Sour Cream Twists with Powdered Sugar
A crispy, thin cookie made from simple sour cream dough. The frying oil must be **170–180°C (340–360°F)**—any lower, and the twists will absorb too much grease.
- Time
- 45 min
- Serving
- 456 kcal
- Ingredients
- ≈ $0.16
- Protein
- 8 g
Ingredients
- 1 Wheat flour 56 g
- 2 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 3 Sour cream 15%pack 300 g ≈ $1.60 18 g
- 4 Sugar 6 g
- 5 Salt to taste
- 6 Vinegar 9% 1 ml
- 7 Sunflower oil 18 ml
- 8 Powdered sugar 7 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together the egg, sour3 cream, sugar, salt, and vinegar until smooth.
Add the flour and knead into a firm, elastic dough.
Roll the dough **very thin**, cut into strips, make a small slit in the center of each, then twist one end through the slit.
Heat the oil to **170–180°C (340–360°F)**.
Fry in batches for **1–2 minutes per side** until golden.
Drain on paper towels and dust with powdered sugar.
Tips
- Why it works
- Vinegar keeps the dough from spreading while frying. Without it, the edges will be soft and not crisp. Oil above 180 °C burns the khvorost outside, and below 170 °C it soaks up fat and turns greasy.
- Substitutions
- Replace the sour cream with 5% yogurt. The dough will be less tender, but the crunch stays. Instead of powdered sugar, use fine sugar mixed with 0.5 teaspoon of starch to avoid lumps.
- Common mistakes
- If the khvorost doesn't brown right away, the oil isn't hot enough and it will be pale and greasy. Watch the color: it should be golden, not brown.
- Storing and reheating
- Keep in an airtight container for 3 days, though it's better eaten within 2. Warm in the oven at 160 °C for 3 minutes to keep the crunch. Don't freeze, it will go soft.
- Serve with
- Serve with tea at lunch or dinner when you want something light and sweet. Dust with the powder once it has cooled a little so it doesn't dissolve.
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