Dough for crunchy chebureks on mineral water

Step-by-step cooking

1. Step 1:

   

   We prepare all the ingredients for making crispy dough for chebureks. Mineral water is cooled in the refrigerator in advance for 1 hour, and it is better even after that to remove the water for a while in the freezer. It is also worth noting that the water should be highly carbonated. These factors are the key to a crisp, airy, thin crust.

2. Step 2:

   

   Beat the chicken egg with sugar and salt using a mixer. Then, in a thin trickle, we begin to pour in strongly cooled mineral water, continuing to beat the mass with a mixer to a lush foam. Pour in the vegetable oil and whisk for a couple more minutes.

3. Step 3:

   

   In a clean deep container, sift wheat flour. In the center we make a recess and pour into this recess a whipped fluffy mass.

5. Step 4:

   

   Knead the dough first with a wooden spoon, then with your hands until the dough comes together in one ball. Next, sprinkle the work surface with flour and spread the dough on it, continue to knead the dough with your hands for another 7-10 minutes so that it becomes elastic and soft. In no case should the dough stick to your hands, otherwise the pasties will come apart when modeling. We put the prepared dough in a plastic bag and put it in the refrigerator for 1 hour.

6. Step 5:

   

   After that, we roll out the finished dough into circles, lay out our favorite filling, form chebureks and fry them in a large amount of oil.