Chuk-Chuk *edited*

We tried it! Our lessons learned in italics.
My favorite Russian dessert is Chuk-Chuk! I think that's because the honey in Kirov is soooooo good. (We never leave without a jar--this time, we took 3!)
I think I am going to try to make some for New Years. I don't think I can match what they make in Dolbiylova, but I'll let you know how it goes. Here is the recipe I am working with:

Chuk-Chuk dough:
4 eggs
3T powdered sugar (could add a bit more, but not much)
2 t butter (melted)
1/3 t salt
1/4 c milk (could easily double this!)
17 oz flour by weight (about right, but could easily skimp)

Syrup:
1 1/2 c honey
4 t sugar

1. Blend egg, butter, sugar, salt, milk, and flour and knead until dough is smooth. Add more milk if dough seems dry--don't want it to be too tough!
2. Let dough rest 30-40 minutes.
3. Heat honey and sugar in a double boiler and stir until sugar dissolves. Cook until it turns an amber color, but don't burn it!
4.Break into pieces and roll into small balls--the smaller the better. They don't have to be even!
*Some people recommend cutting small noodles or running it through a pasta maker. Your choice!
5. Heat canola oil in frying pan over medium heat, until very hot. Fry dough balls until golden brown, up to 5 minutes, and drain on a paper towel. We used a slotted spoon to place the dough into the oil without getting burned. Don't be afraid to get them really brown and a little bit crispy!
6. Mix fried dough and syrup in a big bowl.
7. Serve! Either mold and serve in some kind of shape, or serve in piles. Can garnish with nuts or powdered sugar. Good warm or cool, I found it best on the second day. A little goes a long way!

This is also called Tatar, because it is from the Tatar people. I think it would be good with chocolate, or cinnamon, or maybe some berries as garnish . . . I will let you know how this recipe turns out! Happy New Year!

Our version wasn't as delicious as in Russia, but pretty good! Thanks, Nancy, Nolan, and Georgia for being guinea pigs!