Entree: Russia – Bashkir & Ural Region – Башкирский чак-чак ➤ Bashkirskiy chak-chak (Bite-sized fried dough pieces coated in warm honey syrup, a traditional sweet from Bashkir and Ural cuisine)

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 50 min

Cook 15 min

Additional 2 hrs

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 4 large (about 7 oz (200 g)) eggs
- 4 tbsp (60 ml) granulated sugar
- 1/2 tsp (2.5 ml) fine salt
- 3 tbsp (45 ml) unsalted butter, melted
- 6 cups (1.4 L) vegetable oil or sunflower oil for frying
- 1 1/4 cups (340 g) liquid honey (mild-flavored)
- 2 tbsp (30 g) unsalted butter for syrup
- 1 tbsp (15 ml) lemon juice
- Zest of 1 lemon (optional)
- 1/2 cup (60 g) chopped walnuts or almonds (optional)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 4 large (about 200 g) eggs
- 4 tbsp (60 ml) granulated sugar
- 1/2 tsp (2.5 ml) fine salt
- 3 tbsp (45 ml) unsalted butter, melted
- 6 cups (1.4 L) vegetable oil or sunflower oil for frying
- 1 1/4 cups (340 g) liquid honey (mild-flavored)
- 2 tbsp (30 g) unsalted butter for syrup
- 1 tbsp (15 ml) lemon juice
- Zest of 1 lemon (optional)
- 1/2 cup (60 g) chopped walnuts or almonds (optional)

Instructions

1. Make the dough: In a large bowl whisk together the eggs, 4 tbsp (60 ml) sugar, 3 tbsp (45 ml) melted butter, and 1/2 tsp (2.5 ml) salt. Gradually add 3 cups (375 g) flour and mix to form a firm, slightly tacky dough. Knead briefly on a lightly floured surface until smooth, about 3–4 minutes. Cover and rest 20 minutes.
2. Shape and cut: Roll the rested dough into ropes about 1/4 in (6 mm) thick. Cut ropes into 1/2 in (1.5 cm) pieces.
3. Fry the pieces: Heat 6 cups (1.4 L) oil in a deep pot to 350°F (175°C). Fry dough pieces in batches until golden and puffed, 1–2 minutes per batch. Drain on paper towels and cool slightly.
4. Make the syrup: In a saucepan combine 1 1/4 cups (340 g) honey, 2 tbsp (30 g) butter, 1 tbsp (15 ml) lemon juice, and lemon zest if using. Warm gently until butter melts and syrup is fluid but not boiling, about 3–4 minutes; remove from heat.
5. Combine and form: Place the fried pieces in a wide bowl, pour hot honey syrup over them, add chopped nuts if using, and toss quickly to coat evenly.
6. Shape and set: Pack the coated pieces into a greased mold or mound on a serving plate, pressing firmly to bind. Allow to cool at room temperature until syrup sets, about 1–2 hours.
7. Serve: Once set, invert mold or slice the mound into portions. Store in an airtight container at room temperature for up to 3 days.
8. Notes: For a drier texture, toast the fried pieces briefly in a 350°F (175°C) oven for 5–8 minutes before coating with syrup.