Nuts on kefir fried in oil. Nuts on kefir fried in oil recipe with photo

I knead the dough for the verguns, starting with the eggs. For 250 ml of kefir, I take 1 egg. So, I crack an egg into a bowl. I pour half a glass of granulated sugar. Now, with a whisk, beat the egg with sugar into a light foam.

I add kefir to the egg foam room temperature. While kefir is not mixed with egg foam, but simply pour kefir into a bowl.

I pour the soda prepared for the test into kefir. Soda immediately foams, because for verguns I usually take not quite fresh, but slightly sour kefir.

Now I take flour (wheat, premium). Before using flour for kneading dough, I always sift it through a sieve.

I knead a soft, flour-free dough for the verguns. In the photo it is noticeable that the dough does not hold in the ball, but spreads. My dough is such that it even sticks to my hands a little. After kneading, I let the dough rest for 1 hour, covering the bowl with it with a towel.

When the dough is ready, after rubbing a clean table with flour, I transfer the dough from the bowl to the table, roll out the dough with a rolling pin, without pressing too hard on it. Since the dough is thin and sticky a little, I sprinkle the rolling pin and hands with flour. To make the verguns lush, I roll out the layer not as thinly as for brushwood, but thicker. The thickness of the layer is about 1.5 cm. Now I cut the dough layer into strips 3.5 cm wide.

In turn, I cut the strips into rhombuses about 8 cm long. For the convenience of working with sticky dough, I dip the knife into flour. I make incisions in the middle of the rhombuses.

On one short side of the rhombus I make 4 short cuts. These cuts are clearly visible in the photo.

Now, passing the tip of the rhombus opposite to the incisions through the hole in the middle of the rhombus and turning it over, I return the tip back.

While the verguns are being formed, the refined vegetable oil. When the oil warms up well enough, I lower the blanks of the verguns into it. I pour enough oil into the pan so that the verguns swim freely in the oil. I fry the brushwood golden color. I spread the finished verguns for a few minutes on a paper towel, and then transfer them to a plate to cool. Before sprinkling them powdered sugar I let them cool down a bit so the powdered sugar doesn't melt. Sprinkling with powdered sugar slightly cooled verguns, you can serve. Bon appetit!

Since childhood, I remember how my mother cooked her signature crunchy verguns and sprinkled them with powdered sugar. The taste is fabulous! Recently I came across my mother's notebook with recipes, where these delicious homemade donuts were painted. Therefore, today I share on “Very tasty” mom's recipe- verguns on kefir.

Ingredients:

• kefir (yogurt) - 1 cup;
• flour - 450-550 grams;
• granulated sugar - 3-4 tablespoons;
• salt - on the tip of a knife;;
• soda - 0.5 teaspoon;
• egg - 1 piece;
• vegetable oil - 2 tablespoons;
• vanillin - optional;
• powdered sugar - 2 tablespoons;
• sunflower refined oil for frying.

Verguny on kefir. Step by step recipe

1. Add soda, salt, sugar, vanillin to kefir, mix well. If the reaction of soda with lactic acid is sluggish, then add another half a teaspoon of vinegar.
2. Add the sifted flour about 1 cup, mix well, beat in the egg and pour in the sunflower oil.
3. Then add flour little by little and mix well. You should get a soft, elastic dough.
4. Cover with foil and leave at room temperature for half an hour.
5. For convenience, divide the dough into several parts, roll out, giving rectangular shape, about 1 cm thick.
6. Cut the dough into diamonds, in the middle of each make an incision. We take one edge of the diamond and turn it through the incision to the other side.
7. Heat up the pan with big amount sunflower oil when it warms up well, then lay out the verguns. Fry on both sides until golden brown.
8. After frying, we first transfer the verguns to a towel (paper or woven) to drain excess fat.
9. Place on a plate and dust with powdered sugar using a sieve.

That's how easy and simple we got homemade verguns. See how appetizing they look in the photo, but in reality they turn out even tastier! They can be cooked not only on kefir, but also on sour cream, then they will turn out more crumbly and will also be tasty. "Very tasty" wishes you Bon appetit! And be sure to try to cook

Verguny is the same brushwood, but not crispy.

Products are lush, soft, insanely tasty and fragrant.

They are perfect for sweet tea and instantly fly off the table.

Verguns on kefir - general principles of preparation

Kefir for dough is used warm or at room temperature. Cold fermented milk drink does not combine 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 is put in:

wheat flour;

Sugar, salt;

Butter, margarine.

Dough for thick brushwood is made for rolling, but not steep. It should spread slightly on the table and stick a little to your hands. When cutting, use additional flour.

How to sculpt and fry verguns

Verguns sculpt in the same way as ordinary brushwood, the difference is only in the thickness of the dough rolling. Also, difficulties arise due to the stickiness of the oil, so the rolling pin should be sprinkled with flour regularly.

How verguns are molded:

1. The dough is laid out on the table, rolled out to a thickness of 1 centimeter.

2. With a sharp knife, strips are cut, three to five centimeters wide.

3. Each strip is cut across into pieces from 5 centimeters. The length of the verguns can be arbitrary.

4. A cut is made in the center of each piece with a knife.

5. The tip is pushed into the cut, the brushwood is turned out.

Verguns are always fried in a pan. Products must float freely and not touch each other. According to Ukrainian traditions, melted pork fat- lard. 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 on a dish. It can be served warm or cold, often sprinkled with powdered sugar, supplemented with jam, honey.

Ordinary verguns on kefir with soda

A recipe for simple kefir verguns that can be kneaded and made very quickly. A great option if you need an urgent bite 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 spoons;

A little salt;

2 tablespoons oil plus for frying.

Cooking

1. Break the eggs, throw them into a bowl.

2. Pour prescription sugar to them, salt with it, quickly beat with a whisk. It is not necessary to make a lush foam, it is enough to dissolve the grains a little and give the mass a uniformity.

3. Throw soda into prescription kefir, stir. Once the reaction has passed, pour into the egg mass.

4. Add vegetable or melted butter, stir.

5. Pour flour, you should not add all at once. 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 put it on the table, sprinkled with flour.

8. We cut, twist the verguns. How to do this, you can see a little higher.

9. Fry in the usual way, put the dough in a well-heated oil.

Lush verguns on kefir with yeast

yeast variant curvaceous verguns on kefir. These products cannot be quickly kneaded and cooked. yeast dough you need to give time to reach readiness, but the result of waiting will be impressive.

Ingredients

flour 300 grams;

Kefir 100 ml;

7 grams of yeast;

40 grams of butter;

Sugar 2 tablespoons;

Salts 0.3 tsp;

Three spoons 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 breed yeast in warm kefir.

3. Throw sugar to the yeast, stir and leave for five minutes.

4. Add melted butter, salt. We throw in the egg and mix everything together thoroughly. You can lightly beat with a whisk.

5. Add flour, make dough of medium consistency.

6. Transfer to a large bowl, cover with a cloth towel.

7. Forget about it for 1.5 hours.

8. We take out, sculpt ordinary verguns, fry in a pan. Finished goods sprinkle with powder.

Verguny on kefir with cottage cheese

The recipe for curd verguns on kefir. They are very soft, sweet and melt in your mouth. Any curd can be used. The amount of flour is adjustable according to the density of the dough, since the fat content and consistency of dairy products can be different.

Ingredients

0.12 ml of kefir;

0.1 kg of cottage cheese;

3 spoons of sugar;

0.5 tsp ripper;

2 spoons 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 it with a sieve or kill the product in a combine.

2. Add an egg, pour kefir. Mix with curd.

3. Next we throw sugar and salt, mix thoroughly.

4. Add flour with a ripper and make soft dough. If there is no ripper, then you can use soda. We throw a little less, 0.3 tsp is enough.

5. Remove the lump under the film for half an hour. You can leave it on the table, but cover it with something so that the crust does not dry out on the dough.

6. We roll out a layer with a rolling pin, we form products.

7. Deep fry, heat the fat well before laying the products.

8. Ready meal Sprinkle with powder before serving.

Lush verguns on kefir (with vodka)

Adding alcohol to the dough adds additional pores to the crumb, 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 specifically for it.

Ingredients

500 ml of kefir;

Sugar 3 tablespoons;

0.4 tablespoons of soda;

2 spoons of vodka;

Salt, vanilla;

0.8 kg flour (plus for cutting dough);

Oil (how much will it take for frying).

Cooking

1. Pour sugar into a bowl, break eggs into it.

2. Immerse the whisk, turn the mixture into a white foam.

3. Add a pinch of salt. Stir until dissolved.

4. Mix kefir with soda, wait a couple of minutes and pour into the dough.

5. Add vodka, stir quickly.

6. Sift the flour. Pour out two-thirds at once, then add in small portions all the rest.

7. We form a soft bun, the dough will not keep its shape.

8. Let the dough rest for half an hour.

9. Tear off small pieces, the size is slightly larger walnut. Flatten into a cake, make a hole in the central part and pull out the edges.

10. Deep fry, cool, decorate with powder.

Quick verguns on kefir with margarine (fat)

A variant of the dough 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, beat lightly.

2. Add margarine, which needs to be melted and cooled to warm state.

3. In warm kefir throw soda, send to general test.

4. Mix everything, add flour. We make cool dough, like for pies. If necessary, flour can be laid more than indicated in the recipe.

5. Leave the cooked dough for twenty minutes to swell the gluten.

6. Heat deep fat in a frying pan.

7. We form ordinary brushwood of any size. Fry until ruddy. After cooling, dust with sugar.

Lush verguns on kefir (with sour cream)

Another option for lush kefir verguns, for which sour cream is added to the dough. Brushwood has a pleasant, creamy taste, it turns out rich and ruddy.

Ingredients

Kefir 250 ml;

Three spoons 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 set aside for quenching.

2. Whisk with granulated sugar eggs, 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. We throw vanilla and you can pour flour.

6. The dough will turn out to be pie-like in consistency. We leave it for half an hour.

7. Put on the table. We roll out and form ordinary medium-sized brushwood. Fry in a hot fryer.

8. Cool the finished products, decorate with powder before serving.

Honey verguns on kefir with baking powder

A variant of very fragrant and sweet kefir-based verguns, which are prepared with bee honey. The product is added to the dough and used for surface decoration.

Ingredients

200 ml of kefir;

About three glasses of flour;

2 spoons of honey;

7 grams of baking powder;

30 ml of butter in the dough;

Oil or fat for frying;

150 ml honey for syrup.

Cooking

1. We throw an egg into any bowl, add a little salt and liquid honey to it. If the product is sugared, then you can melt it a little.

2. Beat the egg with additives.

3. Pour in kefir at room temperature, stir.

4. We sow flour immediately with baking powder so that the powder is evenly distributed in the mass and does not seize in lumps.

5. Knead honey dough Let's rest for twenty minutes.

6. We form brushwood, deep-fry from any oil or fat.

7. While the brushwood is cooling, prepare the syrup. To do this, warm the honey with 70 ml of water until dissolved, it is not necessary to boil.

8. Pour the products laid out on a dish with syrup and send them to the table.

Verguns on kefir are lush without eggs

No eggs? Well, it is not necessary! If everything is done correctly and according to the recipe, then lush brushwood it will still work.

Ingredients

250 ml of kefir;

3 cups flour;

30 grams of sugar;

5 grams of salt;

30 ml of vegetable oil;

5 grams of soda;

4 spoons of powder;

Vanilla sachet.

Cooking

1. We throw prescription soda into warm kefir, mix.

2. We introduce vegetable oil, sugar, immediately salt.

3. We take a mixer, beat everything together for about three minutes. Or 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 into pieces, sculpt brushwood.

7. Fry in oil, cool, sprinkle with powder before serving.

Powdered sugar - a frequent decoration fried foods. If you add a little vanilla or cinnamon to it, an incomparable aroma will come from the dish. It must be remembered that the products are sprinkled only after cooling.

Paper napkins - the best remedy from excess fat. It is only necessary to spread the products on them immediately after frying and the paper will quickly absorb the oil.

If soda is added to the dough on kefir, then the powder can not be quenched separately. Lactic acid is sufficient for the reaction.

Verguns do not have to be sweet, you can reduce the sweetness to your taste. Then brushwood will help out if bread suddenly runs out at home. Salted verguns are rubbed with garlic, sprinkled with herbs and pepper.

Kefir dough without yeast tolerates storage in the refrigerator, but you should not leave it there for more than a day. So that crusts do not form on the surface, the top must be lubricated with a drop of oil, cover the vessel.

Sometimes I want to pamper the kids with some homemade buns, and almost always I choose my own. favorite dough fast food on kefir without any yeast. Verguns cooked according to this recipe always turn out lush, soft, they fly away from the plate very quickly with milk, children really like it!

They are fried like pies in oil in a pan, you need to pour more oil and then they are fried on all sides and rise very well. Excess oil can be removed by laying the verguns on a paper towel. For more sweetness, you can sprinkle them with powdered sugar, which I did this time.

Ingredients for cooking verguns on kefir with an egg

To fry the verguns, I needed:

kefir - 1 glass,

flour - 500 grams (3-4 cups)

baking powder - 1.5 tsp,

sugar - half a glass

vegetable oil - 3 tbsp. l.

Recipe for lush verguns fried in a pan

She poured kefir and vegetable oil, poured out salt and sugar, mixed everything with a whisk.

Sprinkled flour and baking powder. I do not pour all the flour at once, but slowly add it, knead the dough.

The dough should be soft, tender, but at the same time it practically does not stick to your hands. I left the dough for 10 minutes so that it distances and becomes more elastic.

Rolled out the dough about 5 mm thick.

I cut it first into strips, then into smaller pieces.

I made an incision in the center of each piece and turned one edge into it. Turned inside the incision.

I fried the verguns in vegetable oil on both sides until golden brown.

Ready, slightly cooled donuts sprinkled with powdered sugar and can be served on the table.

By the way, look at the recipe for these donuts without eggs, there is also kefir dough, and these same verguns can be baked on that dough even without eggs!

Next, I will tell you a few recipes for verguns from different ingredients.

Recipe for verguns with milk

To cook verguns with milk, I needed:

Sugar - 35 g (a couple of tablespoons)

Baking powder - 0.5 tsp

Flour - 350 g (about 2 cups)

Sunflower oil - for frying

Powdered sugar - useful for dusting

What attracts me to this pastry is that it takes a very minimum time to cook it. I take minimum set products and from it a whole large basin of lush verguns is obtained, from the table the children spread them instantly, with tea it’s just a nice thing.

So, I took the milk, poured sugar into it, broke the eggs. Beat the mass with a whisk.

I immediately poured out all the flour with baking powder (you can take half the soda and extinguish it with vinegar). Knead a homogeneous, cool dough, it should not stick to your hands. It is the tight dough that will give such crispy and thin verguns in the end. You can knead the dough with your hands, you can cook it in a bread machine.

Next, the dough was rolled out into a very thin layer. I'm more comfortable big piece divide the dough into four parts and work with each separately. Cut the layer into small portioned pieces. Made an incision in the center of each sharp knife, a round pizza knife is suitable. I folded one end of the dough and turned it through the hole.

He heated vegetable oil in a frying pan. Fry the verguns over low heat until golden brown on both sides.

Verguns in milk are ready. I sprinkled them with powdered sugar and you can call everyone to drink tea.

Verguns on the water

An interesting option is to cook verguns on water, again they will turn out thin and crispy, not like kefir verguns.

Flour - 3.5 cups

Chicken eggs - 2 pcs.

Sunflower oil - 200 ml

Powdered sugar - 3 tbsp

Verguns can be cooked even on water, or rather, on unleavened dough, even in this form they will appeal to all lovers home baking which can be prepared as afternoon tea, and on the festive table.

I usually check the list of groceries at home. Instead of rum, I often add plain vanillin or vanilla sugar.

I beat eggs into a bowl, poured sugar, salt and poured rum. Beat the mass well with a whisk or mixer. Water was poured into the prepared mass. After that, gradually poured out the flour, stirring the dough with a whisk or fork.

As a result, we should get a soft tender dough. The dough should not stick to your hands.

She divided the dough into two parts. I rolled each part into a layer 2 mm thick.

She cut the dough into long strips with a knife.

Then I cut the strips into equal rhombuses. In the middle of each diamond, I made a cut with a sharp knife.

I pick up a rhombus of dough and put one of the corners into the hole. Then I pull both ends so that the vergun stretches a little.

IMPORTANT: do not twist all the rhombuses into verguns at once, they may stick together and not turn out airy.

In a saucepan or deep fryer, heat up the vegetable oil so that the smoke comes out.

I fried several verguns at a time for literally 2 minutes on each side. During the baking process, the verguns increase in size, but only slightly.

Ready verguns are best laid out on paper towels to absorb excess oil. I let the verguns cool completely and then sprinkle them with powdered sugar.