20.05.2020
29
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
2013.72
Carbohydrates:
55.32
Fats:
200.08
Squirrels:
0.77
Water:
2.27

Ingredients

Title Value
1. Flour 3.5 Art.
2. Water 50 Ml
3. Sugar 50 Column
4. Chicken egg 2 PC.
5. Cognac 1 Tsp
6. Salt 0.5 Tsp
7. Powdered sugar 3 art. l
8. Vegetable oil 200 Ml

Cooking

1. Stage

Beat eggs with a whisk with cognac, sugar and salt.

1. Stage. Beat eggs with a whisk with cognac, sugar and salt.

2. Stage

Pour in water and whisk again.

1. Stage. Pour in water and whisk again.

3. Stage

Gradually add flour. Stir well. You should have a soft dough.

1. Stage. Gradually add flour. Stir well. You should have a soft dough.

4. Stage

Divide the dough into two parts and roll. Cut into strips.

1. Stage. Divide the dough into two parts and roll. Cut into strips.

5. Stage

Cut strips into rhombs and make an incision in each rhombus. Then extend one end through the cut and pull to both ends. You should not do all the verguns at once, they can stick together and then turn out not so crispy and airy.

1. Stage. Cut strips into rhombs and make an incision in each rhombus. Then extend one end through the cut and pull to both ends. You should not do all the verguns at once, they can stick together and then turn out not so crispy and airy.

6. Stage

Heat the oil well and dip a few pickups into it. Cook for about 5 minutes, until golden brown.

1. Stage. Heat the oil well and dip a few pickups into it. Cook for about 5 minutes, until golden brown.

7. Stage

Put ready-made verguns on a paper towel to remove excess oil, let them cool slightly and sprinkle with powdered sugar.

1. Stage. Put ready-made verguns on a paper towel to remove excess oil, let them cool slightly and sprinkle with powdered sugar.

8. Stage

Bon Appetit!!!