Delicious crispy dough for pasties: the best recipes from professional pasties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chebureks in most people are associated with leisure and travel. Probably, everyone who went to rest "to the south" was happy to indulge in this dish there. But at home it is rarely cooked, although on cold winter evenings one would like to remember the summer and the time of blissful idleness. But in the native kitchen, it is often impossible to achieve that memorable taste. And all because the tasty crispy dough for chebureks does not come out, without which the dish turns into a vulgar fried pie. This article contains the most successful cheburek dough recipes. The culinary experts who suggested them guarantee that this time your experience will surely succeed.

Water only

Professionals in this business assure that tasty crispy dough for chebureks is easily prepared from flour and water without the introduction of additional components. The ratio of ingredients: half a kilo of flour per faceted glass of water. There are only two secrets: firstly, the flour is carefully sifted with a pinch of s alt. Second, the water must bevery cold, aged in the freezer for about a quarter of an hour (but without ice!). Flour is poured in a high slide, a crater is made in it, where the liquid is poured. The dough is kneaded very thoroughly; if it sticks to your hands, it is sprinkled with additional flour, but without busting: an unnecessary excess of flour will make the base too tight, and it should remain plastic. The finished dough is left for half an hour directly on the table, only covered with a towel or film. After such aging, they begin to sculpt pasties.

Gorgeous bubble crunch

Most chefs believe that the best dough for chebureks is with vodka: the dish turns out juicy, in a crispy shell with a lot of bubbles. There are several options for preparing such a test. The simplest of them is this: eight glasses of flour are sifted into a large convenient bowl. Two tablespoons of s alt and sugar are dissolved in three glasses of water (the latter is needed for a beautiful even tan of pasties). Sweetened and s alted water, a third of a glass of vegetable oil and a spoonful of vodka are poured into a recess made in flour. And if you need a delicious crispy dough for chebureks, forget about eggs - at least when using this recipe. Eggs will make your base hard and unusable for your purposes. The dough is kneaded, hidden in a bag (or wrapped in a film) and left warm for an hour. Only when it "rests" can you start sculpting.

Under the degree

And here is another pastry dough withvodka. To create it, you will have to try a little, but the result of your work will be swept away by your homework right from the pan. A third of a liter of water is heated almost to a boil. A glass of flour is sifted into some container; heated water is poured into it and kneaded with a whisk or fork. Three cups of flour are poured into another bowl, combined with an egg, s alt, half a glass of water, sugar and vodka (one spoon each) and vegetable oil (two). After stirring, the custard is added; the dough is kneaded together until smooth. It should lie down before sculpting pasties for half an hour.

Butter dough

Considered more gentle than just on the water. At the same time, it crunches no less than those already described. First, half a pack of butter is melted (you can also take margarine, but experts say it will be a little different). Three glasses of flour (which are 250 ml) are poured into a large bowl, a glass of water is poured into it and quickly kneaded with a fork or whisk. The presence of lumps in the mass should not upset you - they will disperse a little later. Boiling oil is poured into the semi-finished product, and kneaded - again with a fork. As it thickens, we switch to manual kneading. When your delicious dough reaches the required plasticity, it is wrapped in a film and put in the refrigerator for a couple of hours.

Delicious kefir pasties

No less successful than the previous ones, it seems to us a recipe for crispy dough based on low-fat kefir. A quarter liter of this dairy product is whipped with a pinch of s alt and an egg, and then into a massGradually pour half a kilo of sifted flour. When the dough stops sticking to your hands and becomes plastic, flour stops being added, and kneading continues - at least another ten minutes. Experienced cheburechniks determine the moment of readiness of the dough by touch: it becomes elastic, while remaining soft. The workpiece is covered and left on the table to "relax" for half an hour or an hour, and you can sculpt the most delicate and crispy pasties.

Beer recipe

Very airy and tasty, crispy dough for chebureks is obtained if water is replaced with light beer during its preparation. First, the egg is beaten with a pinch of s alt added, then a glass of intoxicating drink is poured in and flour is gradually introduced - as much as the dough needs to acquire a soft but elastic consistency. When its density satisfies you, the dough is wrapped in a film, rests for about twenty minutes - and you can proceed to the last stage of culinary creativity.