Mennonite Foods And Folkways From South Russia, Volume 1 cookbook. These oddly shaped fried balls of dough are the perfect way to celebrate the New Year, like funnel cake, but better. It is a perfect treat to make with a friend, one fries and the other one sprinkles the fritters with sugar. These fritters are extra delicious served warm and best the same day, but I have toasted them up in the oven the next morning and they are still good.
Ingredients for New Year's Fritters (Portselkje), based off of Mennonite Foods and Folkways From South Russia, Volume 1:
-2 cups whole milk
-1/3 cup unsalted butter
-2 teaspoons salt
-2 tablespoon active dry yeast
-1/2 cup lukewarm water
-6 large eggs
-1/3 cup sugar, plus 1 tablespoon for yeast
-4 cups all-purpose flour, sifted
-3 cups plumped raisins
-Vegetable oil for frying (a lot)
Begin by heating milk, butter, and salt in a medium saucepan, over medium heat. Heat until butter is melted and is very warm. Let cool until lukewarm.
In a large mixing bowl beat eggs until frothy. Add 1/3 cup sugar gradually and continue beating until thick and lemon-colored. Add cooled milk and yeast mixtures. In small additions, add the flour and beat well. After all the flour is combines, add the raisins. Cover mixing bowl with plastic wrap and set in warm place until the batter has doubled in bulk (about an hour).
Two-Hour Nut Rolls, another Russian tradition.