Light, crispy fried dough twists dusted with powdered sugar — a beloved carnival treat that shatters at first bite.
Instructions
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1
Mix flour, egg yolks, sour cream, sugar, softened butter, vodka, and salt into a firm dough. Knead 5 minutes.
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2
Rest dough covered for 20 minutes.
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3
Roll out very thin (2mm). Cut into 3x8cm rectangles. Cut a slit in the center and pull one end through to form a twist.
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4
Heat oil to 175°C (350°F) in a deep pot.
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5
Fry twists in batches for 1-2 minutes per side until golden and puffed.
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6
Drain on paper towels and dust generously with powdered sugar while warm.
Did You Know?
Verhuny are also called 'khrustyky' (crunchy ones) and are the Ukrainian version of angel wings, eaten during Maslenitsa before Lenten fasting begins.
The Story Behind Вергуни
Verhuny belong to the pan-European family of fried carnival pastries, adopted into Ukrainian tradition as a Maslenitsa treat before the Lenten fast. The vodka in the dough is a baker's secret — the alcohol evaporates during frying, creating extra-light, blistered layers.
Traditionally made in large batches by women gathering together before Lent, verhuny-making was a social event as much as a culinary one.
These delicate pastries remain a beloved treat at Ukrainian celebrations, bakeries, and home kitchens, especially during the pre-Lenten season and holiday gatherings.
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