Perfect Cheburek Dough Recipe

Bubbly, crispy, just perfect. Get ready! The dough for chebureks, as in chebureks, will help you make amazingly tasty pastries that both adults and children will appreciate. It can be served as a snack with vegetables or with tea.
cook time: 2h
Gavin Tanner
Perfect Cheburek Dough Recipe

Nutrition Facts (per serving)

258
Calories
5g
Fat
40g
Carbs
8g
Protein

Ingredients (12 portions)

Basic:

Salt 0.5 tsp
Wheat flour (4 glasses with a volume of 250 ml) 640 g
Vodka 1 tbsp
Water 320 ml
Eggs 1 pc
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make dough for chebureks like in chebureks? Prepare all the necessary ingredients.

Step 2

Step 2
To begin, take a small ladle and boil water with salt and vegetable oil. The oil will give the finished pasties a characteristic bubbly appearance.

Step 3

Step 3
Bring the water to a boil and immediately remove the pan from the heat. Immediately add half a glass of sifted flour, trying to stir up all the lumps. The flour is brewed in boiling water and a paste-like mass is obtained.

Step 4

Step 4
If there are lumps of flour left when stirring, it’s okay, they will be kneaded into the dough later. Or you can use an immersion blender to break up the lumps.

Step 5

Step 5
Let the custard base cool. By steeping a small portion of flour in boiling water, the dough becomes elastic and soft.

Step 6

Step 6
To cool the choux pastry faster, transfer it to another bowl. Then add the egg to the cooled custard base. If you add the egg right away, it may cook and create flakes in the dough. The egg will increase the bubbiness and strength of the dough, slightly reducing the plasticity and softness.

Step 7

Step 7
Add vodka to the dough (or without vodka) and stir.

Step 8

Step 8
Gradually add the remaining sifted flour in portions and knead the dough well. You may need a little less or more flour than indicated in the recipe. This is due to the fact that different manufacturers have different density and grinding of flour. Read more in the article about the properties of flour. Link at the end of this recipe.

Step 9

Step 9
The dough should not stick to your hands. If sticky, add a little more flour. Let the dough rest for at least one hour, covering it with cling film (more is possible; sometimes I leave the dough to rest in the refrigerator overnight, and in the morning I start frying the pasties). While standing, knead the dough once. Our ideal dough for chebureks is ready!

Additional rubrics

Related recipes