New Years “Cookies” (they’re not cookies, they’re like donuts) are what the Mennonites call them when they speak English. Poertzlky (Partselchya) when they speak Low-German. I’m pretty sure that the Mennonites started making them in Holland back in the 1500s because in Holland they have Oliebollen (fitting name) which are the same thing.
We made them this morning. Or I should say, my Mom made them and I took a few pictures and spent an hour with some very hot oil. My kitchen now stinks of a donut factory, some may like that. I don’t.
So here is the recipe we used. When we started looking for a recipe we found so many. Some used divided eggs, some used baking powder, some didn’t. It was rather confusing. The best thing is that a lot of recipes, including my Grandma’s, said, “enough flour to make a soft dough.” I hate that phrase. That drives me bonkers. I want exactness or at least near exactness. My peppernuts about drove me crazy because of that. That’s a post for another day.
Okay back to the subject. We found one that we liked because it used butter, not lard, or oil. Thanks Aunty Marg.
2 1/2 tablespoons quick-rise/bread machine yeast in 1 c. warm water
1/2 cup sugar
2 cups milk (scalded or heated in the microwave until steaming, but not boiled!)
1/2 cup melted butter mix into the hot milk
2 teaspoons salt
6 well-beaten eggs
2 cups raisins
9 cups flour This is what we used exactly, but again, it is to make a soft dough, which is not as stiff as bread dough, but not like cake batter. Kind of like biscuit dough. You made need more or less flour. (Don’t you love when recipes say this!)
The dough looked like this before we let it rise.
Mix the yeast sugar and warm water in a measuring cup and let stand for 10 minutes or so to make a sponge. Then mix milk, butter, salt and eggs in a large bowl and add yeast sponge. Add flour until soft dough and let rise till doubled. This is what my aunt says, “with the quick yeast I punch it down after the first half hour, then every 20 min. or so.”
It looked like this after we let it rise 3 times.
Now comes the good part. Drop by large tablespoons full into sizzling oil (Canola) on medium heat. Turn them in the oil until a reddish brown.
When they get to that stage put out of the oil and drain in pan covered in paper towel.
Look at all that evil!
After a few minutes, place a couple in a paper bag with either icing sugar or granulated sugar and shake for a few seconds, take them out and enjoy!