Composition / ingredients
Cooking method
To prepare a fluffy dough for this pastry, you must sift the flour. Thanks to this action, the flour will be filled with oxygen, which means that the dough will be more airy.
Add baking powder and salt to the sifted flour. In a separate bowl, whisk the eggs with sugar and milk. Pour the milk-egg mixture into the flour mixture and mix everything well. Knead the dough - it should turn out smooth and homogeneous.
Roll out the resulting dough into a 0.5 cm thick layer and cut it into strips. Any shape can be given to the dough, but real verguns are strips with an incision in the middle, through which the opposite edges of the dough are turned out.
Pour oil into a preheated frying pan and fry the verguns on each side until golden brown. Decorate the finished pastries with powdered sugar.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Baking powder dough - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
