- Sugar powder - To taste
- Milk - 0.75 Glass
- Wheat flour - 2.5 Cups
- Eggs - 2 pieces
- Vegetable oil - 1,5 st. spoons
- Sugar - 0,5 Cups
- Salt - 0.5 teaspoons
1. In the bowl, break the raw eggs and beat them well (with the help of a whisk). Now we add milk (if there is no milk, it can easily be replaced with water), butter, salt and sugar. All whisk until the formation of bubbles whisk. Now pour the flour here and knead the dough. 2. You should get a very delicate dough, tasty and soft. Since we have added oil here, the dough should not stick to the rolling pin and hands when rolling. There is not much flour for this dough. 3. Separate a piece from the dough (one third), put the rest of the dough aside, and roll it into a layer with a rolling pin (approximately two or three millimeters thick). Then, on the vertical stripes, cut out the rolled sheet. Vertical bands are now divided in half. 4. Carefully make cuts in the center of each resulting diamond. Then each rhombic we take in turn, and thrust one edge into the slot, and return the edge to the previous position. Curves appear on the sides of the diamond. We repeat this procedure several times. We do it very carefully. 5. In the saucepan, heat the oil, and lower the billets. The brushwood floats very quickly, swelling in a matter of seconds. They should turn out to be airy and easy. Hvorost prepares very quickly. 6. Float the firewood on a dish and sprinkle with powdered sugar.
Servings: 8-10