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Crisp kefir dough ribbons

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 servings
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Ingredients

Dough

  • 400 g all-purpose flour Plus a little extra for dusting the work surface.
  • 250 g plain milk kefir Use plain, unsweetened kefir at room temperature.
  • 100 g granulated sugar
  • 1 egg
  • ½ tsp baking powder

Frying and finishing

  • 500 ml refined sunflower oil For frying only.
  • 50 g powdered sugar

You will need

  • Mixing bowl and spoon
  • Rolling pin
  • Sharp knife
  • Deep, heavy-bottomed pan
  • Frying thermometer
  • Slotted spoon
  • Plate lined with kitchen paper
  • Plastic wrap

Instructions

  • Stir the flour, baking powder, sugar, egg and kefir together in a bowl with a spoon until a dough forms.
  • Knead on a lightly floured surface until the dough is soft and no longer sticks to your hands.
  • Wrap the dough in plastic wrap and let it rest for 20 minutes.
  • Roll the dough in portions on a floured surface to a thickness of 0.3–0.4 cm.
  • Cut the dough into strips 5–7 cm wide, then cut across them diagonally to make diamonds 9–10 cm long.
  • Make a 4 cm slit in the centre of each diamond and gently pull one pointed end through to form a twist.
  • Heat the sunflower oil to about 170°C (340°F) in a deep, heavy-bottomed pan sized to give an oil depth of about 2–3 cm.
  • Fry in small batches for about 1–2 minutes per side until golden, leaving space between the ribbons and adjusting the heat to keep the oil near 170°C (340°F).
  • Use a slotted spoon to transfer the ribbons to paper towels in a single layer to drain and cool.
  • Dust the cooled ribbons with powdered sugar.
    • Dust with just enough flour to prevent sticking; too much makes the dough heavy.

Storage and safety

Verhuny are best eaten the day they are fried. Cool leftovers completely, place in a covered container and refrigerate at 4°C (40°F) or below for up to 2 days. They soften during storage.