Verguns made with kefir are plump brushwood! Recipes for fluffy verguns on kefir with soda, vodka, yeast, honey. Verguns on kefir

Step-by-step recipe for curd verguns

You need to prepare the cottage cheese dough quickly, as it is very tender. But the dish will turn out very tasty.

The dough for these products is prepared from:

• cottage cheese – 200 g;
• 1 egg;
• sugar – 3 tbsp. l.;
• baking powder – 0.5 tsp;
• wheat flour - 0.5 tbsp.

The products will be ready in 40 minutes.

From 100 g you can get 324 calories.

You need to prepare it like this:

1. In a bowl, mix cottage cheese with sugar and eggs and mix thoroughly until all lumps are crushed;
2. Sift the flour and combine it with baking soda or baking powder and vanilla;
3. Combine all ingredients and form a dough;
4. To prevent it from sticking to the surface, the table should be lightly dusted with flour. Roll out a layer on it;
5. Cut the layer into strips, and the strips into squares or triangles;
6. Make a cut in the middle of each piece and turn one edge of the vergun through it;
7. It is good to heat a frying pan with oil and place the products in it until a golden brown crust forms.

1. Verguns are prepared from airy and fluffy dough. Other options are not suitable;
2. As soon as a golden brown crust appears, the verguns need to be removed from the oil. Over-aged products have a bitter taste;
3. To get rid of excess fat, all products should be placed on a napkin after cooking.

Since childhood, I remember how my mother prepared her signature crispy verguns and sprinkled them with powdered sugar. The taste is fabulous! I recently came across my mother’s notebook with recipes, where these delicious homemade donuts were written. That’s why today on “Very Tasty” I’m sharing my mother’s recipe—verguna with kefir.

How to sculpt and fry verguns

Verguns are molded in the same way as ordinary brushwood, the only difference is in the thickness of the dough. Difficulties also arise due to the stickiness of the oil, so the rolling pin must be regularly sprinkled with flour.

How verguns are sculpted:

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

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

3. Each strip is cut crosswise into pieces of 5 centimeters or more. 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 inserted into the cut, the brushwood is turned out.

Verguns are always fried in a frying pan. Products should float freely and not touch each other. According to Ukrainian traditions, rendered 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 onto a dish. It can be served warm or cold; it is often sprinkled with powdered sugar and supplemented with jam and honey.

Grandma's recipe for nuts on kefir

Everyone is familiar with the delicacy in the form of nuts with condensed milk. In childhood, these cookies were often prepared by mothers and grandmothers using a special frying pan on the stove. Nuts were usually prepared from shortbread or semi-sand dough, but today it’s worth turning to my grandmother’s recipe for nuts with kefir. The dough turns out soft, and the finished nuts are not as loose as nuts on shortcrust pastry.

Ingredients

To prepare nuts, you will need products that are in every woman’s refrigerator:

• 300 g of sifted wheat flour;
• 1 glass of kefir;
• 100 g of high-quality margarine or butter;
• 1 tbsp. Sahara;
• 1 large egg or 2 small ones;
• baking soda on the tip of a knife;
• 1 can of condensed milk;
• a handful of walnuts optional.

Preparation

1. A step-by-step recipe for nuts on kefir according to grandma’s recipe includes kneading the dough and preparing condensed milk. But in fact, it is best to prepare the condensed milk first and then start preparing the dough.
2. To make the dough, melt margarine or butter in a water bath. While it is melting, you can beat the eggs and sugar in a bowl. The classic recipe doesn't have any spices, but that doesn't stop you from adding them today. Vanillin, nutmeg, cardamom, and a little cinnamon are suitable for nuts.
3. After the melted butter has cooled, pour the egg mixture into it in a thin stream and beat gently. This can be done with a hand whisk or a mixer.
4. Add kefir to the dough and gently whisk again. In order for all ingredients to be thoroughly mixed, they must be at approximately the same temperature. Therefore, it is better to remove kefir from the refrigerator half an hour before starting preparation. This recipe uses only baking soda. The fact is that there is no need to quench soda with vinegar when using a fermented milk product in the recipe. Add soda immediately after kefir is mixed.
5. All that remains is to add flour and adjust the density of the dough. At some point the dough will need to be kneaded by hand. It will be smooth and not stick to your hands. It is better to put the dough in the refrigerator and proceed to preparing the filling. Any cream can be suitable for the filling. But the most common way to eat nuts is with boiled condensed milk. Perhaps the store will have ready-made boiled condensed milk and this will greatly simplify life. But if you look closely at its composition, you may find palm oil or other flavoring additives. Therefore, sometimes it is easier to cook it yourself.
6. First of all, the jar is cleared of the label and placed in a plastic bag so that the glue on the jar does not spoil the pan. The jar is placed in a tall saucepan and filled with tap water. It is very important that the water covers the jar by 4-5 centimeters, then you won’t have to add water and the jar won’t explode.
7. Bring a can of condensed milk to a boil in a saucepan. Then everything is simple - without opening the lid, reduce the heat to low and leave the jar to simmer for 3.5 hours. This amount of time is enough for a 380 g jar. It is important not to open the pan during the entire cooking process.
8. After 3.5 hours the fire is turned off, but the jar is missing. It should cool down to room temperature on its own in the water. During this time, it will acquire the necessary thickness and color. Once the jar has cooled down completely, you can remove it from the water, open it, and enjoy your own homemade boiled condensed milk.
9. At this stage, you can remove the dough from the refrigerator and prepare a frying pan or mold for the nuts. Pinch off pieces the size of cherries from the dough, flatten them a little and place them in the mold. The nuts are roasted on the stove for about 1.5-2 m.
10. For the filling, mix condensed milk and chopped nuts, place in half of the nut and cover with the other half.
11. The delicacy from childhood is ready.

(1 ratings, average: 5.00 out of 5)
xn--80abbqaqnzuhze8bw2cg.xn--p1ai