Chak-Chak with Vodka
An unusual and very tasty honey “cake”! Chak-chak is an eastern-style sweet traditionally served on festive tables. At weddings, the newlyweds’ parents would bring it as a treat. Today you can make it anytime.
Updated : 19 February, 2026
Easy
More than 1 hour.
Ingredients
Dough
5
Eggs
1 tablespoon
Vodka
1 tablespoon
Salt
1 tablespoon
Sugar
450 grams
Wheat flour
Syrup
350 grams
Honey
170 grams
Sugar
Additionally
500 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make chak-chak with vodka? Prepare the needed ingredients. Vodka helps make the dough looser; during cooking all alcohol evaporates.
Step 2
For the dough, combine eggs with sugar and salt. Whisk lightly until smooth and uniform.
Step 3
Then mix in the vodka.
Step 4
For kneading, it’s convenient to use a wide bowl or work directly on the table. Sift the required amount of first-grade flour through a sieve and add about 2/3 of it to the bowl, making a well. Add the egg mixture. Don’t add all the flour at once - you may need a little more or less; go by the dough texture.
Step 5
Start mixing. At first, a wooden spoon/spatula is handy, then knead by hand. Add the remaining flour as needed. Knead very thoroughly for 7-10 minutes.
Step 6
The finished dough will be fairly firm, but elastic and not sticky. Wrap it in plastic wrap and let it rest on the table for 20 minutes.
Step 7
After resting, the dough won’t shrink when rolled out and is easier to handle. Roll it out on a lightly floured surface into a thin sheet about 2-3 mm (about 1/8 in) thick. Cut into thin strips 2-3 cm (about 1 in) long and 2-3 mm (about 1/8 in) wide.
Step 8
Toss the cut strips and let them sit on the table for about 5 minutes so they slightly dry on the surface.
Step 9
For frying, use heavy-bottom cookware - a pot, cauldron, or saucepan. Heat vegetable oil until very hot. Fry the dough strips in 3-4 batches until golden. Remove with a slotted spoon into a colander to drain excess oil. The hotter the oil, the less it soaks into the dough, so the dessert won’t be overly greasy.
Step 10
For the syrup, combine honey and sugar. Put on the heat, bring to a boil, and cook together for 1-2 minutes.
Step 11
Transfer the fried dough into a large bowl and pour over the hot honey syrup. Gently mix with a spatula, trying not to break the pieces.
Step 12
Place the warm mixture onto a flat plate and, with wet hands, shape it into a mound. Press firmly so it forms a small “cake.” Refrigerate for 2 hours for the syrup to set.
Step 13
Cut the finished chak-chak into pieces and enjoy. Have a lovely tea time!
Author note
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