Lush verguns by leaps and bounds. Verguns made with kefir are plump brushwood! Recipes for fluffy verguns on kefir with soda, vodka, yeast, honey Verguns on water and yeast
We present to you a recipe from childhood. My mother prepared these verguns for tea. Not a lot of ingredients are required to prepare them, which is why this dish was very popular in the past. But even now, many people love such pastries and enjoy preparing them for their family.
Rum in this recipe can be replaced with vanilla.
Required Products
- flour – 700 gr
- water – 50 ml
- sugar – 50 ml
- eggs – 2 pcs
- rum – 1 tsp
- salt to taste
- vegetable oil – 1 tbsp
- powdered sugar – 100 g
Let's start cooking
- Mix the ingredients until smooth: eggs, sugar, salt and rum. Add water to the resulting mass and add flour a little at a time. Knead a thick dough. It should not stick to your hands.
- Divide the dough into 2 equal parts. Roll them out and cut into strips. Then we make a diamond shape out of the strips and make a cut in the center. We insert a piece of dough into the cut and pull the ends in different directions. Stretch the dough slightly.
- Pour vegetable oil into a small saucepan and fry the verguns until golden brown. As a result, they will increase by 2 times. Place on a paper towel. Before serving, sprinkle with powdered sugar.
Bon appetit!
Ukrainian verguns are leaps and bounds - their taste cannot be compared with anything else. I remember when I was still little, I came to my grandmother for these same verguns. She baked a lot of them and then fed us with them, but it was incredibly tasty. She always used her ingredients by eye, and her dough came out so fluffy.
I want to tell you exactly this recipe from my childhood. Some people add eggs to the dough, but this is not necessary.
To prepare fluffy verguns with yeast, we need wheat flour, milk, sunflower oil, sugar, salt and yeast.
First, heat the milk and add yeast, sugar and a pinch of salt. Set aside for 10 minutes for the yeast to come to life.
Then pour flour into a bowl. Add our milk mixture there.
And knead the dough. We put it in a warm place for 20-30 minutes so that it rises a little.
Then roll out the dough into a layer 2 cm thick and cut it into strips 10 cm long and 4 cm wide.
Now we make cuts in the middle with a knife. We take one end and thread it through the cut, forming a vergun.
Cover them with a towel and let them rise for another 10 minutes. Then heat the frying pan and fry the verguns until golden brown for 2-3 minutes on both sides in sunflower oil.
Lush verguns are ready by leaps and bounds. Place the verguns on a plate and serve. They are delicious both warm and cold.
Bon appetit!!
Ukrainian verguns are leaps and bounds - their taste cannot be compared with anything else. I remember when I was still little, I came to my grandmother for these same verguns. She baked a lot of them and then fed us with them, but it was incredibly tasty. She always used her ingredients by eye, and her dough came out so fluffy.
I want to tell you exactly this recipe from my childhood. Some people add eggs to the dough, but this is not necessary.
To prepare fluffy verguns with yeast, we need wheat flour, milk, sunflower oil, sugar, salt and yeast.
First, heat the milk and add yeast, sugar and a pinch of salt. Set aside for 10 minutes for the yeast to come to life.
Then pour flour into a bowl. Add our milk mixture there.
And knead the dough. We put it in a warm place for 20-30 minutes so that it rises a little.
Then roll out the dough into a layer 2 cm thick and cut it into strips 10 cm long and 4 cm wide.
Now we make cuts in the middle with a knife. We take one end and thread it through the cut, forming a vergun.
Cover them with a towel and let them rise for another 10 minutes. Then heat the frying pan and fry the verguns until golden brown for 2-3 minutes on both sides in sunflower oil.
Lush verguns are ready by leaps and bounds. Place the verguns on a plate and serve. They are delicious both warm and cold.
I have been preparing the most delicious verguns for many years according to my grandmother’s recipe. Verguny is a Belarusian dish: the same brushwood, but not crispy, but very soft. Homemade verguns made with kefir turn out incredibly tender, fluffy - and very tasty. Rich and rosy verguns are an excellent dessert for tea or coffee. I love this recipe: the baking is very simple and made from ordinary ingredients.
Ingredients:
- 200 milliliters of kefir of any fat content;
- 1 chicken egg;
- 100 grams of sugar;
- 400 grams of wheat flour;
- 0.3 teaspoon salt;
- 1 teaspoon baking powder;
- 0.5 grams of vanillin.
The most delicious verguns. Step by step recipe
- Add baking powder to the flour, and sift everything together through a sieve into a deep bowl (we will knead the dough in it).
- Beat one egg into a separate deep bowl.
- In another bowl, thoroughly mix sugar and vanilla.
- Pour sugar into the egg, add salt and add kefir (you can use kefir of any fat content). Stir until smooth.
- Pour the flour into the bowl with the egg mixture and knead the dough.
- Transfer the dough to a table sprinkled with flour (we also mix flour into the dough if necessary, but not too much). The finished dough should be soft and slightly stick to your hands.
- Form the vergun dough into a ball, put it in a bag, and leave it in the refrigerator for 30 minutes.
- After half an hour, take the dough out of the refrigerator, sprinkle with flour, and roll out into a rectangular or square layer one centimeter thick.
- We cut the layer into strips three centimeters wide and 6 centimeters long.
- We make a cut in the middle of the strip and thread the dough through it (you can watch the video under the recipe for more details).
- Pour more vegetable oil into a saucepan or saucepan with a thick bottom (the verguns should float in it) and heat it well.
- Fry homemade verguns for about one minute on each side, until lightly browned.
- Place homemade cakes on a paper towel or napkin to remove excess fat.
Lush, tender and very soft verguns are served with jam or preserves. They go perfectly with sweet tea and fly off the table in no time. Homemade verguns are an excellent pastry for morning coffee or evening tea. Stay with me on the “Very Tasty” website - many more different recipes for delicious dishes await you.
This unusual name came to us from Ukrainian cuisine. What are verguns? They are unusually reminiscent of our or, both in appearance and taste. There is a slight difference in preparation: verguns contain more eggs according to the recipe, they are less sweet and are fried only in boiling lard. The name “verguny” is reminiscent of the Russian word “vertuny”, because the strips of dough are “twirled” or twisted into a rope.
How to cook verguns?
- Verguns are usually prepared from non-leavened dough;
- Verguns according to the original recipe must contain an alcohol-containing ingredient;
- the dough for verguns is prepared in this order: eggs and sugar are ground, fat-containing and dairy products, alcohol-containing components, and flour are added;
- the presence of alcohol in the dough prevents the verguns from becoming heavily saturated with oil;
- Also, so that the products are not very fatty, they are fried in very hot lard.
Verguns on kefir
Ingredients:
- flour – 1.5 tbsp;
- lard for frying – 1 tbsp.;
- butter – 25 g;
- soda – 1/4 teaspoon;
- kefir – 1/2 tbsp.;
- sugar – 25 g;
- eggs – 1 pc.;
- powdered sugar - for decoration.
Preparation
We prepare a not very stiff dough, combining all the components in the above order. Pre-quench the soda with vinegar. Leave for half an hour.
Roll out the dough not very thickly, cut into strips. Through a longitudinal cut of the strip, we turn out one edge of the “Verguna”. Fry in well-heated lard. Let the excess fat drain onto a napkin and sprinkle with powdered sugar.
In the same way you can cook verguns with sour milk.
Verguny with yeast - recipe
Although it would seem that the use of yeast complicates the preparation of baked goods, this is a completely simple recipe for verguns. Adding yeast to this type of baking is like a violation of the canons, but many people like it because the verguns turn out more fluffy and airy.
Ingredients:
- flour – 5 tbsp;
- milk – 2 tbsp.;
- sugar – 6 tbsp. spoon;
- dry yeast – 1 sachet;
- lard - for frying;
- powdered sugar, cinnamon - for sprinkling.
Preparation
We revive the yeast with warm milk and sugar. As soon as the yeast rises, knead the dough. Let it sit for half an hour. Heat the lard thoroughly in a frying pan and fry the fluffy ruddy strips. Sprinkle them, already on a plate, with powdered sugar and cinnamon.
Verguny with sour cream - recipe
The recipe for making verguns with sour cream is very popular. They can be either crispy or soft. We will look at making crispy verguns, the recipe for which contains cognac.
Ingredients:
Preparation
Make the dough quite stiff and roll it out thin. The thinner you roll out the dough, the crispier the verguns will be. Verguns with sour cream can even decorate a holiday table. If you cut the dough into long and not very narrow strips, the finished products will look very impressive on a dish, dusted with powdered sugar. Any of the above recipes can also be baked in vegetable oil.