Crispy on the outside and juicy on the inside: what dough to make the perfect chebureks from

Chebureks can be called perfect if the meat broth flows out in the middle. For this, it is very important to prepare not only a juicy filling, but also an elastic and loose dough. In this case, the most choux pastry is ideal.

The idea of cooking crispy outside and juicy inside chebureks is published on the Instagram page of food blogger Marina with the nickname marisha_recepti.

For the test you need:

• 300 ml water
• 1 egg
• 1 tsp. sugar
• 2 tbsp. vegetable oil
• 4 tbsp. flour
• salt
• 1 tbsp. vodka

The stuffing requires:

• 500 g of minced meat
• 2 onions
• salt, pepper
• 100 g of ice water (put in the freezer in advance)
• 200 ml glass

Method of preparation:

1. Boil one cup of flour in one cup of boiling hot water. Sift the remaining flour into a bowl, add the egg, salt, sugar, oil, vodka and pour in 100 ml of the remaining water.

2. Add the choux pastry and knead. Wrap in a bag and leave for 30 minutes.

3. For the stuffing, add the ground onion, salt, pepper and freezer water to the minced meat. Mix well.

4. Make the chebureks.

5. Fry in heated oil on both sides until golden.

6. Place on a paper towel to absorb excess fat.