Portzelky (New Year’s Cookies)

Ingredients needed to make Portzelky 

• Eggs: Allow the eggs to reach room temperature for a smooth blending into the rest of the ingredients. 
• Milk: Warmed to activate the yeast and also adds moisture. I recommend using whole milk when making these New Year’s cookies. 
• Salt: Enhances all of the flavors. 
• Granulated sugar: Sweetens the dough and helps to proof the yeast. You’ll also need additional granulated sugar for rolling the cookies in after frying. 
• Yeast: The dry active yeast is dissolved in warm water and is key to making the dough rise while it rests.  
• Canola oil: Added to the dough for moisture. You’ll need a lot of this oil for frying the cookies in too. 
• All-purpose flour: Spoon and level to avoid dense cookies. 
• Raisins: These cookies are traditionally made with raisins. Make sure they are fresh!

How do you make these Portzelky New Year’s cookies 

Make and rest the dough:

1. Beat the eggs in a large bowl and add the milk, salt, sugar, dissolved yeast, and oil.
2. Blend in the flour until a stiff, spongy dough forms. 
3. Add the raisins. 
4. Cover the bowl and let the dough rise in a warm place for several hours or overnight until it has doubled in size. 

Fry the cookies:

1. Punch the risen dough down.
2. Heat the oil in a deep fryer to 300-305 degrees F, using a candy thermometer. 
3. Drop the dough by spoonfuls into hot oil and cook until golden brown on all sides. 
4. Remove the “cookies” and place them on a paper towel to absorb excess oil.

Coat and serve:

1. Once drained and slightly cooled, roll each cookie in granulated sugar while still warm. 
2. Serve and enjoy!

Serving

These Portzelky cookies are the perfect for kickstarting your New Year’s day alongside a bowl of fresh fruit, Gluten-Free Cinnamon Sweet Potato Granola, Coconut Yogurt Berry Breakfast Parfaits, or Baked Oatmeal Breakfast Board. 

You can also serve them as a sweet treat with Homemade Vanilla Ice Cream and Frozen Mixed Berry Compote. For extra indulgence, heat up some Homemade Wholesome Hazelnut Spread to dip into or enjoy them with a dollop of Cinnamon Whipped Cream. 

Sandy’s tips and substitutions:

• Storage: Serve these cookies warm and fresh, ideally on the same day they are fried as they can absorb oil over time. Leftovers can be stored at room temperature loosely covered with plastic wrap. To restore their crispness, reheat them in the oven at 375 degrees F for a few minutes until warmed through. A final roll in granulated sugar while warm will also help to refresh their signature sweet coating.
• Freeze: For longer storage, freeze these cookies for up to 3 months in an airtight container or freezer-safe bag and reheat as mentioned above. 

• Prepare ahead: To prepare these cookies ahead of time, add spoonfuls of dough onto a sheet pan in a single layer and freeze until solid. Transfer the frozen cookies to a freezer-safe container or bag and store them for up to 3 months. Thaw the frozen cookies overnight in the fridge and then allow them to reach room temperature. Pat them dry of any moisture before frying as water will cause the hot oil to splatter.
• Test for doneness: Stick a toothpick in the middle of each Portzelky cookie every once and a while to see if it comes out clean. If the interior of the cookies remain doughy while the exterior is fully browned, try frying smaller portions of dough.
• Use a thermometer: It’s important for the temperature of the oil to be between 300 – 305 degrees F. If it’s below this, the cookies will soak up too much oil. If it’s over this, they will cook too quickly on the outside and remain undercooked on the inside. My dad heats the oil to exactly 305 degrees F, using a candy thermometer, to make the dough brown perfectly. 

• Work quickly: You’ll need to be ready to move quickly once the dough has risen, adding the dough balls into the heated oil, a few at a time, and keeping a close watch that they don’t burn. 
• Proofing the yeast The dough will rise sufficiently to make these Portzelky cookies after 3 hours of resting. That said, my dad usually mixes it late on New Year’s Eve for it to rise overnight, making a fresh batch of these delicious cookies in the morning. 
• Drain excess oil: You can either place the freshly fried cookies on paper towels to soak up excess oil or line a cookie sheet with parchment paper (placed under a wire rack), allowing the cookies to drain without a mess. 
• Always use fresh raisins: Fresh raisins contribute to a moist, balanced, and flavorful cookie, while old raisins can create hard, burnt, or overly chewy spots that ruin the delicate texture of your Portzelky. For extra plumpness, soak them in warm water, rum, or orange juice for 15-30 minutes, then drain and pat dry before adding to the dough.
• Even browning: Gently turn the cookies with a slotted spoon or chopsticks as they fry to ensure even browning on all sides.

Variations:

• Sweet coatings: I roll these fried cookies in granulated sugar, but some recipes use powdered sugar instead. You could even drizzle them in icing or dip them in jam or honey for a touch of sweetness and extra flavor.
• Fruity twist: Use fresh blueberries instead of the raisins, or even dried cranberries.
• Spiced Portzelky cookies: Add a pinch of nutmeg or cinnamon to the dough for subtle warmth.
• Citrus infusion: Add a bit of lemon or orange zest to the dough which pairs beautifully with the raisins. You could also soak the raisins in orange juice.
• Chocolate chip Portzelky: If you don’t enjoy raisins, consider adding a touch of chocolate decadence to these treats with the addition of chocolate chips.