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Lush brushwood on kefir

Fluffy Kefir Khvorost (Fried Dough Twists)

An incredibly tasty, simple recipe that kids absolutely love! You only need a handful of ingredients, but they'll make enough to feed a big family. Delicious, puffy, and filling.

Julia

Recipe author

Composition / ingredients

Servings:

Kefir (sour milk or clabbered milk also works)

1.5

Eggs

Sugar

Vegetable oil (40 ml in the dough, 250 ml for frying)

290

Salt

0.5

Baking soda

0.5

Flour (if the dough sticks, add more)

Vanilla sugar (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 42 % 27 g

Carbohydrates 48 % 31 g

384 kcal

GI: 3 / 3 / 94

Cooking method

Step 1:

How do you make fluffy kefir khvorost? Take the kefir and egg out of the fridge ahead of time — they should be at room temperature. Beat the egg, sugar, vanilla sugar, and salt together with a mixer. Add the kefir and 40 ml (about 3 tablespoons) vegetable oil. Then add the sifted flour and baking soda and knead a soft dough (you may need a little more or less flour — go by the consistency), then let it rest for about 20 minutes.
Step 2:

Divide the dough into two pieces and roll each one out to about 1/2 inch (1 cm) thick. Cut the dough into rectangles, make a slit in the center of each with a knife, and pull one end of the strip through the slit to twist it. Fry in preheated vegetable oil on both sides until golden brown.
Step 3:

Dust the finished khvorost with powdered sugar.

Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount. To keep from going wrong, it helps to know how flour behaves!
One more thing: the wrong pan can spoil even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.
Every oil is only good up to a certain temperature — its smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which ones to skip), read more here.