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.
Ingredients
Scale
- 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)
Instructions
- Whisk together 5 tsp sugar, 2 packets yeast, and 2 cups warm water. Let sit for 10 minutes until frothy.
- 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.
- 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.
- Cover and let rise again until doubled, 45–60 minutes.
- Heat 8 cups oil in a deep fryer or heavy pot to 350°F (175°C).
- 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.
- Remove with a slotted spoon and drain on paper towels.
- 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