Pretzels Kiev-style "kievian Verguny" Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 T: Cognac,
3 each: Eggs seperated,
3/4 cup: Milk,
1 lbs: Flour,
3/4 cup: Almonds grated or finely chopped,
1/2 cup: Butter melted,
3/4 cup: Oil or lard melted,
Salt to taste,
5 T: Sugar,
2 tsp: Vanilla or cinnamon,
Directions:
Whip the egge whites and sugar. Add the cognac, melted butter, &
milk. Mix well then add the salt, almonds. Stir in the flour very
slowly, mix thoroughly. Knead this dough well and rool it out thin.
Cut 2" x 6" strips. Cut a 1 1/2" slit in the middle of each strip and
pull one end through the slit. Fry in the pre-heated oil or lard for
4 minutes or until they are golden brown on each side. Remove, drain,
cool, thensprinkle with the sugar and vanilla or cinnamon & sugar.
ORIGIN: Olga Valkinova, Kiev-Ukraine, circa 1996
Source from luhu.jp
milk. Mix well then add the salt, almonds. Stir in the flour very
slowly, mix thoroughly. Knead this dough well and rool it out thin.
Cut 2" x 6" strips. Cut a 1 1/2" slit in the middle of each strip and
pull one end through the slit. Fry in the pre-heated oil or lard for
4 minutes or until they are golden brown on each side. Remove, drain,
cool, thensprinkle with the sugar and vanilla or cinnamon & sugar.
ORIGIN: Olga Valkinova, Kiev-Ukraine, circa 1996
Source from luhu.jp