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Loading...Khvorost, meaning twigs in Russian, are paper-thin ribbons of enriched dough that are deep-fried until shatteringly crisp and dusted generously with powdered sugar. This traditional Slavic treat gets its signature crunch from a splash of vodka in the dough, which prevents the strips from absorbing excess oil. They come together quickly with pantry staples and are perfect with tea or coffee.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield4 servings (about 24 pieces)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 28 gFat
- 5 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 22 gSugar
- 8 gProtein
- 160 mgSodium
- 110 mgPotassium
- 45 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) all-purpose flour, plus more for rolling
- 2 large eggs
- 2 tbsp granulated sugar
- 1/4 tsp fine salt
- 2 tbsp full-fat sour cream
- 2 tbsp whole milk
- 1 tbsp vodka (optional, for extra crispness)
- 1/2 tsp vanilla extract
For frying and finishing
- About 2 cups (480 ml) neutral oil such as sunflower or canola
- 3/4 cup (90 g) powdered sugar, for dusting
Directions
- In a medium bowl, whisk together the eggs, granulated sugar, salt, sour cream, milk, vodka, and vanilla until smooth. Add the flour and stir with a wooden spoon until a soft dough forms, then turn out onto a lightly floured surface and knead briefly for 2 to 3 minutes until smooth. Wrap in plastic and let rest for 15 minutes.
- Divide the dough in half. On a lightly floured surface, roll one piece into a very thin sheet about 1/16 inch (1.5 mm) thick, almost paper-thin. Using a sharp knife or pizza wheel, cut the sheet into 1.5 x 4 inch (4 x 10 cm) rectangles. Make a 1-inch lengthwise slit down the center of each rectangle.
- To shape each piece, pick up one end and pull it through the slit, then flip and do the same with the other end to form a loose twisted bow. Repeat with the remaining dough, laying the shaped pieces on a floured tray so they do not stick.
- Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C), deep enough to submerge the pastries. Fry 4 to 5 pieces at a time, turning once, for 1 to 2 minutes total until pale golden and crisp.
- Transfer the fried khvorost to a paper towel-lined plate to drain briefly. While still warm, dust heavily with powdered sugar. Repeat frying with remaining dough, adjusting heat to maintain oil temperature.
- Serve immediately while crisp, with additional powdered sugar on the side if desired.
Cook’s Notes
- Keep the rolled dough thin and even; thicker areas will puff up and stay chewy rather than crisp.
- The vodka evaporates during frying and inhibits gluten development, producing the classic shatter texture. Substitute with equal parts milk if you prefer to skip it.
- Test the oil with a small scrap of dough; it should sizzle immediately and turn golden in under a minute.
- Fry in small batches to keep the oil temperature steady and prevent the khvorost from absorbing grease.
- Khvorost are best eaten the day they are made, as they soften quickly once stored; if needed, re-crisp in a 300°F oven for 3 to 4 minutes.
