Fluffy Verguny Fried in Whey
A recipe straight out of childhood — no two ways about it. Fluffy, rich, and dusted with powdered sugar! Verguny are best known in Ukraine; in Russia they're often called "khvorost," though to me khvorost means the thin, small, crackly kind, and "fluffy" and "khvorost" just don't go together in my head. But the name doesn't really matter — what matters is that they taste great.
Cooking method
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Step 1:
Gather your ingredients. The whey and egg are best at room temperature.
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Step 2:
Pour the whey into a mixing bowl, stir in the baking soda, and let it sit for 5 minutes.
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Step 3:
Crack the egg into the whey and whisk to combine.
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Step 4:
Sift in the flour a little at a time, working the dough together as you go.
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Step 5:
Knead into a soft, elastic dough that no longer sticks to your hands.
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Step 6:
Dust the finished dough with flour, cover it, and let it rest for half an hour.
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Step 7:
Roll the dough out into a sheet about 5–7 mm (1/4 inch) thick.
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Step 8:
Cut it into strips.
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Step 9:
Then cut the strips into rectangles and make a lengthwise slit down the center of each one.
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Step 10:
Tuck one end through the slit and pull it back out to form the twist.
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Step 11:
Heat the oil in a skillet and fry the verguny on both sides until golden and cooked through.
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Step 12:
Transfer the finished verguny to paper towels or parchment to drain.
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Step 13:
Dust them with powdered sugar while they're still hot.
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Step 14:
Once they've cooled, dust them again so the sugar coating sets into a nice, thick crust.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Powdered sugar - 374 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Serum - 31 kcal/100g
