Delicious crispy dough for chebureks: the best recipes from professional cheburechnikov

Chebureks in most people are associated with rest and travel. Probably, everyone who went to rest "in the south", with pleasure dabbled there this dish. But at home it is rarely prepared, although it would be desirable to remember in the cold winter evenings the summer and the time of blissful doing nothing. But in the native kitchen often it is impossible to achieve that memorable taste. And all because there does not come out a delicious crispy dough for chebureks, without which the dish turns into a vulgar roast pie. This article contains the most successful recipes for a chebureck test. Culinary specialists who offered them, guarantee that this time your experience will certainly succeed.

Only water

Professionals in this business assure that delicious crispy dough for chebureks is easily prepared from flour and water without the introduction of additional components. The ratio of ingredients: a pound of flour on a faceted glass of water. The secret is only two: firstly, the flour is carefully sieved with a pinch of salt. Secondly, the water should be very cold, aged in the freezer for about a quarter of an hour (but without ice!). Flour is filled with a high hill, it makes a crater, where the liquid is poured. The dough is kneaded very carefully; If it sticks to your hands - it is added with flour additionally, but without busting: unnecessary excess of flour will make the base too tight, and it should remain plastic. The ready dough is left for half an hour right on the table, only covered with a towel or a film. After this aging they begin to make chebureks.

Magnificent crunch with bubbles

Most cooks believe that the best dough for chebureks is with vodka: the dish turns juicy, in a crispy shell, with a mass of bubbles. There are several options for preparing such a test. The simplest of them is as follows: eight glasses of flour are sifted into a large comfortable bowl. In three glasses of water, two spoons of salt and sugar dissolve (the latter is needed for a beautiful even tan of chebureks). In the groove made in flour, poured and salted water, a third of a glass of lean oil and a spoonful of vodka. And if you need a delicious crusty dough for chebureks, forget about eggs - at least when using this recipe. Eggs will make your base rigid and unsuitable for the set goals. The dough is kneaded, hides in a bag (or wrapped in a film) and left in the heat for an hour. Only when it "rests", you can proceed to modeling.

"Under the Degree"

And here's another dough for chebureks with vodka. To create it, you will have to try a few, but the result of the labors will be swept away by your family from the frying pan. A third of a liter of water warms up almost to a boil. A glass of flour is sifted into a container; The heated water is poured into it and mixed with a whisk or a fork. In another bowl, pour three glasses of flour, combine with egg, salt, half a glass of water, sugar and vodka (spoonful) and lean oil (two). After stirring, the brewed part is added; The dough mixes together until smooth. Lie down before styling chebureks, it should be half an hour.

Dough with butter

It is considered more gentle than just on the water. In this case, crunches are not less than those already described. First, half a pack of butter melts (you can take margarine, but experts say it will be a bit wrong). In a large bowl, three glasses of flour are poured (which is 250 ml), a glass of water is poured into it and is quickly mixed with a fork or a whisk. The presence of a lot of lumps do not let you downset - they will disperse a little later. In the semi-finished product is poured boiling oil, and mixes - again with a fork. As we thicken, we turn to manual kneading. When your delicious dough comes to the required plasticity, it is wrapped in a film and put in a refrigerator for a couple of hours.

Delicious kefir chebureks

No less successful than the previous ones, we think the recipe for a crunchy dough based on low-fat kefir. A quarter liter of this milk product is beaten with a pinch of salt and egg, after which a half a kilo of sifted flour is poured into the mass. When the dough stops adhering to the hands and becomes plastic, the flour stops to add, and the mixing continues - for at least ten minutes more. Experienced cheburechniki to touch determine the moment the test is ready: it becomes elastic, remaining soft. The workpiece is covered and left on the table to "relax" for half an hour-hour, and you can sculpt delicate and crisp chebureks.

Beer recipe

Very airy and tasty, crispy dough for chebureks is obtained if water is replaced by light beer when it is cooked. First, the egg is beaten up with a pinch of salt, then a glass of intoxicating beverage is poured in and a little flour is introduced - how much will the dough require to obtain a soft but elastic consistency. When its density satisfies you, the dough wraps in a film, resting for about twenty minutes - and you can start the last stage of culinary creativity.