Polish Fry Bread
Discover the rustic charm of **Polish Fry Bread**, a golden, pillowy delight that's perfect for satisfying cravings any time of the day. Made with a simple yeast-based dough, this traditional recipe yields soft and airy rounds that are fried to perfection, creating a crisp exterior and a tender interior. With a prep time of just an hour and a simple frying technique, this bread is a fantastic homemade treat. Serve it warm with a smear of butter or tangy sour cream for a savory spin, or dust it with powdered sugar for a sweet indulgence. Perfect as a cozy breakfast, snack, or dinner side, Polish Fry Bread brings a touch of old-world comfort to your table, making it a versatile and irresistible dish for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 0.25 cup Whole milk
- 1 Egg
- 4 cups Vegetable oil
- 2 tablespoons Butter (optional, for serving)
- 1 cup Sour cream (optional, for serving)
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for 5-7 minutes, or until the mixture becomes foamy.
In a large mixing bowl, sift together the flour and salt.
Add the foamy yeast mixture, milk, and egg to the flour mixture. Stir until a soft dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for easier kneading.
Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 45 minutes or until it doubles in size.
Punch down the dough and divide it into 6 equal portions. Roll each portion into a thin, round disc approximately 6 inches in diameter.
Heat the vegetable oil in a deep skillet or pot over medium heat. The oil should be about 375°F (190°C).
Carefully place one dough disc into the hot oil and fry for 1-2 minutes on each side, or until golden brown and puffed.
Remove the fry bread from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough discs.
Serve warm with butter or a dollop of sour cream on top. For a sweet twist, sprinkle with powdered sugar or serve with jam.
Nutrition Facts
Calories |
8922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 911.2 g | 1168% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 539.4 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 24.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 459 mg | 35% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
