Chuck-chuck with honey and almonds

Chuck-chuck with honey and almondsis a recipe.

Ingredients:

  1. eggs 4 pieces;
  2. flour 350-400 gr;
  3. 1/3 tsp salt;
  4. soda 0.5 tsp.
  5. honey 1 cup;
  6. sugar 1 cup;
  7. almonds (or walnuts) for decoration;
  8. vegetable oil for frying 1 l.

Cooking

Pour flour on the working surface with a heap, make a hole in it, and gradually pour in the eggs, whipped with salt and soda, kneading the dough. The dough should not be sticky and soft. Remove the kneaded dough in the bag for 15-20 minutes.

Divide the dough into 2 parts, and thinly roll each part onto a floured table.

We roll out the rolled sheets to the side so that they dry up a bit (10-15 minutes, and so that the draft does not fall on them). But do not overdry. Otherwise it will be difficult then to cut, the dough will be brittle.

The rolled sheets are cut into strips 5 cm wide. We fold the strips in half and put three strips on top of each other, sprinkling some flour between each other so that they do not stick together.We cut thin noodles from strips, spread it on the table.

In Kazan, we warm up the vegetable oil, and fry the noodles in portions, in small batches, quickly over medium heat. Fry just 1-2 minutes, stirring a couple of times. As soon as the gilding noodles were immediately taken out with a skimmer, we spread it out onto the paper kitchen napkin in a cup so that it absorbed all the excess fat. Noodles are not overcooked, it should be light-golden color.

After the fried noodles, let's do syrup. We prepare the syrup in another dry cauldron, or any other thick-walled container.

In a cauldron pour 1 tbsp. honey and 1 tbsp. sugar, heat up, bring to a boil, stirring constantly, give boil for about three minutes, turn off the fire.

We put the almond into a hot honey almond and take it out in a separate bowl, almonds will be useful for decorating the chak-chak.

From a cup with roasted noodles, we remove paper napkins, pour the noodles with hot honey syrup, and gently mix with two wooden or silicone spatulas, then with hands moistened with cold water. Stir gently, so as not to break and not crumble noodles. Do not burn yourself, the syrup is hot!

Sprinkle with cold water a plate on which we will lay out chak-chak. And quickly, before the syrup has cooled, lay the chak-chak on a plate, forming a hill. Here it is important to do everything quickly, otherwise, if the syrup cools down nothing will stick together. When we form the slide, we do not strongly press it.

We immediately decorate with honey almonds. You can decorate with walnuts, raisins, multi-colored candies, some multi-colored sprinkles, there is a full flight of fantasy and a matter of taste.

We put the finished chak-chak in the closet, and let it stand until the next day, so that it will clutch well.

Chuck-chak can quietly stand 1-2 weeks in the closet, completely not spoiled, just do not forget to cover it with cling film.