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.
I dug through my archives looking for a picture of the Portzelky. . .and this one is from last year . . .. .and as soon as January 1st has come and gone. . .I'll post a current picture ( of the Portzelky) . . .no sense in looking a year younger than I am.
Portzelky (Terry's Grandma's Recipe) pronounced . . .
par cel tche
- 2 tablespoons yeast
- 1/2 cup warm water (like a baby bottle)
-1 tsp. sugar
Stir the yeast, warm water and sugar together slightly and let rest 10 minutes.
- 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 tsp. salt
Stir this together very well.
-6 cups of raisins (these must be fresh . .not something you dig out of the bottom of the drawer)
*If you don't want this many raisins that is just fine. I usually use closer to 4 cups. . but each to their own.
Then start to stir in the flour. You'll need 7 cups.
This will make a fairly stiff batter.
- Cover this up with plastic wrap or a lid and let rise until its doubled about 1 hour.
- 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.
- 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.
- When you take them out of the oil, put them on some paper towel to sop up the oil.