Entree: Russia – Volga Region – чак-чак ➤ chak-chak (Small pieces of fried dough coated and bound with a warm honey-sugar syrup)

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 5 min

Additional 15 min

Total 45 min

Ingredients

- 4 large eggs
- 2 cups (250 g) all-purpose flour
- 1/4 tsp (1 g) fine salt
- 1 tbsp (15 ml) granulated sugar (for dough)
- Vegetable oil for deep-frying, about 6 cups (1.4 L)
- 1 cup (240 ml) honey (preferably mild-flavored honey)
- 1/2 cup (100 g) granulated sugar (for syrup)
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (30 ml) water (to loosen syrup)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (30 g) chopped toasted hazelnuts or almonds (optional, for garnish)

Instructions

1. In a large bowl beat the eggs with 1 tbsp (15 ml) sugar and 1/4 tsp (1 g) salt until combined. Add the flour gradually and knead into a stiff, smooth dough; wrap and rest 15 minutes.
2. Divide dough into 4 pieces. On a lightly floured surface roll each into a long rope about 1/2 inch (1.2 cm) thick; cut ropes into 1/2-inch (1.2 cm) pieces and, if desired, press each slightly with a fork to make irregular shapes.
3. Heat oil in a deep pot to 350°F (175°C). Fry dough pieces in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and cool briefly.
4. In a wide saucepan combine honey, 1/2 cup (100 g) sugar, 3 tbsp (45 g) butter and 2 tbsp (30 ml) water. Gently warm and stir until butter melts and sugar dissolves; simmer 2–3 minutes until syrup is glossy. Stir in 1 tbsp (15 ml) lemon juice.
5. Quickly pour hot syrup over the fried dough pieces in a large bowl and toss gently to coat evenly. Press the coated pieces into a mound or loaf pan to set; allow to cool until firm.
6. Unmold or break into chunks, sprinkle with chopped nuts if using, and serve at room temperature.