Cheburek dough: 4 options

Despite the fact that Chebureks came to us from the East, they have long been perceived as a truly Russian dish. Initially, the dough on the chebureks consisted of only 3 ingredients - water, flour and salt. Now it is kneaded on kefir, milk, mineral water, eggs, add vodka and beer to it, and also boil it with boiling water. Before you make a dough for chebureks, it is worth choosing the best option for you. It should be remembered that the dough should be both dense and elastic. At the same time, not all recipes specify the exact amount of flour. This is due to the fact that flour is of different grind, grade and quality. So be prepared for the fact that it will need more than indicated in the recipe.

Option 1. Brewed dough on chebureks

• 4 tbsp. Wheat flour;
• 1 egg;
• 320 ml of water;
• 60 g of vegetable oil;
• 30 g of vodka;
• salt.

First you need to boil the water, then add the oil, salt and half a cup of flour. Then mix the whole mass thoroughly and allow it to cool. Next, add the egg, vodka and the remaining flour. By the way, it's vodka that will give the cheburets layering. The dough can be considered ready if it ceases to stick to your hands, otherwise you need to add more flour. After that, the dough can be left for 30 minutes, after which time it will be necessary to knead it again. You can start to make chebureks in half an hour.

Option 2. Beer dough on chebureks

For this recipe, you can use dark, light or even non-alcoholic beer.

Ingredients:

• 1 tbsp. Beer;
• 1 egg;
• flour;
• salt.

This is one of the simplest test options for chebureks. Egg should be beaten with salt, pour the beer into this mass and mix thoroughly. Then add the flour. Its amount depends on how much "takes" the dough. Mix the soft dough and wrap it in a food film, leave for 1 hour. When the dough becomes soft enough, we pick off small pieces from it, from which we roll out thin circles and make chebureks from them. By the way, the edges of the chebureks will be more beautiful if you pat them not with your hands, but with a fork.

Option 3. Dough for chebureks in a bread maker

Now many housewives, who like homemade dough, but want to save time on cooking, use a bread maker. The secret of success in this case depends on the correct formula. Consider one of the most common variants of such a test.

• 200 g of water (room temperature);
• 450 g of wheat flour;
• 60 g of vodka;
• 1 egg;
• salt.

Option 4. Kefir dough on chebureks

If the basis of the test for chebureks is kefir, then they will be soft even in a cooled form.

Ingredients:

• 250 g of kefir;
• flour;
• 1 egg;
• salt.

In the prepared container we pour the yogurt into which we place the egg and salt. Next, we shoot everything with a fork. Flour in the specified mass should be added gradually, without forgetting to constantly stir the contents of the bowl. As soon as the dough thickens, you need to get it from a bowl and put it on a board, sprinkled with flour. Then knead the dough to medium condition and leave it for 20 minutes. After the specified time, divide the dough into small pieces. Their number depends on how many chebureks you are going to cook.