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Chuck-chuck cookies. Eastern sweetness Chuck - Chuck Ingredients for chak-chak

Chak-chak is an original honey cake, a national dessert dish of the Tatars, Kazakhs and Bashkirs, which is served with tea and coffee. The main difficulty in cooking is making a soft, airy dough. Traditionally, ethyl alcohol is used as a leavening agent, so chak-chak is prepared with vodka (diluted to 40% vol. alcohol). During the frying process, all the alcohol will evaporate, and the dish will be non-alcoholic and can be given to children.

If there is a fundamental desire to make chak-chak without vodka, then in the proposed recipe you should add 1 tablespoon of store-bought baking powder instead of vodka.

Ingredients:

wheat flour (highest grade) – 500 grams;
chicken eggs - 5-6 pieces;
salt – 1 teaspoon;
vodka (ethyl alcohol diluted to 40% vol.) – 1 tablespoon;
liquid honey – 200 grams;
vegetable oil – 350-400 ml (for frying);
sugar – 100 grams;
nuts (walnuts or others) – 50-100 grams (optional).

Recipe for chak-chak with vodka

1. Beat the eggs, chilled in the refrigerator, into a deep bowl and beat with a whisk. Add 1 tablespoon (level) of sugar and salt. Pour in vodka. Whisk the mixture until smooth.

2. Sift the flour onto the table or into a wide container. Then rake the flour into a mound, make a well in the middle and pour the egg mixture into it. Knead a stiff dough (elastic and does not stick to your hands) - first with a spoon, then with your hands. The optimal kneading time is 10-15 minutes.

3. Place the resulting dough on the table and cover with a bowl (wrap it with cling film). Leave for 15-20 minutes at room temperature. Rested dough is easier to roll out - it does not shrink.

4. On a floured surface, roll out the dough to a thickness of 3 mm and leave to dry for 3-5 minutes.

5. Cut the resulting layer into strips 2-3 cm wide. Then chop each strip into pieces 2-3 mm wide.

6. In a thick-bottomed saucepan, saucepan or cauldron (optimally), heat the vegetable oil until a slight smoke appears.

The hotter the oil, the less of it will be absorbed into the finished chak-chak, as a result the delicacy will not be greasy.

7. Fry the dough until golden brown in 3-4 batches, stirring occasionally with a slotted spoon.

8. Place the resulting pieces on a sieve, colander or paper towel to drain off any remaining oil.

9. In a separate pan, combine honey with sugar. Stirring, bring to a boil over medium heat, let simmer for 1-2 minutes. Heated honey loses its beneficial properties, but remains safe and tasty.

10. Place the fried preparations in a deep bowl. Pour the hot honey-sugar mixture evenly over the mixture. Mix gently, being careful not to break the dough.

11. Place the still warm chak-chak on a flat saucer in the form of a slide, pyramid or cake. Press lightly with your hands so that the dish holds its shape.

When laying out chak-chak, you need to wet your hands with cold water from time to time so as not to get burned.

12. If desired, sprinkle the dessert with nuts (whole or crushed). Place the chak-chak in the refrigerator for 2-3 hours. This time is enough for the syrup to harden, then the delicacy can be cut into pieces and served with tea or coffee. Shelf life in the refrigerator is up to 90 days.

The favorite delicacy of many Tatars is chak-chak; here it is prepared in almost every family. The dish consists of small pieces of dough, deep-fried and glued together with a sweet mixture based on honey, condensed milk or sugar syrup. The most difficult thing about making dessert is making a dough that does not harden for a long time. After all, it is customary to prepare this sweet in large quantities and eat it gradually until the reserves run out. Properly made chak-chak remains tasty for a month. If it becomes stale ahead of schedule, it is unlikely to be revived. Such a nuisance often occurs due to the fact that the wrong dough was used. The correct chak-chak dough is kneaded according to special recipes. As a result, the delicacy keeps its shape well, but remains soft and pleasant to the taste for a long time, and when frying it does not absorb a lot of fat, which is also an important point.

Cooking features

To make a delicious chak-chak, it is not enough to find a successful dough recipe. You need to knead it correctly, and there are some features here. Knowing them, even a cook unfamiliar with Tatar cuisine can handle the dough.

The dough is made with the addition of eggs. If you come across a recipe without them, you shouldn’t trust it. Dough products without eggs almost always go stale quickly.
The dough is prepared with the addition of baking powder. This can be a special powder purchased in a store, or regular soda. Many housewives use strong alcohol (cognac, vodka) as a leavening agent. Experience shows that from dough mixed with vodka, chak-chak turns out airy and crumbly; when frying, it almost does not absorb oil. Children can also eat chak-chak from this dough, since the alcohol completely evaporates during frying of the dessert and does not remain in the delicacy.
The dough is kneaded until it becomes sufficiently elastic. At the same time, it should remain soft and pliable. After preparing the dough, you need to give it a chance to “rest” for half an hour, then it will become more pliable.

The finished dough is rolled out and cut into small strips or squares. Sometimes it is rolled into thin tubes and cut into balls. Then small pieces of dough are fried in a large amount of oil, placed on a napkin to absorb excess fat, mixed with syrup and given the desired shape. For the holiday table, chak-chak is usually placed in a mound and decorated; for serving for breakfast, it is rolled into small balls or cut like kozinaki.

Chak-chak dough with vodka added

flour - 0.5 kg;
chicken eggs - 4 pcs.;
vodka - 40 ml;
sugar - 40 g;
salt - a large pinch.

Cooking method:

Sift the flour. Mix with salt and sugar.
Break the eggs into a bowl with flour and mix with a spoon. It will be easier to stir if you first break the eggs into a separate container and whisk them before adding them to the flour.
Add vodka and continue stirring the dough with a spoon for a while. Then knead it with your hands.
The dough will be soft but dense. Outwardly it will look shabby, but that’s how it should be.

Video recipe for the occasion:

Cover the finished dough with cling film and leave for half an hour. After this, you can begin to roll out the dough, form it into pieces of the desired shape and size, and deep-fry them. Products will increase in volume when frying, so they need to be placed in boiling oil in small portions.

Chak-chak dough with milk and baking powder

flour - 0.4 kg;
salt - 5 g;
chicken eggs - 3 pcs.;
baking powder for dough - 7 g;
milk - 60 ml;
sugar - 20 g.

Cooking method:

Mix the sifted flour with baking powder.
Break the eggs into a clean bowl, add salt and sugar, and mash.
Pour milk into the eggs and whisk.
Make a well in the flour and pour in the egg-milk mixture.
Selecting flour from the edges to the center, knead the dough. When it stops sticking to your hands, cover it with cling film and put it aside.

Let the dough rest for half an hour, after which you can start preparing the chak-chak.

Chak-chak dough with kefir and vodka

flour - 0.3 kg;
chicken eggs - 2 pcs.;
kefir - 50 ml;
salt - a pinch;
sugar - 10 g;
vodka - 20 ml.

Cooking method:

Combine eggs with kefir, salt and sugar, beat with a whisk.
Add vodka, stir.
Add sifted flour and knead into elastic dough.
Divide the dough into several tennis ball sized pieces and let it rest for 15-20 minutes.
Roll each ball of dough into a thin sausage and cut into small pieces.

Afterwards all that remains is to fry the chak-chak and mold it with honey syrup.

Chak-chak dough with butter

wheat flour - 0.6 kg;
butter - 150 g;
sugar - 30 g;
baking powder for dough - 5 g;
chicken eggs - 5 pcs.

Cooking method:

Sift the flour, mix with baking powder.
Melt the butter in a water bath.
Combine eggs with sugar, beat with a whisk.
Pour butter into the egg mixture and whisk.
Add 2.5–3 cups of sifted flour, mix well.
Gradually add the remaining flour and knead the dough.

Let the dough rest for 30 minutes, after which you can start working with it.

Chak-chak dough with cognac

wheat flour - 0.5 kg;
chicken eggs - 5 pcs.;
cognac - 20 ml;
sugar - 20 g;
salt - a pinch.

Cooking method:

Beat eggs with sugar and salt. Add cognac, stir.
Sift the flour and pour the egg mixture into it. Knead the dough.

Leave the dough for 30 minutes, then start preparing the chak-chak.

Chak-chak dough with soda

flour - 0.25 kg;
chicken eggs - 2 pcs.;
soda - a large pinch;
sour cream - 50 ml;
salt - a pinch;
butter - 20 g;
sugar - 10 g.

Cooking method:

Remove the butter from the refrigerator in advance to soften it.
Grind the eggs with sugar.
Mix the sifted flour with salt.
Add soda to sour cream and stir.
Combine butter, eggs and sour cream.
Add flour, knead stiff dough.

Before use, the test should be allowed to rest for 20–30 minutes.

The dough for chak-chak can be prepared according to different recipes, but they all necessarily contain eggs and baking powder, which is usually vodka or cognac. You can replace alcohol with baking powder or baking soda with vinegar. If the dough contains a fermented milk product, you don’t have to extinguish the soda.

A dessert with a pronounced honey taste came to us from oriental cuisine. It’s not difficult to prepare it with your own hands. At the same time, homemade chak-chak with vodka is significantly superior in taste to store-bought products.

The dough for it is prepared from white wheat flour with egg. Vodka is added as a leavening agent to give the base the necessary porosity and airiness. Instead, you can use another strong drink (moonshine or cognac). Then the pieces are formed and deep-fried. The difference in recipes mainly lies in the cutting method (in some places it is customary to make sticks from the base, in others into balls or straws) and the type of additives. Finished products are soaked in liquid honey.

Traditional dessert

A simple recipe for chak-chak - a delicious treat for tea. Eastern Tatar-style sweets can be easily prepared with your own hands from a minimum set of ingredients available to every person.

Products:

1.5 cups flour;
2 eggs;
1 tablespoon of vodka;
a pinch of salt;
frying oil;
3 tablespoons of honey.

Preparation.

1. Sift flour into a wide bowl and add some salt.

2. Make a hole in the center, beat in the eggs, add vodka and knead the stiff dough.

3. Form a ball out of it. Cover with a dish or wrap in a bag and leave to brew for half an hour.

4. When the base has arrived, divide it into several parts.

5. Roll out each piece thinly. Cut into strips about 2 cm wide. Cut thinly across, like for noodles. In the process, we separate the workpieces and lay them out on a flat surface.

6. Heat the oil in a deep cauldron or deep fryer.

7. Place the noodles in small portions in boiling oil and deep-fry until a pleasant golden-creamy color, stirring and turning occasionally. It is important not to overcook the dough.

8. Using a slotted spoon, place the resulting pieces on a sieve or paper towel.

9. In this way we process the entire semi-finished product.

10. Melt the honey over low heat. Make sure it doesn't burn. To save money, half of the honey can be replaced with sugar.

11. Pour the honey solution over the cooled noodles. Gently mix with wet hands, place on a serving dish, make a traditional mound or give it another shape.

Dessert with nuts and poppy seeds

Oriental sweetness can be varied with various additives. We offer a step-by-step recipe for aromatic chak-chak with poppy seeds and nuts. Using a meat grinder with a large attachment makes cooking much faster and easier.

You need to prepare the ingredients:

3 eggs;
2 cups of flour;
1 tablespoon of vodka;
50 grams of butter;
100 grams of honey;
2 tablespoons sugar;
200 grams of any nuts;
2 tablespoons poppy seeds;
a pinch of salt;
oil for frying.

How to do it.

1. Soak poppy seeds in hot water for 10 minutes, then drain the liquid.

2. Beat eggs with salt. Add melted butter.

3. Add the resulting mixture to the flour, add vodka, poppy seeds, and knead the dough. Let the base sit for about an hour.

4. Meanwhile, fry the nuts and chop them.

5. Prepare the meat grinder, install a mesh with large holes. Place the dough in small pieces and roll through.

6. As soon as sausages 2 cm long appear, cut them off with a knife and lay them out on the table. We make sure that they do not stick together.

7. Fry in boiling oil in small portions.

8. Take it out, let the excess oil drain, and cool.

9. Now you need to prepare the syrup for chak-chak. Dilute the sugar with a small amount of water, mix with honey, heat over low heat. When all the ingredients have melted, turn off the stove.

10. Form the dish. Mix the nuts with flour sticks, pour in the honey-sugar mixture.

The variations of desserts based on a traditional recipe at home are endless. You can add coconut flakes, dried fruits, condensed milk, chocolate and other sweets to the chak-chak. Experiment and enjoy.

Ingredients:

Dough:
Flour – 500 grams
Eggs – 5 pieces
Sugar – 1 teaspoon
Salt – 1 teaspoon
Vodka – 1 tbsp. spoon

First you need to prepare the dough, the same as for noodles.
It doesn't have to be very sweet, as the syrup will be enough. It will be enough to add 1 tbsp. spoon. But be sure to salt the dough. For this amount of ingredients you need 1 teaspoon of salt. Salt is a flavor enhancer; without it, even despite all the sweetness of the chak-chak syrup, it will seem bland.

Beat eggs with salt, sugar, vodka. Add 1 teaspoon of vodka. This is not a required ingredient, but vodka will act as a leavening agent and preservative. If you don’t add vodka, then add a little baking powder and keep in mind that chak-chak without vodka will have a shorter shelf life.

Sift 500 grams of flour. You should always sift flour when baking.

Make a hole in the flour slide into which to pour the eggs. Gradually adding flour from the edges, knead a fairly dense dough. First, you can start stirring with a spoon, and then knead the dough with your hands. It is advisable to knead with your hands for at least 10 minutes.

Leave the dough to rest for 10-15 minutes. You need to cover it with a towel or just put the dough on the table and cover it with the bowl in which you kneaded the dough. Resting the dough will make it easier to roll out and not bunch back up when you roll it out.

First, flatten the dough into a flat cake, then roll it out into a layer 2-3 mm thick. At this point, you can let the dough dry, this will also make further cutting easier.

Cut the dough layer into strips 2-3 cm wide.

Place the strips on top of each other and cut worms 2-3 mm thick.

Now we need to fry the chak-chak. We will deep fry it. You need to heat the oil well.

You need to throw in the worms in parts so that the oil does not cool down quickly.
ADVICE. The colder the oil you drop the dough into, the more oil will be absorbed. The hot temperature instantly seals the dough on the outside and prevents oil from being absorbed.

Fry until golden brown.

Remove from the oil and place in a colander or sieve to drain excess oil. Or you can place it on a paper towel.

SYRUP:

Honey – 200 grams
Sugar – 100 grams

Mix honey and sugar in a saucepan. Heat to a boil and simmer for 2-3 minutes until bubbles appear.

Let's soak a few walnuts in syrup and use them later for decoration.

Pour the syrup over our worms and mix gently. Don't forget that the syrup is hot, don't get burned. To avoid getting burned and the chak-chak not sticking to your hands, wet your hands in cold water.

While the syrup has not hardened, we form the chak-chak. The most traditional form is a slide, a pyramid. Decorate the top with walnuts.

Now we need to let the syrup harden. To do this, it is advisable to put the chak-chak in the refrigerator.

In order to try the famous oriental sweet, you don’t have to go to distant countries. After all, the recipe for chak-chak at home is not at all complicated and does not require the use of any unusual ingredients.

Try preparing the delicacy according to the basic recipe, and then start experimenting and creating your own, original versions of chak-chak.

Required Products:

400 milliliters of vegetable oil;
three eggs;
a pinch of salt;
1/3 tbsp. Sahara;
400 grams of flour;
160 grams of honey.

Cooking process:

Break the specified number of eggs into a container, add salt and mix with a fork.
Gently add flour to this mixture, constantly stirring the contents so that small lumps form.
After this, transfer the dough from the bowl and work with your hands, bringing it to homogeneity. Leave the workpiece for 30 minutes, covering it with film or a plate.
We divide the dough into several parts, since it is inconvenient to work with one large piece. We roll out each piece into a thin layer, and then cut it into long strips. They, in turn, are crushed into bars 2 centimeters wide.
All these “noodles” must be fried in a deep fryer or simply in a saucepan with plenty of oil until golden brown and dried on paper towels.
When this is finished, place the crispy strips in a large container and fill with syrup. The latter is made from sugar and honey, which must be melted, but not brought to a boil.
Distribute the filling evenly throughout the dish and form small portions.

Cool dessert at room temperature or in the refrigerator and serve.

Cooking in Tatar style

Tatar-style chak-chak is prepared in almost the same way as the classic version.

Required Products:

0.4 kg flour;
200 grams of sugar;
4 eggs;
a pinch of salt;
two glasses of vegetable oil;
200 grams of honey.

Cooking process:

Mix eggs with salt and flour. You should get a tight lump. We remove it for 30 minutes to infuse.
Divide the dough into pieces and roll them into layers no more than two millimeters thick. We cut them into thin strips, and then into smaller pieces.
Heat the oil in a saucepan and fry all the chopped pieces until golden brown. After this, dry them on paper towels.
Combine sugar and honey, heat until the grains are completely dissolved and pour this mixture into the fried dough. Mix.

We transfer the resulting sweet mass onto plates and form slides on them. Let the dessert cool completely and serve with hot tea.

Oriental dessert with honey

You can prepare chak chak with the addition of nuts and poppy seeds - the taste is even more rich.

Required Products:

poppy seeds, salt and nuts - to taste;
three eggs;
130 grams of honey;
half a glass of sugar;
3 cups flour;
oil for frying.

Cooking process:

Make a dough from flour, salt and eggs and let it sit for about 30 minutes. After this, we roll out the workpiece into a layer, divide it into thin strips, and then into small pieces.
Fry all the resulting preparations in oil until golden brown, making sure that it covers them completely.
Dry the crispy sticks and transfer to a common container. We also send ground nuts and poppy seeds here.
Melt sugar with honey and pour this syrup over the fried pieces.

We transfer the mass into plates and give it any shape.

Recipe for chuck-chuck that melts in your mouth

Required Products:

two eggs;
three glasses of flour;
400 grams of honey;
2 pinches of dry yeast;
120 grams of sugar;
a little salt and vegetable oil for frying.

Cooking process:

Beat the eggs into a bowl, add flour and a little very cold water. Mix thoroughly.
Add yeast, salt and stir until smooth. We remove it to infuse for 40 minutes.
Roll out the dough into a thin layer, cut into strips and then into shorter pieces.
Fry the resulting small parts in oil until golden brown and dry on napkins.
Fill them with syrup made from honey and sugar (the ingredients must first be melted on the stove).

Transfer the sweet mass into portioned plates and shape it with wet hands.

No added eggs

Dough for chak-chak without eggs is even easier to prepare, and the taste is no worse.

Required Products:

50 grams of honey;
200 grams of sour cream;
120 grams of sugar;
approximately 2 cups flour;
vegetable oil for frying;
150 grams of nuts.

Cooking process:

Make dough from the specified amount of flour and sour cream. Roll it out, cut it into noodles, and then into small pieces.
Fry the pieces in vegetable oil until golden brown, first transfer them to paper towels and then into the container chosen for serving.
Mix sugar with a small amount of water and heat on the stove. Cool the mixture slightly, add honey and ground nuts.

Pour this mixture over the browned pieces and form them into a cake. We wait for the dessert to cool down and serve.

An unusual option with vodka

This recipe is based on eggs and flour, and a little alcohol is added to the dough to achieve a pleasant crunchiness.

Required Products:

a pinch of salt;
250 grams of honey;
vegetable oil for frying;
two eggs;
0.4 kg flour;
30 grams of vodka;
70 grams of sugar.

Cooking process:

Beat the chilled eggs into a container, add salt, pour in vodka and add flour. Knead the resulting mass until a tight lump forms and remove it to rest for 30 minutes.
Now cut the dough into small thin pieces (no more than two centimeters long) and fry them in oil until golden brown.
Mix honey with sugar, melt the resulting mixture on the stove and completely cover the fried dough with this mixture.