Khvorost, the thin, crispy Russian cookie, is airfried here instead of deep-fried. Light, delicate and dusted with sugar, it makes an ideal late-night treat.
Whisk the eggs, sugar, salt and strained yoghurt. Add the flour gradually to form a firm but pliable dough.
Wrap the dough and let it rest for 15 minutes.
Roll the dough out to 2 mm thick and cut it into strips. Slit the center of each strip and pull one end through to shape a twist.
Arrange in the greased basket and airfry at 180°C for 10 minutes until golden. If you do not have an airfryer, bake in an oven preheated to 180°C for 10-12 minutes instead.
Sift icing sugar over the cooled twists and serve.
Roll the dough as thin as you can — thick strips turn tough in the airfryer while thin ones stay crisp. Allergens: contains wheat (gluten), egg, milk and dairy.
Şeritleri tam 2 milimetreye açmayı başaramadım, 3 milimetre civarında kaldı ama yine de 10 dakikada güzelce çıtırlaştı; airfryer sepetini iyice yağlamak yapışmayı tamamen engelledi, ikinci denemede bu sorunu tamamen çözdüm.
Süzme yoğurt yerine ekşi krema kullansam kıvamı aynı kalır mı, yoksa hamur daha mı gevşek olur? Şeritleri 2 milimetreye açmak biraz zor geldi, daha kalın kesince de çıtır olur mu merak ediyorum.
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