More often there are recipes for this pastry on kefir, but few dare to change it and add another fermented milk product. The name of this sweet is different: Khvorost, Pyshki, Verguny or Krebli. What name is more familiar to you? In any case, it is not the name that makes the dough tasty, but its proportions and a set of products, as well as a few secrets in kneading the dough. If you do brushwood or Krebli, then only this way. The dough immediately after frying turns out to be soft, crispy on top and a little sweet (that's why we sprinkle with powdered sugar), and after cooling the dough becomes denser, crispy, but not rubbery - very tasty, I advise you to try according to our kneading principle, my relatives have already appreciated their taste, which is very nice! Ingredients in spoons, glasses, exact grams 👇
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✅ How to cook Brushwood, Verguny or Krebli from tender dough without kefir, see also a step-by-step recipe with a photo description on our website, there is also a printable version edanalyuboivkus.ru/vse-recept...
🥛 * 200 ml glass
✅ Ingredients:
flour - 450 g = 3.5 cups *
baking powder for dough - 10 g = 2 tsp
salt - 5 g = 0.5 tsp
eggs - 96 g = 2 pcs.
sugar - 30 g = 6 tsp
sour cream (yogurt) 15% and above - 250 g = 1 ¼ cups*
butter - 20 g = 1 tbsp.
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