Chak chak is a Bashkir dish. Chak-chak honey. Chuck-chuck made from corn sticks

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Preparation:

1. Pre-sieve the flour. Eggs (must be room temperature) beat with salt, gradually add soda and melted butter.

2. Gradually add flour to the whipped mass, kneading soft dough. Cover the resulting dough with a slightly damp towel and let it rest for about an hour.

3. While the dough is “resting”, prepare the syrup: pour sugar into the water and heat to room temperature, then add honey.

4. Roll out the finished dough into a layer of about 5 mm and cut into thin strips. Then we roll the straws into flagella, let them dry a little and cut them into pieces of 1-1.5 cm.

5. Throw the pieces in portions into boiling vegetable oil and fry until golden brown. We take out the noodles with a slotted spoon, let the excess oil drain off, and put them in a deep bowl.

6. Pour hot syrup over the fried noodles and stir.

7. With our hands dipped in water, we form a cake - in the form of a slide or a pyramid. Let the chak-chak cool.

You can decorate the Bashkir chak-chak with chopped dried fruits, nuts, monpassier, and grated chocolate. Moreover, all this can be added to the dish when mixing the dough and syrup.

There are several recipes for making chak-chak. This delicious crunchy treat, drizzled with honey syrup, is easy to make at home.

Having mastered this method of cooking chak-chak, you will be able to experiment, making the sweet dish in a new way each time.

You will need:

0.5 kg of wheat flour;
5 large eggs;
120 g sugar;
5 g salt;
5 g baking powder;
200 g honey;
150 ml vegetable oil.

Step by step recipe:

Beat eggs with salt, baking powder and 20 g of sugar. Add sifted flour and knead into a stiff dough, working first with a spoon and then with your hands.
The dough is left to “rest” for 15 minutes, covered with a towel.
After this time, the finished base is rolled out into a flat cake and allowed to dry a little. This will make the process of cutting products easier.
The layer is cut into strips 2 cm wide, which are stacked on top of each other and cut into pieces 3 mm thick.
Heat oil in a deep frying pan. The pieces are lowered into the resulting deep fat in parts and fried until golden brown.
From the oil, transfer the dough into a sieve or onto a paper napkin.
The remaining sugar and honey are heated and boiled for 2 minutes.
Hot syrup is poured over the fried preparations and before the honey has hardened, the chak-chak is placed in the form of a slide.
Before serving, keep the dessert in the refrigerator for 40 minutes.

Advice: You must add salt to the chak-chak dough, otherwise, despite the sweetness, the dessert will seem bland.

Treats in Tatar style

A large chak-chak prepared according to this recipe will look impressive on the holiday table.

320 g flour;
2 eggs;
50 g sugar;
3 g salt;
10 g butter;
70 g honey;
40 ml milk;
100 ml sunflower oil.

Cooking steps:

Beat the cooled yolks with a mixer with sugar and add a piece of melted butter.
Separately, beat the whites with salt until foamy and combine both compositions.
Add milk, add sifted flour, knead the dough and let it rest for 30 minutes.
Then roll out a thin flat cake and cut it into long rectangles. Each part is divided into several strips.
The pieces are deep-fried in parts, and then excess oil is removed with a paper towel.
Syrup is boiled from honey and sugar for 2 minutes, into which the preparations are dipped while it is still warm. Lay them in a slide.
Before serving, Tatar-style chak-chak is kept in the refrigerator until it hardens.

Oriental dessert with honey

This delicacy is prepared very quickly and simply melts in your mouth!

Grocery list:

4 eggs;
350 g flour;
3 g salt;
40 ml water;
200 g honey;
40 g sugar;
oil for frying.

Sequencing:

Knead the dough from eggs, flour and salt.
The base is divided into 4 parts, balls are formed from each, and then rolled into flat cakes.
The layers are cut into thin strips and dried a little.
Heat the oil in a saucepan and place the dough into it in portions, frying until golden brown.
Place water, honey and sugar in a small saucepan and cook until the sweet grains are completely dissolved.
The fried straws are poured into a bowl and poured with hot syrup.
To ensure that the dessert is well soaked, it is put in the refrigerator for an hour.

How to cook Bashkir chak-chak

The technology for preparing the dough for this delicacy differs from the Tatar recipe.

500 g flour;
4 eggs;
20 ml melted butter;
2 g salt;
2 g soda;
0.5 liters of vegetable oil;
100 g sugar;
150 g honey;
50 g candied fruits.

Preparation steps:

Combine flour with soda and sift. Beat in the eggs, add butter and knead into a soft dough. Leave it on the table for an hour.
Roll out the cake and cut it first into strips and then into small squares.
Heat oil in a cauldron. Pieces of dough are poured into deep fat in small portions and fried until an appetizing golden brown hue.
Syrup is made from honey and sugar.
The dough pieces are folded into a pile, poured with syrup and sprinkled with chopped candied fruits.
Bashkir chak chak with honey is removed before serving freezer for a quarter of an hour.

No added eggs

Even without this important ingredient you can prepare aromatic, tasty and tender chak-chak.

Required:

150 g sugar;
450 g flour;
100 ml water;
50 g honey;
200 ml sour cream;
3 g salt;
200 g walnut kernels;
deep fryer

Preparation progress:

Sour cream is salted, combined with sifted flour and kneaded into a soft dough. Set it aside for 15 minutes.
Heat the water, add sugar and stir until it is completely dissolved. The burner flame is reduced, after 15 minutes honey is added to the syrup, stirred until smooth and removed from the stove.
The nuts are finely chopped with a knife.
A layer is rolled out from the prepared dough, which is cut first into wide strips and then into thin strips.
The products are deep-fried and placed on paper napkins.
Crispy preparations are sprinkled with nuts, poured with syrup, mixed, piled and served.

An unusual option with vodka

In this recipe, vodka acts as a leavening agent and preservative. The presence of alcohol in the finished dessert does not reveal itself in any way.

Required:

sifted flour – 0.4 kg;
eggs – 2 pcs.;
vodka – 30 ml;
salt - a pinch;
honey – 250 g;
granulated sugar – 70 g;
sunflower oil – 0.4 l.

Procedure:

Beat the cooled eggs with a whisk and pour into the flour. Add vodka and salt. Knead the dough first with a whisk and then with your hands.
Form the dough into a ball and place it in a cool place for 30 minutes.
Then roll out the flatbread and cut it into arbitrary pieces.
The dough is fried in boiling oil in portions and removed with a slotted spoon onto napkins.
Honey is boiled with sugar until foam forms.
The cooled chak-chak brushwood is poured with warm syrup and served completely cooled.

With condensed milk

By replacing honey with condensed milk, you can get an equally tasty and original delicacy.

You will need:

0.25 kg flour;
2 eggs;
20 g sugar;
2 g salt;
60 ml low-fat milk;
15 g butter;
350 g condensed milk;
0.25 liters of vegetable oil.

Recipe step by step:

The dough is kneaded from eggs, sugar, flour, butter and milk.
The base is cooled, rolled out and cut into thin strips. Each of them is divided into 3 – 4 parts.
Heat oil in a cauldron, dip strips of dough into it and fry them until golden brown.
Excess fat is removed from finished products.
The fried straws are placed in a bowl and poured with condensed milk. Form a slide.
The dish is placed in the refrigerator to soak for an hour.

Chuck-chuck made from corn sticks

A delicious analogue of oriental sweets can be quickly prepared without kneading the dough and frying it.

Required components:

200 g corn sticks;
180 g butter;
500 g toffees.

Cooking process.

The toffees are removed from the candy wrappers, placed in a saucepan along with the butter and melted over low heat, stirring constantly.
Each stick is quickly dipped into the hot mixture.
While the toffee has not hardened, the dessert is placed in the form of a pyramid.
The delicacy is ready to eat after hardening.

Homemade chak-chak, prepared according to any of the proposed recipes, remains soft for a long time. It can be stored in an airtight container for 2 – 3 weeks.

Recipes for a real oriental dessert chak-chak for you in our selection - for tea. This honey sweetness will not leave anyone indifferent!

flour - 300 gr
eggs - 3 pcs
vodka - 1.5 tbsp.
salt - 0.3 tsp.
vegetable oil - 200 gr
syrup: honey - 3 tbsp.
sugar - 4 tbsp.

The prepared dough should be covered with a dish.

We remove it for about 30 minutes so that it infuses and swells.

When our dough has risen, divide it into three equal parts. Now roll out each part thinly, but no more than 2 mm.

Cut strips with a knife about two centimeters wide.

We take the tray. Place the noodles on a towel.

Pour the prepared sweet and honey mixture over the noodles.

Mix everything carefully, try not to break it.

“Chuck-chuck” on a plate (hands should be wet). To avoid emptiness, press down a little.

Recipe 2: how to cook real Tatar chak-chak

Flour - 500-600 g
Butter - 150 g
Sugar - 150 g
Eggs - 5 pcs.
Honey - 300 g
Fat for frying (vegetable oil) - 300-400 g

Combine eggs with sugar (30 g). Sugar gives the dough a warm golden color when fried.

Melt the butter in a water bath and cool slightly.

Add warm (not hot) melted butter to the eggs. Mix.

Sift the flour.

Add sifted flour little by little to the dough. First add 500 g of flour. Then, if the dough is not firm enough, add the rest of the flour.

Knead the dough from flour, butter, sugar and eggs. The dough for Tatar chak-chak should be soft but dense so that it is easy to work with. Cover the dough and leave it for 15 minutes.

Stretch the dough with your hands into a layer 1 cm thick. Cut into strips 1-1.5 cm wide.

Roll the dough into flagella, approximately 0.5 cm in diameter. The flagella are quite long. For convenience when rolling, they can be cut into several parts.

Cut the flagella into pieces 3-4 cm long, forming small sticks.

Heat the oil in a cauldron, deep frying pan or saucepan with a thick bottom. Dip the chopsticks into the boiling fat. Fry, stirring, until golden brown (2-3 minutes). Then remove the sticks from the fat.

Fry the rest of the dough in the same way. Add oil to the cauldron as needed.

To prepare honey caramel, pour honey into a saucepan and mix with the remaining sugar (120 g).

Bring the mixture to a boil over low heat. Cook, stirring, for 3-5 minutes. The sugar should dissolve and the caramel itself should thicken slightly.

Place the sticks in a baking tray or wide pan and pour hot honey over them. Mix gently but thoroughly.

Place on a plate in the form of a pyramid.

Serve Tatar chak-chak with tea and glazed fruit.

Recipe 3, step by step: delicious chak-chak with honey

Chak-chak is a traditional Tatar dessert. It is prepared on the basis of eggs, flour and honey filling. It is very, very simple to prepare; the only difficulty may be kneading the dough, as it should turn out to be quite tight and elastic. And all the other stages are as simple as shelling pears, much easier than making homemade dumplings or dumplings.

eggs (fresh) - 3 pcs
wheat flour (WS) - 300 g
vodka – 75 ml
salt - a pinch
honey - 4 tbsp.
sugar - 75 g

Beat the eggs with a fork with a pinch of salt and vodka.

Add sifted flour.

Knead a stiff, non-stick dough and leave it for 20 - 30 minutes.

Divide the dough into 3 equal parts, and then roll each of them into a very thin layer and cut into even strips 20 mm wide.

Mix honey with sugar and melt slightly. This will be the syrup for soaking the dessert.

Place the fried strips in a wide dish with sides, pour over the hot syrup and stir quickly. Wait for the chak-chak to cool and serve with tea.

Recipe 4: delicious oriental dessert chak-chak (with photo)

This dessert is usually consumed with coffee or tea. Chak-chak is served either whole or cut into pieces.

Salt;
4 eggs;
300-400 grams of flour;
150 grams of sugar;
300-400 milliliters of vegetable oil.

First, for dessert you need to knead the dough. The eggs are mixed with a pinch of salt, and flour is gradually introduced.

Once the dough is stiff enough, set it aside for 20-30 minutes.

To prepare chak-chak, you should stock up on gauze in advance. It needs to be soaked in water and put in the freezer.

The “rested” dough is rolled out into a layer 2 millimeters thick.

Using a sharp knife, the dough is carefully cut into individual strips.

The next stage is very lengthy and painstaking - each individual strip must be cut in such a way as to form small bars.

Vegetable oil is heated in a saucepan or saucepan with a thick bottom. The dough pieces are placed in oil and lightly fried. Each batch started is fried for an average of two to three minutes. The dough should not burn or turn brown.

The removed pieces of dough are laid out on a paper towel to drain excess oil.

Sugar is mixed with honey and put on fire. Bring the mixture to a boil, then cook a little.

The resulting syrup is mixed with the dough and mixed thoroughly.

The prepared gauze is spread on a dish or deep plate. The dough with syrup is quickly laid out on cheesecloth.

The dessert is covered with a plate, which is pressed tightly. After this, the structure is turned over and the gauze is removed. Tatar-style chuk-chak prepared at home can be of absolutely any shape, which can be given to it using gauze soaked in water. The most difficult thing in preparing such a dessert is the two days during which the dish must steep.

Recipe 5: how to make chak chak in Tatar style at home

Flour – 450g.
Eggs – 3 pcs.
Milk – 200g.
Sugar – 1 tsp.
Salt – ½ tsp.
Honey – 300g.
Sugar – 200g.
Sunflower oil for deep frying

Take flour, eggs, butter, salt, sugar and milk. Knead the dough from the listed ingredients. Cover with a towel and leave for 40 minutes.

When the specified time has elapsed, roll out the dough into one large sausage, divide it into small oblong pieces in the form of sticks. Take a deep fryer, if you don’t have one, then any deep frying pan. Pour a large amount of vegetable oil into it and heat it. Fry the chopped sticks until golden brown.

After cooking them, I recommend placing the sticks on a paper towel to remove excess oil.

In a separate cup, cook syrup from sugar and honey. Don’t forget to stir it constantly and cook in this way for 15-20 minutes.

Form a pyramid from the resulting sticks and pour it over the resulting syrup while it is still hot. After cooling completely, our chak chak is ready!

Hi all! Today our guest is the Bashkir national dessert - chak-chak.

Chak-chak is made from deep-fried straws unleavened dough and aromatic honey syrup. It’s impossible to resist a treat, because our treats are so tasty and sweet. Chak-chak is served in Bashkir style instead of cake for festive table. Stored outside the refrigerator.

You will remember your tea party with our dessert for a long time if you decide to cook with me. Especially for our website and for you, dear novice housewives, I made a recipe with a video assistant. Happy reading and viewing.

The ingredients are quite simple. For the test we need chicken eggs, a glass of vodka, sugar, salt and Wheat flour. For honey syrup - natural flower honey and sugar. For deep frying - odorless sunflower oil.

First, let's prepare the chak-chak dough. Ice-cold chicken eggs are broken into a glass bowl. Eggs must be slightly frozen before use. Thanks to this, the chak-chak will turn out especially airy.

Cold vodka is added to the egg mixture. You only need a little bit of vodka. It serves as a leavening agent and is not noticeable at all in the finished dessert.

A little sugar and a little salt won't hurt - about a tablespoon or a pinch.

The mass is mixed with a whisk. Flour is added. First one glass and stir.

Then the portion is slightly less than a glass and the dough is kneaded.

The dough is thoroughly kneaded into a bun with your hands. Then cover with a bowl for 30 minutes. The bun should “rest” and become more elastic and pliable in work.

The rested dough is slightly rolled and then divided into two parts. The surface of the table is sprinkled with flour. The dough is rolled out into a layer of medium thickness.

Cut into strips with a knife and then into strips.

Gradually the entire dough is cut into strips. You can remove excess flour using a sieve.

The frying container is placed on the stove and heated well along with sunflower oil. The readiness of the oil is determined as follows: a ball of dough must be lowered into boiling oil. If it immediately floats to the top and begins to bubble, the fryer is ready to go.

The dough is sent in small portions into boiling oil. You need to immediately connect the slotted spoon. During the frying process, the straws are mixed several times. This creates a lot of boiling foam. Be extremely careful not to put your hands in the oil container.

It is necessary to deep fry the dough for chak-chak until light golden brown, and it is important not to miss this moment. To remove excess fat, remove the finished straws with a slotted spoon onto a sieve or paper towel.

After which it is transferred to a bowl.

Now you need to prepare honey syrup. First, honey is added to the pan, and then sugar. You need three times less sugar than honey.

The pan is placed on the stove. Honey and sugar need to be melted and then lightly boiled until light foam occurs, stirring regularly.

The fried dough strip is filled with hot honey syrup.

Mix with a spoon. For uniform soaking, it is most convenient to do this in portions. First pour the syrup over one part of the fried chak-chak, and then another.

To form a chuk-chak in the shape of a slide or a cake, you need to wet your hands with water. The straws in syrup are transferred to a serving dish and transformed into a slide. The sweet slide is pressed in a circle with wet palms.

You can complete the preparation of the Bashkir dessert with decoration. Chak-chak is optionally supplemented with confectionery topping, nuts or coconut flakes. Yamkuk wishes you bon appetit!

Chuck-chuck is oriental sweetness, which also includes dough. This dish is most often prepared Turkic peoples. Chak-chak is Tatar and Bashkir National dish, which, due to its pleasant taste, is popular in many countries around the world.

Chak-chak - national dish

Chak-chak is a simple cooking recipe that was invented by the Turkic peoples and is prepared mainly only by their representatives. But historically, people of different nations communicate with each other, become friends, and get married. This has led to what is being prepared all over the world.

This dish consists of small balls of dough that are deep fried. Next, they are topped with a delicious honey-based syrup.

Before filling the balls, they are folded into an interesting shape. Most often it is a slide or a cone.

Knead the dough in a bowl with your hands as carefully as possible. The dough should be soft and not sticky. The dough should be covered cling film and let it sit for an hour.

Once this time has passed, you can start working with . You can make flagella from it manually, or you can use a meat grinder. Next, the dough is fried. To do this, use a container with a large amount of boiling sunflower oil.

The resulting blanks should be placed on paper napkins to allow the oil to drain. An ordinary colander can also be used for this purpose.

The filling can be prepared in a water bath or low heat. It consists of honey and sugar. Stir the filling until the sugar is completely dissolved. The filling must be constantly stirred, otherwise the honey may burn, which will negatively affect the taste of the dish.

It is better to keep the filling on fire until it becomes thick. During cooking, be sure to ensure that the sugar does not crystallize.

After frying, the dough is placed in a bowl and filled with warm caramel. The pieces of dough must be mixed as efficiently as possible so that each of them is covered with filling.

At this stage add to the dish walnuts, which are pre-cleaned and crushed. The dish will be tastier if the walnuts are pre-roasted.

Tatar recipe for chak-chak

The Tatar recipe for making chak-chak is very tasty. To prepare it, take seven eggs, a couple of pinches of salt, 4 cups of flour, one and a half cups of vegetable or ghee, a glass of honey, 6 tablespoons of sugar, three tablespoons of cognac.

To fry the dough, use a deep container with sunflower or butter and place it on low heat. The strips are fried until they acquire a golden color. After this, you need to put them on a sieve. This action will allow you to remove excess oil from the strips as efficiently as possible.

To prepare the filling, melt the honey until liquid. It is entered into. Keep the mixture on fire until completely dissolved. Place the cooled noodles directly into the container with the syrup and mix well.

The chak-chak should sit for several hours to allow it to harden. In order for this to happen much faster, you need to put it in a cold place. After hardening, it is cut into small pieces and served in this form.

Preparation this recipe is quite simple. This allows it to be prepared even by an inexperienced cook. You can add cognac, butter, nuts, and dried fruits to this dish.

These ingredients will not affect the taste of the dish at all. They will only add piquancy and aroma to it. Cooking chak-chak is a fairly simple procedure, which allows it to be carried out by a cook without relevant experience.

There are a lot of chak-chak recipes today. But its main ingredients are always flour, eggs, honey, sugar and salt. If desired, the chef can add his own unique ingredients to the dish. The most important thing is that the dish does not lose its original taste. One of the recipes from Grandma Emma is presented in the video: