Dough for chebureki
Description
It's better to add vodka or alcohol to the dough. This helps achieve a smooth consistency. When fried in oil, the dough develops a crispy crust and a beautiful golden color. The ingredient quantities in this recipe are enough for approximately 15-20 chebureks. Serve with tea or coffee.
Instructions
- 1
Step 1
Sift the flour into a large bowl, forming a mound. Make a well in the center of the mound and pour in the vegetable oil, water, and vodka. Add a teaspoon each of sugar and salt into the well.
- 2
Step 2
Now you need to knead the dough. At first, you can use a tablespoon to mix the ingredients. However, since the dough turns out quite stiff, you'll have to knead it with your hands. It's more convenient to do this on a floured surface. To prevent the dough from sticking to your hands, sprinkle your hands with flour as well.
- 3
Step 3
Now the dough needs to be chilled to achieve the desired consistency. To do this, I wrap the dough in plastic wrap. Alternatively, you can simply place it in a container with a lid. Refrigerate the dough for 20–30 minutes while you prepare the filling for the chebureks.
- 4
Step 4
Once the dough has cooled, you can start rolling it out and shaping the chebureki. Sprinkle the table with flour, place a small piece of dough on it, and roll it out with a rolling pin. Cut out a circle of the desired size. The cheburek dough is ready. Now all that's left is to add the filling and fry them.