Buttery Ukrainian Verguny Recipe

A recipe from childhood, and nothing else. Lush, buttery, covered in powdered sugar! Verguny is more familiar to Ukrainian residents. In Russia they are called brushwood, although, as for me, brushwood is thin, small and crispy products; the words Pyshny and Khvorost somehow don’t stand close to me. Itʼs not about the name, itʼs about how tasty it is.
cook time: 1h
Ava Prescott
Buttery Ukrainian Verguny Recipe

Nutrition Facts (per serving)

444
Calories
29g
Fat
36g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Wheat flour 420 g
Powdered sugar 80 g
Chicken eggs 1 pc
Sunflower oil 300 g
Soda 0.5 tsp
Serum 200 ml

Recipe instructions

Step 1

Step 1
Prepare your ingredients. Whey and egg are best at room temperature.

Step 2

Step 2
Pour the whey into the dough bowl, add baking soda and leave for 5 minutes.

Step 3

Step 3
Break the egg into the whey and stir.

Step 4

Step 4
Sift the flour in portions and begin kneading the dough.

Step 5

Step 5
Knead into a soft elastic dough that does not stick to your hands.

Step 6

Step 6
Dust the finished dough with flour, cover and leave for half an hour.

Step 7

Step 7
Roll out the dough into a layer about 5-7 mm thick.

Step 8

Step 8
Cut into strips.

Step 9

Step 9
Then cut into rectangles, making a cut in the center of each.

Step 10

Step 10
Turn one edge out.

Step 11

Step 11
Heat the oil in a frying pan and fry the verguns on both sides until cooked.

Step 12

Step 12
Place the finished verguns on napkins or parchment.

Step 13

Step 13
Dust with powdered sugar while they are still hot.

Step 14

Step 14
Once cooled, sprinkle with more powder so that the sugar crust on the verguns is dense and beautiful.

Additional rubrics

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