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Cheburek dough with vodka and water

Cheburek Dough with Vodka and Water

Fantastic dough for chebureki — you won't find better! A friend of mine dug this recipe up in a magazine whose name I've long since forgotten — not that it matters. Before this, we always made our cheburek dough with milk at home. But the one time I tried this version, I wasn't just pleased — I was thrilled.

Elenka_M

Recipe author

Composition / ingredients

Servings:

Flour (as much as the dough takes)

4.5

Eggs (chicken)

Vegetable oil

Vodka

Salt

Water

180

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 9 g

Fats 15 % 8 g

Carbohydrates 69 % 37 g

257 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

Crack the eggs into a bowl.
Step 2:

Whisk the eggs, then add the water and oil and pour in the vodka.
Step 3:

Then start working in the wheat flour, adding it until the dough no longer sticks to the counter.
Step 4:

Put the dough in the refrigerator and let it rest there for about three hours.
Step 5:

After that, take it out and roll it out. All that's left is to make a filling to taste — meat, vegetable, cheese, or even mushroom — and fry up the chebureki.

Chebureki made with this dough come out crispy, and the surface doesn't blister the way it sometimes does with other doughs. Everyone who tried the recipe loved it. You can also use this dough for all sorts of hand pies with vegetable or meat fillings — it doesn't have to be chebureki. Though, like I said, this recipe really is cheburek dough.