Verhuny (Ukrainian Kefir Crullers)

These are soft, airy, and golden-brown treats that pair perfectly with a glass of milk or a cup of tea.

Ingredients

• Kefir: 250 ml (room temperature is best)

• Egg: 1 large

• Butter: 40 g (melted and cooled)

• Sugar: 2–3 tbsp (adjust to your preference)

• All-purpose flour: 400–450 g

• Baking soda: 1 tsp

• Salt: A pinch

• Oil: For frying

• Powdered sugar: For dusting

Instructions

1. Mix the Base: In a large bowl, whisk the egg with the sugar and salt. Pour in the kefir and the melted butter. Mix until smooth.

2. Activate the Soda: Add the baking soda to the mixture. You’ll notice small bubbles forming—this is the kefir’s acidity activating the soda, which makes the dough fluffy.

3. Incorporate Flour: Gradually add the flour. Start with 400 g and add more only if the dough is too sticky to handle. The dough should be soft, elastic, and slightly tacky, but it shouldn't stick heavily to your hands.

4. Rest: Cover the dough with a cloth and let it rest for about 20 minutes. This relaxes the gluten and makes it easier to roll out.

5. Shape the Verhuny:

• Roll the dough out on a floured surface to a thickness of about 5–7 mm.

• Cut the dough into rectangles or diamonds (approx. 3x8 cm).

• Cut a small slit in the center of each diamond.

• Pull one end of the diamond through the slit to create a "twisted" shape.

6. Fry: Heat about 2–3 cm of oil in a deep frying pan over medium heat. Fry the verhuny on both sides until they are golden brown. They puff up very quickly!

7. Serve: Place them on paper towels to drain excess oil. While still warm, dust them generously with powdered sugar.