Mennonite New Years Cookies (Portzelky) Recipes

Mennonite New Years Cookies, also known as Portzelky, are traditional deep-fried dough balls made with yeast dough, raisins, and a dusting of powdered sugar, crispy on the outside and soft, fluffy on the inside. This beloved holiday treat is enjoyed by Mennonite families on New Years Day as a symbol of celebration, comfort, and togetherness.

If you’ve never tried these sweet golden bites, you’re in for a nostalgic and delicious experience. In this article, you’ll learn exactly how to make authentic Mennonite New Years Cookies from scratch, with expert tips, step-by-step instructions, and helpful advice to make every batch perfect.

What Makes Mennonite New Years Cookies Special?

At first glance, Portzelky might look like any other fried dough treat. But their appeal goes far beyond taste. These cookies carry centuries of Mennonite tradition: families gather on New Years Eve to prepare them, believing that the act of frying dough in hot fat symbolizes warmth, community, and hope for the year ahead.

The secret lies in a combination of simple ingredients yeast, warm milk, and plenty of raisins paired with expert techniques passed down through generations. The result? A cookie that’s crispy on the outside, tender inside, and studded with juicy bursts of raisin sweetness. Try this trick: coat your raisins with a dusting of flour before folding them into the dough. You’ll see how they distribute evenly, preventing a sad pile at the bottom of your fryer.

How to Make Mennonite New Years Cookies Step by Step

In essence, Portzelky is a yeast‐leavened dough enriched with milk, butter (or lard), eggs, sugar, and plenty of raisins. After a two‐stage rising process, small balls of dough are carefully dropped into hot oil and fried until golden brown. Finally, they’re dusted with powdered sugar and a pinch of cinnamon, served warm to appreciate their peak flavor and texture.

Key Ingredients and Their Importance

• Yeast & Warm Water: Activates the dough, giving Portzelky their characteristic lightness.
• Scalded Milk (cooled): Richness and moisture scalding helps deactivate enzymes that might weaken the dough.
• Flour: The backbone; seven cups (plus a little extra for dusting) create the right balance between structure and tenderness.
• Lard or Butter: Traditional fat choices. Lard gives a classic, slightly savory note; butter lends a richer, more familiar flavor.
• Eggs & Sugar: Provide lift, color, and sweetness.
• Raisins (floured): The star of the show bursting pockets of sweetness. Coating them in flour ensures they don’t sink and burn.
• Oil for Frying: Neutral vegetable oil is ideal. It should reach about 350°F (175°C) so Portzelky puff up quickly without soaking excess oil.

Step‐by‐Step Instructions with Expert Tips

1. Activate the Yeast

1. In a small bowl, whisk together 5 teaspoons of sugar and 2 packets of dry yeast (or just under 2 tablespoons) with 2 cups of very warm water (about 110°F/43°C).
2. Let it sit for 10 minutes until it becomes frothy. If there’s no froth, your yeast may be inactive,start over with fresh yeast.

Expert Tip: Use a proofing thermometer or test the water on your wrist it should feel warm but not scalding.

2. Prepare the Sponge

1. Stir 2 cups of flour into the yeast mixture until smooth.
2. Cover the bowl with a damp dish towel and place it in a warm spot (near a preheated oven or atop a radiator).
3. Wait until the sponge doubles in size and appears light and bubbly, about 30–45 minutes.

Expert Tip: If your kitchen is cold, preheat the oven to its lowest setting for just a minute, then turn it off. Place the bowl inside with the door ajar to create a cozy rising environment.

3. Form the Dough

1. In a large mixing bowl, combine the scalded and cooled milk, ½ cup sugar (not including the sugar used for the sponge), ½ cup melted lard or butter, 4 eggs, and 1½ teaspoons salt.
2. Add the risen sponge and gradually stir in about 5 cups of flour. (Reserve the remaining flour to adjust dough consistency as needed.)
3. Fold in 4 cups of raisins that have been tossed with a tablespoon or two of flour to keep them from sinking.
4. Mix until you have a stiff batter. If it’s too sticky, add small amounts of flour until it’s easy to handle with two oiled spoons.

Expert Tip: Use a sturdy wooden spoon or a dough hook in a stand mixer for easier mixing. When mixing by hand, your energy and rhythm will influence texture mix just until combined to avoid overworking the gluten.

4. Second Rise

1. Cover the bowl again with the damp towel.
2. Let the dough rise until doubled, about 45–60 minutes. You’ll notice it becoming airy this is crucial for that light interior texture.

5. Heat the Oil

1. In a deep fryer or heavy‐bottomed pot, pour in 8 cups (about 2 liters) of neutral oil (vegetable, canola, or peanut).
2. Heat to 350°F (175°C). To test, insert the handle of a wooden spoon, if bubbles form steadily around it, the oil is ready.

Expert Tip: Use a candy or deep‐fry thermometer for accuracy. If the oil is too hot, the exterior will brown before the center cooks; too cool, and Portzelky will be greasy.

6. Fry the Portzelky

1. Lightly oil two metal tablespoons.
2. Scoop a small amount of dough (about 1 to 1½ tablespoons size) and use the second oiled spoon to scrape it into the hot oil.
3. The dough balls will sink, then rise quickly. Fry 5–6 at a time do not crowd the pan.
4. Flip them once or twice with a slotted spoon, ensuring even browning on all sides.
5. When golden brown (about 3–4 minutes per batch), transfer to a tray lined with paper towels.

Expert Tip: Keep the oil temperature consistent by allowing it to recover between batches. If you have to refuel the fryer top-off oil, do so carefully to avoid splashes.

7. Coat and Enjoy

1. While still warm, sift powdered sugar generously over each Portzelky.
2. For extra warmth, add a light dusting of ground cinnamon or a fruit‐crumble spice blend.
3. Alternatively, roll them in granulated sugar right before serving for a delightful crunch.

Expert Tip: Serve them immediately Portzelky are at their best within 30 minutes of frying. If you wait too long, they lose crispness.

Tips for the Best Mennonite New Years Cookies

• Use Fresh Yeast: Even if the package date isn’t expired, do a quick proofing test. Active yeast ensures a strong rise.
• Coat Raisins Thoroughly: A liberal dusting of flour prevents them from clumping at the bottom of the dough and burning in oil.
• Mind Oil Temperature: Stick to 350°F (175°C). An oil that’s too cool yields greasy cookies; too hot burns the crust before the interior cooks.
• Oil Choice: Neutral oils with a high smoke point (canola, vegetable) work best. Avoid extra‐virgin olive oil, it smokes too quickly.
• Dough Consistency: Your dough should be stiff enough to hold shape but pliable. If it sticks to your fingers, add a tablespoon of flour at a time until manageable.
• Frying Tools: A deep fryer is ideal, but a wide, heavy pot and a candy thermometer suffice. Use two slotted spoons or tablespoons to form evenly sized balls.
• Serving Suggestion: Pair Portzelky with a hot cup of coffee or spiced cider. Their warmth and sweetness complement a cozy winter gathering.

Recommended Tools

• Heavy‐Bottomed Pot or Deep Fryer: A sturdy, wide pot ensures even oil distribution.
• Candy/Digital Thermometer: Precise temperature control is crucial for uniform frying.
• Two Slotted Spoons or Metal Tablespoons: Essential for shaping and flipping the dough balls.
• Mixing Bowls & Wooden Spoon: For the initial sponge and dough. A stand mixer with a dough hook works, too!
• Sifter for Sugar: To dust Portzelky with a light, even coat of powdered sugar and cinnamon.

Mennonite New Years Cookies

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• Author: Ruthie
• Total Time: 2 hours 5 minutes
• Yield: About 50 cookies 1x

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Description

Traditional Mennonite New Year’s Cookies (Portzelky) are deep-fried golden dough balls made with raisins, yeast dough, and a dusting of powdered sugar—crispy outside, soft and fluffy inside.

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Ingredients

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• 2 cups very warm water (about 110°F/43°C)
• 5 tsp sugar (for yeast)
• 2 packets dry yeast (just under 2 tbsp)
• 2 cups flour (for sponge)
• 2 cups scalded milk, cooled
• ½ cup sugar
• ½ cup melted lard or butter
• 4 eggs
• 1½ tsp salt
• 5 cups flour (plus more as needed)
• 4 cups raisins (tossed with 1–2 tbsp flour)
• 8 cups vegetable oil (for frying)
• Powdered sugar (for dusting)
• Ground cinnamon (optional)

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Instructions

1. Whisk together 5 tsp sugar, 2 packets yeast, and 2 cups warm water. Let sit for 10 minutes until frothy.
2. Stir in 2 cups flour to create the sponge. Cover with a damp towel and let rise in a warm place until doubled, 30–45 minutes.
3. In a large bowl, mix cooled scalded milk, ½ cup sugar, melted lard/butter, eggs, and salt. Add the sponge and gradually stir in 5 cups flour. Fold in floured raisins. Adjust flour if dough is too sticky.
4. Cover and let rise again until doubled, 45–60 minutes.
5. Heat 8 cups oil in a deep fryer or heavy pot to 350°F (175°C).
6. Use two oiled metal tablespoons to scoop and drop 1 to 1½ tbsp-sized dough balls into hot oil. Fry in batches of 5–6, turning for even browning, about 3–4 minutes.
7. Remove with a slotted spoon and drain on paper towels.
8. Dust with powdered sugar and optionally cinnamon while warm. Serve fresh for best texture.

Notes

Coat raisins in flour to prevent sinking. Keep oil at 350°F to avoid greasy or undercooked cookies. Enjoy within 30 minutes of frying for the best texture.

• Prep Time: 1 hour 45 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Fried
• Cuisine: Mennonite

Nutrition

• Serving Size: 2 cookies
• Calories: 180
• Sugar: 8g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

How to Store Mennonite New Years Cookies for Freshness

Portzelky are best eaten the day they’re made, but if you have leftovers:

1. Cool Completely: Let them cool on a wire rack for 10–15 minutes. This prevents trapped steam from making them soggy.
2. Airtight Container: Place cookies in a single layer or in layers separated by parchment paper. Seal tightly.
3. Room Temperature: Store in a cool, dry spot for up to 24 hours. After that, they lose their crispiness.
4. Reheating Tip: To revive their crunch, pop them in a 350°F (175°C) oven for 3–4 minutes. Dust with fresh powdered sugar before serving.

More Related Recipes & Articles

If you love traditions and baking, here are a few resources to explore next:

• Mennonite Paska Recipe: A soft, braided Easter bread that’s perfect for sharing. Check it out here.
• Amish Apple Cake Recipe: A comforting dessert with cinnamon‐spiced apples. Find the full instructions here.
• Old Plain Recipes on Medium: For personal stories, cooking tips, and more traditional recipes, browse our articles at Old Plain Recipes on Medium.
• Old Plain Recipes on Pinterest: Follow us for beautiful food photographs, recipe inspiration, and holiday ideas here.
• Amish Amoxicillin Natural Remedy: Curious about traditional herbal remedies? Learn more here.

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