Portzelky New Years Cookies Recipes
PORTZELKY (NEW YEAR'S COOKIES)
A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!
Provided by Julianna.Marie
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 2h5m
Yield 48
Number Of Ingredients 10
Steps:
- Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
- Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
- Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
- Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 11.5 g, Cholesterol 12 mg, Fat 2.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 31.7 mg, Sugar 4.3 g
PORTZELKY (NEW YEAR'S COOKIES)
This is a traditional Mennonite recipe from the Mennonite Treasury cookbook. It is basically a type of fritter with raisins. For as long as I can remember, my mother served these for lunch on New Year's Day along with Farmer Sausage and dill pickles. This year I tried making them myself and they turned out just as I remember. This will be a New Year's tradition that I hope to carry on. We like them hot right out of the deep fryer but you can also roll them in icing sugar and serve at room temperature. The prep time includes rising time.
Provided by Deepfreeze-27
Categories Dessert
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve sugar in lukewarm water in a small bowl. Sprinkle with yeast and let stand.
- Combine milk, water, salt, sugar, baking powder, and raisins in a large bowl or in the bowl of a stand mixer.
- Beat in egg yolks and yeast.
- Stir in flour to make a heavy (rather stiff) batter.
- Fold in egg whites.
- Cover and set in a warm place until well risen (at least double in bulk). This should take about 2 hours. The end result is a fairly sticky dough.
- Drop by tablespoonfuls into hot oil (375F) and fry until golden brown.
Nutrition Facts : Calories 433.8, Fat 3.7, SaturatedFat 1.3, Cholesterol 97.2, Sodium 751.4, Carbohydrate 91, Fiber 3.8, Sugar 31.7, Protein 12.1
PORTZELKY (NEW YEAR'S COOKIES)
A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!
Provided by JuliannaMarie
Categories Raisin Cookies
Time 2h5m
Yield 48
Number Of Ingredients 10
Steps:
- Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
- Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
- Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
- Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 11.5 g, Cholesterol 12 mg, Fat 2.4 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 31.7 mg, Sugar 4.3 g
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- Before you start, rinse your raisins in a colander and set them aside to partially dry off. Grandma does 4 cups of raisins, but our family doesn't like as much, so I only did 3 cups.
- Next mix together 1/2 cup of warm water, 1/2 teaspoon of sugar and 1 package of yeast (or 2 1/4 teaspoons). Let it sit until it gets foamy on top.
- In a large mixing bowl, sift together 4 cups of flour with 2 rounded teaspoons of baking powder. Add 2 tablespoons of sugar, 3/4 teaspoons of salt, 4 tablespoons of melted butter, 4 eggs (already beaten), and 2 cups of warm milk (I microwaved it for 1 minute). Mix it altogether. Your batter will not be thick, this is a good thing. Do not add more flour or your fritters will not be as fluffy.
- By now your raisins should be pretty much dry, but still a bit damp. Add them to a separate bowl, add 1/4 cups of flour for 3 cups of raisins, and a bit more if you have 4 cups of raisins. Mix it up so that the raisins are coated with the flour.
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