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Dessert "Brushwood"

Author
Cookinero 30 Oct 2025
3240
Dessert "Brushwood"

"Khvorost" is a thin cookie cooked in deep fat. It got its unusual name for its similarity in shape and fragility to fallen branches. The dessert gained particular popularity during the Soviet Union. The reason for this was the ease of preparation and availability of ingredients. In times of shortages, it was prepared everywhere. Now, due to the wide variety of confectionery products, "Khvorost" is not so popular, and in vain. After all, it is quick and easy to prepare, and its taste is wonderful.

How to cook Dessert "Brushwood"

Step 1

Dessert "Brushwood"

Prepare the dough: in a bowl, mix eggs, flour, vodka and salt. If the dough is not thick enough, add more flour.

Step 2

Dessert "Brushwood"

Sprinkle the table with flour and roll out the dough. Cut the dough into rectangles measuring 3x10 cm. Make a cut inside the rectangle. Turn the rectangle out through the cut in the center to get a piece like in the picture.

Step 3

Dessert "Brushwood"

Pour oil into the frying pan, heat it well and place the blanks. Fry the brushwood on medium heat until golden brown, turning it over.

Step 4

Dessert "Brushwood"

Remove the finished хворост with a slotted spoon and place it on a paper towel to remove excess oil.

Dessert "Brushwood" - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute vodka with an equal amount of water or another clear spirit like white rum. The alcohol helps create a crispier texture by inhibiting gluten formation, so a substitute might yield a slightly different, but still delicious, texture.
Yes, this recipe is vegetarian-friendly as it contains no meat or animal-derived products. The main ingredients are flour, eggs, and oil for frying, all of which are vegetarian.
Yes, but they are best enjoyed fresh and crispy. If you need to store them, let them cool completely and keep them in an airtight container at room temperature for up to 2 days. They will lose their crispiness over time but will still be tasty.
While frying is traditional and gives the brushwood its characteristic crispness, you can bake them. Arrange the shaped dough on a parchment-lined baking sheet, brush lightly with oil, and bake at 375°F (190°C) for 10-15 minutes or until golden. Note that the texture will be more cookie-like and less flaky.
Yes, though the texture will differ. You can try using an egg replacer or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, left to thicken for 5 minutes). The dough might be a bit more delicate to work with.
Brushwood is perfect as a snack or dessert. Serve it with a dusting of powdered sugar, a drizzle of honey, or a dollop of jam. It also pairs wonderfully with a cup of tea or coffee.
Yes, you can freeze the uncooked dough for up to 3 months. Thaw in the fridge before rolling and cutting. It's not recommended to freeze the fried brushwood as they will become very soggy when thawed.
If your dough is too sticky, it likely needs more flour. Add flour one tablespoon at a time, mixing gently after each addition, until the dough is manageable and no longer sticks to your hands or the work surface. Be careful not to overwork the dough.

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