Entree: Russia – Tatar Cuisine – Чәк-чәк ➤ Chäk-chäk (Tatar fried dough pieces coated in a honey syrup and formed into a mound)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 large eggs, approx. 10.5 oz
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 tsp baking powder (optional, for slightly lighter texture)
- 3 tbsp unsalted butter, melted
- 6 cups (1.4 L) vegetable oil for deep frying
- 1 1/4 cups honey (preferably wildflower or linden)
- 1/2 cup granulated sugar for syrup
- 1/4 cup (60 ml) water (for syrup)
- 2 tbsp (30 ml) fresh lemon juice (to temper the syrup)
- 1/2 cup chopped toasted walnuts or almonds (optional, for garnish)

Show original ingredient measurements

- 6 large eggs, approx. 10.5 oz (300 g)
- 1 tsp (4 g) salt
- 1 tbsp (12 g) granulated sugar
- 3 1/2 cups (420 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (2 g) baking powder (optional, for slightly lighter texture)
- 3 tbsp (42 g) unsalted butter, melted
- 6 cups (1.4 L) vegetable oil for deep frying
- 1 1/4 cups (300 g) honey (preferably wildflower or linden)
- 1/2 cup (100 g) granulated sugar for syrup
- 1/4 cup (60 ml) water (for syrup)
- 2 tbsp (30 ml) fresh lemon juice (to temper the syrup)
- 1/2 cup (60 g) chopped toasted walnuts or almonds (optional, for garnish)

Instructions

1. In a large bowl whisk the eggs, salt, and 1 tablespoon sugar until combined. Gradually add the flour (and baking powder if using) and stir to form a stiff but pliable dough. Knead briefly until smooth; let rest 15 minutes.
2. Divide dough into 4 pieces. Working with one piece at a time, roll into a long rope about 1/2 inch (1.2 cm) thick, then cut into 1/2-inch (1.2 cm) pieces. Lightly dust with flour to keep pieces separate.
3. Heat the oil in a deep pot to 350°F (175°C). Fry the dough pieces in batches until golden and puffed, 2–3 minutes per batch. Remove with a slotted spoon to drain on paper towels.
4. Meanwhile, in a saucepan combine the honey, 1/2 cup sugar, and 1/4 cup water. Warm gently until sugar dissolves, then simmer 2–3 minutes. Stir in melted butter and lemon juice and keep warm over very low heat.
5. Place the fried dough pieces in a large bowl. Pour the warm honey syrup over them and toss gently until well coated. While still warm and tacky, press the coated pieces into a mound or mold on a serving platter; sprinkle the chopped nuts on top if using. Let cool to set the syrup, about 30 minutes.
6. To serve, break or slice portions from the mound. Best eaten the same day; store loosely covered at room temperature to avoid sogginess.