Portzelky (Yeast Fritters or New Year's Cookies) and Apple Fritters

Here is a family favorite that we HAD to have for New Year's, along with Roll Kuchen (please see archived recipe). I can still see my mom slaving over a hot stove making these and I have prepared them myself a few times over the years. This recipe seems closest to the one my mom used:

Portzelky

• 2 pkgs dry yeast
• 2 c milk
• 1/4 c white sugar
• 1/2 c butter
• 1 tsp salt
• 4 eggs
• 2 lbs golden or sultana raisins - washed and soaked in warm water, then drained
• Enough flour for a soft batter
• Lard or oil to deep-fry fritters

Prepare yeast as directed on package. Warm milk slightly with butter, salt and sugar until slightly warm. Add yeast. Add flour to make a soft batter. Stir in the raisins and mix thoroughly with wooden spoon. Put in a warm place to rise until almost double. Heat lard/shortening (a deep fryer is the safest method) until hot and drop tablespoonsful of dough in. Do not break sponge bubbles. Fry quickly, turning once, until golden and remove with slotted spoon to drain in colander. Serve with a dusting of icing/confectioner's sugar.

Apple Fritters

Mom would make these and fry them in the same fat as the Portzelky, using the fat more efficiently. 

• 1 c flour
• 3 eggs
• 1/4 tsp salt
• 2 tbsp white sugar
• 1/2 c milk
• 1 1/2 to 2 c peeled, cored and chopped apples

Sift the dry ingredients together. Add eggs and milk and beat well (using mixer if desired). Pare, core and dice apples, adding to the batter and mixing well. Drop by spoonfuls into deep hot fat (as above). Fry until golden brown and dust with white or confectioner's sugar.

Paska: Ukrainian Easter Bread

While Paska (Easter sweet bread) and sirnaya paska (Easter cheese) and Pysanka (decorated Easter eggs) are definitely Ukrainian Easter fare, my family also enjoyed sweet treats at Christmas and New Years. With relatives of Ukrainian/Mennonite/Russian descent, we had it all! :) And don't forget the Piroshky and Portzelky for New Year's! 

Note: Mom and my grandma always baked Paska in clean, wax-paper lined cans of various sizes and shapes, and then frost them when cool with a simple confectioners frosting of icing sugar, butter and a bit of milk or cream. With sprinkles, of course...

Paska

Ingredients

• 3 c milk, scalded
• 2 1/2 c sugar
• 1 c butter
• 2 c raisins (dredged in flour)
• 4 egg yolks
• 3 pkg quick rising yeast
• Rind of 2 oranges
• 2 tsp vanilla extract
• enough flour to make a soft dough

Preparation

Prepare yeast as directed on package. Scald milk, remove from heat and add butter. Whip egg yolks with sugar until light. Beat egg whites until foamy. Then mix flour, milk and butter, sugar, eggs and egg whites into a soft dough. Sprinkle in raisins as you work the dough, kneading on a floured surface until mixed. Let rise for about an hour in a warm place, punch down and let rise again until double in bulk, about half to 3/4 hour. These are  usually baked in a variety of round metal tins such as honey tins or washed and sterilized cans. Grease well (cooking spray works well) and line with waxed paper, spraying again before adding the dough until about 1/2 - 2/3 full. Let rise until light. Bake at 325 F for approximately an hour, until golden and puffed.

Serve with:

Sirnaya Paska (Easter Cheese)

• 1/2 pound softened butter
• 2 pounds dry cottage cheese
• 1 pound cream cheese
• 2 cups powdered sugar
• 6 hard cooked egg yolks
• 1 teaspoon lemon rind
• 1 teaspoon vanilla

Sieve cheese and hard cooked egg yolks. Combine with other ingredients. May be molded and decorated with candied fruit and almonds if desired.

or

Glums Paska (Mennonite Paska Spread)

• 1 carton dry cottage cheese
• 1/2 c butter
• 3 hard boiled egg yolks
• 1 c sugar
• 1 tsp vanilla
• sweet cream to make of spreading consistency

Press cottage cheese and hard boiled egg yolks through a sieve. Cut room temperature butter into the sugar. Combine all ingredients, adding cream as needed.