Cuisine: The Polish Palate
Course: Desserts
Diet: Vegetarian
Occasion: Fat Thursday, Carnival, Dessert & Tea Time, Comfort Food, Winter Warmer, Afternoon Snack, Culinary Heritage

Staropolskie Bruchany (Traditional Podlasie Carnival Fritters)

Pillowy, yeast-leavened fritters from eastern Poland, fried to a crisp golden brown and showered in icing sugar for the ultimate winter indulgence.
Prep time 15m
Cook time 20m
Rest time 1h
Total 1h 35m
Yield
6
Per serving:
489 kcal
76g Carbs
12g Protein
15g Fat
By Adam Dworak
Published: 11 September 2026

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Ingredients

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Kitchen Kit

  • Small saucepan
  • Large Mixing Bowl
  • Wooden Spoon
  • Cast Iron Skillet
  • Slotted Spoon
  • Whisk
  • Sieve
  • Kitchen Paper

Method

  1. Gently heat the milk in a small saucepan until lukewarm (about 37°C). Crumble the fresh yeast into a bowl, pour in the warm milk, and tip in 10g of the white sugar and a tablespoon of the wheat flour. Whisk to dissolve, then leave in a warm spot for 15 minutes until heavily frothed.
  2. Melt the butter in a pan and set aside to cool slightly.
  3. In a large mixing bowl, crack the eggs and whisk them with the remaining white sugar and the salt until pale and slightly thickened.
  4. Sift the remaining wheat flour into the egg mixture. Pour in the active yeast liquid and beat vigorously with a wooden spoon for 3 to 4 minutes. You want a thick, highly elastic, and sticky batter.
  5. Pour the cooled melted butter over the dough and stir until fully absorbed. Cover the bowl with a clean kitchen towel. Leave it in a warm, draught-free spot for 45 minutes to rest until doubled in size and bubbling on the surface.
  6. Pour the rapeseed oil into a heavy-bottomed frying pan or cast-iron skillet, aiming for a depth of about 1cm. Place over medium heat. Let it heat up for about 4 minutes until it reaches 170°C (a small drop of batter should sizzle and float immediately).
  7. Dip a metal tablespoon into cold oil to stop the batter from sticking. Scoop a generous dollop of the aerated dough and carefully drop it into the hot oil. Fry in batches, taking care not to overcrowd the pan.
  8. Fry for 2 to 3 minutes on one side until deep golden brown and puffed, then flip and cook for a further 2 minutes on the other side.
  9. Lift the fritters out with a slotted spoon and drain on kitchen paper to absorb excess oil. Repeat until all the batter is used.
  10. Shower the fritters generously with the icing sugar while they are still warm. Serve immediately.
Chef's Note & Storage
Room temperature for 1 day in an airtight container lined with kitchen paper. Best eaten fresh; reheat in an oven at 150°C for 5 minutes to restore the crispy crust.
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Staropolskie Bruchany: The Spirit of Carnival

In the biting cold of Polish winter, Karnawał is the ultimate excuse for indulgence, and nowhere does it better than the eastern region of Podlasie. Staropolskie Bruchany are the rustic, deeply comforting cousins of the more famous pączki. These pillowy, yeast-leavened fritters are made from a rich, highly hydrated batter that puffs up instantly upon hitting hot fat, creating a crisp, golden exterior that gives way to a sponge-like, steaming centre. They are quick, unpretentious, and designed to be eaten piping hot, straight from the pan, while the kitchen windows steam up against the frost outside.

CHEF'S SECRET: Do not rush the proving phase, and always dip your spoon in cold oil before scooping the batter. This ensures a clean drop into the pan and preserves those precious air bubbles you've spent an hour cultivating.

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The Art of the Golden Fry

The success of a great racuch or bruchan lies entirely in the dough consistency and the frying temperature. You are looking for a batter that is far thicker than a pancake mix, but looser and much stickier than bread dough. When it hits the oil, the fat must be at roughly 170°C. Too cold, and the fritter will absorb the grease like a sponge, leaving it heavy and claggy. Too hot, and the outside will burn before the centre has had a chance to steam and cook through. Get it right, and they will literally float on the oil, turning deeply golden in a matter of minutes.

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