Description
Portzelky, or New Year’s Cookies, are traditional Mennonite yeast-raised fritters filled with raisins and deep-fried to golden perfection. Soft on the inside and crisp on the outside, they’re typically enjoyed warm and dusted with powdered sugar as a festive treat to ring in the New Year.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm milk (110°F)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup melted butter
- 1/2 tsp salt
- 1 cup raisins or currants
- Powdered sugar, for dusting (optional)
- Oil for frying (canola or vegetable oil)
Instructions
- In a large bowl, dissolve the yeast in warm milk and let sit for 5–10 minutes until foamy.
- Stir in sugar, eggs, melted butter, and salt until well combined.
- Gradually add flour, mixing until a soft, slightly sticky dough forms.
- Fold in the raisins or currants.
- Cover the bowl with a towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Drop tablespoon-sized spoonfuls of dough into the hot oil, a few at a time to avoid overcrowding.
- Fry for 2–3 minutes per side, or until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar while still warm and serve immediately.
Notes
Use a thermometer to maintain a steady oil temperature of 350°F for best results.For extra flavor, add 1/2 tsp cinnamon or lemon zest to the dough.Make a mini version using a small cookie scoop for bite-sized treats.Letting the dough rise in the fridge overnight allows for easy morning frying.Serve fresh with coffee or tea for a classic New Year’s tradition.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 3g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
