Pishky ~ Russian Fry Bread

I’m posting two versions of my mother Nadia’s Pishky that my family grew up with. Mennonites call them Rollkuchen. There are some variations in the ingredients. I’m gathering more of our family heritage recipes on my blog.


  • 4 cups flour
  • 2 cups sour cream
  • 3 eggs (beaten)
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 cup orange juice
  • vegetable oil to fry the Pishky in


  1. Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice.
  2.  First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough.
  3.  Roll out the dough on a floured surface. Cut in strips. Then cut strips on the diagonal about 4″ long and cut a slit in the center of the 4″ length.
  4. Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides.
  5.  Before serving sprinkle with powdered sugar.

My kids loved to have these hot out of the pan when they would come in from playing in the snow.

These are great right out of the pan and for a few hours but after that, they aren’t as wonderful. Make small batches that you’ll gobble up quickly is my recommendation. The other thing you can do if you have more than you want to eat right away is to make a french toast casserole for breakfast with the leftovers.

This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.


  • 1 1/4 cups sifted flour
  • 1/4 teaspoon salt
  • 1/8 cup powdered sugar (frosting sugar)
  • 1 tablespoon soft butter
  • 1/2 tablespoon brandy
  • 2 eggs
  • vegetable oil for frying
  • powered sugar for dusting


  1. Sift flour, sugar and salt together. Cut in butter.
  2. Beat eggs and brandy together well.
  3. Add egg mixture to flour and mix well. Knead thoroughly.
  4. Divide into two portions keeping one portion covered while working on the first portion.
  5. Roll out thin.
  6. Cut strips approx. 2 inches wide and 3 inches long.
  7. Make a slit in the middle of each strip, pulling one end through the slit.
  8. Continue with the second portion and following the same steps.
  9. Fry in hot vegetable oil turning until both sides are light brown.
  10. Drain on paper towels.
  11. Dust with powdered sugar.

Yield: 20 Pishkey


About Ellenhttps://happywonderer.com/I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

16 thoughts on “Pishky ~ Russian Fry Bread

  1. You are handing them around are you not?

    What is the oil you use?

    They look super tempting.

    My mother is adamant that you only use vegetable oil, preferably corn oil to fry these :0)

  2. I saw above that Willow was coming over on Sunday for these delicious Russian treats…can I come too? Hee Hee!
    Have a great week and fun with your family.

  3. This is very much like the fry bread my grandma used to make, which was called rull koka (I think it’s German). The only difference was it didn’t have orange juice and it wasn’t covered in powdered sugar. I’m thinking of making a batch, splitting it in half and adding OJ to one half and then comparing the two.

    My grandma wasn’t Russian, they were Dutch but spoke German and were originally from Russia. I was very confused growing up about whether I was Dutch or German because my grandmother spoke that language. At some point it was cleared up for me but I thought I was half-German for a long time!

  4. Pingback: Alodiks – Russian (Aleutian) Fry Bread | Reading My Way Across the USA

  5. I’m looking for a recipe my polish/Russian grandmother used to make for breakfast. They were not sweet, actually a bit sour, puffed up like bignets.. she was not much of a cook so it must have been simple. It was like fried dough.

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