Bashkir chak-chak
Description
The dish is prepared without unnecessary complications. Chak-chak is served on the holiday table instead of cake, and it can be stored without refrigeration. Use high-quality oil with no strong smell or taste, so as not to overpower the honey's aroma. To check if the oil is sufficiently heated, drop one small piece of dough into it; if it immediately becomes covered in bubbles and rises to the surface, the oil is ready. Before placing the dough pieces into the oil, use a sieve to remove any excess flour. The ready dessert can now be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Bashkir chak-chak.
- 2
Step 2
Break the egg into a bowl, add salt, sugar, and mix until smooth and the crystals are dissolved.
- 3
Step 3
Pour the milk into the egg and mix with a whisk until smooth.
- 4
Step 4
Sift the flour into the egg mixture and knead into a firm, non-sticky dough. Cover and let it rest for 10-15 minutes.
- 5
Step 5
Lightly flour the work surface. Divide the dough into two parts and roll each into a rectangle 3-5 millimeters thick. Cut the dough into strips 5 mm wide, then crosswise into pieces. To prevent sticking, sprinkle with flour and mix.
- 6
Step 6
Pour vegetable oil into a saucepan or a thick-bottomed skillet and heat over medium heat. Place a portion of the dough pieces into the oil and fry until golden brown. Remove the dough with a slotted spoon and transfer to a plate lined with paper towel to drain excess oil. Fry the remaining dough pieces in the same way.
- 7
Step 7
In a clean saucepan with a thick bottom, place honey and sugar, and mix. Place the saucepan over low heat and cook until the sugar dissolves. Bring to a boil and cook for 1-2 minutes, stirring. Remove the saucepan from the heat.
- 8
Step 8
Place the fried dough in a bowl, pour over the hot honey mixture, and gently stir. Let it cool slightly, then shape into a mound with wet hands. Allow the chak-chak to cool completely before serving.
- 9
Step 9
Serve at the table.