Polish Fry Bread Recipes

POLISH FRY BREAD

Steps:

• Scrub the potato clean, then boil it in the water.
• Remove the potato from the water to cool.
• Reserve the water.
• Peel the potato and discard the skin (or use for something else).
• In a small bowl, combine the yeast, milk, and sugar. Set it aside until it is bubbly.
• If the yeast mixture does not get bubbly, your yeast is dead. Get some fresh yeast, make sure your milk is not too warm, and try again.
• Now, mash the potato and measure out 1 cup. Use the remaining mashed potato elsewhere.
• Combine 4 c flour with the softened butter, then add the salt and 1 c mashed potato. Taste it and adjust the salt as needed.
• Add the eggs and bubbly yeast mixture.
• Using only as much potato water as needed, create a dough.
• Set the dough aside in a warm place, covered with a damp towel for maybe an hour and ½ , to rise until doubled in size.
• On a floured surface, roll out the dough until it is ½ in thick.
• Do not work the dough any more than necessary.
• Cut out 3 in circles.
• Set the circles aside to rise again.
• Heat the oil until very, very hot.
• Take the dough circles and stretch them out. Three inch circles should make about six inch breads.
• Fry the breads until they are golden, turning them to get both sides done.
• Dust the tops of the breads with garlic salt.
• Enjoy!

FAWORKI (POLISH CHRUSCIKI)

Steps:

• Combine flour, egg yolks, sour cream, sugar, butter, rum, and salt in a large bowl; mix to form a dough.
• Knead dough lightly and roll out on a floured surface. Cut into strips 4 inches long and 3/4 inches wide. Cut a slit in the middle of each strip. Twist and pull one end through the slit.
• Heat oil in a deep-fryer or large saucepan. Test the temperature by dropping in a pastry twist; the oil is ready when it browns and float to the surface.
• Fry pastry twists in batches until golden brown, about 1 minute per side. Drain on a plate lined with paper towels. Dust with confectioners' sugar.