Delicious dough for chebureks: recipe

Whoever once cooked chebureks, knows that to a great extent the success of this event depends on the test. It did not work out - you will carry rather boring pies on the table, and even flat, strange, irregular shapes. Each craftsman has his own opinion on how to make a delicious dough for chebureks, and his secrets. There is no one best recipe. You can make this dish wonderful on the water, on yogurt, and on milk - and almost on anything! The main thing is to get down to business with the soul, in a good mood (as you know, any dough is very responsive to the spirit of the chef) and, of course, take into account some of the nuances of cooking.

The simplest cheburek dough

The composition of the products in it is really primitive. However, if they are mechanically mixed, then you will get a fresh and uninteresting base, and not a tasty dough for chebureks. The recipe is fraught with cunning, thanks to which the result is conceived in the form of a crispy, but delicate product. The fact is that in the dough you need to add five spoons of fat vegetable or melted butter, or margarine). It is added in boiling form. Then the chebureks will turn bubbly and crunchy. If you want a softer dough, replace the usual water with a mineral water. Otherwise, the actions are elementary:

1. A little more than a third of a liter of water is heated.
2. It dissolves salt with sugar (on a teaspoonful).
3. The flour is gradually evolving. In total it will go four glasses, but it is necessary to stop temporarily, when the dough becomes dense, but still liquid. That is, when the spoon put in it already holds, but begins to fall slowly.
4. At this stage, the hot fat component is poured in with vigorous stirring.
5. The rest of the flour is poured in, the elastic dough is kneaded, it is covered and left for about forty minutes to settle.

It's time to start the last stages: rolling, molding and frying chebureks.

Brewed dough

If you do not mind spending a little more time and effort, prepare another dough for chebureks - delicious, crunchy, but not hard, remaining so even after cooling and not tearing in the process of creating a dish. A third of a liter of water boils with the dilution in her halves of a spoonful of salt and two spoons of a non-smelling lean oil. An incomplete glass of sifted flour is poured into a saucepan with a very quick kneading so that the lumps do not have time to stick together. When the workpiece has cooled down, an egg is hammered into it and a spoonful of vodka is poured in. The last is necessary: it is believed that the most delicious dough on chebureks is done with the use of alcohol. In a ready dish, he does not feel at all. After absorbing these ingredients, three more glasses of flour are added, the plastic dough is kneaded and left to rest for half an hour-hour.

Dough without eggs

If you fast and plan to build your favorite dish, but with greens, without meat, the previous recipe is no good. However, you can make a delicious pastry dough for chebureks, suitable for lean days. In order not to need eggs, four glasses of flour are combined with sugar and salt (on a spoon without a slide), a spoonful of oil (naturally, vegetable) is poured in, and all the products are carefully rubbed with hands for binding them with butter. Then a third of a liter of boiling water is poured in, and the mass is mixed - at first with a spoon, after thickening - with hands. Half an hour for stand-out - and you can start artistic modeling. Then fry the delicious chebureks. Recipe brewed dough, by the way, is used by most experienced cooks. And with eggs or without - this is already decided by the hostess.

Milk Recipe

If you want to use milk in cooking, please. Get a delicious dough for chebureks, producing the impression of puff. It is better to buy not very fatty milk. A quarter liter of milk is heated, it dissolves the floor of a teaspoon of salt. From sifted flour (a little less than a pound), a hill is made, a small crater is built in it, where the liquid component enters. As the vymeshivaniya gradually poured vodka (a glass of 75 milliliters). The result should be an elastic, but soft dough. If it seems to you harsh, knead it with wet hands, then it will absorb the missing moisture. On the table, the dough is left wrapped in a film or covered with a damp towel for an hour.

Serum Dough

Those who do not think it is a good idea to use milk (for example, because of its fat content), can make a dough for chebureks delicious, crunchy according to the following recipe. A glass of serum (thin-walled, which holds a quarter of a liter of liquid) warms up well on the stove. It is not necessary to boil, but the temperature should be on the verge of boiling. In a pound of sifted flour mixed with salt, a pile of sunflower oil poured in, and then - a hot whey, a thin trickle and with active kneading. The dough is kneaded to the desired density, rolls into a bowl, is covered or wrapped and settled for half an hour.

Kefir variant

There are people who do not pay too much chebureks and consider the shell for meat in them dry and tasteless. You can easily convince them if you make a delicious dough for chebureks on kefir: it turns out to be more gentle, although it keeps the proper crunch. Basics of action are similar to those described in previous recipes. The only (but fundamental) difference: a dairy product is not heated. It should be at room temperature, so it should be put on the table in advance, but it is not recommended to warm it artificially - neither on the stove, nor in the microwave. A quarter liter of kefir is beaten with egg and salt, preferably without the use of a mixer. Flour, as before, intervenes gradually, it will take about half a kilogram. When the desired degree of steepness is achieved while maintaining relative softness, the dough is left for an hour for infusion.

Unusually: the cottage cheese offer

Most cooks believe that any dough is made on some liquid basis. Milk, water, beer - something, yes it should be present. And few people realize that the delicious dough for chebureks is built on curd. Only it is necessary to choose it correctly, so as not to be disappointed in the recipe. Cottage cheese should not be too dry, otherwise the dough will not "grab". However, the pasty version is not suitable: you have to use a lot of flour, and the base will come out tough. To get a very tasty dough for chebureks, the cottage cheese is taken medium fat. The granular product is wiped through a sieve or chalked with a meat grinder, and with a medium consistency it simply crumples with a fork. Then one egg (on a two-hundred-gram pack) is broken into it, a floor of a teaspoon of hydrated soda, and flour begins to be poured. Depending on the cottage cheese it will take from one to one and a half glasses. When the dough stops sticking to your hands, it is left alone for half an hour. Chebureks from it do not dry long enough.

Beer dough

Do not be confused by the intoxicating component: as in the case of vodka, the result will not be "drunk", and it can be eaten even by children (if, of course, they have already grown to fried and rather fatty dishes). But it will turn out crispy and very tasty dough for chebureks. The recipe does not limit you in choosing a beer: it can be light, and dark, and even non-alcoholic. The glass of the drink is mixed with salt, egg and a little flour. This liquid is poured into the flour hill (it will take three to four glasses). At first, the kneaded dough may seem too steep. However, after one and a half hours of curing it will soften and become very plastic.

Secrets

Even if you made a delicious dough for chebureks, the final dish can disappoint both you and your family. And all because its subtleties and tricks are in the filling, and in the frying process. And in the recipes listed above, not all the secrets are revealed.

1. It is not always written that in the dough you need to add a little sugar - just enough so that it does not become sweet. Thanks to this addition, the chebureks are more ruddy.
2. If you find an interesting test recipe, not mentioned by us, pay attention to the fact that it still needs to be rolled out not immediately, but after some exposure - so it will become more elastic and will be thinner rolled out.
3. In the filling should be a lot of onions, then it will become tastier and juicier. Many culinary experts advise chopped onion to be rolled into a mince roll: it will feel less to the touch, and juice will give more.
4. In minced meat a little broth is required - all for the same juiciness. But to mix it you need to gently, without excessive pressure, so that it cools and remains airy.
5. If you made a very tasty dough for chebureks, but in the finished form it turned out to be hard, hot products should be put in a saucepan and covered. After about five minutes, the dough will soften.
6. Frying chebureks in a lot of oil: they almost have to swim in it. And to get rid of excess fat, they are put in a colander or on paper towels. By the way, many cooks very much praise the use of frying pans-woks in the process of frying. If you do not have it, take care at least that the usual frying pan have high sides.

And finally: when you grill a lot of chebureks, try to change the oil every two to three bookmarks. Otherwise, even the delicious dough for chebureks will be spoiled by the smell and taste of burnt fat.