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Hvorost – the best recipe with 2 ingredients for Russian angel wings

Hvorost – the best recipe with 2 ingredients for Russian angel wings

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Very crispy and heavenly delicious tastes this hvorost. It’s hard to believe that it consists of only two main ingredients and can be made in a flash. Whether for snacking, dessert or breakfast, you and your loved ones are sure to be delighted by the Russian angel wings. As delicious as they taste, it might even be addictive. You can find a detailed hvorost recipe with exact quantities and step-by-step instructions right below.

What are angel wings?

Angel wings are a crispy fried pastry that is common in many different countries. It often has the shape of a dough loop and is dusted with powdered sugar after frying. The dough for it is made with eggs, flour and, depending on the recipe, with other ingredients, such as milk, water, sour cream, butter, alcohol. In each country the pastry is called differently. While in Germany it is called raderkuchen, in Russia it is called hworost or, for example, in Poland faworki.

Hvorost

What does “hvorost” mean?

The word “hvorost” translated from Russian means “brushwood”. Probably, the pastry was so named thanks to its shape and consistency. Because it actually looks somewhat similar to thin twigs fallen from the tree. Besides, it is very crispy, as just dry tree branches are.

Recipes for Russian angel wings

There are many different hvorost recipes. I had made the pastry only with flour and eggs. Often water or milk, sour cream, butter, sugar are added to the dough. However, I had noticed that you don’t need so many ingredients to conjure up the most delicious hvorost ever on the dining table. Be sure to give my recipe a try! I’m quite sure you’ll love this Russian pastry.

Russian angel wings

Why vodka in the dough?

Vodka makes hvorost taste even crispier and stays fresh longer. A small amount of alcohol is enough for this, about 1 tablespoon. Vodka can be replaced by rum or cognac, among others. However, alcohol is an alternative ingredient in the recipe. You can just leave it out. I had already made hvorost without alcohol, and it still tasted very crunchy. Especially if you’re making the pastry for kids, you should make the dough without alcohol. And kids love Russian angel wings, believe me.

How to shape hvorost?

You can shape the Russian angel wings in any way you like. For example, sometimes you make it in the form of strips. This is probably the fastest way: just cut the rolled out dough into strips. Or you can cut out small rhombuses from the dough. But the most popular shape is probably the loop shape. To do this, cut the dough into narrow squares (or rhombuses) after rolling it out, make a cut in the center of each square, and pull one end of the square through the cut. However, you can shape your hvorost however you like, or try different shapes at the same time.

Russian pastry

How to serve and store hvorost?

Hvorost tastes best fresh, right after frying. Just let it cool a bit so you don’t burn yourself, and degrease it a bit on a paper towel. After that, you can start snacking right away. You can enjoy the Russian angel wings plain or dust it with powdered sugar beforehand if you like it sweeter. You can also sprinkle it with cinnamon or vanilla sugar, depending on your taste. Hvorost tastes so delicious that you just can’t get enough of it. So it’s best to make a double portion of it. In Russia, by the way, children are especially happy when there is hvorost on the dinner table.

You should not keep the Russian angel wings for too long, because then it will no longer be crispy. You can serve the leftovers the next day at the latest. Russian angel wings still taste crispy then. After that they are no longer crispy. But as delicious as the hvorost tastes, it is gone faster than you think anyway.

This hvorost is

  • crispy,
  • airy,
  • tender,
  • light,
  • heavenly delicious,
  • with lots of bubbles,
  • made from two main ingredients,
  • easy and quick to make yourself,
  • loved by children and adults,
  • perfect as a snack, dessert or breakfast.

Russian angel wings from two main ingredients

The best and easiest hvorost recipe with 2 main ingredients

You can find the exact quantities and step-by-step instructions on how to make Russian hvorost yourself here below in the box recipe.

This recipe is really very, very easy. Because you only need two ingredients. That is egg and flour. For flavor, add a little vanilla sugar and a pinch of salt. Alternatively, you can add a small amount of vodka to the dough for more crunch. At the same time, the Russian angel wings from this recipe tastes incredibly delicious. For me, it’s the most delicious hvorost I’ve ever tasted.

And this is how you make the hvorost yourself:

  1. Whisk egg with vanilla sugar, salt and vodka if desired. Add flour, knead into a firm dough and let it rest for 30 minutes.
  2. Then roll out the dough very thinly, cut into squares or rhombuses and form loops. Fry in generous portion of vegetable oil over medium heat until golden yellow on both sides. Done!

The best hvorost

Tips and tricks for the making

  • The dough must be firm, not sticky, but not dry. To give it the right consistency, add flour in portions, little by little. The amount of flour given here in the recipe may vary, as eggs in particular have different sizes.
  • Be sure to let the dough rest for a while. This will make it more elastic, softer and easier to work with.
  • The thinner you roll out the dough, the crispier your hvorost will be.
  • You can shape the Russian angel wings any way you like.
  • Vodka in the recipe is alternative. You can replace it with rum, cognac or omit it.
  • Use tasteless vegetable oil for frying.
  • Do not fry the pastry too long. It is ready when it has turned a golden yellow color. It does not have to become golden brown.
  • Do not let the hvorost out of your sight while frying, because it will be ready very quickly and could burn otherwise.
  • Serve the hvorost fresh, right after frying. It will only stay crispy until the next day at the latest.

Have you made Russian hvorost yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the pastry.

Get appetite for even more goodies from Russian cuisine. Try:

Hvorost (Russian angel wings)

Hvorost (Russian angel wings)

Very crispy and heavenly delicious tastes this hvorost. It's hard to believe that it consists of only two main ingredients and can be made in a flash with this recipe. Whether for snacking, dessert, or breakfast, you and your loved ones are sure to be delighted by the Russian angel wings. As delicious as it tastes, it might even be addictive.
Prep Time 15 mins
Cook Time 15 mins
Resting time 30 mins
Course Breakfast, Dessert, Snack
Cuisine Russian
Servings 50 pieces

Ingredients
  

  • 1 egg
  • approx. 100 g flour
  • 8 g vanilla sugar
  • 1 pinch of salt
  • 1 tbsp vodka (alternative)
  • vegetable oil for frying (tasteless)

for dusting (alternative)

  • powdered sugar

Instructions
 

  • Whisk egg together with vanilla sugar, salt and alternative vodka.
  • Add flour in batches and knead to form a firm dough. Cover the dough and let it rest for 30 minutes.
  • Roll out the dough very thinly and cut it into narrow squares or rhombuses. Cut each square or rhombus in half lengthwise and pull one end of the square/rhombus through the cut, creating a loop.
  • Add a generous amount of vegetable oil to the pan and heat over medium heat. Fry the pastry in batches over medium heat until golden yellow on both sides and drain on a paper towel.
  • Alternatively, dust the hvorost with powdered sugar.

Notes

  • The dough must be firm, not sticky, but not dry either. To give it the right consistency, add flour in batches. The amount of flour given in the recipe may vary, as eggs in particular have different sizes.
  • The thinner the dough is rolled out, the crispier the hvorost will be.
  • You can shape the Russian angel wings any way you like.
  • Vodka can be replaced with rum, cognac or omitted.
  • Do not fry the pastry too long and do not let it out of your sight, as it may burn quickly. It is ready when it has turned a golden yellow color. It does not have to become golden brown.
  • Note the detailed tips and tricks for hvorost making at the top of the post.
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