Chebureks on sour milk dough with vodka

Category: Bakery products
Chebureks on sour milk dough with vodka

Ingredients

water 125 gr.
sour milk 125 gr.
vodka 1 tbsp. l.
wheat flour 1 grade 500 gr.
potato starch 1 tbsp. l
salt 1 tsp
Filling
fat mince 700 gr.
onion 350 gr.
salt pepper taste
water 130 gr.
frying oil

Cooking method

  • Dough can be done with handles, or you can use the bread maker assistant and the corresponding program.
  • Sour milk is exactly sour milk, not yogurt or kefir.
  • Do not add all the flour at once. It is different for everyone and the amount may vary. The dough should be soft, slightly softer than a bread roll.
  • After kneading, let the dough rest for at least 10-15 minutes.
  • With the filling, everything is also very simple. It is better that the minced meat is from several types of meat and is fatter (for greater juiciness), add finely chopped onions, salt, pepper and spices. Mix everything thoroughly and add water. And knead well again. The more thoroughly you mix, the softer and juicier the filling will be. By thoroughly kneading, you can add more water and then, in ready-made pasties, the filling will be with broth (for those who like this option), although this should be the case in real pasties ..
  • Divide the rested dough into pieces of the size that is most convenient for you. INyou can sculpt in a size suitable for your dishes and your habits.
  • Roll the rounds thinly. It is not necessary to dust the surface with flour for rolling. Look, I have not a drop of flour ... Or rather, not a speck of dust ...
  • Chebureks on sour milk dough with vodka
  • But if you really want to, then just a little. Thinly distribute the filling on half of the dough, close with the other half, trying to remove air. We fix the edges.
  • Fry on both sides until golden brown in oil for frying, fat, etc. You don't need to pour a lot, look, my pasties don't float in it.
  • Chebureks on sour milk dough with vodka
  • For the cheburek dough, the bubbles are present, as you can see.
  • Chebureks on sour milk dough with vodka
  • That's all.
  • Cook, with love, for yourself and your loved ones. Bon Appetit!

The dish is designed for

12-15 pieces

Cooking program:

frying

Note

It so happens that my husband's brother comes with a bottle of vodka for all our holidays. Good, but we are indifferent to alcohol. I, this vodka, like ...

Don't trade ... So I apply where I can
It would be better to bring sweets and fruits.

Yuri K
Quote: Giraffe
Sour milk is exactly sour milk, not sour milk
Ummm ... what's the difference?

Delicious recipe, I just wanted it !!!
Giraffe
It is, in consistency, still liquid. I mean, not like kefir.
Iri55
Thanks for the recipe. We need to cook something new. The last time I did chebureki ... years ago. Delicious. Why is there vodka and starch here? What is their function? Although both are present in the house, you must try.
Giraffe
Vodka as a baking powder, starch, for elasticity. There are no eggs, no soda, no fats in the recipe, but it rolls out easily, thinly, does not break and bubbles are obtained.
This is an option for those who are allergic to eggs and who are very sensitive to baking soda.
francevna
Tatyana, I saw the name of the recipe, I did not see the author. And I tell my husband, pasties, as we cooked in Kazakhstan.
I open the recipe, and here is Karaganda.
Giraffe
Did you do that too?
francevna
Tatyana, the mother-in-law cooked this way in Almaty, she also poured vodka into the oil so that the oil was less absorbed into the dough.
Giraffe
Yes, it doesn't get absorbed anyway. Doesn't it shoot in oil?
Lyudmila
I love pasties, I didn't do it with vodka, I make brushwood with vodka, it also turns out bubbled. Well I'll do it tomorrow
francevna
Quote: Giraffe
Doesn't it shoot in oil?
Does not shoot. (The main thing is that the vodka is not diluted with water, it will definitely shoot)

Lyudmila, and I cook brushwood with vodka and add it to the oil. True, I haven't done it for a long time, there are no eaters.
okcin
Just ate! The dough is very cool, does not break, rolls out to very thin! And delicious! Chebureks are all in pimples, they did not absorb oil. This dough will now be my favorites! Thank you!
Giraffe
I am very glad. You were the first to dare to experience.
okcin
I used to make dough with vodka, but it wasn't like that at all. And here, probably, starch gave such elasticity.
Giraffe
Maybe...
Lyudmila
As I was going to bake pasties. Unexpectedly, from such a set of products without eggs and soda, we got such an obedient dough in work, and delicious in ready-made pasties. I can’t provide photo evidence. does not see the camera.
Giraffe
Well, okay, I saw it on Skype.
Lyudmila
I gave this recipe to a friend. Check it out.
flete
Tatyana, thank you for the recipe). Can you please tell me how this dough behaves after defrosting? It's just that I usually do a lot at once and freeze some of it. The recipe is very attractive, but I would like to immediately find out the nuances), of course, if you have frozen.
Giraffe
Oksana, did not freeze, I can not say anything about this.
flete
Thank you, I understood) So, as I try, I will unsubscribe how this dough behaves after defrosting)
Giraffe
I will wait. Good luck with your experiment.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers