Hvorost just like babushka made... This rose-shaped, sweet, crispy, deep fried pastry dessert has many variations - also known as Angel Wings, Crostoli, Faworki, Raderkuchen, Chrusciki. Perfect for large gatherings and celebrations. Light and flaky, sweet and crunchy, perfect with a cup of tea and absolutely worth the effort.
Course Dessert
Cuisine Russian
Keyword Hvorost, khrustyky, хворост
Cook Time 1 hourhour
Total Time 1 hourhour
Ingredients
1 ½cupsflour
2egg yolks
1egg
1tablespoonvodkaor white rum
1teaspoonwhite sugar
3tablespoonswhipping cream(heavy cream)
pinchof salt
34oz(1 litre) vegetable oilfor frying
Instructions
Make Dough - in a large bowl, mix the flour and egg yolks and egg together. Add the vodka, sugar salt and whipping cream.
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.
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).
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.
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.
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.
Remove and Drain - carefully remove with a slotted spoon and place onto a paper towel lined plate to allow the oil to drip off.
Dust with Icing Sugar - when Hvorost are slightly cooled, generously dust with icing sugar using a fine mesh strainer.