ReceptnaptárKosh-tele (Tatar honey-coated dough strips “bird’s tongue”)
Kosh-tele (“bird’s tongue”) is the honey-crisp sweet of Tatar cuisine: thin, fried dough strips rolled in honey. A relative of chak-chak, but the strips are dried separately. Made for tea and holidays.
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Method
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- Knead the flour, eggs, butter, milk, sugar and salt into a firm dough and rest for 30 minutes.
- Roll out thin and cut into 1x5 cm strips.
- Heat the oil to 170 °C and fry the strips in small batches for 1-2 minutes until golden.
- Drain on paper towels.
- Boil the honey, sugar and water for 3 minutes.
- Dip the strips in the syrup and spread on a rack to dry.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the dough very thin so it is crisp.
- The oil should not be too hot or it burns quickly.
- Dry completely so they do not stick.
Frequently asked questions
How does it differ from chak-chak?
Chak-chak is bound into a heap; kosh-tele are separate strips.
How long does it keep?
2 weeks in a closed tin.
Similar recipes
- Chak-chak (Tatar honey-coated dough pieces) · Russian
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- Flan pâtissier sans pâte (crustless vanilla flan) · French
- Windbeutel (cream puffs filled with vanilla whipped cream) · German
- Kal kal (crispy fried dough curls) · Indian
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- Bavyrsak (Tatar fried dough balls)
- Talkysh kaleve (Tatar toasted oat and honey balls)
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- Anthill cake (muravyenik)
- Sour cream cake (smetannik)
- Kyiv cake (meringue and hazelnut)
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