"Taratushki" on kefir

"Taratushki" on kefir

Category: Bakery products

Ingredients
kefir	1.5 cups
egg	1 PC
sugar	3 tbsp. l.
vegetable oil (in dough)	2 tbsp. l.
salt	0.5 tsp
soda	0.5 tsp
wheat flour, higher. grade	3 glasses + for rolling dough
vanillin	pinch
powdered sugar	taste
vegetable oil (for frying)	1 glass

Cooking method

• Beat the egg with sugar. Add sugar, salt, vegetable oil to kefir. Pour soda into 2 cups of flour and mix. Mix the egg mixture with kefir, gradually add the flour and soda, stirring vigorously. Knead a fairly soft dough that should not stick to your hands. Cover with a napkin and leave for 15-20 minutes.
• Then we divide the dough into several parts (so that it is convenient to roll it out), roll out the dough on a table dusty with flour, it depends on the thickness of the rolling whether we get crisps like brushwood) or crumpets. Roll the dough as thin as possible on crispy tarats, and about 1 centimeter on soft and lush ones.
• We cut the rolled dough into small rectangles, cut a hole in the middle, and turn out the tartar like brushwood.
• 
• Fry in hot oil on both sides until golden brown.
• Watch the dough bubble up wonderfully when frying
• 
• 
• Sprinkle the finished tararushki with powdered sugar.
• Bon Appetit!

The dish is designed for

lots of!

Time for preparing:

1 hour

Cooking program:

stove or deep fryer

Note

There are a lot of ready-made taratushki, if there are 2-3 people, then the portion can be divided safely into 2, then take the smallest egg.
I found the recipe on the Internet without authorship, hooked on with its unusual name and simple preparation, and it is also very tasty

Oops Tina, yummy again, are these vergunchiki? well, very good

[Hope,]

Hope,, thanks, I don’t know, maybe they’re also delicious

[V-tina]

V-tina, we call such taratus verguns. and we often do it too)

[Innushka]

Innushka, verguns are so verguns until today and did not know such a name Thank you, girls!

And my granny called them verchiks

[Alenka212]

Alenka212, one more option, we will know

My grandmother also often made them and called them nuts.

Oh another name
Girls, whatever you name it - but it's delicious! And simple to perform, and not expensive

Thank you not so much for the recipe (it is known to many), but for the reminder of tararushki. So tasty and familiar from childhood! Thank you!

[dandelion]

dandelionchildhood memories can be so pleasant

By the way, I forgot to say that I cooked them. True for half a portion. But she managed quickly and did not get tired, very soft, lush. Roll out the dough 2-3mm thick. Despite the fact that the time was already after 18-00, I could not resist and lost 3 pieces.

[dandelion]

dandelion, only 3? so little?

very soft, lush. Roll out the dough 2-3mm thick.

it's strange, however, my thin ones come out very crispy

So I decided to repeat it again)

[dandelion]

dandelion, well done, but I haven't cooked for a long time .. now one thing, then another, there is no time to please my relatives with sweets

2-3 mm for the test, is it not enough?

[BunDonut]

BunDonut, no, it will be fine, my thinner, the more crisp