Chak-chak with vodka: a step-by-step recipe with photos at home

Chak-chak Chak-chak is a traditional Tatar dish served at weddings and various celebrations, and is also prepared as an everyday dessert with tea. Today, we'll take a detailed look at how to make crispy, melt-in-the-mouth chak-chak with vodka at home and offer a simple step-by-step recipe with photos and detailed descriptions of each preparation step.

Nutritional value per serving

471.0 kcal

Proteins: 5.0 g
Fats: 29.0 g
Carbohydrates: 42.0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 30 minutes
Time in the kitchen: 1 hour 28 minutes
Complexity:

A simple recipe.
Number of servings: 6

Recently we discussed how to cook the classic version of "chak-chak" in Tatar.

The preparation we're sharing today also ties into Tatar cuisine. It's especially appealing to those who prefer the thinnest possible strips, which results in a crispier chakchak that soaks up the honey syrup better.

In unleavened dough, vodka has a leavening effect similar to baking powder. As it evaporates, the alcohol oxygenates the dough, resulting in a more crispy, crispy dough during frying.

Traditional chak-chak with vodka, prepared at home, can be given to children, despite the fact that the recipe contains alcohol. During the baking process, the vodka evaporates, giving the dough a unique texture without affecting the taste and aroma of the finished product.

A similar technique is used in preparing a thin, delicate version. sweet brushwood, the recipe for which you will also find on the pages of this site.

Making Tatar chak-chak with vodka is very simple, so even at home, even novice cooks with little experience with dough will definitely get it right the first time.

Recipe for crispy chak-chak with vodka

Chak-chak with vodka – a simple step-by-step recipe at home with photos

Ingredients

Servings

Ingredients for the dough:

Flour

450 G
Egg C1

3 pcs
Vodka

3 tbsp
Sugar

1 tbsp
Salt

1 pinch
Vegetable oil

600 ml

Ingredients for syrup:

Honey

150 G
Sugar

150 G

Preparation

Step 1

Step 1 – Prepare the dough

We begin preparing the dough by separating the yolks and whites. This is necessary to achieve a more airy and porous dough.

Step 2

Add a pinch of salt to the egg whites and beat until a loose white foam forms.

Step 3

Add the whole yolks and continue beating the egg mixture until smooth.

Step 4

Add 3 tablespoons of vodka and 1 tablespoon of sugar to the egg mixture. Beat until completely dissolved and combined with the egg.

Vodka can be replaced with cognac or any other strong alcohol, or a packet of regular baking powder (8-10 grams).

Don't add too much sugar. The dough itself should be neutral, and the sweetness comes from the sugar syrup and honey that the chak-chak is soaked in during the final stage.

Step 5

Add about 250 grams of sifted flour to knead the soft dough with a spatula at the initial stage.

Step 6

Next, gradually add flour, continuing to knead the dough with your hands until it reaches a thick, smooth consistency. We want the dough to be about the consistency of pelmeni or vareniki.

Cover the finished dough with a bowl (or towel) and let it rest for about 30 minutes.

Step 7

After 30 minutes, roll out the dough into a thin sheet (the optimal thickness is about 3 mm).

Step 8

Cut the sheet into thin strips, like for noodles.

There are various ways to cut the chak-chak dough – long and short strips, bars, squares, balls, etc. You can choose any option you like, but we'll be using the standard traditional chak-chak, made from thin noodles about 3 cm long.

Step 9