One of the favorite pastries from yeast-free dough are considered to be verguns. For their preparation use flour, butter, eggs, granulated sugar and alcohol additives - cognac, rum or vodka. If none of this is at hand, you can add vinegar. In addition, you can put milk, sour cream or cream in the dough. Below is a recipe for verguns in milk, kefir. Despite the fact that verguns are most often made from yeast-free dough, we will describe the method of preparation using yeast as well.
Verguny: a recipe for milk
To prepare brushwood for this recipe, prepare:
- 400 grams of flour;
- vegetable oil for frying (can be replaced with lard);
- 3 eggs;
- 75 grams of sugar;
- 10 ml of brandy;
- milk - 70 ml;
- 100 g butter;
- 70 g of almonds.
The cooking process begins with the sifting of the flour. Then you need to grind the eggs with sugar, pour cognac, melted butter and milk here. Grind the almonds and add to the egg mixture. Pour flour into the resulting mass and make a dough. It should not stick to hands.
Roll out the dough into a thin layer and cut into rectangles with sides of 2 and 10 cm. Inside each, make an incision, fold in half and twist one end through the existing hole. Do all this with all the stripes. Heat the oil well, dip the formed scrubs into it. In a few minutes you can enjoy delicious brushwood with a golden crust. If the oil is not warmed up enough, the scavengers will turn out to be too greasy. Transfer finished products to a napkin. When the fat drains a little, sprinkle brushwood with powdered sugar and put on a beautiful dish.
Soft crunches
Verguns with yeast are very tasty and tender. We describe the recipe for cooking step by step. You will need:
- 250 g of wheat flour;
- 80 g butter;
- 20 grams of yeast;
- vegetable oil;
- half a glass of kefir;
- a small pinch of salt;
- several tbsp. tablespoons of sugar;
- 2 egg yolks.
Check the list of necessary products for the list and start cooking. Start by heating the kefir, in which you want to dilute the yeast, add some sugar here and wait until the boiling begins. Sift the flour and make a hole in the middle. Pour kefir into it, mix everything well and set aside for a while in a warm place. When the dough is suitable, 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 and form the verguns (how to do this, described in the previous recipe). Now the only thing left is to fry brushwood in vegetable oil and serve.
Using modern technology
I would like to offer a recipe for verguny cooked in a slow cooker. To do this, you will need:
- wheat flour - 250 grams;
- a small pinch of salt;
- 3 egg yolks;
- baking powder - 0.5 tsp;
- egg;
- sugar - 40 g;
- butter - 70 g;
- vegetable oil;
- sour cream - half a glass;
- 1 tbsp. a spoon of vodka;
- vinegar 9% - 1 tbsp. the spoon.
Prepare the above products and a slow cooker. Now you can start cooking. Sift the flour with a slide, make a recess on top, where to pour the yolks and the egg. Only then can melted butter, salt, sugar, sour cream, vinegar, baking powder and vodka be added. Knead the dough and leave it for half an hour under a towel.
Form the verguns (you already know how). Turn on the multicooker, select the program "Multipovar", set the desired temperature (160 degrees are enough). Pour the deep-frying oil into the bowl when it is well warmed up, and fry the scallops in small portions.
Sprinkle with powdered sugar before serving, so they will look more appetizing.
Recipe for Vergunov on cottage cheese
Very unusual brushwood is obtained with the addition of cottage cheese. Take 250 grams of soft cottage cheese and knead it well with a fork. Separately, rub the egg with one tablespoon of sugar, mix with the prepared fermented milk product and rub well. Add ¼ teaspoon of salt to the curd mass , the same amount of soda, quenched in half a tablespoon of vinegar. Pour 150 grams of sifted flour and knead the dough. Further, the cooking process remains the same as in the above recipes.
Try, experiment, add various spices to taste. Only in this way you can determine for yourself the best recipe for vergunov.