📝 About This Recipe
A crown jewel of Tatar and Bashkir cuisine widely beloved across Russia, Chak-Chak is a magnificent mountain of crisp, golden dough noodles bound together by a fragrant honey syrup. Traditionally served at weddings and grand celebrations, this dessert offers a satisfying crunch that yields to a chewy, floral sweetness. It is as much a centerpiece of art as it is a treat, symbolizing unity and the sweetness of life.
🥗 Ingredients
For the Dough
- 450-500 grams All-purpose flour (sifted, plus extra for dusting)
- 5 pieces Large eggs (at room temperature)
- 1 tablespoon Vodka or Cognac (helps create a crisp, airy texture)
- 1/2 teaspoon Salt (fine sea salt)
- 1 tablespoon Sugar (granulated)
- 1/2 teaspoon Baking powder (optional, for extra lift)
For Frying
- 500-700 ml Vegetable oil (neutral oil like sunflower or canola)
For the Honey Syrup
- 250 grams Natural honey (floral varieties like clover or linden work best)
- 150 grams Granulated sugar
For Garnish (Optional)
- 1/2 cup Walnuts (lightly toasted and chopped)
- 1 tablespoon Sesame seeds (toasted)
- 1/4 cup Dried apricots (thinly sliced)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the 5 eggs, sugar, salt, and vodka until the mixture is uniform and slightly frothy.
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2
Gradually add the sifted flour and baking powder to the egg mixture. Start mixing with a spoon, then move to kneading by hand.
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3
Knead the dough on a lightly floured surface for about 7-10 minutes until it is smooth, elastic, and no longer sticks to your hands. It should be softer than pasta dough but firmer than bread dough.
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4
Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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5
Divide the dough into 4 manageable pieces. Roll each piece out on a floured surface until it is about 2-3mm thick.
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6
Cut the rolled dough into strips about 2cm wide. Then, stack a few strips and cut them crosswise into thin 'noodles' or small segments about 0.5cm wide. They will puff up significantly when fried.
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7
Heat the vegetable oil in a deep pot or wok to 170°C (340°F). The oil is ready if a small piece of dough sizzles and rises to the surface immediately.
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8
Fry the dough pieces in small batches to avoid crowding. Stir constantly with a slotted spoon for 2-3 minutes until they are a very light golden yellow. Do not over-brown them.
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9
Remove the fried dough with a slotted spoon and place them on a tray lined with paper towels to drain excess oil. Allow them to cool completely.
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10
Prepare the syrup: In a small saucepan, combine the honey and sugar. Heat over low-medium heat, stirring constantly until the sugar dissolves and the mixture begins to bubble.
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11
Simmer the syrup for 3-5 minutes. To test if it's ready, drop a tiny bit into cold water; it should form a soft, pliable ball. Be careful not to burn the honey.
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12
Place the cooled fried dough (and nuts/dried fruit if using) into a very large, wide bowl. Pour the hot honey syrup over the dough immediately.
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13
Using two large spoons or spatulas, gently but thoroughly toss the dough pieces until every single bit is coated in the sticky syrup.
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14
Wet your hands with cold water (to prevent sticking and burning). Transfer the mixture to a serving platter and press it firmly into a mound, cone, or dome shape.
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15
Let the Chak-Chak set and cool completely for at least 1-2 hours before slicing. This allows the syrup to harden and bind the pieces together.
💡 Chef's Tips
Adding a tablespoon of vodka is a traditional secret; the alcohol evaporates during frying, creating tiny air bubbles for a lighter crunch. When shaping the mound, keep a bowl of cold water nearby to dip your hands in frequently to prevent the honey from sticking to your skin. Do not overcook the syrup; if it becomes too hard (hard-crack stage), the Chak-Chak will be difficult to bite into. Ensure the fried dough pieces are completely cooled before adding the hot syrup to maintain their crispness. Store the finished dish at room temperature covered with plastic wrap; it stays fresh and delicious for up to two weeks.
🍽️ Serving Suggestions
Serve with a hot cup of strong black tea or traditional Russian Ivan-Chai. Pair with a side of toasted pine nuts or extra walnuts for added earthiness. Slice into wedges like a cake or small rectangular bars for easy finger-food serving. Accompany with a dollop of thick sour cream or smetana to balance the intense sweetness. Great as a gift; wrap the entire 'mountain' in decorative cellophane with a ribbon.