Khvorost (Ukrainian Fried Pastry)
Khvorost is a Ukrainian fried pastry: thin, crisp strips of dough twisted into a bow and dusted with powdered sugar (the Poles make the same thing and call it chruściki or faworki). The dough is rolled almost see-through, and a splash of brandy keeps it crunchy and stops it soaking up oil.
Ingredients
- 500 gwheat flour
- 4 eggs
- 3 tbspmilk
- 2 tbspbrandy
- 2 tbsppowdered sugar
- 0.5 tspsalt
- 500 mlvegetable oil for frying
- 30 gpowdered sugar for dusting
Method
- Sift flour into a large bowl. Add powdered sugar and salt. In a separate bowl, beat eggs lightly, then add milk and brandy. Gradually pour the liquid into the flour, mixing first with a spoon then by hand, until the dough comes together into a firm, slightly dry ball.
- Transfer to a floured surface and knead for 10–15 minutes until the dough is very smooth, elastic, and firm. Shape into a ball, cover with a towel, and rest 30 minutes.
- Divide the rested dough into several portions. Roll each portion as thin as possible (1–2 mm) on a floured surface — the thinner, the crispier. Cut into strips about 3×10 cm. Make a slit in the middle of each strip and pull one end through the slit to form a twist.
- Heat vegetable oil in a deep pot to 160–170 °C. No thermometer: a scrap of dough dropped in should rise and sizzle within 2 seconds. The oil should be deep enough for the khvorost to float freely. Fry in small batches for 1–2 minutes, turning constantly, until light golden on both sides.
- Remove with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm.
FAQ
The oil was not hot enough or the dough was too thick. Keep the oil at 160–170°C — a scrap of dough should rise and sizzle within 2 seconds. Roll the dough as thin as possible — 1–2 mm.
You can bake at 180°C for 12–15 minutes, but the result is quite different — baked khvorost is more like a cracker and loses the characteristic light, airy crunch. Frying is strongly recommended.
Keep in an airtight tin or box at room temperature for up to 5 days. Do not refrigerate — moisture will make them soft. Dust with powdered sugar just before serving, not ahead of time.
Yes, but the texture is less tender. For an egg-free dough use 120 ml cold water with 1 tbsp oil instead of the eggs and milk, and rest the dough for 30 minutes as usual.
The most classic shape is a flat ribbon twisted into a bow or a thin strip with a slit in the middle and one end pulled through. Both shapes fry evenly and are visually appealing. If you like fried dough sweets, try chak-chak next.
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Comments (1)
This khvorost rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.