Pretzels kiev-style \"kievian verguny\"
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cognac |
| 3 | eaches | Eggs seperated |
| ¾ | cup | Milk |
| 1 | pounds | Flour |
| ¾ | cup | Almonds grated or finely chopped |
| ½ | cup | Butter melted |
| ¾ | cup | Oil or lard melted |
| Salt to taste | ||
| 5 | tablespoons | Sugar |
| 2 | teaspoons | 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 1½" 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