The Art of Rolling Vodka: A Traditional Technique with Modern Twists

When it comes to rolling vodka, there are several techniques that can be used, but one traditional method involves twisting two logs together to create a buff. This technique requires some skill and patience, as the goal is to twist the logs in a way that creates a smooth and even surface. To start, the logs need to be cut into suitable lengths, which can then be twisted together to form the buff.

To begin rolling the vodka, the logs are first twisted together, creating a joint that will eventually hold the dough in place. The twist is done by holding one log in each hand and twisting them in opposite directions until they meet in the middle. This creates a strong bond between the two logs, which will help to hold the dough together.

Once the logs are twisted together, the next step is to slice them down the middle joints. This is done to create a clean edge on both sides of the buff and to prevent any drag or pulling of the dough as it is being rolled out. The knife is pressed into the counter to get a clean cut, and the dough is sliced carefully to avoid any tearing.

The next step in rolling the vodka is to cross over one log with the other. This creates a layered effect on the surface of the buff, which can be seen when the vodka is poured onto it. The crossed-over design adds visual appeal to the vodka and helps to create a smooth and even surface.

As the logs are twisted together, they need to be pressed firmly into place to prevent any gaps or spaces between them. This ensures that the vodka stays in one place as it cools down. To achieve this, the log on top needs to be pushed back into position, creating a tight seal between the two logs.

One of the most important aspects of rolling vodka is making sure that the cut side of the logs stays up when crossing over the sides. This creates a clean and defined edge on both sides of the buff, which can be seen when the vodka is poured onto it. If the cut side is not facing upwards, the edge of the vodka will be rough and uneven.

To finish off the rolling process, the dough needs to be pressed into place, usually with a lotion or a gentle pressure from one hand. This helps to smooth out any air pockets that may have formed during the rolling process and ensures that the vodka stays flat on the surface.

Once the dough is in place, it's time to bake the vodka. The entire length of the vodka needs to be covered in parchment paper to prevent any spills or leaks. The parchment paper can be secured with a bit of tape or by placing it under the edge of the counter.

The baking process involves heating the vodka to around 350-400 degrees Fahrenheit, depending on the oven used. This helps to infuse the vodka with its flavors and creates a smooth, even surface. When cooked, the vodka will develop a golden color and start to emit a sweet aroma from the sugar inside.

To prevent any mess or spills during baking, it's recommended to line the baking sheet with foil before placing the parchment paper on top of the vodka. This makes cleanup much easier and ensures that no liquid leaks out during the cooking process.

After baking, the vodka needs to be cooled down before serving. The parchment paper can be removed by simply rolling up the edges and cutting through the center. Any excess dough that may have fallen off during the baking process can be collected and added back onto the top of the vodka.

When it comes to slicing the cooked vodka, a sharp knife is needed to get clean cuts on both sides. The slices should be uniform in thickness and length, creating an even surface for serving. To achieve this, the vodka needs to be cooled down first, making it easier to slice through.

The final step is to serve the rolled vodka, usually with a decorative touch or garnish. Some like to add a bit of lotion on top, while others prefer to leave it as is. When served, the vodka's smooth surface and even texture create an impressive presentation that's sure to impress anyone who tries it.

While rolling vodka may seem like a simple process, it requires some skill and patience to get it just right. With practice and experience, however, anyone can master this technique and create beautiful, delicious vodka that's sure to impress friends and family alike.

"WEBVTTKind: captionsLanguage: enGethin for those with higher standards hey this is named Enoch and this is sunny-side up I've got my friend stlp hi thank you for having me thank you so much she's got her own show on crochet comm called easy does it check it out and I love that everything you do is so easy doesn't because I really need a little bit of help and the baking Department and I think that you're gonna teach me some really great things today so we're gonna make today is a cinnamon pecan twisted babka ah had mint cinnamon really I love cinnamon yeah nobody smells good with ingredients i okay let's do it okay good so what we have here first we're gonna start with the filling cuz it's just really easy we've got some light brown sugar and we're gonna combine that with some chopped pecans okay thank you just hoarsely chopped and then I'm gonna let you go with the cinnamon so is it like heavy as we like oh yeah no it smells good let me just mix it up and set it aside mmm oh it's not so good that's right that's yeah it was a good teaspoons right there yeah you can do really as much or as little as you like if you don't like cinnamon you're nice and in person don't tell me only but I've done this with just some chocolate spread Lotus butter Lotus butter yes any one of those is amazing in here really when you got some yeast oh and some sweet filling and you pick it up you just nobody could resist and then here we have some yeast dough now if you're baking kala then you can just use a piece of your tank you can if you're baking kala the day before we just save a piece in the fridge and you could work with that if you're afraid of dough and some people are you could buy pizza dough you can make a pizza dough pizza dough is really quick and easy it's very quick you taste a couple of minutes you can throw it to get taste and it rises in like a half hour the one that I use it rises and a half we're gonna flour our surface here coz of you to roll it out into a rectangle a little bit watch up we don't want that do you see how she kind of went across yeah I'd like sprinkle it on we don't want it to stick to the counters up okay and then we we turn out our dough and then we roll it out okay okay so we go like it feels nice it like Springs back and it should be at room temperature you want to make sure that yeah it's a room temperature it's easier if you're if you're gonna chill it bring it down to room temperature am I doing this right st yes so far so good we have a rolling pin over there to help us go this and then you can kind of stretch it to make a rectangle you don't have to really worry so much about the shape and then you know weeks I need to know about when I'm rolling John because I'm always looking to learn what I like to do is instead of going back and forth I like to go in one direction so we start in the center and you push it out that way right and then you start in the center and push it out that way oh I get it and then start in the center especially should I worry and then go bring it back look as if you roll it back it'll shrink back so if you start in the south see that easy does it easy does it and there you go go back look at that I'm gonna go back to the center yeah and then I'm gonna go forward there you go and if it's I mean we need a rectangle but it doesn't have to be exact but you can always stretch it see that hair like that yeah and it springs back into place what you want to do is just roll it till I can even they can just really make their laugh leg right yeah if you have kids who are into baking but you know like you don't want to make a whole mess of your situation you could do this like on the side doesn't need to be in the kitchen on the countertops with a mixer you could just really have them like off on the side whatever toppings they like they could probably have their own really great ideas I like when people get creative in the kitchen and they let the kids use their own instincts on that whole thing I like I like that also my daughter's love to cook okay okay so now what we do is we just add our filling here okay so can I go for it go for it still the hole we've got about about two cups of light brown sugar and about two cup of coarsely ground pecans good and then you could even use your fingertips because I hope you know this is how we do it oh yeah so just gonna get Bowie this guess so we gooey and we're not even using any butter you say it butter butter battery's bitter butter is better there you go so you can smear the dirt with some butter before you do this whole thing but really it does it it's not dry at all if you just go straight for the brown sugar in the pecan okay and a lot of it is actually gonna run out when we bake it because we're about to slice it up and then that's I love when the pecans bake up they have this leg they still have a bite to them but they're so tender they're amazing it's all of it okay so what we do is we tug a little bit and then fold over that tugging and I'm falling and yeah and you wanted to do like this you tug and roll so we're doing every girl that I like this and we want to like even it out a little bit on the side going to make sure everything is all in there we one attack right we want the bits that are falling out we've kind of pop that back in yeah it's a little bit messy but life is messy yeah so dessert should be messy too okay okay and then once we get to the end what I like to do is instead of rolling it down because I like to secure it I just carry this over and pinch carry and I'm really learning a lot okay okay and now it's tearing up a little bit but it's really okay because I'll show you what we're gonna do no it's gonna be any of this it's a beautiful mess don't worry about that we're gonna add it after okay what I like to do now it's easier to transfer it to parchment right now so we've been parchment lined baking sheet on the sides but we'll just take the parchment on can I just say parchment paper is the best thing I call it my best friend in the kitchen it is I use it on everything and I Eve like it better than the silicone mats no I'm much better cuz you throw it away the silicone is ready to you that you don't have to use to people but really look very long one you can roll it on you can just roll it onto the parchment right that's why I took it off of the pen so traditional vodka would be twisting two of these right you have two logs and you twist them both and then you have this buff but what we're gonna do is slice it down the middle joints like things I don't want to drag the dough so I'll show you look I press the knife in hit the counter oh you want to go all the way down all the way down I was a fright event I know here okay which I'm taking over there you go all right and make sure the way down I see the difference I feel you can yeah I want to you know what I don't you don't want to drag because if you drag you're gonna drag the dough with you and then it might not cut all the way on the bottom and that's what you do is you like make sure you get the counter here that like plink or you can do it on a cutting board if you're nervous about it but you want to hear the context of the knife to the counter so you know that you've got to the bottom of the dough we're just gonna split open here are you actually pulling it apart I'm gonna pull it apart and what we're gonna do is we're gonna cross these over one another okay so what we do is look and some of the filling is gonna spill out that's okay so we cross this over there see that and then drag this back okay push this back into position carry this over like that see see it's just I wanted same kind of twisting but what's a cut side up yeah but it's hard I think like because we started more than half way we're just gonna okay so I'm gonna help you lift up the hole yeah so I'm gonna like yeah we definitely need to lift it right together right because we made a very long one yes and it's okay if it's messy cuz then we'll add everything back in got it got it got it what's a lot of it's coming out here but it's really fine we'll sprinkle it all back in on top okay then cake then this one goes over this one again reaching it over right Oh baby I'm doing it and you want to make sure that when you're crossing over the sides that the cut side stays up cuz that's what the the pretty lines that you're gonna get after a base you wanna make sure the cut sides like hooks so even though alright when you're when you're crossing sides just you know team you decide yeah yeah and all this on the side you just sprinkle over and now it looks like this really long snake but one sec what we what I like to do yeah is smush it with a lotion yeah it look so you see it gets wider and shorter we want it to fit on our baking sheet so we just press it together add all this stuff that fell out that we felt so bad about don't feel bad we're putting it right now and back in that's it okay this looks amazing is you know what how do we cook this so now from here I don't even wash it or anything we just stick this straight into four 50 degree oven for about 30 35 40 minutes depends on your oven until it gets like nice and golden and you'll see some of the sugar starts to leak out but it's okay because there's plenty of it still inside oh my god up hot from piping to catch it yeah right clean up right absolutely I even line my my baking sheets typically with foil so it's really easy if anything leaks out of the parchment you've got to just roll it up Oh toss it out oh baby all right I love this yeah let's just put it here and slice into it so you think that's some of the filling leaks out PC that I love that you can really do the honor is gonna do the honors okay and they said whole thing and the rest is for me look at that do you see that how it's all swirl together look at that oh my goodness Wow okay you ready should we just break the part yeah you go there thank you I'll go here yeah Cheers mmm right and that was so easy that was so easy easy does it easy does it Sonny second all right the two of us together for more recipes like this go to coaster car cut your car starting again okay I'm stopping look at the camera how was I that's our first cut not bad high five okay yes I want popke bites okay yeah but it's open you wanna close it thank you so we're back si the house smells amazing okay ready I can't do things a second time you know that for more recipes like this right I cannot see my mouth hahaha that's a wrap baby to tip the coast about some parts no no noGethin for those with higher standards hey this is named Enoch and this is sunny-side up I've got my friend stlp hi thank you for having me thank you so much she's got her own show on crochet comm called easy does it check it out and I love that everything you do is so easy doesn't because I really need a little bit of help and the baking Department and I think that you're gonna teach me some really great things today so we're gonna make today is a cinnamon pecan twisted babka ah had mint cinnamon really I love cinnamon yeah nobody smells good with ingredients i okay let's do it okay good so what we have here first we're gonna start with the filling cuz it's just really easy we've got some light brown sugar and we're gonna combine that with some chopped pecans okay thank you just hoarsely chopped and then I'm gonna let you go with the cinnamon so is it like heavy as we like oh yeah no it smells good let me just mix it up and set it aside mmm oh it's not so good that's right that's yeah it was a good teaspoons right there yeah you can do really as much or as little as you like if you don't like cinnamon you're nice and in person don't tell me only but I've done this with just some chocolate spread Lotus butter Lotus butter yes any one of those is amazing in here really when you got some yeast oh and some sweet filling and you pick it up you just nobody could resist and then here we have some yeast dough now if you're baking kala then you can just use a piece of your tank you can if you're baking kala the day before we just save a piece in the fridge and you could work with that if you're afraid of dough and some people are you could buy pizza dough you can make a pizza dough pizza dough is really quick and easy it's very quick you taste a couple of minutes you can throw it to get taste and it rises in like a half hour the one that I use it rises and a half we're gonna flour our surface here coz of you to roll it out into a rectangle a little bit watch up we don't want that do you see how she kind of went across yeah I'd like sprinkle it on we don't want it to stick to the counters up okay and then we we turn out our dough and then we roll it out okay okay so we go like it feels nice it like Springs back and it should be at room temperature you want to make sure that yeah it's a room temperature it's easier if you're if you're gonna chill it bring it down to room temperature am I doing this right st yes so far so good we have a rolling pin over there to help us go this and then you can kind of stretch it to make a rectangle you don't have to really worry so much about the shape and then you know weeks I need to know about when I'm rolling John because I'm always looking to learn what I like to do is instead of going back and forth I like to go in one direction so we start in the center and you push it out that way right and then you start in the center and push it out that way oh I get it and then start in the center especially should I worry and then go bring it back look as if you roll it back it'll shrink back so if you start in the south see that easy does it easy does it and there you go go back look at that I'm gonna go back to the center yeah and then I'm gonna go forward there you go and if it's I mean we need a rectangle but it doesn't have to be exact but you can always stretch it see that hair like that yeah and it springs back into place what you want to do is just roll it till I can even they can just really make their laugh leg right yeah if you have kids who are into baking but you know like you don't want to make a whole mess of your situation you could do this like on the side doesn't need to be in the kitchen on the countertops with a mixer you could just really have them like off on the side whatever toppings they like they could probably have their own really great ideas I like when people get creative in the kitchen and they let the kids use their own instincts on that whole thing I like I like that also my daughter's love to cook okay okay so now what we do is we just add our filling here okay so can I go for it go for it still the hole we've got about about two cups of light brown sugar and about two cup of coarsely ground pecans good and then you could even use your fingertips because I hope you know this is how we do it oh yeah so just gonna get Bowie this guess so we gooey and we're not even using any butter you say it butter butter battery's bitter butter is better there you go so you can smear the dirt with some butter before you do this whole thing but really it does it it's not dry at all if you just go straight for the brown sugar in the pecan okay and a lot of it is actually gonna run out when we bake it because we're about to slice it up and then that's I love when the pecans bake up they have this leg they still have a bite to them but they're so tender they're amazing it's all of it okay so what we do is we tug a little bit and then fold over that tugging and I'm falling and yeah and you wanted to do like this you tug and roll so we're doing every girl that I like this and we want to like even it out a little bit on the side going to make sure everything is all in there we one attack right we want the bits that are falling out we've kind of pop that back in yeah it's a little bit messy but life is messy yeah so dessert should be messy too okay okay and then once we get to the end what I like to do is instead of rolling it down because I like to secure it I just carry this over and pinch carry and I'm really learning a lot okay okay and now it's tearing up a little bit but it's really okay because I'll show you what we're gonna do no it's gonna be any of this it's a beautiful mess don't worry about that we're gonna add it after okay what I like to do now it's easier to transfer it to parchment right now so we've been parchment lined baking sheet on the sides but we'll just take the parchment on can I just say parchment paper is the best thing I call it my best friend in the kitchen it is I use it on everything and I Eve like it better than the silicone mats no I'm much better cuz you throw it away the silicone is ready to you that you don't have to use to people but really look very long one you can roll it on you can just roll it onto the parchment right that's why I took it off of the pen so traditional vodka would be twisting two of these right you have two logs and you twist them both and then you have this buff but what we're gonna do is slice it down the middle joints like things I don't want to drag the dough so I'll show you look I press the knife in hit the counter oh you want to go all the way down all the way down I was a fright event I know here okay which I'm taking over there you go all right and make sure the way down I see the difference I feel you can yeah I want to you know what I don't you don't want to drag because if you drag you're gonna drag the dough with you and then it might not cut all the way on the bottom and that's what you do is you like make sure you get the counter here that like plink or you can do it on a cutting board if you're nervous about it but you want to hear the context of the knife to the counter so you know that you've got to the bottom of the dough we're just gonna split open here are you actually pulling it apart I'm gonna pull it apart and what we're gonna do is we're gonna cross these over one another okay so what we do is look and some of the filling is gonna spill out that's okay so we cross this over there see that and then drag this back okay push this back into position carry this over like that see see it's just I wanted same kind of twisting but what's a cut side up yeah but it's hard I think like because we started more than half way we're just gonna okay so I'm gonna help you lift up the hole yeah so I'm gonna like yeah we definitely need to lift it right together right because we made a very long one yes and it's okay if it's messy cuz then we'll add everything back in got it got it got it what's a lot of it's coming out here but it's really fine we'll sprinkle it all back in on top okay then cake then this one goes over this one again reaching it over right Oh baby I'm doing it and you want to make sure that when you're crossing over the sides that the cut side stays up cuz that's what the the pretty lines that you're gonna get after a base you wanna make sure the cut sides like hooks so even though alright when you're when you're crossing sides just you know team you decide yeah yeah and all this on the side you just sprinkle over and now it looks like this really long snake but one sec what we what I like to do yeah is smush it with a lotion yeah it look so you see it gets wider and shorter we want it to fit on our baking sheet so we just press it together add all this stuff that fell out that we felt so bad about don't feel bad we're putting it right now and back in that's it okay this looks amazing is you know what how do we cook this so now from here I don't even wash it or anything we just stick this straight into four 50 degree oven for about 30 35 40 minutes depends on your oven until it gets like nice and golden and you'll see some of the sugar starts to leak out but it's okay because there's plenty of it still inside oh my god up hot from piping to catch it yeah right clean up right absolutely I even line my my baking sheets typically with foil so it's really easy if anything leaks out of the parchment you've got to just roll it up Oh toss it out oh baby all right I love this yeah let's just put it here and slice into it so you think that's some of the filling leaks out PC that I love that you can really do the honor is gonna do the honors okay and they said whole thing and the rest is for me look at that do you see that how it's all swirl together look at that oh my goodness Wow okay you ready should we just break the part yeah you go there thank you I'll go here yeah Cheers mmm right and that was so easy that was so easy easy does it easy does it Sonny second all right the two of us together for more recipes like this go to coaster car cut your car starting again okay I'm stopping look at the camera how was I that's our first cut not bad high five okay yes I want popke bites okay yeah but it's open you wanna close it thank you so we're back si the house smells amazing okay ready I can't do things a second time you know that for more recipes like this right I cannot see my mouth hahaha that's a wrap baby to tip the coast about some parts no no no\n"