Chuck chuck in tatar

8 servings
50 min

Drive the eggs into a deep bowl, add a pinch of salt and beat with a fork until smooth.

Gradually adding sifted flour, knead the dough with a fork. We shift the dough from the bowl to the working surface, dusted with flour and knead it with our hands. The dough should be quite tight, not sticky to the hands. We form a ball, cover it with cling film (so that the dough does not curl) and give you a rest for 20 minutes.

We divide the rested dough into 2 equal parts. We take one of them and roll it out with a rolling pin into a thin round cake, about 2 mm thick. The dough is not very pliable, it will strive to shrink back all the time, so make certain efforts when rolling it out. Roll from the middle to the edges. Make sure the dough does not stick to the work surface - turn it over to the other side if necessary and dust with flour.

We cut the resulting cake into strips 5 cm wide. It was more convenient for me to make cuts at a small angle - obliquely.

Now you need to cut each strip transversely into straws. You can cut bars sweeter or thicker - I cut straws 1 cm wide. Then we roll out the second ball and deal with it according to the same scheme.

In a frying pan, heat the vegetable refined oil over high heat. You can check that it has warmed up enough using a wooden stick, which are used to eat sushi (or a match) - if the oil around it boils and stains, then it has warmed up enough. We reduce the fire to moderate and lay out a portion of our blanks. Fry on both sides until slightly golden - about 3 minutes.

We spread the fried dough with a spoon on a napkin, which we put on a wide dish. Let us drain excess fat.

Let's make the syrup. To do this, mix sugar and honey in an iron bowl or saucepan. Bring over medium heat to a boil, stirring constantly with a spoon. Let's let it simmer for a couple of minutes and turn it off.

Pour the sticks into a deep bowl and pour them with hot syrup. We mix everything well. We will transfer the chuck chuck to a plate and send it to the refrigerator until the caramel sets. The dish is done!