Back in the time of troubles and long ago, the Crimean Tatars came up with a wonderful dish that has become an integral part of modern cooking. The crispy crust, topped with a juicy filling, causes a feeling of hunger, prompting the layman to taste the fragrant dish.

Making dough for chebureks is a truly creative process. Someone prefers a classic recipe, and someone prepares dough for chebureks on kefir, mineral water, beer or even vodka.

The composition of the cheburek dough includes simple ingredients. That's just the secrets of making the right dough from them are still worth considering. Many housewives do not add eggs to the dough so that the chebureks do not turn out brittle, while others knead the dough for chebureks in hot water so that it turns out tender and elastic.

In any case, you can choose the most convenient version of the cheburek test for yourself.

The most common dough recipe for chebureks

Ingredients:

3-3.5 stacks. flour,

1 tbsp. warm water,

½ tsp. salt,

3-4 tbsp. l. vegetable oil.

Preparation:

It is this recipe that most of our housewives use, varying the amount of ingredients at their discretion: someone puts a little more flour, and someone adds butter. If you are used to working with the dough on the table, please, and if you have a deep container for this case, use it. Take the highest quality flour for cooking and pre-sift it. Pour out the flour, make a depression in it, pour water into it, add salt, vegetable oil and slowly, picking up the flour from the edges, knead the dough. If it turned out to be steep and it can be rolled into a tight ball, there is enough flour and you do not need to add more. Wrap the dough with cling film and leave it alone for 30-40 minutes, and then proceed to cooking chebureks.

Cheburek dough with bubbles

Ingredients:

2 stacks. water,

3-3.5 stack. flour,

1 tsp salt.

Preparation:

Pour all the ingredients into a deep container (bowl or saucepan) and mix until a tight homogeneous mass is obtained, until the dough stops sticking to your hands. Form a ball of dough, wrap it in cling film or put it in a cellophane bag and send it to the refrigerator for half an hour. After that, proceed with further actions.

Dough for chebureks with milk

Ingredients:

2.5 stacks. flour,

1 tsp salt,

1 stack. milk,

1 tbsp. l. vodka.

Preparation:

Pour the milk into a saucepan, heat it up, but do not boil it, add salt, stir so that it dissolves. Sift the flour into a bowl or directly onto the table with a slide, make a small depression, pour milk and vodka into it slowly. Knead the dough. Wrap it in plastic wrap and put it in the refrigerator for an hour. In the meantime, you can prepare the filling yourself.

Dough for chebureks on kefir

Ingredients:

2.5 stacks. flour,

1 tsp salt,

1 stack. kefir,

1 egg.

Preparation:

In a deep bowl, beat the egg with a whisk or just a fork. Then pour in the kefir and mix. Then gradually add the pre-sifted flour in small portions. Mix everything well and, putting the dough on the table, continue to knead it to the desired consistency. Form the resulting dough into a ball, wrap with foil or put in a cellophane bag and leave to rest right on the table for 40 minutes.

Quick dough for chebureks on mineral water

Ingredients:

4 stacks. flour,

1 egg,

1 tbsp mineral water,

1 tsp sugar.

a pinch of salt.

Preparation:

I would like to remind you once again that you can reduce or increase the amount of ingredients at your discretion, depending on what kind of dough you want to get. So, beat the egg well with salt and sugar, add mineral water and take care of the flour. Sift the flour onto the table with a slide, make a recess and pour in the resulting mass of eggs, salt, sugar and mineral water. Knead the dough carefully, picking up the flour from the sides. The dough should be dense, homogeneous and, most importantly, not sticky. Wrap it in plastic wrap and leave it in a warm place for an hour. After an hour, knead the dough, roll it out and start cooking. Tortillas from such dough should be made thinner than for dumplings or dumplings.

Dough for chebureks on beer

Ingredients:

2.5 stacks. flour,

1 egg,

1 stack. light beer,

1 tsp salt without a slide.

Preparation:

Beat the egg with salt (by the way, you can add less salt), add beer at room temperature, mix. Gradually add the sifted flour to this mixture and mix everything thoroughly again. Place the dough on the table and continue kneading until the mass stops sticking to your hands and rolls freely into a ball. You can simply cover this ball with a towel and leave it on the table to reach the desired condition for 40-50 minutes. The finished (already fried dough), thanks to the presence of beer in it, will turn out delicious and crispy.

Dough for chebureks on vodka

Ingredients:

4-4.5 stacks. flour,

1 egg,

1-1.5 stack. water,

2 tbsp. l. vodka,

2 tbsp. l. vegetable oil,

2 tsp. salt.

Preparation:

The presence of vodka in the dough will be completely unnoticeable. But the addition of this ingredient allows you to cook surprisingly crispy and delicious chebureks. It is known that vodka acts as a baking powder in such cases and makes the dough tender and airy. Pour water into a saucepan, add salt, vegetable oil and bring to a boil. Then pour a glass of flour into the water, mix, pour into a deeper and larger container and cool the mass. Then beat the egg into it, pour in the vodka and add the rest of the flour. Take your time, introduce the flour gradually and knead until it is elastic, homogeneous and without lumps. Cover the resulting dough with a towel and leave it on the table for 30 minutes to rest, and then send it to the refrigerator for an hour. You'll see, the result will exceed your expectations.

Custard dough for chebureks

Ingredients:

3 stacks. flour,

¾ stack. water (boiling water),

1.5 tbsp vegetable oil,

1 egg,

1 tsp salt.

Preparation:

Pour water into a small saucepan and put it on the stove, add salt, vegetable oil and bring to a boil. Add half a cup of flour to the water right away. Mix thoroughly so that there are no lumps, and set aside so that the mass cools to room temperature. Then beat in the egg, mix well and take care of the remaining flour. Pour it out on the table with a slide, make a recess and pour the custard mass into it. Knead the dough. It should be homogeneous and viscous. Leave it alone for literally 30 minutes, and then mix again and proceed to further actions, that is, to prepare chebureks.

Puff pastry for chebureks

Ingredients:

2.5 stacks. flour,

200-250 g butter,

½ stack. cold water,

½ tsp sugar,

1 tsp salt.

Preparation:

Let the butter melt slightly, and then cut it into small pieces. Sprinkle them with flour and mix until smooth. Make a funnel in the finished dough and pour cold water into it, add sugar, salt and mix everything carefully. The dough should be elastic. If necessary, add a little more flour. Put the dough in a deep bowl, cover with a towel soaked in water and put it in the refrigerator for 2-3 hours. After the specified time, take out the dough, put it on the table, roll it out, fold it into an envelope, bending the edges to the center, roll it out again and fold it into an envelope. Do this procedure with the dough 3-4 times and start cooking chebureks. If there is too much dough, divide it into two parts and wrap one of them in plastic wrap and put it in the freezer until the next opportunity.

The dough for chebureks, as you have already seen, is prepared easily, quickly and does not cause much trouble. This means that delicious, crispy, fragrant chebureks can be easily cooked at home. Try it, and you will no longer be lured by the smell of any chebureks, except those that you cook with your own hands.

Enjoy your meal! Cook with pleasure!