Lush verguns on kefir
5 (100%) 1 voteWhile cooking, thinking - how to call these amazing delicious curlicues? Brushwood, verguns? Stopped at the last. Because brushwood should crackle, and then the crumb is tender, fluffy, with a thin soft crust. I strongly advise you to cook lush verguns on kefir, the recipe with the photo has been made detailed and simple, so that it is easy for you to figure out how to knead the dough and form blanks. Homely, impeccable whirling pastries. Verguns are fried in vegetable oil for literally a minute on each side, so in half an hour, prepare a decent portion.
You can add vanilla sugar or a pinch of cinnamon to the recipe for lush vermilions on kefir. And do not forget the baking powder - it will make the dough porous, when roasted, it will well fluff and rise.
For the preparation of verguns on kefir you will need:
I take two bowls for mixing dry and liquid ingredients. In one I combine regular, vanilla sugar and a little salt to get a richer taste. Salt in the finished baking is not felt, but without it, the dough will be freshly sweet.
I pour slightly warmed kefir into another (I heat it a little, to room temperature) and break one egg. Beat with a whisk.
Pour sugar into the kefir-egg mixture, stir. It is not necessary to dissolve, the crystals will disperse when kneading the dough.
Sift about 300 grams of flour into a bowl with liquid ingredients. I also sift the rest and keep it at hand, it will be needed a little later.
In a flour hill I’m doing a deepening. Pour the baking powder and mix everything.
At the initial stage, knead the dough for the verguns with a spoon. The result is a loose soft lump, quite sticky.
I pour the rest of the flour in a very dosed manner so as not to make the dough dense and stiff. I put a little on the board, spread the dough and roll on flour. Fold in two or three, mix. Add flour again and knead again.
Five minutes later, from a shapeless loose coma you get a smooth, very soft bun. Let it be a little sticky, then during rolling and molding it will be possible to add a little more flour. I cover the dough with a film, leave in a bowl for 15 minutes to rest.
Before rolling, I dust the board with flour. I cut off half the kolobok, roll it into a rectangular layer 1.5-2 cm thick. To prevent the dough from sticking to the rolling pin, sprinkle flour on top of it, but quite a bit and straighten it with my palm.
With a sharp knife or a wheel for slicing pizza, I cut the layer first into long strips 3 cm wide, then I go across. You will get 3x6-7 cm blanks.
Now, in the center of each workpiece, I make an incision, not reaching the edge of 2 cm on each side.
I wrap one edge in an incision and stretch it, turning it from the bottom. You can make one revolution or wrap the edges in different directions (in the photo on the right, it is once tucked up, on the left are blanks with two turns).
When I figured out the first batch, I put the cauldron with oil on medium heat. I throw a small piece of dough to check the temperature. In well-heated oil, many bubbles immediately form around the piece. If the oil has not yet been heated, the dough will sink to the bottom, there will be no bubbles. I spread two or three pieces, browning the bottom for one or two minutes (until light gold).
Prying off with a fork, I turn it over and let it brown on the other side.
I want to note that the more free space in the casserole, the more the verguns swell. This is both good and not very good. They will be magnificent, but they may twist and lose their shape. It is optimal to fry so much that they occupy the entire surface in one layer without interfering with each other.
Well, that's it! Look at what kind of sugars on kefir were magnificent, golden-ruddy, with a soft crispy crust. We like to eat them hot, sprinkled with powdered sugar and usually after an hour or two the plate is already empty. Cook and you are healthy, friends, I hope our family recipe for scammers will come in handy! Your Plyushkin.
A similar version of the recipe in video format
Sometimes you want something tasty for tea. We offer you a recipe for cooking vergunov. They are prepared very simply and quickly. Suitable for dessert for breakfast, lunch and dinner. And also will appeal to your children.
- 250ml kefir or whey
- 3 tbsp. flour
- one egg
- 100g sugar
- icing sugar to taste
- 1 tbsp. l sunflower oil
- 0.5 tsp slaked vinegar soda
- 1 tsp salt
Step 1. We take a large bowl and mix in it all together the ingredients mentioned above. When we finish the flour, sprinkle it with soda (slaked) vinegar. We leave only powdered sugar for later.
Step 2. Knead the dough. It should turn out soft and a little sticky. Leave the dough for about 15 minutes to approach.
Step 3. Roll out our dough with a thickness of about 1cm. We cut with rhombuses and make the verguns, as shown in the video below.
Step 4. Pour a large amount of vegetable oil into a skillet or cast-iron pan. When it becomes hot, fry the verguns until golden brown. Ready, hot verguns sprinkled with powdered sugar.
Crispy verguns with powdered sugar, honey, and jam are served in many coffee houses and restaurants around the world. This dish is considered Ukrainian, but they love it far beyond the borders of their historical homeland.
The history of the verguns is rooted in hoary antiquity. Many researchers believe that once upon a time the Slavs borrowed the recipe from the Türks and adapted to their own taste. This version is probably correct. In the cuisine of many eastern peoples, by the way, the recipe for katlama, the Turkic analogue of the verguns, is still alive. These dishes are similar in shape, only katlam is fried in lamb fat with onions.
Most often, verguns are cooked on kefir, but there are other options for the test. All recipes share several common features, primarily their intricate shape and frying in large quantities of oil. Otherwise, even traditional Ukrainian recipes vary greatly. Somewhere it is customary not to add dairy products to the dough at all, somewhere in the vergun add alcohol or vinegar. And someone from time immemorial has been kneading the dough on a yeast dough. This abundance helps everyone choose their favorite recipe. We’ll try to cook airy and tender yogurt kefir. After all, whatever one may say, this recipe remains one of the most common.
Sour milk dough has several advantages. Firstly, the recipe is quite budget, no expensive products are required. Secondly, baking is very lush, with a crispy crust. It is also important that a piece of kefir dough can be safely removed in the refrigerator for several days, and it will not suffer from this at all. Yes, and ready-made scammers are well kept for several days, without losing their wonderful taste and freshness.
In order to cook verguns on kefir, the following products will be required:
In addition, you will need sunflower oil for frying and, of course, flour. The exact amount of flour is difficult to predict, in many respects it depends on other ingredients. On average, it goes about 2-3 glasses. Add flour in parts, gradually bringing the dough to the desired consistency. A homogeneous mass should be obtained, slightly sticky to the fingers. Kefir verguns, the recipe of which contains vanilla, are more aromatic.
Knead the dough thoroughly and let it warm. By the way, you can cook it in advance. For example, if it is expected that guests will arrive at an evening feast, the dough can be made in the morning, put in a plastic bag and hidden in the refrigerator. Half an hour before the start of frying, it must be removed and allowed to warm to room temperature.
Usually the dough is rolled out in layers from 2 to 10 mm thick. The thicker the layer, the more magnificent the ready-made yogurt kefir will be. This recipe is also suitable for thin crunchy, which is often called brushwood. Blanched from a thin dough, the verguns are covered with air bubbles during frying.
You can cut rolled dough with an ordinary knife or a special confectionery wheel with a serrated edge. First, you need to cut the layer into strips 2-4 centimeters wide. Then these strips are cut into rhombs or squares, in the middle of which cuts are made. We rotate one piece through an incision, thereby giving the product a characteristic shape.
For frying, an ordinary frying pan, a small saucepan is suitable. The oil needs to be heated very well. Dip the folded knots from the dough into boiling fat and stir with a slotted spoon so that they fry evenly. Ready yogurt kefir do not usually absorb excess fat, so there is no need to put them on a colander or paper towels. They are laid directly on a large serving dish, sprinkling each layer with powdered sugar.
One serving of oil is enough to fry the whole portion of the verguns. There is no need to change it too often.
These pastries are traditionally served with tea, cocoa, coffee. Drinks such as freshly rose hips and hot ouzvar are great and emphasize the folk style of the dish. Dairy and sour-milk drinks also go well with this dish. In the summer heat, you can serve verguns with cool juice, berry compote, kvass, fruit drink. Good and herbal or green tea. These drinks should be taken care of before you even cook the yogurt on kefir so that they have enough time to cool.
You can offer guests honey, jam, sour cream. In this case, it is worth serving dessert spoons. But the verguns themselves on kefir are customary to eat with their hands. With this in mind, it is worth taking care of a sufficient number of paper napkins on the table.
The ancestors of my grandmother are Zaporozhye Cossacks. I don’t know whether from there she took the recipe for the scribblers or not, but she always turned out excellent scribblers! With crisp and lush inside. She did verguny on kefir. The dough is quite simple, the main thing is to observe the sequence of bookmarking products and not to clog the dough with flour.
So, the recipe for verguns on kefir from grandmother. Verguns need flour, kefir, salt, sugar, vegetable oil and an egg. Previously, they put soda in the dough, I add baking powder.
Pour kefir into a deep bowl. Drive one egg. Add salt, sugar and baking powder. We stir everything.
Kefir will begin to "play", rising bubbles.
Sift the flour and pour part in a bowl, gently mix the whole mass. Gradually add the rest of the flour, so that when kneading it turns out a soft dough. And so that the dough does not stick to your hands, slightly dust it and only after that knead.
The dough for verguns on kefir is not as tight as dumplings dough, but slightly, you can say, almost only with your fingers. You can still grease your hands with vegetable oil.
So, the dough was kneaded, rolled into a ball, closed with an inverted bowl and left to lie on the table for ripening from ten minutes to half an hour.
We put a deep stewpan on the fire, pour vegetable oil into it for frying the verguns in deep fat.
We cut off part of the dough and roll out a layer about 1 cm thick on the board. We cut it into rhombs, make a cut in the middle of each rhombus, stretch one of the ends of the rhombus into the hole and turn it on the other side.
We fry the verguns in hot oil, first on one side, then on the other.
My kefir verguns, as always, were a success! Traditionally, Ukrainian verguns are sprinkled with powdered sugar or served with honey. Have a nice tea party!
A few more photos of magnificent yogurt kefir.
Verguny is the same brushwood, but not crunchy.
Products are lush, soft, insanely tasty and fragrant.
They are perfect for sweet tea and instantly fly away from the table.
Kefir for test is used warm or at room temperature. A cold sour-milk drink does not mix well with the rest of the ingredients, the dough will need to rest longer. If the recipe is with yeast, then the liquid is always heated to 40-45 degrees.
What else put:
Wheat flour;
Sugar, salt;
Butter, margarine.
The dough for thick brushwood is made under rolling, but not cool. It should spread slightly on the table and stick a little to your hands. When cutting, use additional flour.
Verguns sculpt in the same way as ordinary brushwood, the difference is only in the thickness of the dough. Difficulties also arise due to the stickiness of the oil, so the rolling pin should be sprinkled with flour regularly.
How do Verguns sculpt:
1. The dough is laid out on the table, rolled out to a thickness of 1 centimeter.
2. Strips are cut with a sharp knife, with a width of three to five centimeters.
3. Each strip is cut across into pieces of 5 centimeters. The length of the verguns can be arbitrary.
4. In the center of each piece, a cut is made with a knife.
5. The tip is pushed into the cut, the brush is twisted.
Verguny always fry in a pan. Products must float freely and not touch each other. According to Ukrainian traditions, melted pork fat - lard is used. But it turns out no worse with vegetable oil. For flavor, you can add a little ghee or butter to the fat.
After frying the brushwood on both sides, it is taken out to a dish. You can serve it warm or cold, it is often sprinkled with powdered sugar, supplemented with jam, honey.
The recipe for simple yogurt kefir, which can be very quickly knead and make. A great option if you urgently need to eat or feed something delicious family.
Ingredients
2 and a half cups of flour;
Kefir 0.5 cups;
Three eggs;
1 tsp soda;
Sugar three tablespoons;
Some salt;
2 tablespoons of oil plus for frying.
Cooking
1. Break the eggs, toss them in a bowl.
2. Pour prescription sugar to them, salt with it, quickly whisk with a whisk. It is not necessary to make lush foam, it is enough to dissolve the grains a little and give the mass a uniformity.
3. In the prescription kefir we throw soda, stir. Once the reaction has passed, pour into the egg mass.
4. Add vegetable or melted butter, stir.
5. Pour the flour, all at once should not be added. Adjust the density of the dough. You may need a little more flour if the kefir is liquid or the eggs are large.
6. If there is time, then let the test lie down for ten minutes.
7. If there is no time, then immediately spread it on the table, sprinkled with flour.
8. We cut, we unscrew the verguns. How to do this, you can see a little higher.
9. Fry in the usual way, put the dough in well-heated oil.
Yeast version of lush verguns on kefir. These products will not work quickly knead and cook. The yeast test needs to be given time to get ready, but the result of the wait is impressive.
Ingredients
Flour 300 grams;
Kefir 100 ml;
7 grams of yeast;
40 grams butter cream .;
Sugar 2 tablespoons;
Salts 0.3 tsp;
Three tablespoons of powder;
One egg;
For frying fat, oil.
Cooking
1. Immediately melt the butter and let stand so that it is not hot.
2. We cultivate yeast in warm kefir.
3. Throw sugar to the yeast, stir and leave for five minutes.
4. Add melted butter, salt. Throw the egg and mix thoroughly together. You can whisk lightly with a whisk.
5. Add the flour, make a dough of medium consistency.
6. Transfer to a large bowl, cover with a cloth towel.
7. Forget about him for 1.5 hours.
8. We get, we mold ordinary verguny, we fry in a frying pan. Sprinkle the finished products with powder.
The recipe for cottage cheese verguns on kefir. They turn out very soft, sweet, melt in the mouth. Cottage cheese can be used any. The amount of flour is regulated by the density of the dough, as the fat content and consistency of dairy products can be different.
Ingredients
0.12 ml of kefir;
0.1 kg of cottage cheese;
3 tablespoons of sugar;
0.5 tsp cultivator;
2 tablespoons of powder;
8-12 tablespoons of flour;
Cooking
1. Stir the cottage cheese. If there are a lot of lumps in it and the product is dry, then it is advisable to grind with a sieve or kill the product in a combine.
2. Add the egg, pour the kefir. Stir with cottage cheese.
3. Next, throw sugar and salt, mix thoroughly.
4. Add the flour with a cultivator and make a soft dough. If there is no ripper, then soda can be used. Throw a little less, enough 0.3 tsp.
5. Remove the lump under the film for half an hour. You can leave it on the table, but cover with something so that the crust does not dry out on the test.
6. Roll out the rolling pin with a rolling pin, form the product.
7. Deep-fry, well heat fat before laying products.
8. Sprinkle the finished dish before serving with powder.
Adding alcohol to the dough adds crumb to the pores, making it softer and more airy. For lush verguns on kefir, you can use rum, cognac, moonshine. But the simplest and most affordable drink is vodka, so the recipe is tailored precisely for it.
Ingredients
500 ml of kefir;
Sugar 3 tablespoons;
0.4 tablespoons of soda;
2 tablespoons of vodka;
Salt, Vanilla
0.8 kg of flour (plus for cutting dough);
Oil (how much will it take to fry).
Cooking
1. Pour sugar in a bowl, break eggs to it.
2. Immerse the whisk, turn the mixture into a white foam.
3. Add a pinch of salt. Stir until dissolved.
4. Kefir mixed with soda, wait a couple of minutes and pour into the dough.
5. Add vodka, quickly stir.
6. Sift the flour. Pour two thirds at once, then add the rest in small portions.
7. Form a soft bun, the dough will not hold its shape.
8. Let the test lie down for half an hour.
9. Tear off small pieces, the size is slightly larger than a walnut. Flatten into a cake, make a hole in the central part and stretch the edges.
10. Fry in deep fat, cool, decorate with powder.
A variant of the test with margarine, which, if desired, can be replaced with pork or cooking oil.
Ingredients
Sugar 50 grams;
2.5 cups flour;
70 grams of margarine (fat);
200 grams of kefir;
200 ml of oil;
Salt, powder, 0.5 tsp soda.
Cooking
1. Combine sugar, egg and salt, lightly beat.
2. Add margarine to melt and cool to a warm state.
3. We throw soda into warm kefir and send it to the general test.
4. Mix everything, add flour. We make a cool dough, like for pies. If necessary, flour can be laid more than indicated in the recipe.
5. Leave the cooked dough for about twenty minutes to swell gluten.
6. Heat the frying pan in a pan.
7. We form the usual brushwood of any size. Fry until golden brown. After cooling, dust with sugar.
Another version of lush kefir verguns, in which dough sour cream is added. Brushwood has a pleasant, creamy taste, it turns rich and rosy.
Ingredients
Kefir 250 ml;
Three tablespoons of sugar;
Sour cream 250 ml;
5 grams of vanilla;
About 1 kg of flour;
Two eggs;
5 grams of soda;
Cooking
1. We throw soda into kefir, stir and until set aside to extinguish.
2. Beat eggs with sugar, throw a pinch of salt into the mixture.
3. Add sour cream and mix.
4. Pour kefir into the dough, shake the mixture well until smooth.
5. Throw vanilla and you can pour flour.
6. The dough will be pie-like consistency. Leave it for half an hour.
7. Put it on the table. We roll out and form an ordinary medium-sized brushwood. Deep-frying.
8. Cool finished products, decorate with powder before serving.
A variant of very fragrant and sweet yogurt kefir, which are prepared with bee honey. The product is added to the dough and used for surface treatment.
Ingredients
200 ml of kefir;
About three glasses of flour;
2 tablespoons of honey;
7 grams of baking powder;
30 ml of butter per dough;
Oil or fat for frying;
150 ml of honey for syrup.
Cooking
1. Throw the egg in any bowl, add a little salt and liquid honey to it. If the product is sugared, you can melt a little.
2. Beat the egg with additives.
3. Pour in kefir at room temperature, stir.
4. Sow flour immediately with a baking powder, so that the powder is evenly distributed in the mass and not seized by lumps.
5. Knead the honey dough, give a rest for about twenty minutes.
6. Form brushwood, deep-fried from any oil or fat.
7. While brushwood cools, prepare syrup. To do this, heat honey with 70 ml of water until dissolved, optionally boil.
8. Pour syrup on the items laid out on the dish and send to the table.
No eggs? Well, it is not necessary! If everything is done correctly and according to the recipe, then lush brushwood will still work.
Ingredients
250 ml of kefir;
3 cups flour;
30 grams of sugar;
5 grams of salt;
30 ml lean oil;
5 grams of soda;
4 tablespoons of powder;
A bag of vanilla.
Cooking
1. in warm kefir we throw prescription soda, mix.
2. We introduce vegetable oil, sugar, immediately salt.
3. Take a mixer, whisk together for about three minutes. Either immerse the whisk and beat well until smooth.
4. Add vanillin, which can be immediately mixed with flour.
5. Leave the dough on the table to lie down, for about 30 minutes.
6. Roll out the layer, cut the pieces, sculpt brushwood.
7. Fry in oil, cool, sprinkle with powder before serving.
Icing sugar - a frequent decoration of fried products. If you add a little vanilla or cinnamon to it, the dish will have an incomparable aroma. It must be remembered that the products sprinkle only after cooling.
Paper napkins are the best remedy for excess fat. It is only necessary to place the products on them immediately after frying and the paper will quickly absorb oil.
If soda is added to the dough on kefir, then the powder can not be extinguished separately. Lactic acid is enough for the reaction.
Verguny not necessarily make sweet, you can reduce the sweetness to your taste. Then brushwood will help out if the house suddenly ran out of bread. Salted verguns are rubbed with garlic, sprinkled with herbs and pepper.
Kefir dough without yeast perfectly transfers storage in the refrigerator, but do not leave it there for more than a day. To prevent crusts from forming on the surface, lubricate the top with a drop of oil, cover the bowl.
