Portzelky (New Years Cookies)

I've posted this recipe before on my blog .. .but since this is a Mennonite Recipe blog, it must be transferred over here. I trust that a few more Portzelky recipes that are a yearly favorite in some of the other Mennonite homes from the women on this blog will follow.
I decided to post it before New Years Day so that you could see what you needed and avoid a last minute rush to the market.

Portzelky (Terry's Grandma's Recipe) pronounced . . .

par cel tche

In a large bowl put

• 2 tablespoons yeast
• 1/2 cup warm water 
• 1 teaspoon sugar

Stir the yeast, warm water, and sugar together slightly and let rest 10 minutes.

Add

• 1/2 cup sugar
•  5 beaten eggs
• 1/4 cup very soft butter or (melted is fine)
• 2 1/2 cups of warm milk
• 1 1/2 teaspoon salt

Stir this together very well.

Add

• 4 cups of raisins (these must be fresh . .not something you dig out of the bottom of the drawer)

Start to stir in the flour. You'll need 7 cups. This will make a fairly stiff batter.

1. Cover this up with plastic wrap or a lid and let rise until it's doubled in bulk, about 1 hour.
2. Drop by tablespoons into hot, deep fat ( I Use Canola oil) and fry until golden brown. Now this can be a bit tricky. If the fat is not hot enough they will soak up too much fat and that is not good. If the fat is too hot they will brown too quickly and still be doughy in the middle. It's a good idea to throw some bread cubes in first to see how they fry. After all these years I still usually have to throw out the first one or two.
3. It's a good idea to stick in a toothpick to the middle of the Portzelky every once in a while to make sure it comes out clean.
4. When you take them out of the oil, put them on some paper towel to sop up the oil.

It has become tradition in my family to call together all my Geschwister (siblings) and their families to have a bowl of soup, and some Portzelky on New Years Day. This has become our Christmas gathering.