To please your loved ones with something tasty and satisfying, you don’t have to make a cake. In this case, verguns are ideal. A recipe with a photo of such a dish whets your appetite. Essentially, verguns are donuts. This is a Ukrainian variation of this dish. They cook quite quickly. But many people will like the result. So, we present the vergun recipes. The photo will allow you to imagine the cooking process.

Recipe with milk

This method of preparing verguns is quite simple. The result is a fragrant and tasty dish. At the same time, there are no problems during the cooking process. Such spinners fly apart in an instant. To prepare this delicacy you will need:

1. 1 glass of cow's milk.
2. ½ cup regular sugar.
3. 1 egg.
4. 4 cups white wheat flour.
5. ½ teaspoon of soda.
6. 2 tbsp. spoons of vegetable-based oil.

If this recipe for verguns is unfamiliar to you, then the soda can be replaced with regular baking powder. After all, in this case milk is used. When using kefir, the soda is quenched. This recipe also uses vinegar.

Dough preparation process

The recipe for verguns with milk is very simple. First you need to knead the dough. Pour baking soda, previously quenched with vinegar, and sugar into a deep bowl. You can replace soda with baking powder. There is no need to extinguish it with vinegar. You should add an egg to the mixture. The ingredients must be mashed with a fork. The result should be a homogeneous mass. Pour cow's milk into the mixture and stir. Finally, add wheat flour to the dough. This should be done gradually so that there are no lumps. After this, all that remains is to knead the dough.

Shaping and cooking

It is recommended to cover the container with the finished dough with a towel and leave for 15 minutes. It should rest. After the specified time, sausages should be formed from the dough. They, in turn, need to be cut into equal pieces and rolled into rings.

Pour vegetable oil into a frying pan or saucepan and heat it. You should also place the pieces here and fry them on both sides, turning them over every 2 minutes.

As you can see, the recipe for verguns does not cause any particular difficulties. The whole cooking process takes a little time. Before serving, sprinkle the finished delicacy with powdered sugar. This dessert can be consumed with coffee, tea, and milk.

Recipe for verguns with kefir: “Grandma’s”

Many people have tried this delicacy while visiting their grandmothers. The dessert is prepared quickly. For this you will need:

Preparing the dough

Pour kefir into a deep bowl, and then add soda, egg and sugar. It is also recommended to add 1 tbsp to the mixture. a spoonful of vegetable oil and margarine melted in a water bath. All components should be carefully whisked until smooth. Only after this can wheat flour, previously sifted, be added to the composition.

The dough should be fluffy and soft. In this case, the mass may slightly stick to your hands. Don't make the dough too hard. Otherwise, the finished delicacy will not turn out fluffy and tender. Cover the container with the finished dough with a towel and leave for 30 minutes. The mixture should rest a little.

How to shape and cook

So, how to form verguns? The recipe has several options. You can make a treat in the form of bagels or brushwood. In the first case, you should roll the dough into sausages and divide them into equal pieces. The blanks should be rolled into rings.

In the second case, the dough must be rolled out into a layer at least 1 centimeter thick. the workpieces should be cut into squares. In the center of each piece you need to make a cut diagonally, without cutting to the edges. After this, one end of the workpiece should be pulled through the resulting hole. You should end up with something like knots.

To prepare verguns, you should use a small saucepan with a thick bottom. Pour vegetable oil into it and heat it. After this, you should dip the pieces into the liquid and fry them on all sides, turning them regularly. It takes no more than 2 minutes to prepare one batch. It is recommended to sprinkle the finished verguns with powdered sugar before serving.

Now you know the recipe for verguns. The delicacy itself is quite simple. However, there are a number of recommendations that, if followed, will allow you to prepare delicious baked goods.

It is very difficult to determine the amount of flour in advance. In some cases less is required, in others more. It all depends on its quality and properties. In any case, the finished dough should not be hard. The mass should be airy and fluffy. The dough should stick a little to your hands. Only from such a mass can you make a tasty and tender delicacy.

Fry the verguns in hot oil until the dough appears golden brown. Do not overcook the workpieces. Otherwise, an unpleasant, slightly bitter taste will appear.

After removing the verguns from the hot oil, place them on paper towels. This will remove all excess fat.

Before serving, the delicacy can be sprinkled not only with powdered sugar, but also with confectionery powder. This way the verguns will acquire a more original and appetizing appearance.

Curvy or yogurt, prepared according to the recipe without eggs. And although the dough does not contain eggs, the verguns are airy, very soft, and too tasty, so you will need to stop in time when eating them. This is a very successful recipe, the ingredients for preparing verguns are simple and always available in the house, and after spending fifteen minutes on preparation, you can serve a whole dish of fresh, hot verguns.

Ingredients

• 1 cup (250 ml)
• 3 tbsp. spoons
• half a spoon of tea salt
• 3 tbsp. spoons
• 2.5-3 glasses
• half a spoon of tea soda
• half liter

Kefir verguns - recipe with photos, how to cook

1. Mix kefir with sugar and salt, add butter.

2. Mix flour with soda and pour into kefir.

Quickly knead the dough and let it lie for about fifteen minutes, or immediately start cutting.

3. Divide the dough in half. Roll out each part to a thickness of at least 8 mm. There is no need to roll out the dough thinner. Cut the dough into triangles. Make a cut in each triangle and turn the dough out through the cut. Thus we form the verguns.

4. Heat the oil well in a small saucepan or saucepan. Fry the verguns in it, 3-4 pieces at a time, on both sides. Place with a slotted spoon on paper napkins.

Serve the kefir verguns on a platter, sprinkled with powdered sugar on top.

Using a similar recipe, you can prepare delicious curd strips -.

Verguns are considered one of the favorite confectionery products made from yeast-free dough. To prepare them, they use flour, butter, eggs, granulated sugar and alcohol additives - cognac, rum or vodka. If none of this is on hand, you can add vinegar. In addition, you can put milk, sour cream or cream in the dough. Below is a recipe for verguns made with milk and kefir. Despite the fact that verguns are most often made from yeast-free dough, we will tell you how to prepare them with yeast.

Verguny: recipe with milk

To prepare brushwood according to this recipe, prepare:

• 400 grams of flour;
• vegetable oil for frying (can be replaced with lard);
• 3 eggs;
• 75 grams of sugar;
• 10 ml cognac;
• milk - 70 ml;
• 100 g butter;
• 70 g almonds.

The cooking process begins with After which you need to grind the eggs with sugar, add cognac, melted milk and milk. Grind the almonds and add to the egg mixture. Add flour little by little to the resulting mass and make a dough. It should not stick to your hands.

Roll out the dough into a thin layer and cut into rectangles with sides of 2 and 10 cm. Make a cut inside each, fold in half and turn one end out through the existing hole. Do all this with all the strips. Heat the oil well, dip the formed vergunas into it. In just a few minutes you can enjoy delicious brushwood with a golden crust. If the oil is not hot enough, the verguns will turn out too fatty. Place the finished products on a napkin. When the fat has drained a little, sprinkle the brushwood with powdered sugar and place it on a beautiful dish.

Soft crunches

Vergunas made with yeast are very tasty and tender. We will describe the cooking recipe step by step. You will need:

• 250 g wheat flour;
• 80 g butter;
• 20 grams of yeast;
• vegetable oil;
• half a glass of kefir;
• a small pinch of salt;
• several tbsp. spoons of sugar;
• 2 egg yolks.

Use the list to check the availability of the necessary products and start cooking. Start by heating the kefir in which you need to dilute the yeast, add a little sugar and wait until the bubbling begins. You need to sift the flour and make a hole in the middle. Pour kefir into it, mix everything well and set aside in a warm place for a while. When the dough is ready, add all the remaining ingredients, with the exception of vegetable oil (it is necessary for frying), and knead the dough. Leave for half an hour, then roll out and form vergunas (how to do this was described in the previous recipe). Now all that's left to do is fry the brushwood in vegetable oil and serve.

Use of modern technology

I would like to offer a recipe for verguns cooked in a slow cooker. For this you will need:

• wheat flour - 250 grams;
• a small pinch of salt;
• 3 egg yolks;
• baking powder - 0.5 teaspoon;
• egg;
• sugar - 40 g;
• butter - 70 g;
• vegetable oil;
• sour cream - half a glass;
• 1 tbsp. spoon of vodka;
• vinegar 9% - 1 tbsp. spoon.

Prepare the above products and a slow cooker. Now you can start cooking. Sift the flour into a mound, make a well on top into which to pour the yolks and egg. Only after this can you add melted butter, salt, sugar, sour cream, vinegar, baking powder and vodka. Knead the dough and leave it for half an hour under a towel.

Form verguns (you already know how to do this). Turn on the “Multi-cook” program, set the desired temperature (160 degrees is enough). Pour deep-frying oil into the bowl; when it is hot, fry the verguns in small portions.

Sprinkle with powdered sugar before serving to make them look more appetizing.

Recipe for verguns with cottage cheese

Quite unusual brushwood is obtained with the addition of cottage cheese. Take 250 grams of soft cottage cheese and mash it thoroughly with a fork. Separately, mash the egg with one tablespoon of sugar, mix with the prepared mixture and mash well. Add ¼ teaspoon of salt, the same amount of soda, dissolved in half the vinegar. Add 150 grams of sifted flour and knead the dough. Further, the cooking process remains the same as in the above recipes.

Try, experiment, add different spices to taste. This is the only way you can determine the best vergun recipe for yourself.

This unusual name came to us from Ukrainian cuisine. What are verguns? They are unusually reminiscent of our brushwood or crabs, 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.

• Verguns are usually prepared from unleavened 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 - ¼ teaspoon;
• kefir - ½ 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 thick, 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 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.

The dough for such verguns is prepared on a kefir basis.

The recipe is so simple that it won’t take much time to prepare. In addition, you will need the most common products, which can be easily bought in any store.

Grind the eggs well with sugar until a white foam forms.

Then add kefir, a pinch of salt, vanilla sugar (if desired), a spoonful of vodka (or maybe rum for a specific flavor) and soda, quenched with vinegar. Mix everything well.

Then cover the dough with a towel (to prevent airing) and leave to “rest” for 15-20 minutes.

After this, I divide the dough into small pieces, about the size of a walnut.

Using my fingers, on a slightly floured surface, I knead a piece of dough into a flat cake about 5 mm thick of any shape, whatever it turns out - round or oblong. Of course, you can simply roll out the dough with a rolling pin, but personally I find it more interesting.

I make a cut in the middle. Then I simply thread one edge through the resulting hole and turn it inside out a little.

Next they need to be fried in hot fat. In Ukraine, it is customary to cook it with lard (pork fat). But nowadays you can always find some kind of replacement to suit your taste. Here you have complete freedom of choice - use lard or vegetable oil. I suppose I still prefer to cook with vegetable oil.

Pour vegetable oil into a frying pan with a thick bottom and heat it well.

Fry the prepared “knots” in hot oil, alternately on each side for 1-2 minutes, until lightly browned. Then place them on a paper towel to absorb excess fat.