Verhuny

In a deep bowl, whisk 2 eggs with 50 g sugar, a pinch of salt and vanilla until smooth, then mix in 100 g sour cream.

Sift 350 g flour and gradually work it into the egg mixture, first with a spoon, then by hand, until the dough is soft, elastic and no longer sticks to your hands (add a bit more flour if needed).

Shape the dough into a ball, cover with plastic wrap or a towel and let it rest for 20-25 minutes at room temperature — this relaxes the gluten and makes the dough easier to roll out.

Roll out the dough on a lightly floured surface into a thin sheet, 3-4 mm thick. Using a sharp knife, cut it into diamonds about 4×9 cm.

In the center of each diamond, make a lengthwise slit 3-4 cm long, then carefully pull one end of the diamond through the slit, turning the dough inside out — this gives verhuny their characteristic twisted shape.

In a heavy-bottomed pot, heat 500 ml oil to 170-180°C (a small piece of dough dropped into the oil should immediately float and sizzle with bubbles). Fry the verhuny in small batches for 3-4 minutes, turning once with a slotted spoon, until evenly golden.

Remove the finished verhuny with a slotted spoon and place on a plate lined with paper towels to drain off excess oil.

Let the verhuny cool slightly, then generously dust with powdered sugar (40 g) and serve warm or fully cooled.