Ukrainian Verhuny Fried Pastry Twists

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Verhuny are classic Ukrainian fried pastry twists made from a tender egg-and-sour-cream dough, rolled paper-thin, knotted into delicate bows, and fried until golden and crisp. They shatter lightly at the bite and finish with a snowy dusting of powdered sugar, making them a beloved treat for festive tables and Sunday afternoons.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 3.5 gSaturated Fat
• 49 gCarbs
• 1.5 gFiber
• 16 gSugar
• 7 gProtein
• 95 mgSodium
• 105 mgPotassium
• 45 mgCalcium
• 2.2 mgIron
• 0 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
• 2 large eggs
• 1/2 cup (120 g) sour cream
• 3 tbsp granulated sugar
• 2 tbsp vodka or plain water
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp baking powder

For frying and finishing

• About 3 cups (720 ml) neutral oil (sunflower or canola) for deep-frying
• 3/4 cup (90 g) powdered sugar for dusting
• 1/2 tsp ground cinnamon (optional)

Directions

1. In a medium bowl, whisk together the eggs, sour cream, sugar, vodka, vanilla, and salt until smooth. Add the flour and baking powder and stir with a wooden spoon until a soft, slightly sticky dough forms; turn out onto a lightly floured surface and knead briefly, just until smooth, about 2 minutes. Wrap in plastic and rest at room temperature for 20 minutes.
2. Divide the rested dough into 4 portions. Working with one piece at a time (keep the others covered), roll it on a lightly floured surface into a paper-thin sheet about 1/16 inch (1.5 mm) thick, turning and dusting with flour as needed to prevent sticking.
3. Using a sharp knife or pastry wheel, cut the sheet into 1 1/2-inch-wide strips about 4 inches long. Make a 1 1/2-inch lengthwise slit down the center of each strip, then pull one end of the strip through the slit to form a twisted bow shape; set the shaped pieces on a parchment-lined tray.
4. Heat the oil in a deep, heavy saucepan or skillet to 350°F (175°C) over medium heat (the oil should be about 1 1/2 inches deep). Line a plate with paper towels and set a wire rack nearby.
5. Fry the verhuny in small batches of 4 to 5 pieces at a time, turning once, until puffed, pale golden, and crisp, about 1 to 1 1/2 minutes per side. Lift them out with a slotted spoon, drain briefly on the rack, then transfer to the paper-towel-lined plate.
6. Repeat with the remaining dough, adjusting the heat as needed to keep the oil at 350°F. While still warm, arrange the twists on a serving platter and dust generously with powdered sugar, sifting it through a fine mesh sieve; sprinkle with cinnamon if using.
7. Serve immediately while crisp and fragrant, ideally with tea, coffee, or a glass of cold milk.

Cook’s Notes

• Roll the dough paper-thin; thicker pieces will turn chewy rather than crisp, so aim for almost translucent sheets.
• Vodka is a traditional addition that inhibits gluten development, yielding an extra-shatteringly crisp result; plain water works fine if you prefer to skip the alcohol.
• Maintain the oil at 350°F (175°C) — too cool and the twists absorb oil and turn greasy, too hot and they brown before cooking through.
• Verhuny are best eaten the day they are fried; if you must store them, keep in a loosely covered container at room temperature and re-crisp briefly in a 300°F oven.
• For a flavored twist, add 1 tablespoon of lemon zest or a pinch of ground cardamom to the dough, or dust with a mix of powdered sugar and cocoa.

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