Fluffy verguns on kefir

Fluffy verguns on kefir

Verguns are a popular folk recipe, fluffy buns made with kefir, fried in oil. They are prepared simply and quickly, for a weekend breakfast or an afternoon snack. From a small amount of goods comes a whole pile of delicious goodies. Verguns are not bad when it comes to the heat, approaching any kind of drink. Well, if there are any left, they are simply heated in the microwave without losing their properties.

Ingredients

• drink 2.5% fat – 250 ml
• egg – 1 pc.
• sugar – 2 tbsp. spoons
• salt – 0.5 teaspoon
• soda – 0.5 teaspoon
• flour – 370-400 g + flour for dusting
• vegetable oil in the dough - 2 tbsp. spoons
• vegetable oil for frying
• sweet powder for sprinkling

Manufacturing

To make verguns, the products must be at room temperature. Remove the drink and egg from the refrigerator half an hour before cooking. Use refined, flavorless vegetable oil for both frying and dough. But it would be great to take sweet powder with cinnamon or vanilla for a nice smell. And do not skimp on powder for sprinkling - there is little sugar in the dough.

Pour the drink into a bowl. Break an egg there. Mix the drink with the egg.

Add sugar, salt and soda and mix. Pour in vegetable oil and mix again.

Add sifted flour in parts, stirring immediately to avoid creating lumps.

First knead the dough with a whisk, and when it becomes thick, transfer it to a board or table. Continuing to add flour, knead a soft dough.

The dough may be a little sticky, but it's not terrible. There is no need to add more flour, otherwise the verguns may not be fried and remain hard.

Roll the finished dough into a ball. Cover from airing with a towel or bag and leave for 15-20 minutes.

For convenience, divide the dough into parts. While we are using one part of the dough, the others lie under a towel.

Sprinkle a cutting board or table with a small amount of flour. Roll the dough into a sausage. Cut the sausage crosswise into small pieces approximately 2 cm wide.

Using your fingers, flatten any piece into an oblong cake 1 cm wide.

Using a sharp knife, create a slit in the center of the cake. Pull one edge of the cake through the cut, as if turning it inside out.

Twist the remaining buns in the same way.

There are various methods for sculpting verguns: rolling out the dough into a layer and cutting into strips or diamonds. But this molding method seems to me more successful. It is faster, uses less flour, there is no dough waste and there is no need to use it a second time.

Pour vegetable oil into a frying pan or saucepan with a thick bottom, just like for deep-frying, into a small cauldron. Check the degree of heating of the oil by lowering a wood stick into it: when small bubbles gather around it, this is a symbol that the oil is ready and you can start frying the verguns.

Reduce heat to medium. Place the dough pieces into the oil. Verguns in a frying pan should not be placed very close to each other, because they immediately grow noticeably in size. The oil should reach approximately half of the bun; you can add it a little during the frying process. The verguns fry quite quickly, so it is better not to move too far from the stove, but to quickly form the next portion for frying.

Fry the verguns first on one side, then turn them over and fry on the other side.

Place the fried verguns on a paper towel to absorb the oil. And from a small amount of goods comes a whole pile of delicious fried buns.

Sprinkle thickly with sweet powder. Do not skimp on powder for sprinkling, because there is little sugar in the dough, and powder is usually used for baked goods of this type.

That's all. Savory, soft and fluffy kefir verguns are ready. Bon appetit!

Historical reference

If you believe our William Pokhlebkin, verguns are just brushwood, only Ukrainian. Traditional verguns, according to all the rules, like brushwood, are prepared with the inevitable addition of alcohol, practically without sugar, with a small amount of homemade cream or sour cream. The dough is kneaded hard and fried only in bubbling lard. But who currently remembers that “cool” classic? At the moment, more “grandmother’s” recipes are being prepared.

A drink instead of alcohol, vegetable oil instead of lard, soda for splendor - tender, soft grandmotherly puffs for beloved grandchildren. Fluffy verguns made with kefir are a new folk classic, one of those successful recipes that quickly become blockbusters. You see exactly this recipe on this page, and I will be very glad if you cook more of the delicious “grandmother’s” brushwood using it and write in the comments about your own impressions!

Kefir verguns (lush)

Ingredients

Drink – 1 glass

Flour – 2.5-3 cups

Baking powder – 1 pack

Vegetable oil for dough – 30 ml

Vegetable oil for frying – 0.5 l

• 346 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

My grandmother’s forefathers were Zaporozhye Cossacks. I don’t understand whether she got the vergun recipe from there or not, but her verguns always came out excellent! With a crispy crust and fluffy inside. She made verguns with kefir. The dough is quite ordinary, basic; follow the sequence of adding the goods and do not fill the dough with flour.

So, the recipe for verguns with kefir from my grandmother. For verguns you need flour, drink, salt, sugar, vegetable oil and an egg. Previously, soda was put in the dough, I add baking powder.

Pour the drink into a deep bowl. We drive in one egg. Add salt, sugar and baking powder. Stir everything.

The drink will begin to “play”, rising with bubbles.

Sift the flour and pour some into a bowl, carefully mix the whole mass. Add the rest of the flour evenly so that when kneading, a soft dough comes out. To prevent the dough from sticking to your hands, lightly dust it and only then knead it.

The dough for verguns with kefir is not kneaded as tightly as dumpling dough, but lightly, one might say, almost just with your fingers. You can also lubricate your hands with vegetable oil.

So, the dough was kneaded, rolled into a ball, covered with an inverted bowl and left to lie on the table to mature for 10 minutes to half an hour.

Place a deep saucepan on the fire and pour vegetable oil into it to deep-fry the verguns.

We cut off part of the dough and roll out a layer approximately 1 cm wide on a board. We cut it into rhombuses, make a cut in the middle of each rhombus, pull one of the ends of the rhombus into the acquired hole and, as it were, turn it out to the other side.

Fry the verguns in hot oil, first on one side, then on the other.

My kefir verguns, as always, were a great success! Usually Ukrainian verguns are sprinkled with sweet powder or served with honey. Enjoy your tea!

A few more photos of plump verguns on kefir.

Verguns “Grandmothers”

These wonderful soft and tasty verguns are fried by my granny))) Yesterday I remembered these delicious, airy vergunks and called my granny and took the recipe.

Ingredients for “Verguna “Babushkina””:

• Drink – 250 ml
• Wheat flour / Flour - 2-3 cups.
• Sugar - 50 g
• Soda (slaked with vinegar) - 0.5 tsp.
• Chicken egg - 1 piece
• Sunflower oil – 250 ml
• Margarine - 50 g
• Sweet powder

Production time: 45 minutes

Nutritional and energy value:

Recipe for “Verguna “Babushkina””:

Mix the drink with sugar, soda and egg, add sunflower oil (1 tbsp) and melted margarine. Sift the flour and add it there.

The dough should be soft and fluffy, not stick to your hands much, but under no circumstances should it be hard, otherwise the verguns will not be fluffy and airy. Cover the dough and set aside for 25-30 minutes.

Pour sunflower oil into a thick-bottomed pan and heat thoroughly.
Form buns from the dough and create a cut inside, thread one edge of the bun through the hole, you get knots. Fry in hot oil, turning constantly, for a minute or two. Sprinkle with sweet powder.

They are so airy that they just melt in your mouth.

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Kefir verguns - 5 recipes for analogues of brushwood

Ksyusha Garastyuk • 07/24/2019

Verguny with kefir is a dish of Ukrainian cuisine that resembles brushwood. This sweet, fluffy pastry is prepared from yeast-free dough. All ingredients are completely accessible and can be found in every housewife - this is a drink, flour and eggs.

The verguns must be deep fried. This way they turn out crispy and golden. The usual recipe involved frying in fat, but now you can use ordinary vegetable oil.

Before serving, sprinkle the vergunas generously with sweet powder. You can add honey - this will make the dish tastier.

Fluffy verguns on kefir

Verguns are famous all over the world for their fluffy soft dough. And the delicious crispy crust completely complements this dish.

Ingredients:

• 1 testicle;
• 3 cups flour;
• 1 tsp baking powder;
• 250 ml. kefir;
• a pinch of salt;
• 3 tbsp. Sahara;
• vegetable oil.

Manufacturing:

1. Warm the drink to room temperature. Break an egg into it and stir.
2. Add a little salt and sugar.
3. Mix the sifted flour with baking powder. Add the dry mixture little by little into the drink.
4. As a result, you should end up with a fairly thick dough. It needs to be rolled into a ball.
5. Leave the dough for half an hour.
6. Roll out and cut into diamonds. Make a cut in the middle of each and push the side corners through the hole.
7. Fry in a deep frying pan and plenty of oil on both sides.
8. When the crust appears golden, it means the verguns are ready.

Poltava verguns with kefir

Add a little vanilla and you will notice how the taste of the baked goods changes, it becomes more fragrant. For frying verguns, choose dishes with high edges, so they will bake better.

Ingredients:

• 2 cups of flour;
• 1 testicle;
• 1/2 tsp. vanillin;
• 3 tbsp. Sahara;
• 1 glass of kefir;
• 1 tsp baking powder;
• vegetable oil.

Manufacturing:

1. Mix the drink with an egg. Add a little salt and sugar. Stir until they are completely dissolved.
2. Combine the sifted flour with baking powder and vanilla.
3. Add the dry mixture evenly into the drink.
4. Knead the dough and let it rest - 30 minutes is enough.
5. Roll out the dough into a narrow layer. Cut into diamonds.
6. Make a cut in the middle of each diamond and insert the side corners through it.
7. Fry the verguns in hot oil on both sides.

Verguns with kefir and soda

Add a pinch of soda to make the dough unusually fluffy and porous. There is no need to extinguish soda with vinegar - the drink is an excellent substitute for it.

Ingredients:

• 3 cups flour;
• 250 ml. kefir;
• 3 tbsp. Sahara;
• 1/2 tsp. soda;
• vegetable oil.

Manufacturing:

1. Warm the drink to room temperature. Add sugar and a pinch of salt to it. Stir until they are completely dissolved.
2. Sift the flour and combine with soda. Add the resulting dry mixture to the drink. This must be created evenly, stirring vigorously.
3. Knead the dough - it should turn out thick and not stick to your hands.
4. Let him lie in a warm place for half an hour.
5. Roll out into a narrow layer and cut into diamonds.
6. Make a longitudinal cut in the middle of each diamond. Push the side ends into it.
7. Fry the verguns on both sides in hot oil in a frying pan.

Verguny with vodka

Alcohol separates the dough, creating a crispy crust, making it more golden brown. At the same time, the flesh of the verguns turns out to be quite fluffy.

Ingredients:

• 250 ml. kefir;
• 5 tbsp. Sahara;
• 400 gr. flour;
• 1 testicle;
• 1 tbsp. vodka;
• a pinch of salt;
• 1 tsp baking powder;
• vegetable oil.

Manufacturing:

1. Sift the flour and form it into a mound. Make a well in the center and add all the other ingredients one by one: drink, baking powder, salt, sugar.
2. Also add 1 tbsp vegetable oil to the flour.
3. Stir thoroughly.
4. Mix the egg with a fork. Pour in vodka. Add the resulting mixture to the dough.
5. Form the mixture into a ball and leave it for half an hour.
6. Roll out the layer half a centimeter wide. Cut into diamonds.
7. Make longitudinal cuts in the diamonds and unscrew the side corners through it.
8. Fry the verguns on both sides in bubbling oil in a frying pan.

Verguns with cottage cheese

Curd verguns are an example of how fried pastries can be both filling and airy at once. The dough comes out the most dense, and the finished products melt in your mouth.

Ingredients:

• 100 gr. cottage cheese;
• 1 testicle;
• 500 ml. kefir;
• 400 gr. flour;
• a pinch of salt;
• 3 tbsp. Sahara;
• 1 tsp baking powder;
• vegetable oil.

Manufacturing:

1. Beat the cottage cheese and eggs in a blender. You should get a soft, homogeneous mass.
2. Pour in the drink and stir.
3. Add sugar and add a little salt.
4. Combine the sifted flour with baking powder. Add in dosed amounts to the curd mixture, stirring constantly.
5. As a result, you should have a batch without lumps. Leave the dough for half an hour.
6. Roll out the dough. Cut the layer into diamonds.
7. Make a cut in the diamonds and insert the side ends through it.
8. Fry the products in a large amount of oil on both sides.

Verguns are prepared very quickly, and at the same time they do not require huge costs. From the most ordinary goods you can make a tasty delicacy that will fly off the table in the blink of an eye.