Give your Polish Easter sweet bread a tropical spin: Coconut Babka is a yeast-risen, quasi-cake-like bread, flavored with coconut and coconut milk.
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.
This recipe for beef and pork Polish meatballs incorporates just enough kielbasa to give them a distinctly Polish flavor.
How To Make Sour Cream Pierogi Dough in a Stand Mixer: A homemade Polish recipe by a guy who respects tradition, but knows where to draw the line.
Polish Easter Sweet Bread is like babka, but not quite. It comes from a similar sugary, yeasty, eggy, milky dough, but it’s not as sweet. It’s buttery, studded with golden raisins, and has a crumb topping. Polish Easter Sweet Bread is really a thing unto itself.
This is the final post in a six-part pierogi series. This post contains several pierogi dough recipes: a plain version, one that uses sour cream (miLam’s favorite), another that uses milk, and one that’s enriched with egg yolks. For fillings and instructions, see previous posts.
Fruit Filled Pierogi Recipes: strawberry, plum, etc.
Potato and cheese:
pierogi filling duo.
Recipes for you!