Learning to knead the right dough for chebureks, you can often pamper your family delicious delicacies of your own preparation. There are many ways to improve the taste of ruddy products, improving the quality of the flour base.
How to make dough for chebureks?
Make a crisp dough on a chebureki with bubbles - a dream of any mistress. To achieve the desired goal will help simple accessible recommendations and some secrets and subtleties of the performance of recipes.
- Even from a simple dough made of water, flour and salt, you will get delicious and crispy chebureks. To do this, the proportions of the constituents are observed and mixed with a tight flour coma for at least 15 minutes.
- Improves the quality of the test using ice, mineral highly carbonated or steep boiling water instead of regular water.
- Quality vodka or light beer added to the dough qualitatively loosens and rinses the flour base.
- To get a softer version of chebureks prepare the dough for yogurt or mayonnaise, and also practice the prescription of the base on yeast.
- Any dough is rolled better and better, if you let it ripen under the film for about an hour.
Brewed dough for chebureks on boiling water
Delicious crispy dough for chebureks on boiled water , despite the laconic composition of the ingredients, has excellent overall characteristics. Blanks from such a flour base easily rolled out, do not tear, tightly glued in places of contact, and the products succeed ruddy, soft and tender.
Ingredients:
- flour - 3-4 glasses;
- water - 1 glass;
- Butter - 40 g;
- salt - to taste.
Preparation
- Heat water in the saucepan until it boils, add salt, add butter and allow it to completely melt.
- Add 2/3 cups of flour to the hot mix, stirring the mass intensively with a whisk.
- After the mass has cooled slightly, the rest of the flour is introduced and a thick dough for the chebureks is kneaded.
- Leave a com under the film for 40-60 minutes.
Chest of ice with ice water
The following recipe will allow you to knead at the first stage a dough for crispy chebureks using a kitchen fork. This version is especially for those culinary experts who avoid fuss with a flour base because of the soiled and sticky hands. Remains only to collect the floury non-sticky crumbs in a com and carefully knead the dough to a homogeneous texture.
Ingredients:
- flour - 3 cups;
- water ice - 1 glass;
- margarine cream - 130 g;
- salt - 0,5 tsp. or to taste.
Preparation
- The flour is sieved and mixed with salt.
- Pour in ice water, mixing the mass with a fork.
- Melt the margarine and pour hot into a lumpy dough, continuing to stir it with a fork.
- Collect the flour crumbs in a coma with hands, knead it homogeneously.
- Place the cooked dough for the chebureks on the water in a bag and send to the refrigerator for 1.5 hours.
Dough for chebureks on mineral water
Delicious dough for chebureks can be cooked by replacing the usual mineral mineral water. Bubbles of gas miraculously loosen the flour base, so that the products turn out to be tender, bubbly and ruddy. Not the least role for redness will play and the sugar added during the batch.
Ingredients:
- flour - 3,5 glasses;
- water mineral sparkling - 1.5 cups;
- vegetable oil - 1 tbsp. a spoon;
- salt and sugar - for 0.5 teaspoons.
Preparation
- Dissolved in the cooled mineral water completely salt and sugar.
- Pour the flour portions and mix thoroughly with a whisk.
- After reaching the consistency of the pancake dough, add butter and the rest of the flour to the base.
- Thoroughly knead the dough for chebureks with your hands and leave for an hour under the film in the fridge.
Delicious crispy dough for chebureks on kefir
For lovers of lush and soft products, the best dough for chebureks will be cooked on kefir. Pleases not only a gentle, moderately crispy crust, but a magnificent final taste of the finished dish, which you can design with meat stuffing, cheese, vegetables or a mix of several ingredients.
Ingredients:
- flour - 3-3.5 cups;
- kefir - 1 glass;
- egg - 1 piece;
- salt - 0,5 tsp.
Preparation
- Mix the yogurt with salt and egg, whisk quite a bit with a whisk.
- Gradually pour the flour, achieving a dense texture of flour coma and good detachment from the hands.
- Leave the dough for chebureks on kefir under the film for aging for 40-50 minutes.
Dough for Chebureks on milk - recipe
Worthy characteristics get a chebure dough if you cook it on a dairy basis. The oil added during the mixing will simplify the process of kneading, make the floury comlex more pliable and ensure smoother rolling of the portioned pieces. Egg can be excluded from the recipe by reducing the amount of flour used.
Ingredients:
- flour - 3-3.5 cups;
- milk - 1 glass;
- egg - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- salt - 0,5 tsp.
Preparation
- Dissolve in the milk salt.
- Add the egg, blanch it with a fork or whisk until smooth.
- Pour vegetable refined oil, pour the flour portions, stirring the mass with a fork.
- After reaching a thick texture, shift the base to the oiled table and produce a mixture in the measure of a dense and not sticky coma.
- Place the dough for the chebureks on milk in a bag or wrapped in a film, allow to stand for an hour.
Tasty crispy dough for beakers on beer
Incredibly crispy dough for chebureks can be prepared by taking as a liquid component a light, cooled beer without additives. The drink will change the characteristics of your favorite snack, adding to the familiar palette with new flavors and making the products more tender, soft and ruddy.
Ingredients:
- flour - 3-3.5 cups;
- light beer - 1 glass;
- egg - 1 piece;
- salt - 0,5 tsp.
Preparation
- Beat a little egg with the addition of salt.
- Pour in ice-cold beer, stir.
- Pour a little portions of sifted flour, stir until thickened with a fork.
- Transfer the lumpy base to the table and make a kneading of an elastic and plastic coma.
- Turn the dough on the beer for the chebureks with a film and place for an hour in the cold.
Yeast dough for chebureks - recipe
Cheburakes made from yeast dough are more gentle and lush. The advantage of the recipe in the absence of the need for a long proofing of the flour base, which is already perfectly rolled, keeps the shape well and does not tear. For a better effect, carbonated mineral water can be used instead of regular water.
Ingredients:
- flour - 3-3.5 cups;
- ordinary or mineral water - 1 glass;
- vegetable oil - 3-4 st. spoons;
- sugar - 1 tbsp. spoons;
- salt and yeast - 1 teaspoon.
Preparation
- In warm water, sugar, yeast and salt are dissolved.
- Pour in the oil, pour in flour, continuously stirring the mass until thickening with a fork or a whisk.
- Spread the yeast dough for the chebureks on the oiled table and carefully knead it to uniformity and plasticity.
Dough for chebureks in mayonnaise
Cheburek dough, the recipe of which will be presented further, is prepared with the addition of mayonnaise, due to which it acquires the necessary density, elasticity and does not soak under the action of the filling juices. Products easily maintain integrity, preventing the liquid component from escaping into the incandescent oil.
Ingredients:
- flour - 3-3.5 cups;
- water - 1 glass;
- mayonnaise - 2 tbsp. spoons;
- salt - 0,5 tsp.
Preparation
- Mix the water with mayonnaise with a corolla, adding salt.
- Gradually introduce flour, achieving a dense and non-sticky texture of flour coma.
- Stir the dough carefully on the table with hands for at least 10 minutes, then leave it under the film for proofing for 30-40 minutes.
Dough for chebureks with hot oil
If you want to make a lean dough on a chebureka with bubbles, a recipe with a hot vegetable oil is suitable for this purpose as well as possible. Add the component at the time of the acquisition of a flour-based texture as a thick sour cream. It will soften the taste of the products and make it more gentle and soft mineral water.
Ingredients:
- flour - 3,5-4 glasses;
- carbonated mineral water - 300 ml;
- vegetable oil odorless - 80 ml;
- salt and sugar - 1 teaspoon.
Preparation
- In warm water we dissolve salt and sugar.
- Pour flour, stirring, until a thick mass is obtained as a texture of sour cream of medium fat content.
- Pour in pre-boiled oil and quickly stir the dough with a spoon or fork.
- Pour the remaining sifted flour, knead, achieving uniformity of flour coma, its plasticity and not stickiness.
Tasty crispy dough for chebureks with vodka
The following recipe for those who have not yet heard about the miraculous abilities of vodka beneficial effect on the quality of fresh pastry cheburechnogo. Having executed the technology presented below, it will be possible to evaluate all the charms of the method and enjoy the magnificent crispy and delicate taste of ready-made rosy products.
Ingredients:
- flour - 4 glasses;
- water - 300 ml;
- vodka - 3 tbsp. spoons;
- vegetable oil refined - 100 ml;
- sugar - 1 teaspoon;
- salt - 1 teaspoon.
Preparation
- In water, salt and sugar are dissolved.
- Add the mixture to the sifted flour together with the vodka and hot or room temperature vegetable oil.
- Hastily mix the ingredients with a spoon, then spread it on the table and knead carefully with hands.
- After the dough for chebureks with vodka acquires a uniform, elastic and plastic texture, transfer it into a bag and leave it to ripen for 40-60 minutes.
Dough for chebureks without eggs
This recipe test for chebureks at home is not the only one where eggs are not used. However, in this case, the base is prepared also without the addition of fats, which lowers the overall calorie content of the food. Thanks to the stage-by-stage batching and brewing of flour, the products are multilayered, bubbly and crunchy.
Ingredients:
- flour - 3 cups;
- water - 1 glass;
- salt - 1/3 tsp.
Preparation
- Dissolve in boiling water salt, add 100 g of flour and mix thoroughly.
- Pour half the remaining flour, mix again the mass and leave for 10 minutes.
- They fill up the flour residue, complete the kneading of the coma, which should turn out dense, plastic and not sticky.
- It remains to wait another 30 minutes, after which the dough will be ready for further use.