---
title: "Kefir Verguny: How to Make Traditional Ukrainian Yeast-Free Pastries — Step-by-Step Recipe"
description: "Step-by-step recipe for traditional Ukrainian yeast-free kefir verhuntzi: from kneading the dough to frying at 170–180 °C and serving with powdered sugar. Simple ingredients and minimal time — just like grandma's kitchen."
date: 2026-11-06T12:29:38.606Z
lang: en
url: https://xab.info/en/posts/kefir-verguny-no-yeast-recipe
tags: [ukrainian-cuisine, recipe, fried-dough, kefir, homemade-pastry, traditional-food]
author: "Marina Slivenko"
publisher: "XAB.info"
---

# Kefir Verguny: How to Make Traditional Ukrainian Yeast-Free Pastries — Step-by-Step Recipe

![A pile of homemade verguny dusted with powdered sugar on a plate in a rustic kitchen](https://xab.info/media/2026/11/06/verguncy-na-kefire-recept-bez-drozhey/verguncy-na-kefire-recept-bez-drozhey-1.webp)

## Key Points

- Kefir verguny are made without yeast: the fluffiness of the dough is provided by the reaction of kefir with baking soda
- The dough is rolled into a 5 mm layer, shaped into diamonds with a slit and a "knot", and fried in oil at 170–180 °C
- The golden rule of frying is not to overload the pan with dough so that the oil does not cool down and the verguny do not absorb excess fat

Verguny, also known as "hrustyky" or "verhuntzi," are one of those homemade baked goods that instantly transport you back to childhood. The aroma of fresh dough, golden-brown pieces arranged on the kitchen table, and a cup of warm tea create a simple yet incredibly cozy scenario that many remember from their grandmother's kitchen. Unlike layered pies or yeast buns, verguny require neither yeast nor a long waiting time for the dough to rise. The basis of the recipe is kefir, which, combined with baking soda, creates a light, airy structure without any additional baking powder. It is precisely because of this simplicity that verguny remain one of the most affordable and beloved types of homemade pastries in the Ukrainian culinary tradition.

### The Secret of the Dough: Why Kefir and Soda Work Better Than Yeast

The key technique that makes verguny soft and tender lies in the chemical reaction between acidic kefir and baking soda. Kefir has a pronounced acidic environment, and it is this environment that triggers the activation of the soda, causing the dough to rise and become airy. Styler editor Natalia Kryzhanovska recommends taking the kefir out of the refrigerator in advance: at room temperature, the soda activates more evenly, and the dough turns out homogeneous. According to her, it is enough to put the kefir in the microwave for about a minute so that it acquires the desired temperature. Pour the kefir into a deep bowl, add an egg, sugar, and a pinch of salt, mix with a whisk or fork, then add the soda and leave the mixture for a few minutes for the reaction to occur. Sift about 400 grams of flour and add it gradually, stirring first with a spoon and then kneading with your hands. The finished dough should be soft, elastic, and not too sticky; excessively dense dough will make the finished verguny tough, so flour is added as needed rather than strictly by weight.

### Shaping: From a Diamond to the Characteristic "Knot"

After kneading, cover the dough with a towel or plastic wrap and leave it for 10–15 minutes. This short rest makes it more pliable: rolling out and shaping becomes much easier. Lightly dust the working surface with flour, roll the dough into a layer about 5 millimeters thick, and cut it into strips or diamonds. Make a small slit in the center of each diamond and pull one edge of the dough through it — this creates the characteristic shape of a vergunets, recognizable at first glance. If desired, you can limit yourself to simpler shapes, such as strips or small rectangles; this will not affect the taste. An important warning: do not roll the dough too thin. If the layer is almost transparent, the verguny will turn out dry and excessively crunchy, while a too thick layer, on the contrary, will require more time to fry through on the inside.

### Frying: Temperature and Oil Volume Decide Everything

For frying verhuntzi, use a deep frying pan or a small saucepan with a sufficient amount of vegetable oil — there should be enough so that the pieces fry freely on all sides rather than just browning on one. Heat the oil well, but do not let it overheat: the optimal frying temperature is approximately 170–180 degrees Celsius. If you do not have a kitchen thermometer, you can drop a small piece of dough into the oil: bubbles should appear around it and a golden crust should gradually form. Place the verguny in small portions and fry on both sides until a beautiful golden color, turning them periodically. It is critically important not to put too much dough into the pan at once: this sharply lowers the oil temperature, and the "hrustyky" begin to absorb excess grease. Place the finished verguny on paper towels to remove excess oil, let them cool slightly, and optionally dust with powdered sugar.

### Serving and Preserving Flavor

Homemade pastries reveal their flavor best when warm or at room temperature — with tea, coffee, milk, or your favorite jam. The recipe is especially valuable because it requires no yeast and no long waiting: just a few simple ingredients and a little time, and fragrant homemade pastries are already on the table, perfectly complementing a family tea party. Allergens in the recipe include eggs, dairy products (kefir), and wheat (gluten), which should be considered when preparing to host guests with dietary restrictions. Kefir verguny are not just a dessert, but a small ritual that connects generations and turns an ordinary kitchen into a place that smells of childhood.

## Fact-Check & Sources

- [Бабушкин секрет к чаю: как приготовить хрустящие вергуны на кефире без дрожжей](https://styler.rbc.ua/ukr/deliciously/babusin-sekret-chayu-k-prigotuvati-hrustki-1793965024.html) - Original recipe source. All technological parameters (temperature 170–180 °C, layer thickness 5 mm, flour volume ~400 g, dough rest time 10–15 min) are taken directly from the text. Allergens and composition confirmed.

## FAQ

### Can verguny be made without kefir?

In this recipe, kefir performs a dual function: it provides acidity and triggers the reaction with soda for fluffiness. You can replace it with another fermented milk product (yogurt, sour milk), but the taste and texture will differ.

### At what temperature should verguny be fried?

The optimal vegetable oil temperature is 170–180 degrees. Without a thermometer, you can test it by dropping a piece of dough into the oil: bubbles and a light golden crust should appear.

### How much flour is needed for the dough?

Approximately 400 grams, but the exact amount depends on the properties of the specific flour and the moisture content of the kefir. Add the flour gradually until the dough becomes soft, elastic, and not too sticky.

### How to store finished verguny?

Verguny are best consumed warm or at room temperature on the day they are made. Over time, they lose their crunch and become softer, so it is recommended to make a portion for a single serving.