Sea stones

Category: Bakery products
Sea stones

Ingredients

For the test:
Flour
Eggs 5 pieces.
Vodka 2 tbsp. l.
Vanillin 1 sachet
For syrup:
Sugar 2 tbsp.
Milk 0.5 tbsp.
Cocoa on the tip of a knife
For deep fat:
Odorless vegetable oil 1 -1.5 l

Cooking method

  • Beat the eggs lightly (just mix until smooth), add vodka, vanillin and flour, knead a tough dough, like on dumplings. Cut off a small amount of dough, roll a flagellum (snake) as thick as a little finger (1.5 - 2 cm), cut into small pieces, again parallel with the dumplings. We do this with the whole test. While we are rolling, the mode, the deep fat is warming up. Fry the dough pieces in small batches in deep fat until tender, stir periodically so that they do not stick together. Care is needed here, because the pieces increase greatly in size (3-4 times) and can "jump" out of the saucepan. We fry like brushwood. It is advisable to put the finished pieces of dough on a paper napkin so that the excess fat is absorbed, and then transfer to a bowl. After frying all the pebbles, we begin to cook the syrup. To do this, mix sugar with cocoa, it needs absolutely crumbs, just to get a pinkish tint. Add milk and bring it all to a boil. Boil for 2 - 3 minutes over medium heat, stirring occasionally. Pour the pebbles with boiling syrup and stir vigorously with a slotted spoon until all the glaze hardens and the pebbles begin to freely separate from each other. Put in the cold for 40 - hour.
  • Sea stones

Note

My comments on the recipe:
I'll start with flour - I always make a double portion and it takes me a little more than 1 kg of flour. But everyone has different flour, so it is better to look at the consistency of the dough, it should be like for dumplings.
Depending on the size of the pieces of dough, their taste changes, the smaller the pieces, the drier and friable the pebbles, the larger, the softer the middle, but this is a matter of taste, we like the small ones.
Deep-frying - in order not to burn myself, I put pieces of dough on a slotted spoon and send them to fat on it. , I mix, so as not to stick together. They are fried quickly, a few minutes, and you're done. Deep-frying must be hot so that the pebbles are quickly fried, then they increase in size and are less saturated with fat.
By itself, the finished dough has no taste; syrup is needed here.
Syrup - a saucepan for syrup should be taken 2-2.5 times more in volume, because the syrup increases in size during boiling and can simply "run away". It is necessary to cook the syrup for exactly 2-3 minutes, no more, no less, otherwise it either will not solidify and will be sticky, or vice versa, it will seize too quickly and the pebbles will not have time to clog everything. At first it is very difficult to mix it all, but as soon as the syrup begins to set, the process is normalized.
From one portion of the dough, a 3-3.5 cup liter of ready-made stones is obtained. From two servings - a bowl of liters for 6-7, respectively
This recipe has been in our family for 40 years, if not more, so it is difficult to indicate the original source.
Our family is very fond of these pebbles, over the weekend it is the basin that disappears completely, so I cannot indicate the exact amount of flour per serving.
The pebbles taste a cross between brushwood and gingerbread, dry, crumbly, sweet and sooo tasty. They crumble like seeds, it is very difficult to come off.
The recipe is simple to prepare, I wrote a lot, because I wanted to facilitate the cooking process, because each recipe has its own characteristics.
Bon Appetit.

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