Chibriki

Category: Bakery products
Kitchen: Russian
Chibriki

Ingredients

Wheat flour 450-500 gr.
Milk (kefir, whey, water) 250 ml.
Vegetable oil 50 gr.
Granulated sugar 25 gr.
Salt 1/2 tsp
Dry yeast 6 gr.

Cooking method

  • What are good chibriki, that they can be done with various fillers. But they are tasty in and of themselves. The crumb is elastic, but airy.
  • Chibriki can be baked in the oven or oven, or can be fried in oil.
  • To bake them, we need:
  • Chibriki
  • If you take non-dry yeast, then you need three times more.
  • We put all the ingredients in the bread maker in the sequence indicated in the instructions. You can also knead with your hands. When kneading, you need to gradually add flour. Sometimes you need a little more or a little less than indicated in the recipe. After kneading, you need to let the dough rise in a warm place once and do one kneading. This takes about 1.5 hours. When the dough is right it is best to cover it with a towel.
  • The dough turns out to be elastic, not sticking to hands. Flour is not needed for adding.
  • Chibriki
  • After the dough has come up for the last time, put it on the board, roll it out about 2 cm thick and cut the circles with a glass. The circles can be pulled slightly into ovals.
  • Chibriki
  • I cut some chibriki not with a glass, but with a glass. But this is a departure from the original. Granny always made chibriki big enough.
  • Chibriki
  • We spread our chibriki on a baking sheet. Let's come back again. If we want to make chibriki with filler, then we use our finger to run holes.
  • Chibriki
  • Chibriki can be made sweet and not. Here's the garlic and herb version.
  • Chibriki
  • You can add a little sour cream on top.
  • And I also wanted with apple jam. Well, the usual ones. I use them instead of bread, rolls.
  • If you wish, you can grease the chibriki with yolk so that they are rounder. I bake in a convection oven preheated to 170 degrees.
  • Chibriki
  • I deep-fry some chibrik. After they are ready, they need to be laid out on a napkin in order for excess oil to be absorbed.
  • Chibriki
  • Despite the fact that the dough is not tasty, the chibriki are fluffy and tasty.
  • Chibriki
  • So, we get chibriki with garlic, herbs and sour cream for borscht, chibriki without filling for the second course, chibriki with apple jam, deep-fried chibriki (instead of donuts) and little chibriki, we like to eat them with butter and jam.
  • Chibriki
  • Angela for you at your meal!

Note

Chibriki is one of the variants of Russian fast food. They were eaten with honey, sour cream, jam, butter, milk, etc. They were served with the first, and the second, and for tea.
Grandma Nastya said that during her youth, chibriks were sold on the street. They were inexpensive, but incredibly tasty. Hot, firm, fluffy.
And they are also good because on one baking dish you get a whole family of chibriks. For every taste!
Everyone in our family loves them. And no wonder. You can please anyone. The main thing is to know what someone likes. And add the appropriate filler.

Try and you cook inexpensive, but delicious and so many-sided chibriki.

gala10
Thank you for your culinary and educational work! I have never even heard such a word ... And, as always, very interesting.
toffee
gala10, Thank you!
I just decided to post here those family recipes that are not yet on the forum. As I cook, if I don't forget to take a picture, I will post it.

My grannies cooked a lot of different goodies. Let their recipes find a second life. Rather, they will go to people.

They say that a person is alive as long as he is remembered.
Maybe someone will remember my grandmothers with a kind word.

By the way, this is another recipe for my grandmother Nastya.
Shyrshunchik
toffeeIt is very interesting, in our family chibriks are called pancakes with meat, but I don’t know why, my grandmothers also called them that. Maybe because of the peculiarity of cooking, they turn out like cutlets, only larger and inside with meat.
paramed1
Irina, so my grandmother baked chibriki! And also large, and in the middle for your beloved granddaughter - thick, sweet jam! And I completely forgot about them. And then the recipe, and the word is there and then a fire in the brain! It's a pity, grandmother is gone since this spring, otherwise I would have called and reminded ... Thank you very much for the memory and grandmother's recipes!
My grandmother Smolensk, probably from there.
toffee
Quote: Shyrshunchik
toffee, It is very interesting, in our family chibriks are called potato pancakes with meat, but I don't know why, my grandmothers also called them that.
I even saw cottage cheese cookies on the Internet, which they called chibriks. It's just a sonorous name. So it sticks to other dishes.
But real chibriki are something like donuts, buns or pancakes.
Granny said that before, almost whole families went to the city to work in the herb-houses. Moreover, men kneaded dough, women baked, and teenagers sold.

Quote: paramed1
My grandmother Smolensk, probably from there.
Oddly enough, but my woman Nastya is native Tver.
But, apparently, this dish, like pies, rolls, pretzels, etc., was widespread in Russia. And most likely they had local features.
paramed1
Irina, North-West, West of Russia - close! I will also make these to my grandchildren when they come to visit, they love baking with something.
toffee
paramed1, Veronica, of course, everything is nearby. In Russia, the scale is large. Therefore, everything that is closer than 1000 km is nearby.

By the way, I have a second grandmother - Baba Manya just from near Smolensk. Her cuisine was very different from Baba Nastina. But they rarely exchanged recipes. Apparently what they got used to since childhood was the priority.
I picked up from everyone. Moreover, many dishes became favorite from the husband's family.

So I am a culinary cosmopolitan. But when I come to another country I try to try as many different dishes as possible. And I often ask the cooks for recipes. You should have seen HOW it looks from the outside. Especially if neither the cook nor I know common languages. Once even the chef just brought me to the kitchen and prepared a dish in front of me. And then he also gave it to me.
paramed1
Irina, and I have Manya, only a great-grandmother, also from near Smolensk ... Countrymen! Our roots are from the same land ...
I look forward to continuing my grandmother's recipes! Mine were not very fond of cooking, and I don't remember anymore, Moldavian cuisine interrupted a lot there, and this is completely different.
Albina
Irina, 🔗
I thought it was eclairs, but with different fillings. Chibriki didn't even know such a word.
OlgaGera
How interesting
Mom's friend called pancakes as chibrik. I now know that these are potato pancakes. Oh, and I loved her chibriki
Now I will try these
Irinathanks for the recipe
Fifanya
Oh, what a beauty. It will be necessary to create. Thank you
Borisyonok
toffee, Irina!
Chibriki ... the name is so interesting. Indeed ... I really want to bake Chibrikov!
I took the recipe to the "bins"!
Nagira
toffee, Irina!
Recently, as I see a recipe with a non-trivial name, I think so - probably, my namesake-Sweetie, the continuation of the family story brought heartfelt stories like this ...
But then when Chibriki saw, she had so much fun
The fact is that I come from the Krasnodar Territory, from a town almost on the border with Stavropol, even the weather forecast for us was real from there, from abroad
So there, in the Stavropol Territory, a river flows - Chibrik, our geography teacher was a local water patriot, he made us learn all the rivers within a radius of 200 km. So this Chibrik is famous for being a tributary of the Russian River, no one was allowed to know about it

But seriously, according to Dahl:
CHIBRIK - (tamb. sar. novoros.) genus donuts; pancakes, pancakes, pancakes. Chabrychnyk m. Chabrychnitsa who bakes and sells chibriki by hand.
And according to Pokhlebkin:
Chibriki - the Mordovian name used in the Volga region for deep-fried donut-shaped cakes made of liquid yeast dough.
So everything you have is not local, but quite a dictionary and culinary
Tumanchik
Irisha what a cool name. I can imagine how the little one is running around and shouting: "I want a chibrik! I want a chibrik!"
great option to please all toppings. Thanks for the recipe!
toffee
Continuation of the Marlezon ballet. (FROM)

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=437858.0
Just one letter, but what's the difference!

fray zayac
cut out with hearts. children are delighted
Thank you
toffee
fray zayac, Lydia, and this is an idea! We also need to cut chibriks of various shapes with our grandchildren.
tana33
dragged away)))) I will chibrit))))))))
posetitell
In general, I am delighted with the name! And as prepared today - and from the taste. Made with raisins and apples. jam, and also, bourgeois, then anointed with butter, how cool from the morning. Thanks for the chibriki.
toffee
posetitell, Chibriki are still good for their versatility. You can "shave" just one baking sheet, but with many options. For every taste!
Amelie
And my grandmother called her little grandchildren as chibriks, especially if she caught them at some "crime scene". Indeed, our Russian language is great and mighty. I couldn't even think that this is the name of baking
mamusi
It's good that Temka was pulled out !!!
And then I missed this miracle!
I take the recipe and try to bake it, I really want it! Thank you!
Iris
Oh, what a recipe !! Bookmark it !! Be sure to bake!
Amelie
Chibriki

Chibriki with blueberry jam. Flour 1 from "Zolotaya Melenka" (Minusinsk). I mistakenly added double the amount of sugar to the dough. It turned out tasty and, in my opinion, the very thing for breakfast.
toffee
Oh, what beautiful chibriki turned out! Rosy!

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