To make a tasty cheburek dough, it is best to use the choux method. To do this, salt and oil are added to boiling water, then flour, and everything is quickly mixed. Other ingredients, such as chicken eggs, are added to the cooled mixture. The dough turns out tender and easy to roll out.
The five most commonly used ingredients in Cheburek Dough Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Vodka | 235 | 0 | 0 | 0.1 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Sugar | 398 | 0 | 0 | 99.7 |
Crispy cheburek dough? There is a solution!
Adding a small amount of vodka to the cheburek dough recipe turns it into a crispy, tender base for baking. Vodka, reacting with the boiling oil, creates the very crispy crust this dish is so loved for. And nothing stops you from making this cheburek dough choux-style as well. If you need to make it ahead, it is best to store it in the refrigerator for no longer than two days.
Where else can you use cheburek dough?
If you run out of filling but have leftover cheburek dough, you can shape small flatbreads from it and fry them in oil without any filling. Or quickly put together a very tasty cheese filling with tomatoes. You may like it so much that you forget about classic chebureks. The dough recipe can be any kind. You can shape the flatbreads to the size of the pan, but do not make them too thick.
Tips :
- instead of vodka, you can add alcohol diluted with water in a 1:1 ratio to the dough
- chebureks are delicious when hot, so fry them by the number of servings you will eat right away
- make sure no water gets into the frying oil, otherwise it will start to crackle and splatter
Want to make a tasty and simple dough for chebureks? Recipes from alittlelunch.com will help.