Verguns are lush by leaps and bounds
Composition / ingredients
8
servings:
Cooking method
Warm up kefir to a warm state, add yeast and 1 table.s. sugar, mix and leave for 5 minutes to form a foam cap.
Add the remaining sugar, salt, vegetable oil and egg to the yeast mixture that has come up.
Gradually pour in the sifted flour and knead the soft dough.
Leave the dough warm, covering it with a towel.
Knead the dough that has come up, roll out about 0.5 cm thick and cut into strips.
Make an incision on each strip in the middle and turn out the edges.
Deep-fry the verguns until golden brown.
Caloric content of the products possible in the composition of the dish
- 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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Powdered sugar - 374 kcal/100g
- Dry yeast - 410 kcal/100g
