Dough for chebureks as in chebureks

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make dough for chebureks like in chebureks? Prepare all the necessary ingredients.

2. STEP 2

   

   To begin, take a small ladle and boil water with salt and vegetable oil. The oil will give the finished pasties a characteristic bubbly appearance.

3. STEP 3

   

   Bring the water to a boil and immediately remove the pan from the heat. Immediately add half a glass of sifted flour, trying to stir up all the lumps. The flour is brewed in boiling water and a paste-like mass is obtained.

4. STEP 4

   

   If there are lumps of flour left when stirring, it’s okay, they will be kneaded into the dough later. Or you can use an immersion blender to break up the lumps.

5. STEP 5

   

   Let the custard base cool. By steeping a small portion of flour in boiling water, the dough becomes elastic and soft.

6. STEP 6

   

   To cool the choux pastry faster, transfer it to another bowl. Then add the egg to the cooled custard base. If you add the egg right away, it may cook and create flakes in the dough. The egg will increase the bubbliness and strength of the dough, slightly reducing the plasticity and softness.

7. STEP 7

   

   Add vodka to the dough (or without vodka) and stir.

8. STEP 8

   

   Gradually add the remaining sifted flour in portions and knead the dough well. You may need a little less or more flour than indicated in the recipe. This is due to the fact that different manufacturers have different density and grinding of flour. Read more in the article about the properties of flour. Link at the end of this recipe.

9. STEP 9

   

   The dough should not stick to your hands. If sticky, add a little more flour. Let the dough rest for at least one hour, covering it with cling film (more is possible; sometimes I leave the dough to rest in the refrigerator overnight, and in the morning I start frying the pasties). While standing, knead the dough once. Our ideal dough for chebureks is ready!

Comments on the recipe

Kate

20.08.2023

4.7

Thanks to the author for the detailed recipe. I also tried dough for chebureks in boiling water, I liked it

Eleno4ka

20.08.2023

5

I prepared the dough for chebureks as in cheburek ones. To speed up the process and reduce the amount of utensils used, I poured boiling water and vegetable oil into a cup with sifted flour, mixed everything lightly with a fork, added a spoonful of vodka, an egg beaten with salt and started kneading the dough. The choux pastry is very easy to knead and becomes homogeneous and elastic. While I was preparing the minced meat, the dough rested a little. This dough rolls out easily; when frying, the pasties are covered with delicious bubbles. A very successful version of cheburek dough. Thank you, hallen-bunny!

Urmida

20.08.2023

4.8

I did everything according to the recipe - thanks for the detailed description, it was easy to prepare. The pasties from this dough came out like I never even dreamed of! They scattered in an instant. At the last second I managed to photograph what was left of them

Unicorn

20.08.2023

4.6

Thank you very much for the recipe, I made it twice - it turned out great, looks great and is very tasty! My husband is delighted

Larisa

20.08.2023

4.5

Thanks for the dough recipe! I did it today, everything worked out. There is some flour left. The chebureks turned out very tasty. It turned out to be 12 pieces, 60 grams of cheburek dough. The photo confirms the deliciousness of the moment, thanks again for the recipe!

Natalia

20.08.2023

4.6

Thanks for the recipe. Now this is my favorite recipe for cheburek dough. It's a pleasure to work with him!!! I made 2 batches, in the second I added a little more salt, since in the first there was 0.5 tsp. It didn't seem like much to my taste. And it took me about 3.5 cups of flour (but it depends on the flour).