The dough for chebureks is crispy and incredibly thin

Everyone knows what chebureks are. This flat pie is made of thin crispy dough and juicy minced meat inside. It can be tasted in canteens, restaurants, and fast food outlets. Chebureks are sold from trays and fried outdoors in portable deep fryers. You can feel whatever way you like about street food, but the fact that cheburek is a delicious dish is hard to deny.

The success of delicious chebureks lies in the combination of thin, soft, crispy dough and a juicy filling of minced meat, mushrooms or cheese. Making dough for chebureks is actually not at all difficult. To do this, you will need available ingredients, a little skill and a good, time-tested recipe.

Perhaps the most common recipe is choux pastry. It is prepared very simply from basic ingredients, it is always possible, and does not require any skill or special skills. The dough turns out to be very elastic, rolls out perfectly into the thinnest layer, and after frying it becomes bubbly and crispy. When the cheburek cools down, the dough will be soft, not rubbery.

Recipe ingredients:

  • flour 3-4 cups
  • water 1 glass
  • eggs 1 pc.
  • salt 1 teaspoon
  • vegetable oil 2-3 tbsp. spoons

Cooking method:

  1. Bring the water to a boil. It is more convenient to do this in a ladle with rounded corners. When the water boils, remove the ladle from the heat. Pour in the oil, add salt and half a cup of flour. Whisk the mixture until smooth so that there are no lumps. Let the mixture cool.
  2. Add the egg to the cooled mixture and stir.
  3. Place the contents of the ladle into the well made in the mound of flour on the work surface. Knead into a tight, elastic dough. Let the dough sit for half an hour. Knead well again. Leave the dough for another 30 minutes and you can start making pasties.
  4. Advice: To make the pasties crispy, prepare the pasty dough with vodka. Add 50 grams of vodka to the choux pastry. As the amount of liquid increases, a little more flour will be needed. Add vodka along with the egg.
  5. Dough with vodka can be safely given to children. When fried, the alcohol evaporates.

The dough for pasties made with kefir turns out very soft and airy. Perhaps it is less crispy, but such chebureks do not get soggy after cooling and remain tender, but elastic.

Recipe ingredients:

  • kefir 1 glass
  • egg 1 pc.
  • flour 500 g.
  • salt a pinch

Cooking method:

  1. The method of preparing dough with kefir is the simplest. Mix kefir with egg and salt. Gradually add flour. When the dough becomes difficult to knead with a whisk, transfer it to the flour mound and continue kneading on the table.
  2. It is impossible to indicate the exact amount of flour in the recipe. It depends on the quality of the flour, the size of the eggs, and the consistency of the kefir. Navigate yourself. The dough should not be too stiff, but not soft either.
  3. Let the dough sit at room temperature for 30 minutes to allow the gluten in the flour to swell. It will become elastic and roll out easily and thinly.

Another version of crispy dough is made with beer. You can cook it even without eggs. An excellent men's option. The only ingredients are flour and beer.

Recipe ingredients:

  • light beer 1 glass
  • egg 1 pc.
  • flour 500 g.
  • salt a pinch

Cooking method:

  1. Beat the egg and beer. Gradually add flour, mixing first with a whisk and then with your hands on the work surface. The dough should become elastic and not stick to your hands. Cover the lump of dough with a towel and leave it to rest at room temperature for an hour or more.
  2. You don't have to add the egg.

You can also prepare a delicious dough using milk, both fresh and sour. The dough turns out soft and tender. These chebureks are especially tasty when slightly cooled. They just melt in your mouth.

Recipe ingredients:

  • milk 1 glass
  • egg 1 pc.
  • flour 500 g.
  • salt a pinch

Cooking method:

  1. Tender homemade dough with milk is prepared in the same way as with other liquids - water, kefir or beer. A glass of liquid takes approximately half a kilogram of flour. The amount of flour must be adjusted independently, trying to keep the dough elastic, but not too tight. It should easily roll out into the thinnest cake and not stick to your hands or rolling pin.
  2. After kneading the dough from the listed ingredients, it needs to stand at room temperature. The dough will become even more tender and elastic.
  3. Any dough for chebureks is made quickly and simply. Try it and you will succeed.
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