New Year's Cookies (Portzelky)
Submitted by cm650
Traditional New Year’s portzelky cookies are pillowy fried dough studded with plump raisins, dusted with icing sugar for celebration breakfasts.
YIELD
1 batchPREP
1 hrsCOOK
10 minREADY
1 hrsWelcome the new year with these golden, cloud-like fritters that puff up beautifully in hot oil.
Portzelky are a cherished tradition in many Eastern European households, where families gather on New Year’s morning to fry batch after batch of these raisin-studded treats.
The yeast dough creates an airy interior that contrasts perfectly with the crisp exterior, while the raisins add bursts of natural sweetness.
A generous snowfall of icing sugar finishes them off, making each bite feel festive and special.
Chef Tips
- Let the dough rise in a warm spot (like near the stove or in a turned-off oven with the light on) for best results
- Keep oil temperature steady at 375°F to ensure even browning without greasiness
- Serve warm for the ultimate experience, though they’re still wonderful at room temperature
Ingredients
Directions
Dissolve sugar in lukewarm water.
Sprinkle yeast over liquid and let rise for 10 minutes.
Wash and dry raisins.
Combine yeast mixture, raisins and dry ingredients.
Beat well and cover. Set in warm place to rise until double in bulk.
Drop by spoonfuls into deep hot fat, 375F(190C).
Cook until delicately brown.
Sprinkle with icing sugar and serve at New Year’s.
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