Brushwood with cinnamon, on sour cream

Name: Brushwood with cinnamon, on sour cream
Total time: 1 h
Yield: 6
Ingredients: 300 g flour; 150 g sour cream 20–25% fat; 2 eggs; 90 g sugar; 0.4 tsp soda; a pinch of salt; vegetable or ghee for deep-frying; powdered sugar and cinnamon for serving

Cookinero 3 November 2022

Brushwood is a wonderful delicacy for tea, made from the simplest products, but it looks like a million!

How to cook Brushwood with cinnamon, on sour cream

Step 1

Beat eggs with sugar until white. Add sour cream and mix thoroughly.

Step 2

Pour flour sifted with salt and soda into the egg-sour cream mixture, knead a rather tight dough. Cover with foil, put in the refrigerator for 30 minutes.

Step 3

Roll out the dough into a layer 2 mm thick, cut into diamonds 3x4 cm. In the center of each diamond, make a vertical cut about 1.5 cm long.

Step 4

Pass one of the sharp ends of the rhombus through the slot and turn it inside out. Heat frying oil to 170°C. Fry the brushwood until crispy and light brown.

Step 5

Spread the finished brushwood on crumpled paper towels. To serve, mix powdered sugar with cinnamon in a ratio of 3: 1 and sprinkle on slightly cooled brushwood.

Brushwood with cinnamon, on sour cream - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of flour for this brushwood recipe?

All-purpose flour works best for this recipe, but you can experiment with gluten-free blends. Keep in mind that the texture might be slightly different, and you may need to adjust the amount of liquid.

What can I substitute for sour cream?

Full-fat Greek yogurt is a good substitute for sour cream. It will provide a similar tang and moisture. If you need a dairy-free option, try using a plant-based sour cream substitute.

How long will the fried brushwood stay crispy?

Brushwood is best enjoyed fresh. However, stored in an airtight container at room temperature, it should stay relatively crispy for up to 2 days. Avoid storing in the refrigerator as it will soften.

Can I bake the brushwood instead of frying it?

While traditionally fried, you can try baking the brushwood at 350°F (175°C) for approximately 10-15 minutes, or until golden brown. However, the texture will be different; it will be less crispy and more cookie-like. Brush with a little oil before baking for better results.

Can I freeze the dough for later use?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap and then in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before rolling out.

What other toppings can I use besides powdered sugar and cinnamon?

You can use just powdered sugar or dust the brushwood with cocoa powder. A drizzle of honey or maple syrup is also delicious. For a savory twist, try a sprinkle of grated Parmesan cheese immediately after frying.

How do I prevent the brushwood from becoming too oily?

Make sure the frying oil is hot enough (170°C or 340°F). If the oil isn't hot enough, the brushwood will absorb more oil. Also, don't overcrowd the pan; fry in batches. After frying, ensure you drain the brushwood well on paper towels to remove excess oil.

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