“I love my bushia and this is the recipe that her mother brought over from Poland. We have used this for years and it never fails. It make an extremely large amount, so be prepared to work for a long time on these.”
1hr 20mins

Ingredients Nutrition


  1. Proof the yeast with warm water and sugar for 10 minutes.
  2. Mix remaining ingredients in order given along with the proofed yeast mixture.
  3. This may need more of less flour depending on your environment. I live at high altitude and it seems to vary. Just make sure that the dough looks like it is mixed enough so that you could use your hands with it.
  4. Cover dough and let rise until double.
  5. Roll out dough on floured surface and cut into 2 inch circles with a biscuit or cookie cutter. Set circles on the side and let rise again to double size.
  6. Fry in small batches in canola oil or shortening until brown, flipping halfway through to get the other side. Drain on paper towels or a brown paper bag.
  7. Serve with jam or drizzle with powdered sugar frosting.

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