Dough for pasties with vodka

Dough for pasties with vodka

Homemade pasties are almost always different from those sold in street cafes and eateries for the better. Some housewives delight their loved ones with them regularly, believing that in the process of their preparation there is nothing difficult. Having tried many recipes for pasties dough, many of them stopped at options with vodka. From such a flour base, pasties are tasty and crispy. To fear that the smell or taste of alcohol will spoil the taste of the dish is pointless: alcohol evaporates completely during the cooking process. Vodka plays the role of a baking powder, without giving the chebureks any foreign smells and no excess taste.

Cooking Features

The dough for pasties according to any of the recipes is prepared quite simply. However, the result does not always meet the expectations of the chef. The reason most often lies not in the recipe and not in the presence of the chef of certain skills, and in violation of a few simple rules. Considering the points outlined below, even a novice hostess will avoid annoying troubles and get exactly the kind of dough she expected.

  • Dough for pasties roll thinly, otherwise they will not taste good. So that when rolling it does not tear, it is necessary to make it elastic. From flour of the second grade, containing a small amount of gluten, this can not be obtained. To test for pasties take only flour of the highest grade.
  • Sifting flour before kneading dough is a must. The main purpose of this manipulation is not to purify the product from small litter and insects, but to saturate it with oxygen. As a result, it becomes light and loose, it is easier to combine it with other ingredients, avoiding the formation of lumps.
  • The final result often depends on the temperature used in the preparation of the dough ingredients. Neglect the appropriate instructions, if they are in the recipe, it is not necessary. If no such recommendations are given, it is better to use products at room temperature.
  • Dough for pasties can be kneaded using a bread maker. For this most suitable special program for the preparation of unleavened dough. It can also be called “Noodles”, “Dumplings”. If your appliance does not have such a program, you can use the universal one provided for kneading dough of any kind. It is important to follow the order of laying products specified by the manufacturer. Sometimes liquid products are placed first in the unit's container, sometimes dry.
  • Ready dough should not be rolled immediately. He must be allowed to rest for 30 minutes. During this time, the gluten contained in the flour will swell, due to which the dough will become more malleable.

Dough for pasties can be cooked in water, milk or kefir. Often it is made custard. There are recipes without adding eggs. Almost all varieties of cheburek dough can be made with the addition of vodka, so that the pasties will come out more crispy.

Choux dough for chebureks with vodka


  • wheat flour of the highest grade - 0, 2 kg;
  • water - 100 ml;
  • vodka - 20 ml;
  • refined vegetable oil - 20 ml;
  • salt - a large shchip.

Method of preparation:

  • Sift flour into a large bowl.
  • Boil the water. Without cooling, mix with oil, vodka and salt.
  • Make a well in the flour, pour the prepared liquid mixture into it.
  • First, stir the dough with a spatula so as not to burn yourself, then transfer it onto a floured cutting board and finish the kneading process with your hands. The dough should be tight, not sticking to the hands.
  • Rolling the dough into a ball, put it in a plastic bag and leave it on for half an hour.

This recipe for pasties is one of the simplest and at the same time popular. Products from it are always tasty and crispy, appetizing.

Recipe for pasties for chebureks on vodka (with bubbles)


  • wheat flour - 0, 65 kg;
  • vodka - 50 ml;
  • water - 0, 35 l;
  • salt - 5 g;
  • chicken egg - 1 pc .;
  • refined vegetable oil - 30 ml.

Method of preparation:

  • Mix water with salt and oil, put on medium heat.
  • Sift flour, measure glass.
  • When the flour begins to boil, enter into it with continuous stirring a glass of flour.
  • Remove the dough from the heat and mix thoroughly or whisk with a whisk or even a mixer so that there are no lumps in the batter.
  • Add the rest of the flour, stir.
  • While the dough is still soft, pour vodka into it and add an egg, stir it.
  • Complete the dough with your hands.
  • Wrap the dough with cling film and leave for 2 hours.

Chebureks for this recipe are not just crunchy, but bubble, which many people like.

Dough for chebureks on kefir with vodka


  • wheat flour - 0.5 kg;
  • kefir - 0, 25 l;
  • chicken egg - 1 pc .;
  • vodka - 20 ml;
  • salt - to taste.

Method of preparation:

  • Remove kefir and eggs from the refrigerator in advance so that they can warm up to room temperature by the time they prepare the dough.
  • Place the kefir in the bowl of the blender, break an egg into it, add salt, beat until smooth.
  • Pour the liquid base into a large bowl.
  • Pouring pre-sifted flour in pieces, knead the dough.
  • Without waiting until the dough becomes dense, add vodka to it, stir it. Add flour to the dough, transfer it to the working surface of the table and knead until hands are ready. The finished dough is elastic, moderately dense, does not stick to hands.
  • Cover the dough with a bowl and let it rest for 20-30 minutes.

Kefir dough is almost always elastic and durable. If you want it to bubble more, in addition to vodka, you can add a little soda. It is mixed with kefir and egg at one of the first stages of dough preparation, while vodka is better to be introduced last.

Vodka in pasta for pasties added as baking powder. Products come out of such a dough crispy and appetizing; almost everyone likes them.

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