Dough for chebureki
Description
Perfectly pairs with tea and coffee. This dough is a classic version for chebureki. It is scalded with hot whey and quickly kneaded. Vegetable oil, salt, and sugar are essential ingredients in the dough. Some people add vodka or even mineral water. But I've long found this particular recipe to be the best, as it yields very tasty and crispy chebureki. Serve cooled down or slightly warm.
Instructions
- 1
Step 1
1. Pour the flour into a bowl and make a well. Add salt, sugar, and butter. Begin kneading the dough.
- 2
Step 2
2. Meanwhile, heat the whey until hot, but do not boil. Gradually pour in the whey and knead the dough.
- 3
Step 3
3. Now place the dough on the table and knead it well until it becomes elastic.
- 4
Step 4
4. Put the dough in the refrigerator for 3 hours, and in the meantime prepare the filling from the minced meat.
- 5
Step 5
5. The dough turns out very elastic and rolls out easily. Divide it into portions and roll out.
- 6
Step 6
6. Note that the dough should be rolled out very thinly, so the chebureki will be crispy.