegetable oil – 1 tbsp. l.;
• rice flour – 100 g;
• wheat flour – 200 g;
• sesame – 100 g;
• lemon – juice from half a small citrus;
• honey – 200-300 g depending on what kind of sweet tooth you have