A nice deep-fried cookie that tastes delicious! This is why you only eat them once a year! Sprinkle with icing sugar and serve on New Year's!

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 5 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.

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  • Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.

  • Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.

  • Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

72 calories; protein 1.6g; carbohydrates 11.5g; fat 2.4g; cholesterol 12mg; sodium 31.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2013
We eat these every year. The dough is a thick batter thicker than pancake batter thinner than nut bread. I dip the spoon into the hot fat in between each "cookie". It keeps the spoon cleaner. Sometimes I make a thin powdered sugar glaze and drizzle over the warm cookies. they make very interesting shapes and discussing them is half the fun. Read More
(4)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2013
We eat these every year. The dough is a thick batter thicker than pancake batter thinner than nut bread. I dip the spoon into the hot fat in between each "cookie". It keeps the spoon cleaner. Sometimes I make a thin powdered sugar glaze and drizzle over the warm cookies. they make very interesting shapes and discussing them is half the fun. Read More
(4)
Rating: 5 stars
01/03/2016
These are great. The recipe might as well have been copied directly from my Mennnonite cookbook. The only changes we make is to roll them in granulated sugar (not icing sugar) and to cook them in lard rather than oil. The authentic recipe would never have been cooked in oil and these taste much better cooked in lard. Read More
(2)
Rating: 5 stars
01/01/2015
I'be been married 34 years to a Mennonite so I Make new Year's Cookies almost every year for NYD. Decided to try this recipe this year. DH says they are the best yet even better than his mother used to name and that's quite a compliment coming from him. Followed the recipe to the letter and will keep this one for years to come! Read More
(1)
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Rating: 5 stars
12/17/2017
I ve been married since 1981 to a Mennonite and this has been made every New Years in his and now in our family. His family have referred to these cookies as a donut. When eating a spoon of confectioners sugar is put on your plate and the donut is dunked into the sugar before each bite! (No calories there lol). My recipe is very similar to this except I add a tbsp of sour cream... my dear Mom-in-law s Recipe... Two years ago I added cinnamon o the flour and small pieces of chopped apple and everyone loved them as they tasted better than a dutchie donut!! Great recipe! Read More
(1)
Rating: 5 stars
12/29/2016
Family variations include putting a prune in the middle of each instead of raisins using additional flour to make a stiffer dough that can be pinched off and allowed to rise before frying or my own favorite tweek: add a bit of fresh grated lemon rind to both the batter and the sugar used to toss them in after cooking. A must-have favorite that co-workers now also look forward to having each New Year Day! Read More
Rating: 5 stars
01/01/2020
I grew up loving when we visited Grandma and she made these over New Years! I tried them for the first time and all loved them - my spouse and kids! Read More
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