How to cook verguns on kefir

Homemade treats are one of the warmest memories of every person’s childhood. And therefore again to feel the forgotten taste of these sweet dishes is pleasant to everyone, because it is like being transported back in time for many years.

And today's edition. "Site" offer kefir. Surely these delicious things you have long known, and if not, then there is a reason to please yourself with these easy to prepare, but amazing-looking delicacies.





Verguns on kefir Ingredients

• 400g flour
• 250 ml of kefir (any fat content)
• 1 chicken egg
• 50g sugar
• 30g powdered sugar (for sprinkling)
• 50g butter
• 1 tsp soda
• 500ml sunflower oil

Preparation

1. First of all, break the egg, salt and add sugar in a separate container. Hit me with a wreath. Add kefir, stir. Pour the soda and mix it up again.
   
   
   
   
2. Pour melted butter into the container. Stir again.
   
   
   
   
3. For several approaches, sift into the resulting mixture of flour. First stir the dough with a wreath, and then with your hands. Keep in mind that you may need less flour. The main thing is that the dough turned out to be homogeneous, soft and slightly sticky. If you overdo it with flour, the verguns will not be sufficiently lush and airy.
   
   
   
   
4. Cover the dough with food film or a towel. Let me stand for 15-20 minutes so that during this time it becomes more pliable and elastic.
5. Roll the dough in a thin layer of 2-3 mm. Do not forget to sprinkle the surface with flour beforehand so that the dough does not stick.
6. Cut the rolled dough into strips about 4 cm wide. Then cut the resulting strips obliquely to form a kind of rhombic.
   
   
   
   
7. In each such dough diamond, make a cut in the middle.
   
   
   
   
8. Now in each piece of dough, one edge is stretched through the cut.
   
   
   
   
9. The oil is poured into the sodium and heated to a temperature of about 160-180 degrees (at a higher temperature, verdunes can burn).
10. Carefully place the pieces of dough in the hot oil. Roast it to ruddy on both sides.
    
    
    
    
11. Finished vergoons put on a paper towel to get rid of excess fat.
    
    
    
    
12. Lush verduns on kefir Ready. Sprinkle them with powdered sugar and let them cool. Bon appetit!
    
    
    
    

This delicacy is prepared in different regions and is called differently everywhere. Krebli, firewood, crunch, Kyrgyz... Moreover, deviations from our recipe can be very different, which does not spoil the delicacy, but only adds other taste notes to it.

And if you have already begun to eat this delicacy, it is very difficult to stop, so we advise you to call all households to the table in advance so that everyone can taste this sweetness.