Polish Pan Fried Dough Balls

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As a child growing up we use to have these pan fried dough balls every holiday. I gave  up trying to figure out the name, my brother and I had been trying to remember and I have googled everything I could think of. Plaplooski, pladumki, ect. Nothing matched

We  have been reconstructing the recipe and have gotten pretty close I think

So I grabbed some flour, sugar and yeast

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I measured out 2 cups of flour

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and added a 1/4 cup of sugar

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I took a cup of warm water and dumped in a couple tablespoons of sugar and yeast

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after resting 5 minutes the yeast had activated

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I dumped the yeast mixture into the flour and started working it, sprinkling a little flour as needed if it was to sticky, you want the dough to be elastic, I then set it by the woos stove to proof for a hour

it more than doubled in size

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so I punched it down

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and reformed a ball to rest again

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this can be used for bread or pizza dough as well

the dough doubled again after proofing

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I punched it down

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and formed some balls with the dough

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my wife had boiled some potatoes, no need to waste the water

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I dumped the balls into it

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and started melting some butter

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the balls were done

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so I tossed them in butter

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and this is the point where my brother and I disagree, he says bake, I say sautee, since he’s older, I baked

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I had left them in the woodstove for about 45 minutes and got tired of waiting, so I threw them in a pan with some butter in the middle, so it melted down to them

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I flipped them over after 10 minutes and browned the other side and drained them on towels

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a little salt and pepper, and dinner was served, closest thing to my polish youth, merry x-mas

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So I had made a thread on our forums about these and my brother and I were in a debate on these and he responded

“OK Lil Bro. Just got off phone with Aunt J.. They are called Pompooskies. You can use any white bread recipe. Make dough let it rise once.punch it down. Roll your bread balls,smaller than a golf ball, let set for 35-40 minutes. Bake in oven @ 375- 15 to 18 minutes. when done you can save for couple days or freeze them. when ready to serve melt a stick of butter in a pot with a tight fitting lid. For best flavor 10 to 12 balls/ stick of butter. with heat still on and butter melted add bread balls. place lid on and shake until bread balls are coated and absorbed butter. make sure to use pot holders. if you use frozen bread dough she recommends not using rich’s, it has a strange flavor. looks like big brother was right and not because of his age.LOL”

http://thehomesteadingboards.com/forum/general-homesteading-group2/food-production-and-preservation-forum7/polish-fried-dough-balls-thread4346.0/

So not to be deterred, I tried this whacky new method.

so I did everything above except for the boiling, I rolled my dough

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and let them proof

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could have rolled them better, but everyone was in a rush to eat. I stuck them in the oven, 20 minutes later

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got them soaking in the butter

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they were alright I guess, give them a shot, they’re  good!

My brothers version for full disclosure.

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