Hvorost (хворост)

Ingredients

• 1 1/2 cups flour
• 2 egg yolks
• 1 egg
• 1 tablespoon vodka (or white rum)
• 1 teaspoon white sugar
• 3 tablespoons whipping cream ((heavy cream))
• pinch of salt
• 34 oz (1 litre) vegetable oil (for frying)

Instructions

1. 1

   Make Dough - in a large bowl, mix the flour and egg yolks and egg together. Add the vodka, sugar salt and whipping cream.

2. 2

   Knead and Rest - turn the dough onto a lightly floured surface and knead the dough for a few minutes. Shape into a ball. Dough will feel hard and dense. Cover with a bowl and allow to rest for 30 minutes.

3. 3

   Roll Dough - roll the dough into a thin and long piece on a floured surface. For best result, dough should be 1 mm thick. Maximum thickness is 1/16" (2 mm) thick. If using a pasta roller, roll as thinnest setting (the thinner the better).

4. 4

   Cut into Strips - cut the thin dough into 1" (3cm) wide strips. The length of the strips will determine on the size of your Rozantsi. As pictured, 1 ½ feet (45cm) long strips.

5. 5

   Make Rozantsi - hold the end of a dough strip between 2 fingers. Carefully roll it around 2 fingers, then keep wrapping tightly around 3 fingers -and around 4 fingers. Put the end of the strip into the middle of the circle or pinch to the edge to hold. As you wrap, also slightly twist the dough.

6. 6

   Heat Oil and Fry - Heat oil in a deep pan. Fry Hvorost Roses in small batches for 1-2 minutes per side. When the rose is cooked golden brown, flip over to cook other side. The Rozantsi will cook very quickly.

7. 7

   Remove and Drain - carefully remove with a slotted spoon and place onto a paper towel lined plate to allow the oil to drip off.

8. 8

   Dust with Icing Sugar - when Hvorost are slightly cooled, generously dust with icing sugar using a fine mesh strainer.