Another of my Low German Mennonite grandma’s recipes, and my mother’s after her. A yearly “must” growing up – a highlight of the late night on New Year’s Eve – fresh and hot out of the deep fryer and rolled in sugar!

Portzelky (say “portzelchya”)

2 cups milk
2 eggs, well beaten

1 cup warm water
1 tsp. sugar
2 pkgs. yeast (4 1/2 tsp)

4 1/4 – 5 1/2 cups flour
1 1/2 Tbsp. salt
1 Tbsp. sugar
2 cups raisins

1. Scald milk, then cool to lukewarm. Add beaten eggs and beat all together well.

2. Dissolve 1 tsp. sugar and yeast in 1 cup of warm water. Stir yeast mixture into milk and egg mixture.

3. In large bowl, mix flour, salt and 1 Tbsp. sugar. Make well and pour in liquids. Stir all together well. Add raisins and stir in.

4. Let raise until doubled.

5. Stir down and let raise again.

6. To deep fry, drop by spoonfuls into hot fat or oil, heated to about 350*F. Bake until browned on both sides, about 4 -5 minutes, to make sure center is done.

7. Serve warm. Very good dipped or rolled in sugar.

Keeps well frozen for later use. May be reheated in the oven.

Makes about 4 – 5 dozen.