For best results, ensure the water and milk are lukewarm (105-115°F) to activate the yeast properly. Do not overcrowd the pan when frying; work in batches to maintain the oil temperature and ensure even cooking. For a richer flavor, try soaking the raisins in rum or brandy for 30 minutes before adding them to the dough. Portzelky are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat briefly in a warm oven to restore their crispness. If you don't have confectioners' sugar, granulated sugar works fine for dusting.
Portzelky (New Year's Cookies)
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 5 mins
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SERVING48 People
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VIEWS30
Delight in these golden-fried gems, reminiscent of classic doughnuts but bursting with juicy raisins. A festive treat, perfect for welcoming the New Year with a dusting of sweet snow.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol12 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium32 mg
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Sugar4 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a large bowl, dissolve the granulated sugar in the lukewarm water. Sprinkle the active dry yeast over the surface and let stand until foamy and activated, about 10 minutes.
02
Step
1 hrs
Rinse the raisins under warm water and pat them thoroughly dry with paper towels. Add the raisins to the yeast mixture. In a separate bowl, whisk together the eggs, lukewarm milk, and sea salt. Pour this mixture into the yeast and raisin mixture. Gradually add the flour, beating until a smooth dough forms. If the dough is too sticky, add additional flour, 1/4 cup at a time, until it becomes manageable. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 hour.
03
Step
5 mins
In a large, heavy-bottomed saucepan or deep-fat fryer, heat the vegetable oil to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.
04
Step
3 mins
Carefully drop tablespoons of dough, a few at a time, into the hot oil. Fry until golden brown on all sides, about 2-3 minutes per batch. Remove the portzelky with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil.
05
Step
2 mins
While still warm, dust generously with confectioners' sugar. Serve immediately and enjoy!
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Devan Stehr
May 22, 2025These are so easy to make and taste just like my grandma's! The raisins are a must!
Aglae Beer
May 15, 2025My kids devoured these! Definitely a new family favorite.
Amber Schulist
Apr 14, 2025The dough was a bit sticky for me, but adding a little extra flour fixed it right up. Thanks for the recipe!
Sam Walsh
Mar 30, 2025I added a little bit of lemon zest to the dough, and it gave them a lovely citrusy aroma.