Airy and tender vergones on kefir. Recipe and serve to the table

Crispy vergones with sugar powder, honey, jam are served in many coffee shops and restaurants around the world. This dish is considered Ukrainian, but it is loved far beyond the historical homeland.

Originally from the people

The history of the virgins goes back to the old times. Many researchers believe that once upon a time the Slavs borrowed the recipe from the Turks and adapted to their own taste. Probably, this version is correct. In the kitchen of many Eastern peoples, by the way, the recipe for katlama, the Turkic analogue of the verguns, still lives. In shape, these dishes are similar, only katlamu fry in mutton fat with onions.

Most often, the vergones are prepared on kefir, but there are other options for the test. All recipes share several common features, first of all it is their intricate form and frying in a lot of oil. In the rest, even traditional Ukrainian recipes vary greatly. Somewhere there is not to add dairy products to the dough at all, somewhere in the vergones add alcohol or vinegar. And someone from time immemorial kneads the dough with yeast dough. This abundance helps everyone to choose their favorite recipe. We'll try to cook airy and tender vergones on kefir. After all, whatever one may say, this recipe remains one of the most common.

Kefir Dough

Fermented dough has several advantages. Firstly, the recipe is quite budgetary, no expensive products are needed. Secondly, the baking is very lavish, with a crispy crust. It is also important that a piece of kefir dough can be safely taken to the refrigerator for several days, and it will not suffer from it at all. And ready-made vergens are well kept for several days, without losing their wonderful taste and freshness.

In order to prepare vergones on kefir, the following products will be required:

• 1 cup of kefir;
• A quarter teaspoon of salt;
• Half a glass of sugar;
• 2 medium-sized eggs;
• 1/3 tsp. Soda.

In addition, you will need sunflower oil for frying and, of course, flour. The exact amount of flour is difficult to predict, in many respects it depends on other ingredients. On average, it is about 2-3 glasses. Add flour in parts, gradually bringing the dough to the desired consistency. You should get a homogeneous mass, slightly sticking to the fingers. Vergones on kefir, the recipe of which contains vanilla, are more aromatic.

Sly nodules

The dough should be carefully kneaded and allowed to lie down in the warmth. By the way, you can prepare it in advance. For example, if it is expected that guests will arrive at the evening meal, the dough can be made in the morning, put in a cellophane bag and put it in the refrigerator. Half an hour before the frying, it must be reached and allowed to warm to room temperature.

Usually, the dough is rolled with layers of thickness from 2 to 10 mm. The thicker the layer, the finer the ready-made vergens on kefir. This recipe is also suitable for thin crispy, which is often called brushwood. Stitched from a thin dough, the vergoons are covered with air bubbles during frying.

You can cut the rolled dough with a conventional knife or a special pastry wheel with a notched edge. First you need to cut the stratum into strips 2-4 centimeters wide. Then these strips are cut into rhombuses or squares, in the middle of which incisions are made. One piece is rotated through the incision, giving the product the characteristic shape.

Frying process

For frying the usual frying pan, cast-iron wok, a small saucepan will do. The oil needs to be heated very well. Folded knots from the dough are dipped in boiling fat and with the help of a stirring we stir to make them fry evenly. Ready-made vergones on kefir usually do not absorb excess fat, so there is no need to add them to a colander or paper towels. They are laid directly on a large serving dish, sprinkling each layer with powdered sugar.

One serving of oil is sufficient for frying all portions of the vergones. There is no need to change it too often.

Small tweaks

• A sour milk dough is prepared for vergones on kefir, fermented baked milk, yogurt. Some of the liquid can be replaced by serum or milk.
• For flavor during mixing, you can add a few drops of vermouth, herbal tincture, cognac.
• You can diversify the taste and with the help of fruit essences: orange, lemon, mint. Only use them should be very carefully, adding only one small droplet to the batch.
• For refining, refined oil is best suited.
• Some cooks prepare vergongs on kefir and yeast. In this case, there is no need to add soda.
• To make ready-made vergens do not dry and do not soak, store them best in deep dishes, covered with a kitchen towel.

We serve the virgins to the table

This pastry is traditionally served for tea, cocoa, coffee. Excellent, and emphasize the folk style of the dish, such drinks as freshly briar and hot knot. Milk and sour milk drinks also go well with this dish. In the summer heat to the vergones you can serve cool juice, berry compote, kvass, mors. Good and herbal or green tea. About these drinks should be taken care of even before cooking the vergones on kefir, so that they had time to cool down sufficiently.

You can offer guests honey, jam, condensed milk, sour cream. In this case it is necessary to submit and dessert spoons. But the vergones themselves on kefir are accepted to eat with their hands. With this in mind, it's worth taking care of enough paper napkins on the table.