Dough for chebureks as in chebureks

Step-by-step cooking

1. Step 1:

   

   This recipe has been repeatedly tested, it has already become our family recipe. And so, let's start cooking dough for chebureks as in chebureks. To do this, we will need: 4 cups of flour (the volume of the glass is 250 ml), 1.3 cups of water (about 320 ml), 1 tablespoon of vodka (you can without vodka), 1 egg, 2 tablespoons of odorless vegetable oil, 0.5 teaspoons of salt.

2. Step 2:

   

   To start, take a small ladle and boil water with salt and vegetable oil. The oil will give the finished chebureks a characteristic bubbliness.

3. Step 3:

   

   Bring the water to a boil and immediately remove the ladle from the fire. Immediately add half a cup of flour, trying to stir all the lumps. Flour is brewed in boiling water and a paste-like mass is obtained.

4. Step 4:

   

   If there are lumps of flour left when stirring, there's nothing to worry about, they will then be kneaded in the dough. Or you can grind the lumps with an immersion blender.

5. Step 5:

   

   Let the custard base cool down. By brewing a small part of the flour in boiling water, the dough becomes elastic and soft.

7. Step 6:

   

   To make the custard dough cool down faster, we transfer it to another bowl. Then add the egg to the cooled custard base. If you add an egg immediately, it can boil and flakes form in the dough. The egg increases the bubbliness and strength of the dough, slightly reducing the plasticity and softness.

8. Step 7:

   

   Add vodka to the dough (you can do it without vodka) and mix.

9. Step 8:

   

   Gradually add the remaining flour in portions and knead the dough well. Flour may need a little less than indicated in the recipe. This is due to the fact that different manufacturers have different flour density and grinding.

10. Step 9:

    

    The dough should not stick to your hands. If it sticks, add a little more flour. We give the dough to rest for at least one hour, covering it with cling film (you can do more, I sometimes leave the dough to rest in the refrigerator overnight, and in the morning I start frying chebureks). In the process of standing, knead the dough once.