Puff pastry with deep-fried filling. Samsa-i-varaki (puff pastry pies, deep fried)
Of the main cooking methods, pies can be baked in the oven, fried in a frying pan and deep-fried (with a large amount of fat). Each version of making pies has its admirers.
What you need to know to cookdelicious piesdeep fried?
1. When forming pies, do not use flour for adding flour, as it will contaminate the fryer. Grease your hands and dough with vegetable oil.
2. The simplest device for frying is an untinned saucepan or a type of thick-walled baking sheet with high sides (at least 10 cm).
3. Before frying, heat the fat, adjusting the heat, making sure that it does not foam and overflow the edge of the pan.
4. If the foam has disappeared from the surface of the deep-fryer and there is no peculiar hissing, it means that the moisture has evaporated and the temperature is rising quickly, which can lead to overheating of the deep-fryer.
5. Overheating of the fryer is indicated by the appearance of acrid smoke. Overheated deep-fried pies will have a bitter aftertaste. In addition, overheated fat tends to ignite. In case of overheating, turn off the heat to cool the fryer, or add cold fat (never water or salt).
6. Deep fry the pies at a temperature of 160-170 degrees. A higher temperature will give the crust an unattractive brown tint while the dough will not cook through. If the temperature is lower than necessary, deep-frying fat will be absorbed into the pies, imparting a greasy taste, increasing the frying time and fat consumption.
7. The use of special grids and electric fryers will simplify deep-frying pies.
8. The deep frying temperature is determined using a special thermometer. A simpler method is to add a few drops of water to the deep fryer. Water in an insufficiently heated deep fryer will create a characteristic crackling sound, and a well-heated deep fryer will evaporate water from the surface with a hiss.
9. The weight of fat required for deep frying should be in a ratio of 4:1 to the weight of the pies being submerged. This ensures even frying without sudden cooling of the fat.
10. The best mixture of fat for deep frying is: pork fat (30%), beef fat (30%) and refined vegetable oil (40%). It is also possible to use kitchen margarine.
11. Try to mold the pies well so that the filling does not leak into the fryer.
12 .For pies that will be deep-fried, it is important that the dough is well proofed and the filling is placed in the middle. Otherwise, deep-fried pies will not sink well into the fat, frying unevenly.
13 Remove the finished pies from the fryer with a slotted spoon and leave on a wire sieve or paper towel to absorb excess fat from the surface.
14. One of the simplified methods of deep frying is to fry the pies in a deep frying pan in a large amount of fat. The products are fried on one side and then turned over.
To make deep-fried pies, use the dough recipe.
Recipe for deep-fried pies
You will need:
- flour – 600 g
- margarine – 50 g
- fresh yeast – 30 g
- water – 350 ml
- sugar – 2 tbsp. spoons
- salt – 1 teaspoon
- vegetable oil for lubrication
- fat for deep frying
Cooking process
1. Dissolve the yeast in warm water, adding sugar and salt.
2. Add sifted flour and knead into a not too stiff dough. Knead for several minutes.
3. At the end of kneading, add melted margarine.
4. Cover the dough in a deep bowl with a towel and leave in a warm place to rise for 2-3 hours. After 1 hour, knead.
5. Divide the risen dough into pieces, which are left to proof for 15-20 minutes.
6. Roll out the pieces of dough into flat cakes and make pies with any filling. Place them on a sheet greased with vegetable oil for proofing.
7. After about 20 minutes, your pies are ready for deep frying.
Good luck with your testing and delicious pies!
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Chapter:
Deep-fried dishes (fast food)
9th page
Deep fried dough products
Pasties, pies, donuts, belyashi and many other dough products are not baked, but fried in very hot fat (deep-fried).
For such products, any dough can be used - yeast, unleavened, puff pastry, choux, shortbread (cooked with baking powder, with cottage cheese, with potatoes). Yeast dough is made thinner than for baked pies. However, it is important not to make a mistake here, because too thin a dough absorbs a lot of fat, becomes oily and becomes heavy.
To prevent this from happening, the dough is often add alcohol(vodka, cognac, rum or pure alcohol) from 1 teaspoon to 2 tablespoons.
Pies
Ingredients : 1 glass of water, 8-10 g of yeast, 1.5 glasses of flour, 2-3 spoons of sugar, 3/4 spoon of salt, 50 g of butter, 2-3 yolks.
Preparation
Stir yeast in warm water, add flour, knead the dough, put in a warm place for 2 hours. When it rises, add salt, butter, yolks, mashed with sugar, knead, roll out, make pies.
Let the pies rise, then fry them over low heat in deep fat.
For minced meat they use fried brains, liver, beef, crayfish tails, cottage cheese, fish, cabbage, carrots, rice, potatoes, and mushrooms.
Pies with brains or minced meat
Ingredients
:
For the dough: 1 or 2 teaspoons of yeast, 4 cups of flour, 2 eggs or 3 yolks, 50 g of butter, 1 cup of water or milk, 200 g of butter or deep-frying, sugar, salt to taste.
For minced brains: 1 bovine brain, 50 g butter, 0.5 tablespoons flour, a pinch of crushed nutmeg, pepper, salt.
Preparation
How to prepare the dough is described in the previous recipe “Pies”.
The minced brain stuffing for them is as follows: put the brains in boiling water with vinegar and salt, boil them, take them out, cool, and chop them finely. Fry 0.5 tablespoons of flour in a spoon of butter, add minced meat, add a little crushed pepper or nutmeg, pour in 2 tablespoons of broth, stir.
Yeast pies with minced beef
Ingredients
:
For the dough: 1.25 cups of water or milk, 2-3 teaspoons of yeast, 2 eggs, salt, 50-100 g of butter, 4.5 cups of flour, 1 egg for greasing the dough.
For minced meat: 400 g beef, 1 onion, 50 g butter, salt, pepper, dill, 2-3 hard-boiled eggs.
For sprinkling: 3 handfuls of green parsley and 0.5 teaspoons of oil or 1 cup of deep fat.
Preparation
Prepare the dough as stated in the “Pies” recipe, but a little thicker.
Stuff the pies, let them rise, brush with egg, bake; When serving, you can sprinkle with deep-fried green parsley (see recipe “Deep-fried green parsley”).
Chebureks Caucasian
Option l
Ingredients
:
For minced meat: 400 g lamb.
For the dough: 3 cups flour, 1 egg, 0.75 cup water. 50 g rice, 100 g lamb fat, 3 tbsp. spoons of finely chopped parsley, salt and pepper to taste.
Preparation
Pass the lamb pulp and lamb (preferably fat tail) fat together with onions through a meat grinder or finely chop with a knife. Add salt, pepper, finely chopped parsley to the chopped meat and, stirring this mass with a spatula, pour 2-3 tbsp into it. spoons of cold water.
Mix the minced meat with boiled cold rice. Knead unleavened dough from wheat flour, water and eggs with added salt. After rolling out the dough to a thickness of 1 mm, cut out circles the size of a small tea saucer.
Place minced lamb on half of each circle, cover with the other half and connect the edges, after brushing them with beaten raw egg.
Fry in a deep fryer for 6-8 minutes at 180°C.
Option 2
Ingredients
:
For the dough: 4 cups flour, 4 eggs, 1 cup fresh kefir, salt.
For minced meat: 300 g beef, 300 g lamb, 300 g pork, salt and pepper to taste.
Preparation
After kneading, be sure to add water to the minced meat to make it weak. Take warm boiled water.
Roll out the dough, put one tablespoon of minced meat, cut off a piece of butter, put it on the minced meat, and close. It is convenient to trim the edge with a pan lid. After trimming, walk along the entire edge with your fingers so that the cheburek in the oil does not open.
The size of the pasties should be approximately half the size of your palm. Fry in boiling vegetable oil in a frying pan. The oil layer is no more than 3-5 mm, the oil should smoke. The normal color of pasties is brown (not pale). When frying, you cannot close the pan with a lid - otherwise there will be no crust.
In addition, the cheburek must be constantly watered with oil.
Oil burns out when frying, so it needs to be topped up. By the way, if there is dough left, it can be cut into strips (as for brushwood) and fried in the remaining oil. It will turn out no less tasty than the pasties themselves.
From the specified amount of dough and minced meat, a large dish of pasties for 5-7 people is obtained.
Option 3
Ingredients
:
For the dough: 1 kg of flour, 1.5 cups of water, 2 eggs, 1 teaspoon of salt.
For the filling: 700 g of meat (lamb in half with beef), 500 g of onion, salt, pepper, 2 tbsp. spoons of milk or water.
Fat for frying.
Preparation
Knead unleavened dough (see the following recipe for details), roll it into a ball, cover with a napkin and leave for half an hour.
Prepare minced meat. Pass the meat through a meat grinder, add chopped onion, salt, pepper, milk or water, mix.
Divide the dough into pieces of 20-30 g, roll them into balls, from which roll out flat cakes 2 mm thick. Place minced meat on each flatbread, fold the flatbread in half, pinch the edges to make a crescent-shaped pie.
Fry the pasties in a thick-walled container with edges no lower than 10 cm. Heat well (based on 100 g of pasties immersed at the same time) 400 g of pork fat or vegetable oil. They float in this amount of fat and warm up evenly on all sides. The fat must be heated until a slightly noticeable smoke appears above it.
Chebureks should be served very hot.
Option 4
Ingredients
:
For the dough: 1.1 kg flour, 2 cups water, 2 teaspoons salt.
For the filling: 800 g fatty boneless lamb, 4 onions, salt, pepper, a little water.
Vegetable oil or fat for deep frying.
Preparation
Dissolve salt in water. Pour flour onto the table in a heap. Make a hole in it and gradually pour water into it. Knead unleavened dough. Divide it into 15-20 parts, roll into balls, and after 20 minutes of proofing, roll into flat cakes the size of a tea saucer.
Place the filling on half of each, fold the flatbread in half and pinch the edges, brushing them with egg.
Fry in a deep pan in very hot fat.
Option 5
Ingredients : 250 g minced lamb, 150 g flour, 70 ml water + a pinch of salt.
Preparation
Mix minced lamb, chopped onion, egg, a little salt and pepper. Prepare the dough, roll it out, cut into circles. After moistening each circle of dough with water, place the minced meat in the center and fold it into a semicircle. Using your fingers, pinch the edges tightly.
Deep fry at 170°C for 8-10 minutes.
Let the oil drain and serve hot.
Option 6
Ingredients
:
For the dough: 4 cups flour, 2 cups water, 1 teaspoon salt.
For the filling: 300 g lamb, 1-2 cloves of garlic, salt, ground black pepper.
2-3 cups vegetable oil for deep frying.
Preparation
Brew flour with salted boiling water and knead the dough. For the filling, finely chop the lamb (you can put it through a meat grinder), fry in vegetable oil, season with finely chopped garlic, salt and pepper.
Cut the dough into pieces, as for pies, roll into balls, make a flat cake 2 mm thick. Place the filling on each and seal the edges.
Fry in a Dutch oven or pan in hot vegetable oil.
Option 7 (with fish)
Ingredients
:
For the dough: 2 cups flour, 0.5 cups water, salt.
For the filling: 500 g fillet of pike perch or other fish, 2 onions, salt, pepper.
Vegetable oil for deep frying.
Preparation
Pass the fish fillet and onion through a meat grinder, add salt, pepper, a little fish broth or water and mix everything well. Knead the dough from flour, water and salt, divide it into pieces of 40 g, roll out thin flat cakes.
Place minced fish in the middle and pinch into a crescent shape.
Fry in plenty of vegetable oil. Serve hot.
Option 8 (with fish)
Ingredients
:
For the dough: 500 g flour, 1 half glass of water, 1-2 eggs, 0.5 teaspoons of sugar, salt.
For filling; 700 g fish fillet, 3 tbsp. tablespoons vegetable oil, 2 onions, ground black pepper, salt.
Vegetable oil for frying.
Preparation
Knead unleavened dough from flour, water, eggs, salt, sugar. Pass the fish fillet through a meat grinder, add water, vegetable oil and simmer. Then add the fried chopped onion, pepper, salt and simmer for another 5-10 minutes. Cool the minced meat. Roll out the dough and make pasties.
Fry in a deep frying pan in a large amount of vegetable oil.
Bureks - pies
Ingredients : 1 glass of water, 1 teaspoon of salt, 8-12 g of dry yeast, 500 g of flour.
Preparation
In the old days, these pies were filled with meat, pork fat and deep-fried, which is reminiscent of the method of preparing Caucasian chebureks.
Knead the dough, let the dough rise, add 1 tbsp. a spoonful of sugar and sunflower or mustard oil.
Knock out the dough, knead, let rise again, divide into 18 parts, roll into circles, add filling, make pies, let rise, bake for 20 minutes in the oven, brush with kvass or butter.
Kutaby
Ingredients : 400 g lamb, 2 onions, 2 cups wheat flour, 60 g pomegranate seeds, 2 tbsp. tablespoons of chopped herbs, 0.5 teaspoons of cinnamon, pepper and salt to taste.
Preparation
Sift the flour, knead the dough with salt and water, roll it out to a thickness of 1 mm and cut out circles the size of a pie plate.
Prepare minced meat from lamb pulp, adding onion and pomegranate seeds. Place the minced meat into dough circles and wrap them in the shape of a crescent.
Fry in a deep fryer for 4-6 minutes at 170°C.
Roasted crunch with lemon zest
Ingredients : 400 g flour, 2 eggs, 2 tbsp. spoons of sugar, 1 glass of milk.
Preparation
Prepare the dough in the following way: put flour on the table, beat in eggs, add sugar with lemon zest, 0.5 tablespoons of butter and add as much milk as the dough will take of medium thickness. Knead until smooth, cover with a towel and leave for a few minutes.
At this time, heat the deep fryer.
Roll out the dough thinly and cut the crunch into any shape you like, dip into hot deep fat, brown, remove to a sieve, dry with a napkin, transfer to a dish and sprinkle with powdered sugar and lemon zest.
Boorzak - dough dumplings (Tuvan style)
Ingredients : 750 g flour, 200 g sour cream, 200 g milk, 1 egg, 150 g fat, 80 g sugar, salt.
Preparation
Unleavened dough, proofed for 30-40 minutes in a warm place, roll into long flagella with a diameter of 2 cm, then cut into even Lumps weighing 10-15 g, form into small balls and deep-fry them until golden-pink.
Can be served with broth or eaten as is.
Pova (brushwood in Tuvan)
Ingredients : 750 g flour, 200 g sour cream, 200 ml milk, 1 egg, 150 g shortening, 80 g sugar, salt.
Preparation
Knead a stiff dough from flour, sour cream, milk, eggs, sugar, salt and put it to proof.
After half an hour, roll out the dough into thin elongated flatbreads, cut each flatbread in the middle, turn it into a bow and deep-fry.
Gatlakly - puff pastry (in Turkmen)
Ingredients : 150 g wheat flour, 50 ml water, 30 g butter, 30 g cottonseed oil, salt.
Preparation
Magic of the East. Cuisines of the world Saidov Golib
Samsa-i-varaki (puff pastry pies, deep fried)
Another type of samsa, which is slightly different from the previous one in minced meat, and also in that the samsa is not baked, but fried in a large amount of oil.
Lamb – 400 g;
Onions – 300 g;
Dill – 30 g;
For the dough:
Premium flour – 550 g;
Egg – 1 pc.;
Water – 250 g;
Spices (salt, ground black pepper, cumin) - to taste;
Internal fat – 100 g;
Margarine – 50 g;
Vegetable oil – 500 ml.
Here, it is advisable to purchase not minced meat, but lamb (shoulder, back) with fat, which must be finely chopped by hand, using a “crescent cleaver”, or a well-sharpened knife. After which, the minced meat obtained in this way should be fried (with the addition of a small amount of vegetable oil) in a frying pan with chopped onion. In terms of time, this procedure will take no more than 7–8 minutes. At the end, add spices and chopped herbs (dill). Then set aside, cool, and begin the test.
The entire process of kneading the dough is similar to the previous one (see “samsa “tugmacha”), right up to rolling out. But when you roll out the dough into a thin “juice”, then you grease it not with vegetable oil, but with a melted mixture of interior fat and margarine. To do this, you need to finely chop the interior fat and melt it in a saucepan over low heat.
When the main part has melted, remove the roast and add margarine. Let it cool a little and brush it over the entire surface of the rolled out juice. Then, in the same way, roll it into a bundle, and then, taking the ends of the resulting bundle, roll it along the axis into a “spiral”. For convenience, you can cut the tourniquet in half and perform this operation on each one separately.
Well, then, again, as in the recipe with “buttons”: cut the rope into separate pieces and roll it out. Only, not in a “circle”, but in “squares”, 3 ml thick. We place the minced meat in the middle of the blanks and, taking any of the corners of the dough, cover the opposite one with it, but do not stick it together. And we fasten it slightly away from the edges of the resulting “triangle” (about 1 cm). Thus, our edges remain somewhat curved.
In the meantime, you should already have a cauldron with oil on the stove. We wait until it warms up well and carefully, along the side, lower the semi-finished products into the hot oil. After a short time, they should float to the surface. Fry for some more time until the dough is completely ready, after which we carefully remove the finished samosa into a separate bowl, allowing the excess oil to drain thoroughly before doing so. The result is a beautiful fried samosa with a crispy crust and noticeable puffiness around the edges.
In conclusion, I just want to warn you: the joints must be tightly “sealed”, otherwise, during frying, the pie may separate and the minced meat will leak out, which is fraught with unnecessary trouble.
And one more thing: do not try to throw the maximum amount of semi-finished products into boiling oil at once. It is quite enough to fry 2-3 pieces at a time, especially since they fry quickly. And lastly, don’t let the fryer get too hot. However, I don’t recommend throwing samsa into insufficiently hot oil.
“So understand him: what does he want from us?”
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Estonian confectionery (Ida Savi) > Deep-fried products
Deep-fried products
You can deep-fry (i.e., in a large amount of fat) products made from various types of dough - yeast, noodles, custard and dough prepared with baking powder. Vegetable oil, vegetable fat, pork fat and mixtures of fats are suitable for frying, for example, 1/3 pork fat, 1/3 beef fat, 1/3 vegetable fat. When frying, there should be a lot of fat so that the products float freely in it, but no more than half a pan. The amount given in our recipes requires approximately 200-300 g of fat. When frying, the fat should be heated in a cast iron pan until it smokes slightly and sizzles when a wet fork is inserted into it. If the fat is not heated enough, the products absorb too much fat, become tasteless and are difficult to digest. In excessively hot fat, the products brown and burn too quickly, while remaining raw on the inside.
The temperature of the fat can also be determined using a piece of bread, which, at the right temperature, browns in 1-1 1/2 minutes. The products should be approximately the same size; they cannot be placed in a pan with fat at the same time so that the fat does not cool down. When frying, turn the products so that they brown evenly. The products are removed from the fat with a slotted spoon and placed in a colander or on laundry paper to remove excess fat. The products should be light and have a yellowish-brown color. They are eaten immediately after cooking, especially if they are made from dough that contains little fat. The used fat is allowed to settle, then poured into another container to separate the sediment. In this case, you can add a little hot water to the warm fat so that the particles suspended in it settle faster. Fat can be reused many times.
Donuts with jam (12-15 pieces)
Dough: 1/4 cup warm milk, 25-30 g yeast, 1/4 teaspoon salt, 1/2 teaspoon grated lemon zest or 1/4 teaspoon chopped cardamom, 1 large egg or 2 egg whites, 3 tbsp. spoons of sugar, 50-75 g butter or margarine, 250-300 g flour.
Filling: 1/2-3/4 cup fruit jam or jam. Vegetable oil or vegetable fat, sugar.
Grind the yeast with 1 teaspoon of sugar, add warm milk, about 1/3 of the flour and leave to rise. Combine the suitable dough with an egg or egg yolks beaten with sugar, seasonings, softened fat and the remaining flour. Knead the dough until it begins to pull away from the sides of the bowl. However, it should be remembered that it should be softer than regular dough. After proofing for 20-30 minutes, roll out the dough into a layer 1/2 cm thick. Use a glass or a mold to cut out circles. Place a little thick jam or marmalade in the middle of half of all the resulting circles, brush the edges with egg white or egg, place the remaining circles on top and pinch the edges. Then cover the donuts and leave for 10-15 minutes to proof. Heat the fat to 175-180 °C, put 4-5 donuts in it at a time and fry until yellowish-brown. Remove the finished donuts with a slotted spoon and place on a sieve or tissue paper. Roll semi-cooled donuts in sugar or sprinkle them with powdered sugar when they have cooled.
Rings fried in fat (20-24 pieces)
Yeast dough. Fat, sugar.
Roll out the risen dough into a layer 1 cm thick, form rings and, after proofing, fry them in boiling fat until light brown. Let the fat drain, roll in sugar mixed with vanillin, vanilla sugar or cinnamon.
Donuts with raisins (20-24 pieces)
Yeast dough (see donuts with jam), 50 g raisins, fat, sugar, cinnamon.
Prepare soft yeast dough, combine it with washed and dried raisins. From the risen dough, form donuts with two spoons previously lowered into heated fat, fry them in boiling fat until light brown, place on a sieve, let the fat drain and roll in a mixture of sugar and cinnamon.
Donuts
3/4 cup water, 50-60 g butter or margarine, 75 g flour, a little salt, 1 teaspoon sugar, 2 eggs. Fat, sugar.
Bring the water, fat and flavorings to a boil in a small saucepan. Remove the pan from the heat, add all the flour at once and stir vigorously. Place the pan back on the heat or hot rack and stir until the dough pulls away from the sides of the pan and forms a dough ball. Let the dough cool slightly, then beat the eggs into it one at a time and after adding each egg, knead the dough until smooth. Heat the fat. Using two teaspoons, form small balls from the dough (the spoons should be dipped in hot fat each time) and deep-fry them until light brown. Let the fat drain and roll in sugar.
Curd donuts
1/2 pack (125 g) cottage cheese, 2 tbsp. spoons of sugar, 1 large egg, 5 tbsp. spoons of milk, 1 tbsp. a spoonful of chopped candied fruit, grated lemon zest, 200 g flour, 1/2 teaspoon baking powder. Fat, sugar.
Beat the egg with sugar, add cottage cheese, flavorings and flour mixed with baking powder alternately with milk. Heat the fat by dipping a teaspoon into it, form the dough into balls, using the tip of another spoon to push them into the fat. Fry until light brown. Place donuts in a sieve, then roll in cinnamon sugar mixture or sprinkle with powdered sugar.
Balls fried in fat
1 egg, 3 tbsp. spoons of sugar, 1/2 cup sour cream or curdled milk, a little salt, grated lemon zest, 150-200 g flour, 1/4-1/2 teaspoon baking soda, fat, sugar.
Beat the egg with sugar, add grated lemon zest, sour cream or yogurt and flour mixed with baking soda. Form the dough into balls, fry in heated fat, place on a sieve, let the fat drain and roll in sugar.
Apples in dough
Dough: 120 g (1 cup) flour, 1 teaspoon sugar, 1/4 teaspoon salt, 1 cup warm milk, apple juice or water, 2 tbsp. spoons of olive oil, 2 eggs. Fat, sugar, cinnamon.
Filling: 5 large sour apples, 2 tbsp. spoons of sugar, a little lemon juice.
Sift the flour into a bowl, pour in the liquid mixed with egg yolks, flavorings and vegetable oil, knead into a homogeneous dough, cover and let stand for 20-30 minutes so that the flour swells. Beat the whites into a strong foam and mix into the dough before frying. Remove the core from the apples, peel them and cut them into circles. Sprinkle the mugs with lemon juice, sprinkle with sugar and let stand for 15-20 minutes. Dip apple slices into the dough and fry in hot fat until golden brown. Then place on a sieve, let the fat drain, roll in a mixture of sugar and cinnamon and serve hot.
Plum donuts
Filling: 250-300 g plums, 1 tbsp. spoon of sugar, 1 tbsp. A spoon of rum or lemon juice.
Wash the plums, dry them, cut them in half and remove the pits. Sprinkle the plum halves with rum or lemon juice, sprinkle with sugar and let stand. Heat the fat, string 3-4 halves of plums onto a wooden stick, dip them into the dough and fry in fat. Let the fat drain and roll in a mixture of sugar and cinnamon.
Brushwood (leavened)
3 eggs, 2 tbsp. spoons of sugar, 10 g of yeast, 2 tbsp, spoons of water, 250 g (2 cups) flour, a little salt. Fat, powdered sugar, vanillin or vanilla sugar.
Mix eggs with sugar, add yeast dissolved in warm water, beat about 3/4 cup of flour and let rise for 50-60 minutes. Then add salt, the remaining flour and knead the dough until it becomes homogeneous. Divide the dough into 6-7 pieces, roll them into balls, cover with a napkin and leave for 20-30 minutes to proof. Then roll each ball into a round cake 1 mm thick and make 6-7 long cuts in the middle of it, without cutting through the edges of the cake. Starting from the middle, pull the resulting ribbons from one side or the other towards each other so that a small hole remains in the middle. Fry in hot fat until light brown. While frying, use a stick to widen the hole so that the product takes on the shape of a rose. Sprinkle the cooled brushwood with powdered sugar mixed with vanilla.
Brushwood (with baking powder)
1 egg or 2 egg yolks, 3 tbsp. spoons of sugar, 100 g of sour cream, a little salt, 1 teaspoon of baking powder or 1/2 teaspoon of baking soda, grated lemon zest or cardamom, 250 g of flour. Fat, powdered sugar.
Beat eggs with sugar, add seasonings, sour cream and flour mixed with baking powder or baking soda, knead until a homogeneous dough is formed, cover with a napkin and refrigerate for 20-30 minutes. Then roll out the dough into a layer 2 mm thick, cut it into pieces 5-6 cm wide and 8-10 cm long. Make 4 longitudinal cuts in the middle of each piece, leaving the edges intact. Then do everything as described in the previous recipe. Roll out the dough into a layer 1/2 cm thick, form it into circles with a diameter of approximately 6 cm. Using a smaller glass or a mold, cut out the middle of the circle. Deep fry the rings until light brown, drain the fat on a sieve and roll in sugar or sprinkle with powdered sugar.
Rings fried in fat
Dough - see previous recipe. Fat, sugar.
Roll out the dough into a layer 1/2 cm thick, form it into circles with a diameter of approximately 6 cm. Using a smaller glass or a mold, cut out the middle of the circle. Deep fry the rings until light brown, drain the fat on a sieve and roll in sugar or sprinkle with powdered sugar.
Pig ears cookies
3 egg yolks, 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of vodka or cognac, zest of 1/2 lemon or 1/4 teaspoon of chopped cardamom, 40-50 g of butter or margarine, 150-175 g of flour. Fat, powdered sugar.
Beat egg whites with sugar, add vodka or cognac, softened fat, grated lemon zest or cardamom, and flour. Knead the dough into a homogeneous dough, cover it and leave it in the cold for 2-3 hours. Then roll out the dough into a thin layer, use a dough cutter to cut it into strips 2-3 cm wide and 9-10 cm long. In the middle of the strip, make a longitudinal cut 1 1/2-2 cm long. Thread one end of the strip into the cut. Fry in heated fat until light brown, place on a sieve, let the fat drain and sprinkle with powdered sugar. They can be stored in a cool and dry place for 2-3 weeks.
Noodle Dough Cookies
250 g flour, 2 eggs, a little salt, 1 tbsp. spoon of sugar, 1 tbsp. spoon of rum or cognac, 1 tbsp. a spoonful of vegetable oil or melted butter. Fat, powdered sugar.
Sift the flour onto a pie board or into a bowl, make a well in the middle, beat eggs into it, add salt, sugar, rum or cognac and melted butter. Mix all the products, knead the viscous dough, cover it, let it stand for 20-30 minutes, roll it into a thin layer and form cookies of various shapes (“pig ears” - see the previous recipe, rings, diamonds, etc.). Fry in hot fat, place on a sieve to drain excess fat, and sprinkle with powdered sugar.
Cookies "knots"
75 g margarine, 3 tbsp. spoons of sugar, 1 egg, 2 tbsp. spoons of sour cream, 1/2 tbsp. spoons of cognac, 1 teaspoon of caraway seeds, a little salt, 250 g of flour, 1 teaspoon of baking powder. Vegetable oil or vegetable fat, powdered sugar.
Beat margarine with sugar, add, continuing to beat, the egg, then sour cream, caraway seeds, a little salt and flour mixed with baking powder. Knead the dough, let it stand for 20-30 minutes. Roll out the dough into a thin layer, cut strips 10 cm long and 1 cm wide with a dough cutter, tie them in a knot and deep-fry until golden brown. Place the finished cookies on a sieve and let the fat drain. Sprinkle chilled products with powdered sugar.
Cheese bars
1 box of processed cheese (100 g), 1/2 teaspoon salt, 1/2 teaspoon cumin or a little red pepper, 1 egg, 100 g flour, 1/2 teaspoon baking powder. Fat 2-3 tbsp. spoons of grated cheese.
Grind the processed cheese, add flavoring agents, egg and flour mixed with baking powder. Form small bars from the dough, deep-fry until golden brown and roll in grated cheese. Serve hot.
Brushwood
100 g flour, 1 tbsp. spoon of sugar, 1 egg, 3/4 cup milk or cream, 1-2 tbsp. spoons of melted butter. Fat, powdered sugar.
Sift the flour into a bowl and mix it with the sugar. Continuing to stir, pour in milk or cream, egg and butter. Place the dough in a cool place for an hour. Heat the fat, heat the mold in it and lower it into the dough. The dough will cover the hot mold with a thin layer. Dip in fat and fry until golden brown. Remove the finished cookies from the mold and place on tissue paper, let cool and sprinkle with powdered sugar. The baskets are filled with hot fillings - stewed fish, chicken or veal stew, stewed or boiled vegetables. On the festive table they serve hot side dishes for roast (various vegetables).