Khvorost ( Fried Sugar Circles)

Khvorost (sometimes called “brushwood cookies") are a classic Russian fried pastry that shatters at first bite. The dough itself is simple: flour, egg, sugar, cinnamon, and a splash of vodka. That vodka isn’t for flavor. It evaporates faster than water during frying, creating steam pockets that make the dough impossibly crispy and light.

You knead the dough briefly, let it rest, then roll it thin and cut into strips. Each strip gets a slit near one end, and you thread the opposite end through to form a twisted loop. They fry in seconds, puffing up golden and hollow inside.

A generous shower of cinnamon sugar while still warm is traditional. The apricot sauce on the side adds a tart, fruity dip that cuts through the sweetness. Serve these immediately. Like all fried dough, they lose their crunch within hours.

Chef Tips

• Roll the dough as thin as you can manage, about ⅛ inch. Thick strips won’t crisp properly and turn chewy.
• Fry in small batches. They puff fast and crowd easily, sticking together if the pot is too full.
• Keep the oil at a steady temperature. Too cool and they absorb grease; too hot and they brown before cooking through.
• The 15-minute rest after kneading relaxes the gluten, making the dough easier to roll thin.

Variations

• Use rum or brandy instead of vodka for a slightly different aroma.
• Dust with powdered sugar instead of cinnamon sugar for a cleaner, simpler finish.
• Serve with raspberry or strawberry jam alongside the apricot sauce for a spread of dipping options.