Section:Oriental sweets
22nd page of the section

Flour sweets
Part 6
ORIENTAL SWEETS, DEEP FRIED
Chuck-chuck, brushwood,
puri, dumplings, chakholdakh, etc.

Home pastry school:

Kitchen tools
Products for flour confectionery products
Recipes:
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CHAK-CHAK IN TATAR

Ingredients:

For the dough: 2.5 cups flour, 2 eggs, 3 tbsp. spoons of milk, 1 teaspoon of sugar, 2 teaspoons of salt, ghee for deep frying.

For syrup: 1 cup honey, 1/2 cup sugar.

Preparation

Sift the flour into a bowl, make a well, beat the eggs into it, pour in the milk, add sugar and salt and knead into a stiff dough. Divide it into pieces, roll them into thin ropes, cut them into small pieces and form into balls.
Heat the oil well in a saucepan, drop the balls into it and, stirring continuously, fry them until light golden brown.
Remove the finished products with a slotted spoon to a sieve to drain excess fat, and then place in a deep plate or dish, pour in honey syrup, stir, cool and serve.

Preparation of syrup: put honey and sugar in a bowl and, stirring, cook over low heat until it forms a soft ball (if you put a small amount of syrup in cold water, you can roll it into a soft lump with your fingers).

CHAK-CHAK IN KAZAKH

Ingredients:

4 cups flour, 7 eggs, 1/4 cup milk, 1 tbsp. spoon of sugar, 2 cups of honey, 2 tbsp. spoons of vodka, 2-3 tbsp. spoons of candied fruits, ghee for deep frying.

Preparation

Sift the flour into a bowl, make a well, add sugar, milk, eggs and vodka and knead into a soft dough. Divide it into several parts, roll each into a thin rope and cut into very small pieces.
Heat the oil in a saucepan, add chak-chak and, stirring, fry until golden yellow.

Place honey and sugar in a bowl and cook over low heat until the sugar is completely dissolved.
Place the fried pieces of dough in a large bowl, pour over honey syrup, mix well, place on a dish and, with hands dipped in cold water, form the dessert into some shape.
Decorate the finished chak-chak with candied fruits, cool and serve.

CHAK-CHAK IN BASHKIR

Ingredients:

3 cups flour, 6 eggs, 3 cups sugar, 1/2 cup water, 1 cup honey, 1/4 teaspoon salt, ghee for deep frying.

Preparation

Beat the eggs together with salt, then add the sifted flour and knead the unleavened dough. Roll it out into a layer up to 5 mm thick, cut into strips 1 cm wide and cut them crosswise into pieces 5 mm wide.
Or do it another way: form ropes of dough 5 mm thick and cut them into pads measuring 5 × 5 mm.
Place the dough pieces into a saucepan with heated oil and fry until light golden brown.

Place the fried chak-chak in a colander to get rid of excess oil, and then put it in a bowl.

Pour honey into a bowl, add sugar and water and cook thick syrup. Cool it to 70°C, pour in the chak-chak, stir, place in a heap on a dish, cool and serve with tea.

CHAK-CHAK IN UZBEK

Ingredients:

3 cups flour, 5 eggs, 2 tbsp. spoons of cognac, 5 tbsp. spoons of honey, 1/2 cup of sugar, 1/2 teaspoon of salt, ghee for deep frying.

Preparation

Beat the eggs, pour in the cognac, add salt and mix. Then, gradually adding sifted flour, knead the dough and let it lie under a napkin for 20-30 minutes. After this, roll out the dough into a layer no more than 2 mm thick, cut it into strips 2-3 cm wide, cut the noodles and scatter them on the table so that they dry a little and do not stick to one another.
Then put it in a saucepan with well-heated oil, fry and spread it out to cool.

At this time, pour honey into a bowl, add sugar and, stirring, heat over low heat until the sugar dissolves.
Pour fried noodles into the hot syrup, mix well and place in a deep dish greased with oil. Press chak-chak with hands dipped in cold water, cool, cut into pieces and serve as dessert.

PINEAPPLE BALLS “GYUZLI”

Ingredients:

1.5 cups flour, 2 eggs, 4 tbsp. spoons of milk, 4 tbsp. tablespoons finely chopped pineapple, 1/4 teaspoon salt, 1/2 cup powdered sugar, vegetable oil for deep frying.

Preparation

Beat the eggs, add salt and milk and mix thoroughly until the salt is completely dissolved. Then sift the flour into a bowl, pour in the egg-milk mixture, add chopped pineapple and, stirring well, knead into a stiff dough.

Heat the vegetable oil well in a saucepan. Using a teaspoon, drop small balls into it and fry them until golden brown.
Use a slotted spoon to place the finished products on a sieve to remove excess oil, then place on a dish, cool slightly and sprinkle with powdered sugar.

BALLS WITH CARDAMOM

Ingredients:

3 cups flour, 4 eggs, 100-150 g butter, 3/4 cup sugar, zest of half a lemon, 25 g dry yeast, 1/4 teaspoon cardamom, 1/4 teaspoon ground cloves, 1/ 4 teaspoons salt, 2-3 tbsp. spoons of powdered sugar, deep-frying fat.

Preparation

Beat eggs with sugar, add cardamom, cloves, lemon zest and salt, add sifted flour and mix well. Melt the butter over low heat, carefully add it to the dough, add dry yeast and knead the dough.
Using a teaspoon, cut it into small balls, dip them in boiling fat and fry on all sides.
Remove the finished balls with a slotted spoon onto a sieve or colander so that! drain excess fat, then place on a dish and sprinkle with powdered sugar.

BALLS IN SYRUP

Ingredients:

For the dough: 1.5 cups flour, 4 tbsp. spoons of milk, 1 cup of sugar, 3 eggs, 1/5 teaspoon of soda, 1/4 teaspoon of salt, ghee for deep frying.

For syrup: 1.5 tbsp. spoons of sugar, 1 tbsp. spoon of water.

Preparation

Grind the eggs white with sugar, add milk with salt dissolved in it, add flour sifted with soda in small portions and knead the dough. Roll it out into a layer no more than 1.5 cm thick and use a special notch to cut out circles with a diameter of 3-4 cm.
Heat the oil well in a saucepan, drop dough circles into it in portions and fry.
Remove the finished products with a slotted spoon onto a sieve or colander to drain off excess oil.

Prepare the syrup: add sugar to a bowl of water, quickly bring to a boil and simmer over low heat for 3-5 minutes.
Place the fried balls on a plate, pour hot syrup over them and serve.

CHAKHOLDAH

Ingredients:

4 cups flour, 1 cup milk, 1 egg, 2 tbsp. spoons of lard or margarine, 1.5 tbsp. spoons of sugar, vegetable oil for deep frying.

Preparation

In a bowl, beat the egg with milk, lard and sugar. Then add the sifted flour and knead the unleavened dough. Form it into ropes 1.5-2 cm thick and cut them into small pillows.
Place pieces of dough in portions into a saucepan with well-heated vegetable oil and fry until golden brown.

Remove the finished chakholdakh with a slotted spoon to a sieve to remove excess oil, place in a deep plate, sprinkle with powdered sugar and serve as a dessert.

BANANA PURI

Ingredients:

2 cups flour, 2 bananas, 100 g ghee or butter, 1 cup sugar, 1-2 tbsp. spoons of water, 1/3 teaspoon of ground cardamom, ground nutmeg on the tip of a knife, vegetable oil for deep-frying.

Preparation

Sift the flour into a large bowl, add salt, cardamom, nutmeg and mix well. Then pour in the melted butter or ghee and rub it into the flour with your hands until the dough resembles large crumbs of bread.

In another bowl, mash the peeled bananas with a fork, add sugar, combine the banana puree with the flour mixture, add water, knead a homogeneous and fairly stiff dough for several minutes and let it stand for 20-30 minutes. If the dough sticks to your hands, add a little flour.

At this time, heat the vegetable oil in a saucepan or saucepan and drop a few drops onto the work surface.
Divide the finished dough into 16 balls and roll them into flat cakes 2-3 mm thick. When the oil begins to smoke, reduce the heat, drop the cakes into the oil and, when they rise to the surface with a hiss, immediately gently plunge it into the oil with the back of a slotted spoon and hold until the puri puffs up like a ball.
Then flip the puri over, fry the other side until golden brown for a few seconds and place in a colander to drain off excess oil.

ARMENIAN DRUMBLINGS

Ingredients:

8 tbsp. spoons of flour, 100 g of melted butter, 8 tbsp. spoons of water, 5 eggs, 1/3 teaspoon of salt, 1/3 cup of powdered sugar, beef fat or lard for deep-frying.

Preparation

Heat melted butter in a deep frying pan, add flour and, stirring, brown until creamy. Then pour in the water in which the salt has previously been dissolved, mix well, remove the pan from the heat and cool the mixture to 40-50°C.
After this, stirring continuously, beat in the eggs one at a time and knead the dough.

Heat the fat in a saucepan very high. Using a spoon dipped in cold water, drop portions of the dough into it and deep-fry them until light golden brown.
Remove the finished dumplings with a slotted spoon to a sieve to drain the fat, then place on a plate, sprinkle with powdered sugar, stir and serve.

MILK DRUCCHINGS

Ingredients:

8 tbsp. tablespoons flour, 4 eggs, 2 cups milk, 1/3 teaspoon salt, 1/4 teaspoon soda, 1 tbsp. a spoonful of powdered sugar, ghee or vegetable oil for deep-frying.

Preparation

Beat eggs with milk and salt, add flour and powdered sugar sifted with soda, replace the dough with medium thickness and leave it in a warm place for 3-4 hours.

After this, lower the dough with a spoon into a saucepan with well-heated oil and fry until golden brown.
Remove the finished dumplings with a slotted spoon to a sieve to remove excess oil, place on a plate, cool, sprinkle with powdered sugar and serve.

Ingredients:

3 cups flour, 1/2-2/3 cup water, 2 teaspoons vodka, 1/2 teaspoon ginger, 3 tbsp. spoons of honey, 4 tbsp. spoons of powdered sugar, vegetable oil for deep-frying.

Preparation

Sift the flour into a bowl and, adding water, knead the dough, then cover it with a towel and let it lie for 10-15 minutes. Then roll it out into a layer 5-7 mm thick, cut into small rectangular pieces, sprinkle them on one side with ginger and sprinkle with vodka.

It is good to heat a frying pan with vegetable oil and fry the tyunpyaki so that their surface acquires a golden color and the inside remains white.
Remove the fried pieces with a slotted spoon to drain the oil, then place on a dish, cool slightly, brush with honey, sprinkle with powdered sugar and serve as a dessert.

COOKIES “ORIENTAL SHAVINGS”

Ingredients:

3 cups flour, 3 eggs, 1/4 cup water, 2 tbsp. spoons of powdered sugar, 1 packet of vanilla sugar, 1/2 teaspoon of salt, fat for deep frying.

Preparation

Pour water and eggs into the pan, add salt and half the powdered sugar and stir well until the sugar dissolves. Sift the flour into a heap onto the table, make a funnel in it, pour the egg solution into it and knead the stiff dough. Roll it into a flat cake 1-2 mm thick and cut into thin ribbons in the form of homemade noodles.
Scatter the noodles on the table to dry them a little, brush off excess flour and fry the ribbons in small portions in boiling fat.
Place the finished shavings with a slotted spoon on a sieve to drain excess fat, then sprinkle with powdered sugar mixed with vanilla sugar and serve.

BRUSHWAYS IN JEWISH

Ingredients:

1.5 cups flour, 2 eggs, 2 tbsp. spoons of milk, 1/2 teaspoon of salt, 1/2-2/3 cup of powdered sugar, vegetable oil for deep frying.

Preparation

Sift the flour into a bowl, pour in the eggs beaten with milk and salt and knead into a soft elastic dough. Divide it into several parts, roll each of them into a very thin layer and cut it into 5x5 cm squares. Use a knife to make a longitudinal slit in the middle of each square and thread one edge of the square into it.

Heat the vegetable oil in a saucepan and fry the brushwood in it on both sides for 8-10 minutes until golden brown.
Remove the finished products with a slotted spoon to a sieve or paper towel to remove excess fat, then place on a plate and sprinkle generously with powdered sugar.

FIGURED BRUSHWOOD “URAMA”

Ingredients:

4 cups flour, 2 tbsp. spoons of sugar, 6 eggs, 1.5 tbsp. spoons of milk, 1 teaspoon of dry yeast, ghee for deep frying.

Preparation

Beat the eggs with milk and sugar, then add salt and sifted flour with yeast and knead into a stiff dough. Keep it for half an hour in a cool place and roll it into a layer up to l-l.5 cm thick.
Cut the dough into strips 1.5 cm wide, roll them into a spiral, place them in a saucepan with well-heated oil and fry until golden brown.
Remove with a slotted spoon and, when excess fat has drained, serve with powdered sugar.

DESSERT “GOLDEN RINGS”

Ingredients:

1/2 cup wheat flour, 1/2 cup rice flour, 1 cup water, 60 g butter or 3 tbsp. spoons of vegetable oil, 3 eggs, 1/3 teaspoon of salt, vegetable oil for deep-frying.

Preparation

Pour water into the pan, add salt and butter or vegetable oil and bring the mixture to a boil. Then quickly add the sifted mixture of wheat and rice flour and, stirring vigorously, heat until the dough begins to pull away from the edges of the dish. After this, remove the pan from the heat and cool. Add eggs, one at a time, into the cooled mixture, stirring constantly.

Place the finished dough into a pastry syringe or cornet and pipe small rings onto a sheet of greased foil. Place them so that they slide off the foil directly into the oil, into a saucepan with heated oil and fry until golden brown.
Remove the rings with a slotted spoon to a sieve to drain excess oil, place on a plate and serve.
Serve honey separately.

BRUSHWAY “POVA”

Ingredients:

4.7 cups flour, 3/4 cup sour cream, 3/4 cup milk, 1 egg, 3 tbsp. spoons of sugar, 1/2 teaspoon of salt, shortening for deep frying.

Preparation

Sift the flour into a bowl, make a hole in it, pour in sour cream, an egg, lightly beaten with milk and salt, add sugar and knead into a stiff dough. Leave it to proof for half an hour.

Divide the finished dough into small pieces, roll each into a thin elongated cake, cut it in the middle and turn it into a bow.
Dip the brushwood in portions into a saucepan with hot fat and fry until golden brown.
Serve with powdered sugar.

For recipes for deep-fried dishes, see also on the pages of the section:

"Deep-fried dishes"

Quick everyday and holiday cuisine

About deep fryingInformation about oilDeep frying batters

Deep-fried meat and poultry

Deep-fried fish and seafood
Deep-fried frog legs (legs)

Deep-fried vegetables and mushrooms

Deep-fried cereal dishes

Deep fried fruit

Unusual deep-fried egg dishes

Deep-fried cottage cheese and cheese dishes

Deep-fried dough productsPies, pasties, bureks, kutabs, crunch, croquettes, croutons, holiday dishes made from choux pastry

Basics of "DONUT STUDY" Donuts, pancakes, belyashi, pies, left-handers, pourers, yarn, puri, brushwood, baskets, chak-chak

DONUTS OF DIFFERENT NATIONS - 50 RECIPES

I even know that many people manage to prepare such pastries from puff pastry in the oven, or from choux pastry, and it turns out to be a dietary option. As always, there are a lot of cooking methods, today we’ll talk about the most common ones, those that absolutely everyone knows about.

These creations, by the way, will help you out on any occasion; I sometimes make them for the New Year, March 8th, or a birthday, and why not.

Well, I think everyone has guessed what I’m talking about?! And the Tatar dish is chak-chak. Who knows how Tatar chak-chak differs from Bashkir, have you ever thought about this? Write your comments and reviews below. And of course, another question arises: whose national dish is this? I think I’ve already answered this question, what do you think?

Interesting! In Tajikistan it sounds like kaleve, in Kazakhstan - sheek-shek

This is a traditional classic and the most proven, one of the best options that I have tried and made. I suggest using these step-by-step instructions with photos.

We will need:

Cooking method:

1. So, how to make chak-chak dough? Do not think that this activity is very difficult, in fact, if you cook at home, and even for your loved ones, then you will certainly succeed, the main thing is to follow the cooking steps given in this article. The very first step is to beat the eggs with a mixer, you should get foam.

2. How to make chak-chak crispy and very light? To do this, you first need to add an alcoholic drink “at a certain degree”, by which I mean any alcohol, usually I take cognac or vodka. You literally need 1-1.5 tbsp for 5 eggs, pour it in a thin stream into the beaten eggs.

3. Now take all the flour and be sure to sift it through a sieve.

Important! If you do not sift the flour through a sieve, it will not be saturated with oxygen, which will affect the taste characteristics of this oriental sweet.

Gradually stir in the beaten eggs.

4. If you see that the dough is liquid, then add more flour. It should have a uniform consistency, without any lumps or inclusions. Roll into a ball and let it rest for a couple of minutes (10-15 minutes). Next, make these funny sausages or flagella. Do this procedure manually.

Of course, it will be difficult to skate, but if you have the desire, the result will not keep you waiting, you will succeed. It is difficult to roll out because the dough in this version is without water.

5. Then cut each strip into small pieces, crumbs. How original does this look?! It’s like seeds, that’s the size they should be. When frying, they will almost triple in size.

6. Next, pour vegetable oil into a saucepan and heat well. How to check if the oil is ready for frying? You need to throw in any piece of dough and if you see that it sizzles, then you can throw in the whole portion.

7. As soon as you see that the lumps have begun to turn yellow, immediately remove them using a slotted spoon. Then add the next portion until everything is overcooked.

Important! First, you need to heat the saucepan with oil well, and then reduce the heat.

8. Well, they are beautiful, delicious, put them on paper towels to remove excess fat.

9. Now make the most delicious and sweet thing, this is a special filling sauce. Add sugar to the honey and put it on the stove, stir and cook until you see that the honey has become thick, that is, it resembles stretchy caramel.

Important! This should definitely be done over low heat.

10. The next, final step is dipping. Each small ball needs to be dipped in caramelized honey, and then formed into such a beautiful mound, reminiscent of “Anthill” only it is edible and tasty. 🙂

Important! Place the finished chak-chak in the refrigerator for several hours, or better yet, overnight. Yes, it’s a test, it’s hard to resist, and even for the whole night.

Serve with any hot drink, preferably green tea or coffee. Bon appetit!

I found this video on the YouTube channel, maybe it will help someone:

Recipe for large Tatar chak-chak with honey

Any sweet tooth will truly love such an airy and light dessert, for example, if you are cooking for children or for a child, then there will be a lot of joy and delight, and if you decorate it beautifully. What kind of decoration do you make, write your reviews and comments!?

I suggest preparing this extraordinary sweet dish at home in Tatar style.

We will need:

• wheat flour - 2 tbsp.
• chicken egg - 2 pcs.
• sugar - 50 g
• honey - 0.3 tbsp.
• butter - 10 g
• vegetable oil - 100 g
• milk - 40 g
• salt - a pinch

Cooking method:

1. Take a special mixer bowl and break the eggs into it, separating the yolks from the whites, it is best that they are cold, fresh from the refrigerator, and add salt. Start beating the yolk mixture with sugar using a mixer. Then add butter at room temperature.

2. Beat the egg whites in another container until thick foam, such as shown in this picture:

4. The most labor-intensive process is rolling out the dough into thin sheets, because it turns out to be quite tight and not very elastic.

Important! After kneading, set the chak-chak dough aside for twenty to thirty minutes to rest.

Now roll out with a rolling pin into a large thin cake; you need the table to be perfectly clean and dry, sprinkled with flour. Next, cut into long rectangles.

5. And then chop it like this, as shown here, they should be about 2-3 cm in length:

6. The result is funny caterpillars that need to be fried in a well-heated saucepan with vegetable oil. Or as they say, deep fry them. Remove excess fat with dry paper towels.

7. Form into a slide; to do this, each “worm” needs to be dipped in the prepared syrup. What to fill with? Bring honey and sugar to a boil and cook for 2-3 minutes, and then let cool slightly.

Form into such a huge cake, decorate with raisins and nuts as desired. Let it brew in the refrigerator, and then invite your guests to taste chak-chak, which melts in your mouth. I once ate just like this at a wedding, can you imagine?! Delicious discoveries to you!

Cooking chak-chak quickly without vodka

Bashkir chak-chak with vodka

We will need:

For the test:

• egg - 2 pcs.
• butter - 32 g
• sugar - 1 tbsp
• salt - a pinch
• flour - 2 tbsp.
• vodka - 1 tbsp

For frying:

• vegetable oil - 0.5-0.7 tbsp.

Syrup:

• honey - 2 tbsp
• sugar - 1 tbsp

Cooking method:

1. How to make chak-chak dough, what is it made from and how? Take fresh chicken eggs from the refrigerator, separate the yolks from the whites. Now beat the yolks, granulated sugar and butter with a mixer. In another container, beat the whites with salt until foam forms.

Important! Do not keep the eggs warm, otherwise they will not beat well; you need to immediately take them out of the refrigerator and beat them.

2. Mix the egg white mixture in one bowl and add a little flour, literally 2-3 tablespoons. Now add vodka to the ingredients. You can prepare it without vodka, but the effect will be completely different, there will be no airiness and crunch. Stir, add the remaining flour and knead the dough. It should remind you of the texture of dumplings or dumplings.

Important! Leave the dough to rest and cover it with a towel.

3. After this, divide this dough lump into 2 parts, and from each roll out thin sheets, which you can cut arbitrarily into any shape convenient for you. For example, in the form of squares, diamonds, or rectangles. The thickness should be approximately 5 mm no more.

4. Now deep fry them, heat the refined vegetable oil well. Using a slotted spoon, remove these things and place them on a paper napkin to drain off all the fat.

Important! Remember, do not throw too many pieces of dough into the oil, because it will increase 2-3 times.

5. Honey-sugar syrup will need to be boiled in a small saucepan, mixing all the ingredients together. Boil for 3-4 minutes.

Important! As soon as the sweet mixture boils, you will see white foam; it will need to be removed.

6. Now pour the syrup over the finished fried things. Make a mound, maybe balls or a big huge ball, a Christmas tree, it’s your flight of fancy and decorate with chocolate shavings or coconut. Wow, what a delicious, aromatic chak-chak is ready for afternoon tea, or for any holiday, celebration, or maybe you make this for a party in the form of a dessert? 😛

Interesting! You can make the filling not sweet, but salty or, for example, garlic. How do you like this idea? My niece likes to use this option.

Important! You can cook it without honey at all, using just sugar, and you’ll just get a sweet caramelized liquid.

Important! What to do if the chak-chak has dried out? The answer is quite simple, follow all the instructions and you will never have such a problem. Chuck-chuck, then it will turn out crispy and will never become hard. In general, this occurs because you most likely added water to the dough and kneaded it not to a stiff consistency, but to a soft consistency.

Of course, if it has become hard (if you did something wrong) and then how to soften it, probably no way, just prepare a new one, and chew this one faster.

The most delicious and light chak-chak

Making such a cake with your own hands is very simple and quick, and most importantly, this option is inexpensive in terms of money.

Chuck-chuck of corn sticks and toffees in a heap

Of course, this is a similarity, an analogue, but it is also very tasty, and most importantly, it is quick and easy to prepare without baking and hassles. You don't need any culinary tricks or knowledge to make this dessert. The main thing is to stock up on the necessary products according to the list.

We will need:

• corn sticks - 200 g
• toffee “Kis-kis” -0.5 kg
• butter - 150-180 g

Cooking method:

1. Open a pack of corn sticks; if the sticks are very large, then cut them into several pieces with a knife.

2. Then remove the wrappers from the toffees. Add butter to them and melt the whole thing on the stove.

Important! Place the container with food on the lowest heat. And don't forget to stir constantly, otherwise everything will burn. Stir until you see an even, homogeneous mixture.

3. After dissolving the toffees, you need to immediately dip the sticks into this sweet solution and mix. Immediately place everything on a plate of any shape, as the toffee mass hardens quickly.

Important! Using a tablespoon and your hands, press the sticks closer together. You will get a real lazy “Anthill”.

This cake will delight your whole family, even if there is no occasion for an important event. Just prepare it for tea or any friendly gatherings. 🙂

Delicious delicacy made from corn sticks and condensed milk

To diversify today’s post, I suggest you make chak-chak in the form of cakes or cookies, using this simple, uncomplicated, light and one of the most delicious types.

By the way, those who have children can prepare this delicacy together with them. The main thing is to make sure that the chopsticks do not disappear from the table directly into your tummy. 🙂

We will need:

• corn sticks - 150 g
• butter - 170 g
• boiled condensed milk - 1 can
• nuts, coconut flakes for decoration

Cooking method:

1. Beat condensed milk, not regular milk, with butter using a mixer.

Important! If you don’t have a mixer, you can beat it with a whisk by hand, this is not critical, it will take much longer to cook.

Important! I used vanilla sticks, so the vanilla flavor will come through; if you have just sweet ones, you can add vanilla. You can take sticks with any other flavor, at your discretion.

3. Let stand for about five minutes in a bowl so that the sticks are well soaked. Then take a deep container, wrap it in a plastic bag or foil and pour out the ingredients. Place in the refrigerator to harden, then you will get a cake if you turn the bowl over and remove the bag (foil).

4. But since we are preparing cookies, we will just need to place the sticks in a large bag. And use your hands to form such a sausage, a loaf, you might say. Place in the freezer for half an hour, then remove and remove the bag.

5. And this is what happens, such a fragrant and interesting version is ready for your table in just 5 minutes. Cut into pieces. Garnish with berries, nuts or coconut flakes.

Chuck-chuck in straws like brushwood

Well, this option is somewhat similar to brushwood, by the way, have you seen my note on this topic?! I highly recommend taking a look, you’ll find some very cool and quick ways to do this baking:

We will need:

• egg - 4 pcs.
• salt - a pinch
• general purpose flour - 300-400 g
• sugar - 140 g
• vegetable oil for deep frying - 450 ml

Cooking method:

1. Pour flour in a heap, this was done in the old days, and now professionals, chefs, do it. Pour in the egg and salt. Something like this:

2. The dough will turn out stiff, as it should be; place it, covered with a towel, to the side to “rest.”

3. And then roll it into a thin, huge circle, cut into strips-straws, and then into thin twigs. The thickness should be only 2-3 cm, so you will have to try and, as they say, sweat.

Important! While you're doing this, take some cheesecloth and wet it with water and place it in the freezer.

4. Take a frying pan or saucepan, pour vegetable oil and heat it to maximum. Fry the plastics until a pleasant yellowish tint, then remove with a slotted spoon. Cooking time is approximately 3-4 minutes. All fried pieces will need to be dipped in a towel to remove all excess liquid-fat.

Important! Kitchen utensils must have a thick bottom, so find just such utensils.

5. Sugar-honey syrup is prepared in this way: mix sugar with honey and cook over low heat. After boiling, remove the foam. Cook for 2-3 minutes after boiling.

6. Dip all the pieces into the syrup and then place them on ice cheesecloth. Next, turn the plate over and the dessert will easily fall out. Let the sweet dish brew for 1-2 days in the refrigerator. Bon appetit!

That's all for me, this is such a sweet note. I wish you delicious discoveries and a good mood and a lot of positive emotions! See you, bye-bye!

Chak-Chak is a national Tatar and Bashkir delicacy. In fact, this is the usual “brushwood” for everyone, only with the addition of honey and sugar syrup. Children's favorite sweet treat! Today I will tell you how to cook chak-chak. The peculiarity of this dish is the small number of ingredients for its preparation. And the taste is amazing!

Dough ingredients

Eggs - 5 pieces,

Flour - enough to knead the dough, like dumplings (quite steep).

Ingredients for syrup

Honey - 1 glass,

Sugar - 1 glass.

Preparing the dough.

Let me tell you right away that from this amount of eggs and flour you will get a fairly large volume of chak-chak. The volume will be approximately 5 liters. For a small family, 3 eggs are enough for the dough. This is what I usually do. If you are planning a big tea party, or you just love something sweet, you can make a dough of 5 eggs. If you reduce the volume of the dough, then accordingly you need to reduce the amount of caramel syrup. Don't forget about this, please!

So, beat the eggs a little with a whisk.

Add flour. Making the dough softer will make it easier to roll out. But it is possible that it may stick together during the cutting process. If you knead the dough like noodles, then cutting it will be easy, and it won’t stick together, but rolling it out will be a little difficult. Personally, I liked the second option.

Place the finished dough in the refrigerator for a couple of hours.

Then chop into strips. The consistency of the hard dough helps a lot at this stage. Nothing sticks to the knife.

You can cut the dough into cubes. First we use a noodle cutter. Then we cut these noodles with scissors over a frying pan with boiling oil. The taste of the dish will not change from slicing. When frying, chak-chak increases in volume at least 2 times, so it makes sense to cut the dough as finely as possible.

We fry it in small batches in hot deep fat. Fry until light brown.

Place the finished straws in a colander or on a plate lined with napkins to drain off excess oil.

I can say that negligible amount of it drains, so there is no need to worry about this.

So we fry until the end.
Now let's get to the syrup. Melt the honey in a saucepan or in a water bath.

After it is completely dissolved, add sugar.

Cook the syrup, stirring constantly, for exactly 7 minutes from boiling. The syrup should become viscous and have a caramel color.

When boiling, bubbles should form and burst lazily. That's it, the syrup is ready, and while it is still boiling, pour it over our chak-chak in a cup.

There we mix everything together intensively until the process of sugar crystallization begins. We form the chak-chak on another dish, giving it the desired shape. You can compact its surface a little. To prevent sugar from sticking to your hands, soak them in cold water.

Let the dish cool completely, and invite your family for tea!

Well, now you have learned how to cook chak-chak. It’s your turn to cook, be sure to share your successes in the comments.

Enjoy your tea!!!

According to the already established tradition, watch the video recipe on how to cook chak-chak.

Chapter:
Oriental sweets
22nd page of the section

Flour sweets
Part 6
EASTERN SWEETS,
DEEP FRIED
Chak-chak, brushwood, puri, dumplings, chakholdah, etc.

Home pastry school:

CHAK-CHAK IN TATAR

Ingredients :
For the dough: 2.5 cups flour, 2 eggs, 3 tbsp. spoons of milk, 1 teaspoon of sugar, 2 teaspoons of salt, ghee for deep frying.
For syrup: 1 cup honey, 1/2 cup sugar.

Preparation

Sift the flour into a bowl, make a well, beat the eggs into it, pour in the milk, add sugar and salt and knead into a stiff dough. Divide it into pieces, roll them into thin ropes, cut them into small pieces and form into balls.
Heat the oil well in a saucepan, drop the balls into it and, stirring continuously, fry them until light golden brown.
Remove the finished products with a slotted spoon to a sieve to drain excess fat, and then place in a deep plate or dish, pour in honey syrup, stir, cool and serve.
Preparation of syrup: put honey and sugar in a bowl and, stirring, cook over low heat until it forms a soft ball (if you put a small amount of syrup in cold water, you can roll it into a soft lump with your fingers).

CHAK-CHAK IN KAZAKH

Ingredients :
4 cups flour, 7 eggs, 1/4 cup milk, 1 tbsp. spoon of sugar, 2 cups of honey, 2 tbsp. spoons of vodka, 2-3 tbsp. spoons of candied fruits, ghee for deep frying.

Preparation

Sift the flour into a bowl, make a well, add sugar, milk, eggs and vodka and knead into a soft dough. Divide it into several parts, roll each into a thin rope and cut into very small pieces.
Heat the oil in a saucepan, add chak-chak and, stirring, fry until golden yellow.
Place honey and sugar in a bowl and cook over low heat until the sugar is completely dissolved.
Place the fried pieces of dough in a large bowl, pour over honey syrup, mix well, place on a dish and, with hands dipped in cold water, form the dessert into some shape.
Decorate the finished chak-chak with candied fruits, cool and serve.

CHAK-CHAK IN BASHKIR

Ingredients :
3 cups flour, 6 eggs, 3 cups sugar, 1/2 cup water, 1 cup honey, 1/4 teaspoon salt, ghee for deep frying.

Preparation

Beat the eggs together with salt, then add the sifted flour and knead the unleavened dough. Roll it out into a layer up to 5 mm thick, cut into strips 1 cm wide and cut them crosswise into pieces 5 mm wide.
Or do it another way: form 5 mm thick ropes from the dough and cut them into 5x5 mm pads.
Place the dough pieces into a saucepan with heated oil and fry until light golden brown.
Place the fried chak-chak in a colander to get rid of excess oil, and then put it in a bowl.
Pour honey into a bowl, add sugar and water and cook thick syrup. Cool it to 70°C, pour in the chak-chak, stir, place in a heap on a dish, cool and serve with tea.

CHAK-CHAK IN UZBEK

Ingredients :
3 cups flour, 5 eggs, 2 tbsp. spoons of cognac, 5 tbsp. spoons of honey, 1/2 cup of sugar, 1/2 teaspoon of salt, ghee for deep frying.

Preparation

Beat the eggs, pour in the cognac, add salt and mix. Then, gradually adding sifted flour, knead the dough and let it lie under a napkin for 20-30 minutes. After this, roll out the dough into a layer no more than 2 mm thick, cut it into strips 2-3 cm wide, cut the noodles and scatter them on the table so that they dry a little and do not stick to one another.
Then put it in a saucepan with well-heated oil, fry and spread it out to cool.
At this time, pour honey into a bowl, add sugar and, stirring, heat over low heat until the sugar dissolves.
Pour fried noodles into the hot syrup, mix well and place in a deep dish greased with oil. Press chak-chak with hands dipped in cold water, cool, cut into pieces and serve as dessert.

PINEAPPLE BALLS “GYUZLI”

Ingredients :
1.5 cups flour, 2 eggs, 4 tbsp. spoons of milk, 4 tbsp. tablespoons finely chopped pineapple, 1/4 teaspoon salt, 1/2 cup powdered sugar, vegetable oil for deep frying.

Preparation

Beat the eggs, add salt and milk and mix thoroughly until the salt is completely dissolved. Then sift the flour into a bowl, pour in the egg-milk mixture, add chopped pineapple and, stirring well, knead into a stiff dough.
Heat the vegetable oil well in a saucepan. Using a teaspoon, drop small balls into it and fry them until golden brown.
Use a slotted spoon to place the finished products on a sieve to remove excess oil, then place on a dish, cool slightly and sprinkle with powdered sugar.

BALLS WITH CARDAMOM

Ingredients :
3 cups flour, 4 eggs, 100-150 g butter, 3/4 cup sugar, zest of half a lemon, 25 g dry yeast, 1/4 teaspoon cardamom, 1/4 teaspoon ground cloves, 1/ 4 teaspoons salt, 2-3 tbsp. spoons of powdered sugar, deep-frying fat.

Preparation

Beat eggs with sugar, add cardamom, cloves, lemon zest and salt, add sifted flour and mix well. Melt the butter over low heat, carefully add it to the dough, add dry yeast and knead the dough.
Using a teaspoon, cut it into small balls, dip them in boiling fat and fry on all sides.
Remove the finished balls with a slotted spoon onto a sieve or colander so that! drain excess fat, then place on a dish and sprinkle with powdered sugar.

BALLS IN SYRUP

Ingredients :
For the dough: 1.5 cups flour, 4 tbsp. spoons of milk, 1 cup of sugar, 3 eggs, 1/5 teaspoon of soda, 1/4 teaspoon of salt, ghee for deep frying.
For syrup: 1.5 tbsp. spoons of sugar, 1 tbsp. spoon of water.

Preparation

Grind the eggs white with sugar, add milk with salt dissolved in it, add flour sifted with soda in small portions and knead the dough. Roll it out into a layer no more than 1.5 cm thick and use a special notch to cut out circles with a diameter of 3-4 cm.
Heat the oil well in a saucepan, drop dough circles into it in portions and fry.
Remove the finished products with a slotted spoon onto a sieve or colander to drain off excess oil.
Prepare syrup: Pour sugar into a bowl of water, quickly bring to a boil and cook over low heat for 3-5 minutes.
Place the fried balls on a plate, pour hot syrup over them and serve.

CHAKHOLDAH

Ingredients :
4 cups flour, 1 cup milk, 1 egg, 2 tbsp. spoons of lard or margarine, 1.5 tbsp. spoons of sugar, vegetable oil for deep frying.

Preparation

In a bowl, beat the egg with milk, lard and sugar. Then add the sifted flour and knead the unleavened dough. Form it into ropes 1.5-2 cm thick and cut them into small pillows.
Place pieces of dough in portions into a saucepan with well-heated vegetable oil and fry until golden brown.
Remove the finished chakholdakh with a slotted spoon to a sieve to remove excess oil, place in a deep plate, sprinkle with powdered sugar and serve as a dessert.

BANANA PURI

Ingredients :
2 cups flour, 2 bananas, 100 g ghee or butter, 1 cup sugar, 1-2 tbsp. spoons of water, 1/3 teaspoon of ground cardamom, ground nutmeg on the tip of a knife, vegetable oil for deep-frying.

Preparation

Sift the flour into a large bowl, add salt, cardamom, nutmeg and mix well. Then pour in the melted butter or ghee and rub it into the flour with your hands until the dough resembles large crumbs of bread.
In another bowl, mash the peeled bananas with a fork, add sugar, combine the banana puree with the flour mixture, add water, knead a homogeneous and fairly stiff dough for several minutes and let it stand for 20-30 minutes. If the dough sticks to your hands, add a little flour.
At this time, heat the vegetable oil in a saucepan or saucepan and drop a few drops onto the work surface.
Divide the finished dough into 16 balls and roll them into flat cakes 2-3 mm thick. When the oil begins to smoke, reduce the heat, drop the cakes into the oil and, when they rise to the surface with a hiss, immediately gently plunge it into the oil with the back of a slotted spoon and hold until the puri puffs up like a ball.
Then flip the puri over, fry the other side until golden brown for a few seconds and place in a colander to drain off excess oil.

ARMENIAN DRUMBLINGS

Ingredients :
8 tbsp. spoons of flour, 100 g of melted butter, 8 tbsp. spoons of water, 5 eggs, 1/3 teaspoon of salt, 1/3 cup of powdered sugar, beef fat or lard for deep-frying.

Preparation

Heat melted butter in a deep frying pan, add flour and, stirring, brown until creamy. Then pour in the water in which the salt has previously been dissolved, mix well, remove the pan from the heat and cool the mixture to 40-50°C. After this, stirring continuously, beat in the eggs one at a time and knead the dough.
Heat the fat in a saucepan very high. Using a spoon dipped in cold water, drop portions of the dough into it and deep-fry them until light golden brown.
Remove the finished dumplings with a slotted spoon to a sieve to drain the fat, then place on a plate, sprinkle with powdered sugar, stir and serve.

MILK DRUCCHINGS

Ingredients :
8 tbsp. tablespoons flour, 4 eggs, 2 cups milk, 1/3 teaspoon salt, 1/4 teaspoon soda, 1 tbsp. a spoonful of powdered sugar, ghee or vegetable oil for deep-frying.

Preparation

Beat eggs with milk and salt, add flour and powdered sugar sifted with soda, replace the dough with medium thickness and leave it in a warm place for 3-4 hours.
After this, lower the dough with a spoon into a saucepan with well-heated oil and fry until golden brown.
Remove the finished dumplings with a slotted spoon to a sieve to remove excess oil, place on a plate, cool, sprinkle with powdered sugar and serve.

TYUNPIAKI

Ingredients :
3 cups flour, 1/2-2/3 cup water, 2 teaspoons vodka, 1/2 teaspoon ginger, 3 tbsp. spoons of honey, 4 tbsp. spoons of powdered sugar, vegetable oil for deep-frying.

Preparation

Sift the flour into a bowl and, adding water, knead the dough, then cover it with a towel and let it lie for 10-15 minutes. Then roll it out into a layer 5-7 mm thick, cut into small rectangular pieces, sprinkle them on one side with ginger and sprinkle with vodka.
It is good to heat a frying pan with vegetable oil and fry the tyunpyaki so that their surface acquires a golden color and the inside remains white.
Remove the fried pieces with a slotted spoon to drain the oil, then place on a dish, cool slightly, brush with honey, sprinkle with powdered sugar and serve as a dessert.

COOKIES “ORIENTAL SHAVINGS”

Ingredients :
3 cups flour, 3 eggs, 1/4 cup water, 2 tbsp. spoons of powdered sugar, 1 packet of vanilla sugar, 1/2 teaspoon of salt, fat for deep frying.

Preparation

Pour water and eggs into the pan, add salt and half the powdered sugar and stir well until the sugar dissolves. Sift the flour into a heap onto the table, make a funnel in it, pour the egg solution into it and knead the stiff dough. Roll it into a flat cake 1-2 mm thick and cut into thin ribbons in the form of homemade noodles.
Scatter the noodles on the table to dry them a little, brush off excess flour and fry the ribbons in small portions in boiling fat.
Place the finished shavings with a slotted spoon on a sieve to drain excess fat, then sprinkle with powdered sugar mixed with vanilla sugar and serve.

BRUSHWAYS IN JEWISH

Ingredients :
1.5 cups flour, 2 eggs, 2 tbsp. spoons of milk, 1/2 teaspoon of salt, 1/2-2/3 cup of powdered sugar, vegetable oil for deep frying.

Preparation

Sift the flour into a bowl, pour in the eggs beaten with milk and salt and knead into a soft elastic dough. Divide it into several parts, roll each of them into a very thin layer and cut it into 5x5 cm squares. Use a knife to make a longitudinal slit in the middle of each square and thread one edge of the square into it.
Heat the vegetable oil in a saucepan and fry the brushwood in it on both sides for 8-10 minutes until golden brown.
Remove the finished products with a slotted spoon to a sieve or paper towel to remove excess fat, then place on a plate and sprinkle generously with powdered sugar.