Choux pastry for pasties in boiling water is one of the best dough options for preparing a delicious snack. The dough, due to the effect of boiling water on the flour, always turns out to be elastic, easy to work with, holds the filling well, and most importantly, the pasties from this dough will have a golden-brown, crispy crust. The ingredients for the dough are simple: flour and water.
- Crispy bubbly dough for pasties in boiling water
- Dough for pasties in boiling water with egg and vegetable oil
- Choux pastry for pasties in boiling water without eggs
- Dough for pasties in boiling water with vodka and eggs
- Choux pastry with vodka without eggs
- Choux pastry dough in boiling water without oil
Crispy bubbly dough for pasties in boiling water
The taste of chebureks, along with the filling, largely determines a successful dough, and choux pastry would be a good option. It is distinguished by softness, plasticity and at the same time density, which perfectly retains the juice of the filling inside. The dough is kneaded by hand or using kitchen gadgets.
- Flour 500 (grams)
- Boiling water 300 (milliliters)
- Vegetable oil 1 (tablespoons)
- Salt 1 (teaspoons)
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Choux pastry for pasties in boiling water is very easy to prepare. Cool boiling water is poured into a measuring glass and a teaspoon of salt is dissolved in it.
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Flour is sifted through a thick sieve and poured into a bowl for kneading dough. Using a spoon, make a small depression in the heap of flour and pour vegetable oil into it.
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Then boiling water and salt are poured into the flour in portions and at the same time the dough is kneaded until all the boiling water is used.
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The dough is transferred to a work surface sprinkled with flour and the kneading is completed with your hands. A well-kneaded dough should not stick to your palms. The dough is placed in a proofing bag for half an hour, after which you can form pasties from it. Delicious and successful dishes!
Dough for pasties in boiling water with egg and vegetable oil
You are offered a simple and good recipe for kneading dough for pasties - using boiling water and adding eggs and vegetable oil. Boiling water enhances the release of gluten by flour, which gives the dough softness, elasticity, strength, and after frying - bubbly and a good crispy taste.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 8.
Ingredients:
- Flour – 4 tbsp.
- Boiling water – 1 tbsp.
- Egg – 1 pc.
- Vegetable oil – 2 tbsp.
- Salt – 1/2 tsp.
Cooking process:
Step 1. First of all, prepare all the ingredients for kneading the dough in the quantities specified in the recipe.
Step 2. Boil a glass of clean water and pour it into a bowl for kneading dough. The flour is sifted through a sieve. A glass of flour is poured into boiling water.
Step 3. Add half a spoonful of salt to the flour. Then, using a spoon, mix the flour and boiling water well.
Step 4. The kneaded dough is left for 15 minutes to proof and cool.
Step 5. Then break a chicken egg into the cooled dough.
Step 6. Pour two tablespoons of vegetable oil.
Step 7. Next, add the rest of the flour, and knead the dough with your hands until smooth.
Step 8. The dough mixed according to this recipe turns out elastic and dense enough to make the pasties crispy.
Step 9The dough mixed with boiling water, egg and vegetable oil is ready for use. Delicious and successful dishes!
Choux pastry for pasties in boiling water without eggs
An egg is not always a necessary ingredient for kneading dough, and for chebureks this is no exception. Eggless dough has a soft and delicate texture when baked. The dough is kneaded only using flour, boiling water and vegetable oil. It easily rolls out into a thin cake, does not tear, retaining the juice of the filling inside, and becomes crispy when fried.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 6.
Ingredients:
- Premium flour – 800 gr.
- Boiling water – 500 ml.
- Vegetable oil – 3 tbsp.
- Salt – 1/2 tsp.
Cooking process:
Step 1. Pour half a liter of clean water into a small saucepan or ladle and bring to a boil. Salt is poured into boiling water and a spoonful of vegetable oil is added.
Step 2. The flour is sifted twice through a thick sieve. Then it is poured into boiling water and quickly mixed with a spatula.
Step 3. The resulting hot lump of dough is transferred to a plate and cooled.
Step 4. Then the dough is transferred to a floured countertop and kneaded well with your hands until smooth. The kneaded dough should be soft, elastic and not stick to your palms.
Step 5. The dough is rolled into a bun, covered with a napkin and left for 20 minutes to proof.
Step 6. After this time, the dough is rolled out into a thin cake and large round pieces are cut out of it.
Step 7. To fry chebureks from this dough, heat up a sufficient amount of vegetable oil so that the chebureks float in it.
Step 8The filling is placed on the blanks, pasties are formed and fried in heated oil until golden brown on both sides. Bon appetit!
Dough for pasties in boiling water with vodka and eggs
Vodka added to the dough plays the role of a leavening agent and the yeast-free dough is made light and flaky due to the rapid evaporation of alcohol with the formation of many bubbles. Chebureks made with this dough have a distinct crispy taste and, when frying, they absorb less oil. The ingredients for the dough and its kneading do not change, so vodka can be added to any dough, and after baking, the taste and smell of alcohol does not remain in the pasties.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 8.
Ingredients:
- Flour – 4 tbsp.
- Boiling water – 1.5 tbsp.
- Vodka – 1 tbsp.
- Egg – 1 pc.
- Vegetable oil – 2 tbsp.
- Salt – 1/2 tsp.
- Sugar – ½ tsp.
Cooking process:
Step 1. The ingredients for kneading the dough are immediately measured out in the quantities specified in the recipe. The flour is sifted through a sieve.
Step 2. Half of the sifted flour is poured into a bowl for kneading dough, 1.5 cups of boiling water is poured in and vigorously mixed with a spatula until smooth. This dough is left to cool.
Step 3. The second half of the flour is poured into another bowl and salt and sugar are poured into it, one egg is broken, vodka and vegetable oil are poured.
Step 4. Mix these ingredients into fine crumbs using your hands.
Step 5. Then this crumb is transferred to the cooled choux pastry and everything is mixed by hand. Next, the dough is transferred to a floured countertop and kneaded well for 7–10 minutes until smooth.
Step 6.The kneaded dough is rolled into a ball, covered with a napkin and placed in the refrigerator for 40 minutes to proof.
Step 7. After this time, the choux pastry with vodka and egg is ready to form pasties. Delicious and successful dishes!
Choux pastry with vodka without eggs
There is an option for kneading the dough for chebureks without the eggs, because, according to many housewives, eggs make the dough quite dense and heavy. And to the question of why vodka is added to the dough, there is only one answer: vodka is a kind of leavening agent and is responsible for the crispy taste of pasties. You need to try this to feel the difference between this test and the usual one.
Cooking time: 1 hour.
Cooking time: 20 minutes.
Servings: 4.
Ingredients:
- Flour – 200 gr.
- Boiling water – 100 gr.
- Vodka – 1 tbsp.
- Vegetable oil – 2 tbsp.
- Salt – 1 pinch.
- Sugar – 1/3 tsp.
Cooking process:
Step 1. Wheat flour is sifted onto a sieve and poured into a bowl for kneading dough. Bring 100 ml of clean water to a boil and dissolve salt and sugar in it. A depression is made in the pile of flour. Two tablespoons of vegetable oil, a spoonful of vodka and then boiling syrup are poured into it.
Step 2. Using a spatula, mix the flour and hot water well. When the dough comes together, it is transferred to a floured countertop and kneaded well with your hands. The dough is then given 10 minutes to proof.
Step 3. After this time, the dough is kneaded again and again left for 10 minutes to rest. It is advisable to carry out such a batch followed by rest three times.
Step 4. After kneading 3 times, the dough is divided into separate pieces, and each piece is rolled out into a thin cake. Minced meat is placed on it, and pasties are formed.
Step 5.For smooth contours of the products, you can use a regular plate. Chebureks formed from dough without eggs and with vodka are fried in hot oil. Bon appetit!
Choux pastry dough in boiling water without oil
Vegetable or butter gives the dough plasticity and slightly strengthens the gluten, because the oil retains air bubbles formed during baking and prevents the dough from sticking to the palms. If in any baked goods butter can be replaced with vegetable or fruit puree, then in dough for chebureks this role is played by vodka, which will be a leavening agent for the choux pastry and will provide a crispy taste to the products.
Cooking time: 1 hour 20 minutes.
Cooking time: 20 minutes.
Servings: 8.
Ingredients:
- Wheat flour – 400 gr.
- Boiling water – 200 ml.
- Vodka – 1 tbsp.
- Egg – 1 pc.
- Salt – ½ tsp.
Cooking process:
Step 1. In a small saucepan or saucepan, bring 200 ml of clean water to a boil. Half a teaspoon of salt is dissolved in boiling water and then a spoonful of vodka is added. The flour is sifted into a sieve in advance. Half of the sifted flour is poured into boiling water and brewed over low heat with active stirring for 2-3 minutes.
Step 2. The bowl with the brewed dough is removed from the heat and the dough is cooled for a few minutes. Then break one chicken egg into the dough and mix everything thoroughly with a spoon until the dough comes together in one lump.
Step 3. The rest of the flour is poured into this dough, and kneading continues first with a spoon and then with your hand.
Step 4. The kneaded dough is covered with a piece of cling film and left at normal room temperature for 1 hour for the gluten to proof and swell.
Step 5.After this time, the dough is divided into portioned pieces, rolled out thinly, and pasties with the selected filling are formed from it. Delicious and successful dishes!