Dough for chebureki with vodka

Description

The pastry is simple and quick to prepare. If time allows, it's even better to leave the dough in the refrigerator overnight, as it will become even more elastic. By the way, vodka gives the chebureki dough a unique texture: bubbles will form on the surface. This is typical for classic chebureki. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Mix water with butter in a saucepan and place over medium heat to warm.

2. 2

   Step 2

   Gradually start adding two-thirds of the flour. It is important to constantly stir the mixture to prevent lumps from forming.

3. 3

   Step 3

   When the dough becomes smooth, remove the pot from the heat. Wait for the dough to cool down.

4. 4

   Step 4

   Then add the remaining flour, mix slightly, and immediately add the egg. Gradually, in several portions, knead in the vodka. It will make the pastry crispy after frying.

5. 5

   Step 5

   Place the kneaded dough in the refrigerator, covered with plastic wrap. Let it rest for an hour, then roll it out, add the filling, and bake crispy golden chebureki.