Chuck-chuck is one of the easiest to prepare desserts. This delicacy is traditional for many eastern nations. Every resident of Tatarstan, Bashkortostan, Kazakhstan, Uzbekistan and their neighboring countries since childhood knows the taste of this unpretentious sweetness. Here, chak-chak is served for tea, made for big holidays and even for a wedding. Dessert is a ball, bars or other small pieces of dough, deep fried and glued with honey syrup. At home, it can be replaced with sugar syrup, condensed milk, another sweet liquid. Most often, the sweets are shaped into balls, pyramids, slides or cut into pieces, resulting in a sweetness that looks like kozinaki. Even a beginning hostess will be able to make a chak-chak at home, but she will have to be patient in order to prepare a tasty and beautiful dessert identical to the traditional one.
Cooking Features
Chuck-chuck is prepared by different nations, although they call this delicacy differently. There is no single recipe for this sweetness. Each hostess makes it a bit different. It is only important to learn the basic principles of cooking chak-chak and to choose a recipe for a special dough, which after roasting turns into tender crunchy figures that do not harden for a long time.
- Cooks have invented several recipes that can be used to make dough for chak-chak, almost all of them include eggs, which give dough density, and baking powder. Such dough is easy to roll, products made of it are crispy, when fried in deep fat, they brown, but they are not soaked with oil, and after a long time they do not harden. This allows you to store chak-chak for a long time: placed in an airtight container, it will not deteriorate within 2-4 weeks. If the chak-chak has hardened, it has either been made for a very long time, or is prepared from inappropriate dough, it will not be possible to reanimate it. You can meet the tips to heat up the hardened chak-chak in the microwave, but this will not make it any softer.
- As a baking powder or in addition to it, vodka or other strong alcoholic beverages are often added to the dough for chak-chak. This can be done without fear, even if children eat the treat: during the frying dough, the alcohol will completely evaporate. Vodka makes chak-chak crispy, the dough made on it almost does not absorb fat during frying.
- Fry chak-chak should be in large quantities of refined vegetable oil. If you cook a lot of sweets, from time to time it is better to replace butter with fresh ones.
- Dip the dough into the butter after it has been heated. Readiness can be checked by throwing a piece of dough into the oil - if it is hissed, you can lay the rest of the workpiece in it. You should not put all the dough in a saucepan at once, it should be fried in small batches.
- After frying, the dough pieces are laid out on a napkin so that it absorbs the excess oil, then they are mixed with syrup or other sweet liquid, give the desired shape and allow to harden. This happens quite quickly, so that after an hour the delicacy will be ready for use.
It is possible to store properly prepared chak-chak for 2-4 weeks by placing in a hermetically sealed container. If you manage to make room for him in the fridge, it’s good, but at room temperature it doesn’t spoil long enough.
Chuck-chuck with honey: a classic recipe
Composition:
- wheat flour - 0, 5-0, 6 kg;
- chicken egg - 5 pcs .;
- vodka - 20 ml;
- sugar - 80 g;
- honey - 0, 3 l;
- vegetable oil - 0, 6-0, 8 l.
Method of preparation:
- Break eggs into a bowl, whisk them until a foam appears with a whisk or mixer.
- Pour in vodka, whisk some more.
- Sift flour. In the center, make a recess, pour the eggs into it.
- Knead dough. It should be soft and supple. If it seemed too liquid, you can add a little more flour.
- Roll the dough into a ball, cover with cling film, leave for 15-20 minutes.
- Separate a piece the size of a tennis ball from the dough, roll it into a thin sausage with a diameter of not more than 0.4 cm. Cut it into pieces with a length of about 6-8 mm. Also prepare small pieces of the remaining dough.
- Heat the butter in a saucepan, throw the dough into it. As soon as they turn yellow, catch with a slotted spoon, put it on a napkin. In the process of frying dough pieces will increase by 2-3 times.
- When all the dough is fried, melt the honey, add sugar to it and heat over low heat, stirring until the honey begins to thicken.
- Dip the fried pieces of dough into the syrup. Helping yourself with a spoon, form balls with a diameter of about 5 cm. Put it on a dish, wait until the honey hardens. Dough balls fastened with honey keep their shape well.
Chak-chak is served in balls in portions or on a platter (then they can be laid out in a slide). This dessert looks modest, but it has an appetizing, seductive smell, so it's impossible to resist it.
Chuck Chuck Simple Recipe
Composition:
- chicken egg - 1 pc .;
- wheat flour - 160 g;
- vodka - 20 ml;
- sugar - 40 g;
- honey - 40 ml;
- salt - a pinch;
- vegetable oil - 0, 2-0, 25 l.
Method of preparation:
- Beat the egg slightly with a whisk or fork, adding vodka and salt to it.
- Pour the sifted flour. First stir with a fork, then knead the dough with your hands, it should turn out dense.
- Give the dough a little “rest”, divide it into 2-3 parts.
- Roll out the first part of the dough into a 2-3 mm thick layer, cut it into strips about 0.5 cm wide. Then cut perpendicular to make squares.
- Similarly, make the squares of the remaining dough.
- Deep-fry. Put on a napkin, wait until it absorbs excess fat.
- Fold the pieces of dough into a rectangular shape.
- Mix the melted honey with sugar, wait until it is dissolved.
- Fill the dough with honey syrup. Put in the fridge.
When the chak-chak hardens, remove it from the mold and cut it into pieces with a thickness of about 1, 5-2 cm. There will be pieces that look like kozinaki, they will be convenient to eat. Serving a treat for tea, but the children are happy to eat it just like that.
Chuck Chuck Without Vodka
Composition:
- flour - 0, 4-0, 45 kg;
- milk - 60 ml;
- chicken egg - 3 pcs .;
- salt - a pinch;
- soda - a pinch;
- sugar - 120 g;
- honey - 80 ml;
- water - 80 ml;
- vegetable oil - as required.
Method of preparation:
- Pound eggs with salt and a tablespoon of sugar.
- Add milk, whisk.
- Pour a glass of sifted flour mixed with soda. Stir until a homogeneous composition.
- Gradually add flour, knead the dough. Leave it under the cling film for half an hour - after a specified time, it will become more pliable.
- Divide the dough into 3 parts. Roll one piece into a 2-3 mm thick rectangular bed. Sprinkle it with flour, cut into strips 3-4 cm wide. Fold the strips on top of each other, cut them into noodles about 0.5 cm wide.
- Fry the resulting thin strips in deep fat, remove the excess oil. Just cut and fry the rest of the dough.
- Boil syrup from the remaining sugar and water, combine it with melted honey.
- Cover a round salad bowl with cling film. Fill it with pieces of dough, pouring them over the prepared syrup.
- Put in the fridge for 2-3 hours.
- Put it on a dish, remove the foil, let the chak-chuck weat a little, after which it can be served at the table.
The dessert made according to this recipe looks festive. Such a treat can be prepared for a child’s birthday or for another family celebration.
Chak-chak with chocolate, made with a meat grinder
Composition:
- flour - 0, 3-0, 35 kg;
- chicken egg - 3 pcs .;
- cognac - 20 ml;
- honey - 60 ml;
- chocolate - 10 g;
- butter - 5 g;
- sugar - 100 g;
- water - 20 ml;
- salt - a pinch;
- vegetable oil - as needed.
Method of preparation:
- Mix eggs with a spoonful of sugar, melted butter, and salt. Add cognac, whisk whisk.
- Pouring the sifted flour in pieces, knead the dough.
- Separate a piece of dough, drain through a meat grinder (through a nozzle with large or medium holes). When the sausages coming out of the meat grinder reach a length of 2 cm, cut them with a sharp knife, disassemble them so that they do not stick together, and fry in deep fat.
- When all the dough has been used, proceed to the preparation of the syrup. Mix the water with the remaining sugar, heat over low heat. Once the sugar has dissolved, add honey, stir, remove from heat.
- Add grated chocolate to the syrup, mix.
- Mix the chak-chak with the syrup, make a pyramid of it, let it freeze.
Chocolate makes the delicacy more refined, but it is used in such a small amount that it is unlikely that anyone would guess, due to which the traditional taste of chak-chak gained new notes.
Chak-chak from corn sticks and toffee
Composition:
- corn sticks - 0, 2 kg;
- Iris “Kis-kis” - 0.5 kg;
- butter - 150 g.
Method of preparation:
- Pour the corn sticks into a large bowl.
- With the toffee remove the candy wrappers, put the candy in a small saucepan. Add the sliced butter to them.
- Put the pan on a slow fire. Heat by stirring until the iris melts and mixes with the oil.
- Combine caramel with corn sticks. Stir gently. Form a knoll from the chopsticks by putting them on the dish.
Such a delicacy can be done with children - they will surely like both the process and the result.
Chuck-chak is a traditional oriental delicacy that is easy to make at home. From a small number of ingredients, quite a lot of dessert is obtained, and it is well kept, so that the effort spent on its preparation will pay off with interest.
