Khvorost is a traditional Russian crispy sweet which made out of dough, shaped into twisted ribbons and deep-fried. The name means ‘brushwood’, it was given because of similar look to a real brushwood and a sound ‘crack-crack’ when you bite the crunchy sweet khvorost. 🙂
Khvorost was very popular in the 18-19th centuries and commonly eaten among petty bourgeois, shopkeepers, clerks and students, who could gather and spend a little amount of money on this crunchy treat.
When pastry and confectionery industry progressed after 1930-50th, bringing more sweet products such as caramel candies and variety of cookies the khvorost itself became less popular.
3 egg yolks
1 Tbsp sour cream
100 ml full-fat milk
2 Tbsp cognac (or vodka)
pinch of salt
500g flour (white, all-purpose)
icing sugar for dusting
sunflower oil for deep-drying
Whisk well egg yolks with sour cream, milk, cognac and salt. Adding the flour gradually to the egg mixture, knead a dough until soft, cohesive and no longer sticky (thus don’t add all the flour at once, or even add some if needed).
Place the dough in a bowl, cover with a towel or plastic wrap, let it rest for 20-30 minutes.
Roll the dough out on a floured surface to 1cm/0.4″ thick. Cut strips (2-3cm/1″ width and 8-10cm/3-4″ length), make a small cut in each strip and fold one edge into it.
Heat the oil in a large pan and cook khvorost on both sides until golden (1-2 minutes). Ready ones set on a paper towel to get rid of fat excess.
Sprinkle with a good quantity of icing sugar.
Sugar is not added into genuine classic khvorost dough , that helps to make it more fluffy; thus sprinkle lots of icing sugar or pour some honey over ready ‘ribbons’ .
Enjoy with a cup of black tea or milk, or leave some for the morning coffee! 😉Follow my blog with Bloglovin