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Dough for chebureki with vodka
To make flaky, bubbly, and crispy dough for chebureki with vodka, you need to know some secrets:
- Alcohol is added to the dough at the end of kneading.
- Vodka, when heated, begins to evaporate and release steam, which causes the walls of the cheburek to separate and become two-layered.
- Very hot water is added to the kneading, and then the dough will be elastic and won't tear.
- The tortillas should be rolled very thin so that the products turn out bubbly.
- When frying, the chebureki should float in hot oil.
A few words about the filling: the minced meat can be anything – pork, beef, etc. The volume should be the same as the flour – then the meat in the chebureki will be just right. For juiciness, icy water is added to the filling (approximately 1/5 of the total weight).
Caloric content: 254 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- flour (wheat) – 500 g;
- purified water – 300 ml;
- vodka – 1 tablespoon;
- refined vegetable oil – 2 tablespoons;
- fine salt – 2.5 g;
- white sugar – 5 g.
Preparation
- Prepare the ingredients. Instead of vodka, you can use any forty-degree alcohol. It is better to sift the flour twice so that it absorbs more oxygen. Therefore, it should be passed through a sieve the first time before preparation and a second time during kneading.
- Heat the water almost to boiling (80-90 degrees) and dissolve the salt and sugar in it.
- Add the vegetable oil.
- Sift 200 grams of flour into a bowl.
- Make a well there and pour in the hot solution.
- Since the mixture is very hot, stir it with a spoon. It will result in a thick, lumpy mass.
- Add the vodka to it.
- And sift the remaining 300 grams of flour here as well.
- Now you can knead the dough by hand. It is nice to work with – it’s warm, pliable, and very elastic. This will take just a little time – about 3-4 minutes. At the end, form a ball.
- Place it in a bag and leave it on the table to rest.
- After half an hour, pinch off a small piece of dough, flatten it, and place it on a floured surface.
- Roll out a tortilla (approximately 20 centimeters in diameter).
- It should be very thin, about 1-1.5 millimeters thick.
- On one half of the dough, place a not-thick layer of filling.
- Cover it with the empty half of the tortilla (for reliability, the inner edge can be slightly moistened with water). Gently press the edges with your palms, expelling the air.
- Trim the edge of the cheburek with a saucer – this is the most reliable way to seal it. Add the cut strip to the next dough for rolling and so on.
- While the oil is heating in the pot (it’s better to use a container with a small diameter, as a lot of oil will be needed), prepare several blanks for frying.
- Dip the cheburek into hot oil for about 2 minutes (high flame).
- Flip it to the other side and fry for another 1-2 minutes on this side.
- Place the finished chebureki on a paper towel, which will absorb the excess oil.
The dough for chebureki with vodka made in this way can be stored not all at once. It can be kept in the refrigerator in a bag for 2-3 days without losing its main qualities. Before rolling, the dough will need to be kneaded again, adding a small amount of flour, as the dough will be slightly damp. And then, at the right moment, juicy and golden brown chebureki with a bubbly and flaky crust will be ready in just a few minutes.
