Composition / ingredients
Cooking method
First you need to "activate" the yeast. To do this, heat the milk to 36-38 degrees, pour it into a bowl, add sugar, yeast and a pinch of salt, mix. Cover the bowl with a clean towel and leave to stand for 15 minutes.
While the sourdough is being prepared, sift the flour to saturate it with oxygen. Add the flour to the milk and start kneading the dough - first in a bowl, and then on a table sprinkled with flour. The finished dough turns out to be plastic and easily lags behind the hands. Put the kneaded dough back in the bowl, cover with a towel and set aside to come to a warm place for 25-35 minutes.
After this time, roll out the dough into a layer 20-25 mm thick and cut into rectangular pieces 10 x 5 cm. In the middle of each rectangle, make a vertical incision, while retreating from the upper and lower edges of 1.5-2 cm. Put one edge of the rectangle through the hole and twist the separated parts of the verguna. I.e., one part of the rectangle turns out to be turned inside out.
Cover the prepared verguns with a towel and leave to approach for another 8-12 minutes.
Next, heat the sunflower oil in a frying pan and bake the verguns on medium heat for 3-4 minutes on each side.
Serve verguns well with cold milk or hot tea.
Bon appetit!
Calorie 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
- Pressed yeast - 109 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
