Recipe by Chef Patience
I don’t know the proper name for these yummy treats, but I was told they are polish. My great aunt’s neighbor makes them for us every year for our family reunion. She must make at least 4 batches of them. We all just about inhale them. They are so good! The neighbor lady gave me the recipe this year. She was so nice! Times and yield are estimated.
Top Review by Mantarae
I come from maternal polish roots and there are 2 family recipes that have been handed down from generation to generation, Kluski's (polish potato dumplings ) and these which are called Punshki's ( spelling NOT right), but anyway FABULOUS!! We use to fry them up and then roll them in sugar and cinnamon not far off from those elephant ears you eat at County Fairs! Can't wait to try this recipe and compare with the family one. Thanks for sharing this!!
Can't rate it yet But once I try it I will
- 1 large potato, enough to make 1 c mashed
- 3 -4 cups water, to cover the potato
- 1 1⁄4 ounces yeast
- 1 cup barely warm milk
- 3 tablespoons sugar
- 4 cups flour
- 1⁄4 cup butter, soft
- 1 teaspoon salt
- 2 eggs
- oil, to fry the bread in
- garlic salt, to sprinkle over the tops of breads
Directions See How It's Made
- 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.