Russian hvorost
By Olga Babitskaya
Prep Time:
10m
Cook Time:
20m
In my family, Hvorost has always been a cherished go-to for a quick dessert. This delightful fried pastry was often whipped up on weekends or whenever we were craving a sweet treat. These easy pastries take very little time or effort to make, and they turn out wonderfully light and fluffy. It always seems like a plate of crispy Hvorost disappears in the blink of an eye!
Perfect with a hot cup of tea, this recipe is absolutely worth trying if you’re looking for a delightful homemade dessert. Enjoy! Bon appetit!
Ingredients
Hvorost Dough
- 45 gr sugar
- 70 ml kefir (sour cream or yogurt)
- 30 gr butter
- 230 gr flour
- 1 egg
- 1/2 tsp baking powder
- 1 tbsp vodka (or other strong alcohol)
- vanilla (optional - nutmeg)
- a pinch of salt
Instructions
- Start by ensuring all your ingredients are at room temperature. Mix the kefir with the sugar until the sugar dissolves completely. Beat the butter with the vanilla, vodka, and egg. Then, add the kefir mixture and beat again, just briefly to combine. In a separate bowl, mix the sifted flour with the salt and baking powder. Combine the dry and liquid ingredients. Knead everything into a smooth, soft dough that doesn’t stick to your hands. Be careful not to overdo it with the flour. Wrap the dough in cling film and let it rest on the counter for about 10 minutes.
- Next, roll out the dough until it is about 5mm thick. Cut it into 4-5 cm strips and make a small incision in the center of each strip. Insert one end into the notch and pull it through to turn it inside out, creating the classic twisted shape. Alternatively, you can simply leave them as rectangular pillows. Fry the pastries in a heavy-bottomed saucepan using a generous amount of vegetable oil. Cook until they turn golden brown on both sides. The oil shouldn’t be too hot to avoid burning—if you have a thermometer, aim for 160°C. Finally, sprinkle the fried treats with cinnamon sugar while they are still warm.
