Chebureki dough in boiling water recipe how to cook delicious chebureks in custard dough

Chebureks today can be found in the menu of eateries in all cities of Russia and Ukraine. But few people know that this is a genuine Crimean dish, or rather Crimean Tatar. You can get acquainted with real chebureks only in the Crimea, where, in the best traditions, representatives of the Crimean Tatar people prepare it. And they are happy to share the secrets of its preparation. Although if you ask several cooks the question of how to make dough for pasties, you are unlikely to get a definite answer. Like many national dishes, this has passed the test of time and its own "evolution of the species." As a result, now we have the opportunity to choose our own version of the test for pasties. And delight with delicious variations on the theme of the test of relatives.

Choux pastry for pasties

This recipe is one of the most beloved by the hostesses, as it does not require special preparations or a variety of products. Custard pasties are very soft even after cooling. Choux or, as it is also called dough for pasties in boiling water, is prepared very simply and quickly.

You will need:

• flour - 640 g,
• water - 160 ml
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Boil water, while boiling, add oil and salt. Pour half a glass of flour into boiling water immediately and mix thoroughly until the lumps disappear. Leave to cool.
2. Add the egg to the resulting mass, mix.
3. Make a hill of flour on the table, enter the custard mass in the middle, knead a smooth, tough dough.
4. Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start sculpting chebureks.

Dough for pasties in milk

How to cook a delicious dough for pasties in milk? As simple and fast as choux. The use of milk in the recipe of cheburek dough allows you to make a soft and plastic mass, from which it is then very easy to sculpt them. Which dough rolls out perfectly, and pasties turn out soft and puff?

You will need:

• flour - 450 g
• milk (non-fat) - 250 ml,
• vodka - 75 ml
• salt - 1/2 teaspoon.

Cooking method

1. Warm the milk and mix it with salt.
2. Pour the flour onto a cutting surface, make a depression and pour into milk with salt.
3. Lightly mix the mass, gradually adding vodka, until the dough thickens.
4. The consistency of the test should go to the best of steep. If the dough is too hard, wash it with wet hands. If, on the contrary, liquid, add more flour.
5. Wrap the dough in cling film and put in the refrigerator for 30 minutes.
6. The dough is ready!

Dough for pasties with vodka

By following this recipe, you will find out how to cook delicious pasties and how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on pasties during frying.

You will need:

• flour - 640 g,
• vodka - 30 ml
• water - 350 ml
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Cooking method

1. Pour water into the pan, add vegetable oil, salt and put on fire.
2. Sift 1 incomplete glass of flour and gradually pour into a pan. Stir constantly to prevent clumping.
3. When the flour has completely dispersed, remove the mass from the heat and cool. Add the remaining flour and knead the dough.
4. Add the egg to the loose unmixed mass and gradually (in several stages) pour in vodka, constantly mixing the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
5. Wrap the dough in a film and leave for an hour in the room. After that, knead the dough and return to the refrigerator. The minimum cooling time of the dough is 1 hour, but it is better to leave it in the cold overnight.

The right dough for pasties on kefir

This simple and quick recipe will allow you to get soft and tasty pasties. And cooking them is not at all difficult. What is needed for pasties?

You will need:

• kefir - 250 ml,
• flour - 500 g
• egg - 1 pc.,
• salt to taste.

Cooking method

1. In kefir, add the egg and salt, beat with a fork or whisk. Gradually add the sifted flour and mix all the time.
2. When the dough is thick enough, lay it on the table and knead. The dough should turn out to be moderately steep (not hard and not soft).
3. Leave the dough for 20 minutes and you can start sculpting chebureks.

We hope our tips will help you decide how to make dough for pasties without problems. And how to make this dish perfect!

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