Crispy BRUSHWOOD in the oven. Delicious recipe. If you love the crunchy cookie known as brushwood, but you are confused by its calorie content, I can offer an alternative. Try the brushwood from the oven, it will turn out no less appetizing in appearance, airy, tasty and crispy!
Crispy BRUSHWOOD in the oven. Delicious recipe
Cooking time: 30 minutes. Note: the prepared dough should be used immediately; leaving it “for later” is not recommended.
Ingredients:
- 200 g premium wheat flour,
- 1/3 teaspoon salt,
- 1 heaped tablespoon of powdered sugar,
- 35 g butter,
- 2 egg yolks (medium sized eggs),
- 3-5 tablespoons of thick sour cream,
- additionally - a few teaspoons of regular granulated sugar,
- 2 teaspoons vanilla sugar.
Preparation
Sift the flour and mix together with salt and powdered sugar.
Grate the butter (from the freezer) and add to the flour. Mix and press the butter into the flour with your hands. Add yolks, mix.
Add sour cream. Knead the dough; it should be firm but flexible. As soon as you knead the dough, divide it into 4 parts and immediately roll it into thin flat cakes. The thinner the flatbread is rolled out, the more tender and crunchy our brushwood will turn out.
Cut into strips and form brushwood as usual for deep-frying.
Place the brushwood on a baking sheet lined with parchment paper. The cookies can be placed very close to each other, the main thing is that they do not touch - otherwise they will stick.
Bake brushwood in a preheated oven at 180 degrees. We bake for only 8 minutes, but at the same time keep an eye on the baking, since everyone’s oven is different - the brushwood may fry faster.
Sprinkle the finished brushwood with powdered sugar mixed with vanilla sugar. Bon appetit!
Brushwood in the oven recipe with photos step by step
Easy in the oven. It turns out crispy, brittle and moderately sweet. This version of the cookie, popular since Soviet times, has several significant advantages over the traditional, deep-fried one. Firstly, you don't need to stand at the stove. Secondly, you can cook a large portion at once, because much more brushwood can be placed on a baking sheet than in a frying pan. Thirdly, cookies in the oven turn out to be significantly less caloric than those fried in oil.
Ingredients:
- Kefir or matsoni – 150 ml;
- Granulated sugar – 120 g;
- Chicken eggs – 2 pcs.;
- Soda – 0.5 tsp;
- Salt – 1 pinch;
- Flour – 300 g.
Brushwood in the oven recipe with photos step by step at home:
To prepare brushwood in the oven, you need to knead a stiff dough. To do this, pour granulated sugar or powder into a bowl and beat in two chicken eggs.
They need to be whipped with a mixer into a fluffy foam. The sugar grains should dissolve.
Then you need to add kefir or matsoni. You can use any other fermented milk product: yogurt, ayran, sour milk or fermented baked milk.
After mixing everything at low speed, you should gradually add the flour sifted and mixed with soda.
The dough should be almost non-sticky, but soft. It’s better to put it on the table and knead it with your hands for a few minutes. To prevent the dough from sticking, the table should be lightly sprinkled with flour.
After this, the dough should be divided into 2 parts. Cover one half with a towel and set aside. The other part of the dough needs to be rolled out into a thin cake. The thinner it is, the drier and crispier the brushwood will turn out in the oven. The tortilla should be cut into long rectangles. Approximate dimensions are 2 cm by 10 cm. A long cut must be made in the middle of each rectangle.
One edge of the dough should be threaded 2-3 times into the cut to create curls along the edges. It is this method of forming cookies that is its distinctive feature.
The brushwood must be laid out on a baking sheet so that the products do not touch each other. The oven must be preheated to 180 degrees. Bake the cookies for 10-15 minutes until lightly browned. If you leave the brushwood in the oven too long, it will turn out tough.
While the first batch is baking, you need to roll out the second half of the dough and form the remaining products. The finished brushwood cookies can be decorated with powdered sugar.
I offer you very quick brushwood, a simple recipe for which my mother told me! It is prepared from ready-made puff pastry, resulting in delicious, crispy and golden brown. This recipe is convenient to use when you need to bake something quickly, so I often make this kind of baking for the holidays.
I advise you to use only puff pastry, and in order for the brushwood to acquire a pleasant aroma, you need to add vanillin to it.
Ingredients:
- 500 g ready-made puff pastry
- 1 pack of vanilla
- vegetable oil for frying
- powdered sugar
Preparation:
Sprinkle a little flour on the table and lay out the dough. Using a rolling pin, lightly roll out the dough and add vanilla a little at a time. Knead the dough and roll it out again. We do this until the vanillin runs out. After this, the dough is ready for cutting.
Roll out the layer, 5 ml thick. and cut into strips about 3 cm wide.
We cut the strips into pieces 8-10 cm long. In the middle of the resulting strip we make a small incision (2 cm), through which we thread one end of the strip. A braid of brushwood comes out like this. 
Pour a large amount of vegetable oil into a deep saucepan. When the oil is hot enough, throw a few pieces of brushwood into the pan. Fry until golden brown on both sides, turning over with a fork. 
Sprinkle the finished brushwood generously with powdered sugar and serve. This amount of dough makes a large plate of brushwood. 
Bon appetit!
By the way, ready-made puff pastry makes excellent sausages in pastry. Also very fast and easy!
Brushwood (crackers, crunches) is a familiar delicacy for all of us. It is served at the New Year's holiday table, because the design of this dessert (color and dusting with white powdered sugar) matches the theme of a snowy winter feast. And the number of its forms and recipes leaves endless scope for the imagination of culinary specialists.
Many future housewives were taught how to prepare crunches in home economics classes at school, but the subtleties of preparing this simple dish are forgotten over time, but they are worth attention. After all, a delicious dessert is created from the simplest inexpensive products that are always available in the house. Therefore, even in times of general shortage, we can offer guests an airy, crispy delicacy that literally melts in your mouth. Crunches can be made from stiff or liquid dough. Let's look at the last option in more detail.
Interesting recipes on how to cook brushwood:
Liquid brushwood recipe
Among the many items that caring friends or relatives like to gift the hostess may be a device for baking crunches, consisting of a metal rod and a shaped attachment (or several). To prevent the device from wasting space in the kitchen, let's use it to prepare a delicious dessert from batter, the consistency of which resembles sour cream.
We will need the following products:
- Chicken egg – 2 pieces
- Milk or cream – 1 glass
- Flour – 1 cup (approximate amount)
- Oil (for frying)
- Soda 1/2 teaspoon
- Powdered sugar 1-2 tablespoons
- Vanillin or cinnamon.
What to do with them?
- In a convenient bowl, beat the eggs, add milk or cream, and stir.
- Gradually add flour mixed with soda to the egg-milk mixture, obtaining a liquid, homogeneous dough (successful thickness is determined experimentally).
- Let the dough stand for 30 minutes (to allow the gluten to swell).
- In hot oil in a frying pan, heat the mold placed on the rod (about 40 seconds).
- Dip a well-heated mold into the dough so that it is almost completely immersed in it, but the dough does not overflow over the edges of the mold.
- Dip the mold with the dough into heated oil and fry until golden brown.
- Place the finished brushwood on a paper towel (to rid the baked goods of excess fat) and cool.
- Place the dessert on a plate, sprinkle with powdered sugar and enjoy the crunch!
- We do not put sugar in the dough, but powdered sugar can be mixed with vanilla or cinnamon if desired.
- If you add a tablespoon of vodka or other strong alcohol to the dough, it will become more “bubbly” and airy (neither the taste nor the smell of alcohol remains in the finished dessert).
Guests on the doorstep: using a quick method of preparing brushwood
A dessert made from puff pastry, cooked in the oven, may be a good alternative to the usual fried brushwood. There are always two types of puff pastry on sale in stores: yeast and shortbread. Let's choose the first one and always keep it in the freezer. In this case, unexpected guests will not take us by surprise.
Sequencing:
1. Take the plates out of polyethylene, lay them out on a board in one layer and defrost. It is important to keep the dough until completely softened, but also not to overcook it on the table (it may become covered with a dry crust or become soggy).
2. Next, roll out the plates to a thickness of 4-5 millimeters and form the cookies in the desired way. You can immediately cut the dough (1 centimeter thick) into strips 2-3 centimeters wide, 8-10 centimeters long and roll them into bows, or make a cut in the middle and turn them out in the usual way.
3. Brush the figures with whipped egg white using a pastry brush, sprinkle with sugar, place on a baking sheet and place in a well-heated oven. 
4. After 5 minutes (when the brushwood has risen well), reduce the heat to low and bake for 10-15 minutes until golden brown.
5. Take the finished dessert out of the oven, let it cool and serve!
Instead of protein, before baking, the elements can be greased with vegetable oil, then there is no need to sprinkle with sugar, but sprinkle the prepared brushwood with powdered sugar. 
You should not deep-fry brushwood from puff pastry, because the dough already contains fat and when frying brushwood, the fat from deep-frying is absorbed into the dough even more, and the brushwood will turn out to be very fatty. It is better to prepare brushwood from dough with a minimum content of lipophilic components, such as butter, eggs and milk. Here’s a good one, using this recipe you can prepare “rose” brushwood.
Khvost is a pastry that everyone knows. There are many recipes for brushwood; each housewife has her own favorite version.
The dough for real brushwood is rolled out very, very thin, and what you have is a cookie; brushwood is called that because it turns out to be very fragile and tender. And one more thing: when deep-frying, the food should not be crowded.
Simple brushwood recipe
Ingredients:
eggs (yolks) 6 pcs.
sugar 1 tablespoon
cream or sour cream 3/4 cup
flour 2.5 cups
Instructions:
Grind the yolks with sugar, pour in the cream, add flour and knead well. Divide the mass into 3 pieces, roll out until thin. Cut into strips 10 cm long and 2 cm wide. Cut each piece in the middle 3-4 cm and turn one end out.
Fry in melted boiling pork fat (or vegetable oil). Maybe in the duck house. Try not to overcook. And, having pulled out the brushwood onto a dish, do not forget to sprinkle it with powdered sugar.
Brushwood on sour cream
Break 3 eggs in a bowl, add 2-3 tablespoons of sour cream and 2 tablespoons of vodka or cognac, mix and beat. Take in parts and roll out thinly - thinly, until transparent and cut each piece into squares, fold so that they do not stick together. Boil 1 bottle of vegetable oil (half an hour over low heat) and cook the cubes until tender, remove with a colander. Boil 1 glass of honey and 1 glass of sugar. Make sure that the honey does not burn. When everything is cooked, pour honey over the brushwood, mix and place on a tray. Glue with wet hands.
Brushwood 2
4 eggs, 1 tablespoon sour cream, 1/4 cup milk, 2 tablespoons vodka or cognac, 1 teaspoon sugar, salt, about 3 cups flour.
Mix all ingredients, roll out thinly, cut into strips and fry in sunflower oil.
Brushwood 3
1 egg, 2 tablespoons of water, 4 tablespoons of vodka, flour.
Knead the dough. Take as much flour as you can handle. The dough should be cool. Divide the dough into 4 parts, each of which must be rolled out very thinly, cut into strips - approximately three centimeters wide and eight centimeters long. In the middle of each resulting strip, make a cut and thread one end through. Fry in sunflower oil, having previously heated it very much. The brushwood is ready as soon as it turns a slightly golden color. Cool the finished brushwood and sprinkle with powdered sugar.
Brushwood 4
5 eggs, 1 tablespoon sour cream, 1 tablespoon alcohol, 1 tablespoon sugar.
Mix all the ingredients, add flour so that the dough is not too stiff, and let it rest. Then roll it out very thin, cut into strips and fry in a cauldron in hot cooking margarine. When cool, sprinkle with powdered sugar.
Brushwood 5
1/2 cup milk, 1 tablespoon sour cream, 3 yolks, 1 tablespoon sugar, 1/4 teaspoon salt, 2.5 cups flour.
Mix everything and knead into a stiff dough, roll out like noodles, cut into strips 10 cm long, intertwine 2-3 strips, connect their ends, you can cut into circles, cutting the edges, make roses. Bake in a boiling layer of fat, when the brushwood floats to the surface and browns, take it out and put it in a sieve or on paper, sprinkle with powdered sugar on top.
Brushwood with milk
Required Products:
wheat flour - 2 cups
milk - 1 tbsp. spoon
eggs - 2 pcs.
sugar - 1 tbsp. spoon
vegetable oil - 2 cups
salt - 1 pinch Method of preparation:
Grind the eggs with sugar, add milk, salt, flour and knead the dough.
Form a rope from the dough and cut it into pieces. Roll out the pieces of dough thinly, form them into juicy bows, and fry them in hot oil.
Serve the brushwood sprinkled with powdered sugar.
Brushwood 6
Ingredients
1 cup flour,
1 glass of water,
1 tablespoon sugar,
a pinch of soda,
50 gr. vodka,
vanilla, salt to taste.
However, the dough ingredients for Khvorost are not the most important thing. To bake brushwood you need a special mold. Molds (in the form of butterflies, flowers, etc., approximately 5-7 cm in diameter) are screwed onto a long rod slightly curved at the bottom. First, you need to heat the mold in vegetable oil (deep frying), then immerse 2/3 of the mold in the dough (the mold is already heated in the oil and the cold dough just sticks to it) and dip into boiling oil. Hold until golden brown, remove and lightly pry with a knife so that the “Brushwood” separates from the mold.
If you cook Khvorost this way, it will be thin and crispy. It tastes even better if you sprinkle it with powdered sugar (I also mix it with cinnamon - mine loves it very much).
Khrustiki
1 egg (yolk), 1 tablespoon sour cream, 1 tablespoon vodka, 1 teaspoon sugar, flour.
Sugar is needed to give it a beautiful color. We take enough flour so that the dough is stiff. Everything else is the same as with brushwood - knead it hard, roll it thin. Sprinkle the finished crisps with powdered sugar.
Brushwood 7
Ingredients
* 6 yolks
* beer
* OK. 300 g flour
* vegetable oil for frying
* powdered sugar for sprinkling finished products
Instructions
Prepare 2 identical glasses. Pour all the yolks into one, and into the second beer in the same volume that the yolks occupied in the first glass. Pour the contents of both glasses into a bowl, add flour and knead into a fairly stiff dough. Divide the dough into 4 - 5 parts. Roll out one part very thinly until transparent (so that the work surface can be seen through the dough). The remaining pieces of dough should be covered with a towel or polyethylene so that they do not dry out.
Cut long strips of approx. wide from the rolled out dough. 3.5 - 4 cm. Cut them diagonally into shorter strips. Cut each strip in the middle to a length of about 4 cm. Take one end of the strip and thread it into the resulting slot.
Heat vegetable oil in a flat saucepan. Fry the brushwood until light, straw color. While the brushwood from the first part of the dough is fried, start forming the next portion. Be sure to cover the remaining dough carefully to prevent it from drying out.
Place the finished brushwood on a plate, first covering it with a paper towel to absorb excess oil.
Sprinkle the cooled brushwood with powdered sugar.
Spicy brushwood
Required: 2 eggs, 150 g of cheese, 200 g of flour, 300 ml of water, salt, pepper, cumin, 500-700 ml of any vegetable oil.
Cooking method. Grate the cheese on a fine grater, mix with flour, add water, eggs and seasonings. Mix all ingredients thoroughly.
Pour the finished batter into the boiling fat in a thin stream. Place the finished brushwood on a sieve or parchment paper. Once the excess fat has been removed, sprinkle the brushwood with the remaining grated cheese.
Such brushwood is an excellent snack for beer, and not only for beer.
Brushwood Recipe: Tricks
Required:
6 egg yolks,
100-150 g flour,
100 g sugar,
1 tbsp. l. Roma,
a pinch of cinnamon,
600-700 ml of refined vegetable oil.
Cooking method.
Grind the yolks with sugar until white, add flour, cinnamon, add rum and stir until smooth. The dough should turn out liquid. Pour the liquid dough into the boiling oil in a thin stream in different directions, forming any figures. Sprinkle the finished products with powdered sugar or serve them with confiture.
Brushwood: Grapevine
Required:
300 g flour,
100 g sugar,
400 ml grape juice,
1 tbsp. l. vodka or alcohol,
700 ml vegetable oil.
Cooking method.
Pour 250 ml of wine juice and vodka into the flour, add eggs mashed with sugar and mix thoroughly.
Pour the resulting batter into the boiling oil in a thin stream and fry until done.
Pour the remaining juice over the finished products and serve.
Brushwood: Winter Cherry
Required:
6 egg yolks,
300 g flour,
50-70 g sugar,
1 tbsp. l. alcohol or vodka,
200 g pitted cherry jam,
600-700 ml vegetable oil,
250 g whipped cream.
Cooking method.
Grind the yolks with sugar, add flour, vodka and knead into a stiff dough. Roll out the finished dough into a thin layer and cut it into rectangles 8-10 cm wide and 10-15 cm long.
Pre-prepare the filling: place the jam in a colander and let the syrup drain. When the syrup has drained, transfer the cherries to a separate dish.
Now start stuffing the brushwood. To do this, place several cherries on each rectangle of dough and roll the dough into a tube. Pinch the ends of these tubes and brush with egg so that the juice from the cherries does not contaminate the deep fat.
Place the stuffed tubes into deep fat and fry until golden brown. Don’t forget to place the finished products on a sieve or blotting paper. Serve the stuffed brushwood with whipped cream.
Slasten's brushwood
Required:
160 ml of any vegetable oil,
1 glass of water,
700 g flour,
100-150 g sugar,
2 tbsp. l. Roma,
600-700 g fat for frying.
Cooking method.
Mix all ingredients thoroughly and knead into a stiff dough. Roll out the dough into a thin layer and cut into strips 2-3 cm wide. Intertwine two or three strips with each other and lower them into boiling fat.
Sprinkle the finished products with powdered sugar before serving.
Brushwood Gourmand
Required:
70 ml water,
1 tbsp. l. vodka,
600 g butter and half lard,
400 g flour,
150 g sugar, 1-2 tbsp. l. powdered sugar.
Cooking method.
Take two eggs and mash with 2 tbsp. l. sugar, add vodka, flour and knead a stiff dough. Roll out the dough into a layer 4-5 mm thick and cut into strips 5-7 cm wide. Cut the middle of the resulting strips and turn out one end. Melt the butter and lard in a thick-bottomed saucepan. When the fat boils, dip the dough pieces into it and fry. When the brushwood is browned on both sides, remove it with a slotted spoon, place it on a sieve or wax paper and sprinkle with sugar.
After excess fat has been removed, transfer the brushwood to a dish and serve.
"Brushwood"
For this dish we need...
- 1 glass of sour cream (200 gr.) It is better to take 30% fat, or add melted butter, 50 grams.
-2 cups of flour (in the photo I showed one cup).
- 30 grams of butter (I like it thicker, but if you’re counting calories, you don’t have to add it).
- 2 eggs. (Some recipes call for 2 yolks and 1 white, but I didn’t bother)
- a teaspoon of sugar (heaped)
- a teaspoon of vanilla sugar.
- half a teaspoon of salt. (During the cooking process, I added another pinch. I love the contrast of sugar and salt. But this is a gag.)
- half a teaspoon of baking soda.
- 2-3 tablespoons of brandy (in some recipes they add vodka or write that they add cognac, although they know very well that they themselves add brandy). Well, don’t be angry that I showed the whole bottle in the photo. During the cooking process, you can, very successfully, knock over a couple of glasses.
— Vegetable oil for frying. It took me about half a liter, even a little more. I just don't like frying many batches in the same oil. After one or two fried batches, I pour the boiling oil out of a dry mug, and throw out the remaining flour, etc. I wash the pan and add the used oil again if it has not yet browned too much. You can dilute it fresh. But! After 3-4 batches, the oil needs to be CHANGED! There is no need to spare $1 in the name of saving on the taste of the entire dish.
- Powdered sugar, for sprinkling on the finished twigs.
Pour the flour into a deep, dry container (bowl), and evenly pour the baking soda into it. Mix everything thoroughly. Place sour cream in another bowl, beat in 2 eggs, stir until smooth, add sugar, vanilla (or vanilla sugar), salt and 30 grams of melted butter. Add 3 tablespoons of brandy and mix everything thoroughly again. Then, gradually add flour into the container with the sour cream mixture, stirring constantly, that is, we don’t need lumps of flour. When all the flour is more or less mixed in the sour cream mass, check the dough. The test is simple - stick your finger into the dough and pull it out. If the dough sticks to your finger, you need to add more flour. Knead the dough with your hands, like making pies. When it finishes sticking to the palms, and when pierced it does not stick to the finger, it means that it is ready.
Leave the dough for half an hour to settle and soak in all the flavors.
We drink a glass of brandy and continue.
We tear off a lump of 7 centimeters from the entire piece of dough and roll it out with a rolling pin (damn, I forgot what this tool is called. Like a rolling pin?) damn it, 1-1.5 mm thick. Don’t forget to sprinkle the rolling area with flour, so it won’t stick.
Using a sharp knife, cut the rolled out pancake into strips 2 cm by 7-8 cm and make a cut in their center, exactly in the middle. Then, using our hands, carefully, without tearing the strip, we screw one end through the slot and thereby form a “spiral” product. Crap! Well, how else can I describe this? In general, everything is visible in the photograph.
Pour vegetable oil (sunflower) into the frying pan. The oil layer should be about 2-3 centimeters. The task is to dip all the blanks entirely. You can also fry it in a deep fryer.
Through experience, I realized that it is better to fry over higher heat, but for less time. Then the vegetable oil will not have time to completely saturate the cookie and it will be more tasty.
I fried one batch for about 30 seconds.
Dump the fried batch of twigs onto a napkin, which will absorb excess fat. Cover the top with a new napkin, onto which we dump the next batch. Place the finished “brushwood” on a dish, sprinkle each row generously with powdered sugar and...... Well, enjoy!
