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Verhuny
Ukrainian fried pastry knots, twisted from an egg-yolk-enriched dough and deep-fried until pale gold. Frying them briefly at a steady 180°C is what keeps the inside light and flaky rather than greasy, ready for a heavy dusting of icing sugar while still warm.
Ingredients
Instructions
Mix egg yolks, sour cream, sugar, vanilla and salt.
Work in flour to form a stiff dough. Rest 20 minutes.
Roll very thin. Cut into strips, make a slit in each and loop one end through.
Deep-fry in batches at 180°C until pale golden, 2 minutes. Drain.
Dust generously with icing sugar while still warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
