Crispy pastry dough with bubbles

Crispy dough for chebureks with bubbles like in cheburek is the main secret to the success of delicious baked goods. Each chef has his own recipe for making bubbly dough for pasties. To get an amazing crust like in cheburechka, you need to know some tricks and secrets of preparing the dough, because the taste and appearance of the dish depends on it.

We took care of this and prepared a variety of recipes with step-by-step photos, with which even novice cooks are sure to get tasty and crispy pasties.

Choux pastry dough with bubbles in boiling water

One of the favorite dough options for many cooks and housewives is the method of brewing flour. A rightfully classic and standard version of the dough, from which you can prepare dough not only for chebureks, but also for other baked goods.

1. 
   How to make delicious crispy dough for chebureks with bubbles like in cheburek? Pour water into a saucepan and add vegetable oil, add salt and put on fire until it boils.
2. 
   Using a sieve, sift the flour, maybe even twice, this will only make the dough more sticky. Pour boiling water with butter into a cup of flour, so you have brewed the flour. Stir and let the mixture cool.
3. 
   While the mixture is still warm, add the egg and start kneading with your hands, if convenient, transfer to a table sprinkled with flour.
4. 
   Cover the dough with a cup and leave to rest for 30 minutes. The flour will interact with the rest of the products and you will get the dough that we wanted, soft and elastic.
5. 
   Roll the rested dough into a rope and divide into pieces.
6. 
   Roll each piece into a thin round layer, moving from the center.
7. 
   Place the filling on one side, leaving the edge free.
8. 
   Bring the edges together, pressing with your fingers and applying a plate, trim a straight edge.
9. 
   Additionally, for strength and beauty, run the tines of a fork along the edge. Make pasties as they fry so that the dough does not dry out.
10. 
    Heat the oil in a high-sided frying pan and test the frying pan for readiness by dropping a piece of dough into it. If bubbles form around it, the oil is ready. Take out this piece and fry the pasties on both sides.
11. 
    Place the finished fragrant and crispy pasties on paper towels to remove excess oil.

Dough on water for chebureks with meat as in cheburek

Fragrant and crispy pasties prepared at home will be much tastier than store-bought ones, and you don’t have to worry about the quality of the product. And this amazing aroma of meat cheburek, which causes appetite, even if you are not hungry.From such a dough, with the simplest ingredients prepared according to the rules, you will get pies with a golden crispy crust and bubbles.

Ingredients:

• Flour – 400-500 gr.
• Vegetable oil – 4 tbsp.
• Chicken yolk – 1 pc.
• Salt – 1 tsp.
• Water – 200 ml.

Cooking process:

Step 1. Sift the flour twice into a deep bowl, add salt and stir a little.

Step 2. Add water to the flour in small portions and mix with a fork. You should get flakes, thanks to which the dough will look like a puff pastry.

Step 3. Remove the yolk from the egg and combine with the dough. Mix well. Pour vegetable oil into the dough and gather everything into a ball.

Step 4. Transfer to a bag and leave to rest for 30 minutes to allow the gluten to swell. The resting dough is more flexible and easier to roll out.

Step 5. Roll the ball into a long sausage and cut into 10 pieces. Form each part into a ball and cover with a towel to prevent drying out.

Step 6. Roll out very thin flatbreads.

Step 7. Take the saucer as a template, place it on the flatbread and trim the edges. Turn the dough over, it is more sticky from below, this will make it easier to hold the cheburek together.

Step 8. Place the prepared minced meat on one half of the flatbread and cover with the other half. Seal the edges. Run the tines of a fork around the edge on both sides, pressing down.

Step 9. Fry the cheburek in a large amount of very hot oil in a bowl with high walls.

Step 10: Place it on a paper towel to remove excess oil. The dough is bubbly, golden and crispy.

Crispy bubbly dough for chebureks with kefir

A simple and quick option for preparing the dough will delight lovers of home-baked goods with a stunning golden brown crust when frying pasties and an excellent crunch. Dough prepared with kefir is loved by many housewives for its softness and tenderness.

Ingredients:

• Flour – 4-5 glasses
• Kefir – 1 glass
• Chicken egg – 1 pc.
• Salt – 1 tsp.

Cooking process:

Step 1. Pour kefir, which was taken out of the refrigerator in advance, into a dry deep bowl, combine with a raw chicken egg and sprinkle with salt.

Step 2. Using a fork or whisk, beat well and mix the entire kefir mixture until smooth.

Step 3. Sift the flour 2 times into another dry and clean bowl to fill it with more oxygen. Add a spoonful of flour to the dough, without stopping stirring.

Step 4. At some point it will be problematic to stir with a fork, then sprinkle the surface of the table with flour and transfer the dough onto it.

Step 5. Work with the dough manually. Take as much flour as the dough requires, add a little and knead. Just don’t overdo it, otherwise it will be very difficult to work with the tight dough; it must be elastic and soft. Gather the dough into a ball, place back in the bowl, cover the top with cling film and place in the refrigerator for an hour.

Step 6. Roll out the rested dough into a thick rope, divide into equal pieces and roll out to make delicious pasties.

Crispy pastry dough with vodka

Vodka imparts looseness to the dough, which causes bubbles to form during frying. After heating, the alcohol from the dough completely evaporates, and the dish will be non-alcoholic, so you should not be afraid that the taste or smell will remain. Vodka will make its own adjustments to the properties of the dough and will remain unnoticed.Finished products prepared according to this recipe do not become stale over time.

Ingredients:

• Flour – 450 g.
• Water – 200 ml.
• Vegetable oil – 1 tbsp.
• Chicken egg – 1 pc.
• Salt – 1 pinch.
• Vodka – 1 tbsp.

Cooking process:

Step 1. Pour warm water into a deep bowl, add oil and vodka. Add one egg and sprinkle with salt. Beat the whole mass well.

Step 2. Little by little sift the flour (3 tbsp. 250 ml.) into a bowl and continue stirring with a spoon.

Step 3. When it becomes difficult to mix, transfer the dough to a convenient surface (table, board) sprinkled with flour and knead further with your hands.

Step 4. When the dough is kneaded to a soft and elastic structure, cover it with film and leave for 40 minutes. After which you can prepare chebureks from it.

Cheburek dough without eggs

By brewing the dough absolutely without eggs, the dough turns out plastic and soft. That's why it's so convenient and pleasant to work with him.

Ingredients:

• Premium wheat flour – 300-400 g.
• Boiling water – 500 ml.
• Vegetable oil - for frying.
• Salt – ½ tsp.

Cooking process:

Step 1. Pour half a liter of clean water into a saucepan, boil and add salt.

Step 2. Pour the pre-sifted flour into the water and mix vigorously.

Step 3. Place the hot lump on a plate and let cool.

Step 4: Knead it on a comfortable surface until it forms a soft dough.

Step 5. A tight ball should form. Set it aside to stand and rest for 20 minutes, just cover the top with film so that the dough does not dry out.

Step 6. Roll out the dough from the center to each edge into a thin layer. Using a round object (plate), cut out circles of the required size (approximately 20 cm).

Step 7. Pour oil into the cauldron so that the pies float freely in it.

Step 8Place the filling into the dough, secure the edges and fry in oil on both sides.

Step 9. Place the pasties on thick paper napkins to remove excess fat and are ready to serve.

Dough for chebureks with mineral water

An elastic, soft and at the same time crispy dough will be obtained if you prepare it in this way. It is better to use mineral water with a strong or medium gas to get the bubble effect, and cool it well in advance.

Ingredients:

• Premium wheat flour – 400 g.
• Mineral sparkling water – 200 ml.
• Vegetable oil – 1 tbsp. l.
• Salt – ½ tsp.
• Sugar – ½ tsp.

Cooking process:

Step 1. Combine salt and sugar in a deep cup and immediately sift flour into them.

Step 2. Mix the dry ingredients and slowly pour mineral water into them, foam will form.

Step 3. Knead the dough with a spoon as long as possible and proceed to kneading with your hands on the table. Cut the dough and turn it out, continuing to knead it from the inside, where it is more moist.

Step 4: Place in a plate, cover to prevent drying out, and set aside.

Step 5. Separate the balls from the dough and roll out the flatbreads, let the rest be covered with a towel. It is necessary to roll out the dough not with flour, so that it does not burn, but with butter.

Step 6. Drop a little oil on the table and use a rolling pin to form thin cakes, a little of it, stretching it as you go. Try to avoid any creases or folds, otherwise the cheburek will be fragile and may tear.

Step 7. Place the filling, seal the edges and fry in a large amount of oil on both sides over high heat. You get crispy and delicious pies from mineral water dough.

Dough for chebureks on beer with a golden crust

Do you want a golden crust with bubbles and an amazing smell of pasties for the whole house? Beer is an excellent alternative to yeast for dough. Try it and see for yourself.

Ingredients:

• Flour – 400 g.
• Light beer – 1/8 l.
• Vegetable oil – 1 tbsp. l.
• Chicken egg – 1 pc.
• Salt – ½ tsp.

Cooking process:

Step 1. Break an egg into a glass, add salt and stir until the crystals dissolve.

Step 2. Sift the flour, preferably 2 times. This will only improve its properties and give it airiness.

Step 3. Add an egg to 2/3 of the flour, pour in vegetable oil and light beer.

Step 4. Start kneading the dough, which will have a slightly yellowish tint due to the foamy drink. Knead until it becomes difficult to do in the bowl.

Step 5: Transfer to a floured surface. Bring the dough until elastic, adding a little flour if necessary.

Step 6. Knead for no more than 10 minutes. Cover the dough with a napkin and leave the gluten to swell for half an hour.

Step 7. Then proceed to forming the pies and frying. The dough turns out to be very soft, so you should roll it out carefully and evenly so that it does not tear when frying

Dough for chebureks in milk with bubbles

Our ancestors used to prepare dough in this ancient way. A proven and reliable way to make crispy and bubbly dough.

Ingredients:

• Flour – 2-3 cups
• Milk – 1 glass
• Vegetable oil – 2 tbsp. l.
• Chicken egg – 1 pc.
• Salt – 1-2 pinches

Cooking process:

Step 1. Pour milk of any fat content into a deep bowl. Add an egg there, pour in vegetable oil and sprinkle with salt.

Step 2. Using a whisk, mix everything thoroughly until smooth.

Step 3. Sift the flour separately using a sieve.Add flour with a spoon to the dough, stirring each time.

Step 4. When the dough does not knead well with a whisk, sprinkle the table with flour and transfer the lump of dough onto it. Then knead the dough with your hands, adding flour if necessary. You may need a little more or less flour than the recipe calls for. The dough should not stick to your hands, but it should not become tight either.

Step 5. Place the dough back into the bowl, cover the top with a towel to prevent it from drying out, and leave for half an hour.

Step 6. After this, separating one piece at a time, roll out thin round cakes from the dough with a rolling pin and form pasties, placing the filling on one half and pinching the edges.

Homemade dough for chebureks with mayonnaise

Adding mayonnaise to the dough has become a new and not yet known trend in cooking. This product contains an egg, salt and has certain qualities that make working with the dough simple, pleasant and convenient, it does not stick to your hands, it rolls out thinly, and the pasties from it turn out crispy and bubbly, simply delicious. Take note of this recipe!

Ingredients:

• Flour – 500 g.
• Water – 250 g.
• Mayonnaise – 100 g.
• Salt - a pinch

Cooking process:

Step 1. Pour cooled boiled water into a bowl and add a little salt to it (not necessary, because mayonnaise contains salt) and measure out 100 g of mayonnaise.

Step 2. Mix the contents with a whisk.

Step 3. Sift the flour separately and add it little by little to the liquid mass, continue stirring.

Step 4. Knead first with a spoon, and when it becomes very uncomfortable, knead with your hands. When the dough becomes elastic, after about 10 minutes of working on it, set it aside, covered with a towel for 30 minutes. In the meantime, get on with the minced meat.

Step 5.Divide the rested dough into equal balls.

Step 6. Roll each one in turn into a flat cake and add the filling.

Step 7: To seal the edges, fold the dough in half and use a fork to create a jagged pattern. Fry the pasties in a large amount of oil on both sides for 3-5 minutes. Place on a napkin to absorb excess fat and serve hot.

Bon appetit!

Cheburek dough for baking in a bread machine

If you are the happy owner of a bread machine, then your most important mission for preparing dough is maintaining the proportions of the ingredients. The kitchen assistant will save your time and take care of the most routine work, while doing it perfectly, and at this time you can calmly prepare the filling.

Ingredients:

• Flour – 500 g.
• Water – 250 g.
• Sunflower oil – 1 tbsp. l.
• Salt – 0.5 tsp.
• Vinegar 9% - 1 tsp.

Cooking process:

Step 1. Pour sunflower oil and cooled boiled water into a bucket. Add vinegar and add salt.

Step 2. Sift all the flour into the bowl at once and place it in the bread machine.

Step 3. Install the program for the test. It usually takes the assistant 15 minutes to knead.

Step 4. When the machine finishes kneading, the dough will be soft and elastic. If you are cooking for a large group, you can make an extra portion. While you are sculpting this part, it will also be prepared.

Step 5. Divide the dough into equal pieces, roll out thinly and place your favorite filling in a thin layer. Seal the edges and fry in plenty of oil.

Cook with pleasure!