Custard dough for chebureks on boiling water

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. In a deep bowl, sift wheat flour, do it better twice to saturate the product well with oxygen, which will make the dough softer and more airy. Flour may require a little more or less than the amount specified in the ingredients, depending on the freshness, density and quality of the product used.

2. Step 2:

   

   Boil water in a kettle, pour it into a glass, add salt, mix so that the salt completely dissolves and pour the salty solution into a bowl with flour. Sometimes salt is added to flour, but it is still better to pre-dissolve it in water. Quickly mix the flour with water with a spoon or spatula so that the ingredients begin to gather into a single mass.

3. Step 3:

   

   Then pour in the vegetable oil and mix again. You should get a large flour crumb. There is a little trick that many housewives use when cooking chebureks. You can add a little vodka to the dough, in this case it needs to be added to the dough when the mass cools down a little so that the vodka does not lose its properties necessary for making the dough. Thanks to the addition of this ingredient, the chebureks will turn out more bubbly, crispy.

5. Step 4:

   

   Mix the dough until it starts to cool, so that you can touch it with your hands.

6. Step 5:

   

   We spread it on the table, sprinkled with flour and continue kneading the dough with our hands. If necessary, you can add a little flour, but the main thing is not to overdo it, so as not to make the dough tight and clogged with flour, it should be soft and elastic. When the dough stops sticking to your hands, put it in a bowl and cover it with cling film on top, leave it for 15 minutes at room temperature to "rest".

7. Step 6:

   

   This needs to be done so that the gluten in the flour swells better, so that the dough becomes more obedient to work. In the meantime, you can prepare the filling for chebureks. The dough is "rested", you can proceed to forming and frying pies. The dough for chebureks should be rolled out very thinly, then they will turn out more crispy and tasty. Bon appetit!