For best results, ensure your milk and water are warm (not hot) to activate the yeast without killing it. Plumping the raisins in warm water before adding them to the dough will keep them soft and juicy during frying. Maintain a consistent oil temperature for even cooking. If the oil is too hot, the cookies will brown too quickly on the outside while remaining doughy inside. Sifting the confectioners' sugar prevents lumps in the glaze for a smoother finish. These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.
New Year's Cookies
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 40 mins
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SERVING60 People
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VIEWS30
Embrace the warmth of homemade goodness with these delightful cookies. Inspired by cherished family traditions, these treats offer a taste of pure comfort and joy, perfect for sharing during festive celebrations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol10 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium65 mg
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Sugar5 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, whisk together the flour, granulated sugar, salt, and nutmeg. (5 minutes)
02
StepIn a separate small bowl, dissolve the yeast in 1/4 cup warm water. Let stand for 5 minutes, or until foamy, indicating the yeast is active. (5 minutes)
03
StepIn another bowl, combine the yeast mixture, warm milk, and beaten eggs. Gently whisk to combine. (2 minutes)
04
StepPour the wet ingredients into the dry ingredients and stir until just combined. Fold in the plumped and drained raisins. The dough will be sticky. (5 minutes)
05
StepCover the bowl with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size. (120 minutes)
06
StepHeat the oil in a deep-fryer or large, heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to monitor the temperature. (10 minutes)
07
StepWhile the oil is heating, prepare the glaze: In a small bowl, whisk together the melted butter and 1 teaspoon warm water. Add the sifted confectioners' sugar and cornstarch, and whisk until smooth. Stir in the heavy cream and vanilla extract. Add more cream, a drop at a time, if needed to reach desired consistency. (5 minutes)
08
StepOnce the dough has doubled and the oil is heated, gently drop rounded tablespoons of the dough into the hot oil, being careful not to overcrowd the pot. (5 minutes)
09
StepCook for 2 to 5 minutes per side, or until golden brown and cooked through. Remove the cookies with a slotted spoon and drain on paper towels to remove excess oil. (10 minutes)
10
StepWhile the cookies are still slightly warm, dip each one into the glaze, coating evenly. Place on a wire rack to allow the glaze to set completely. (10 minutes)
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Kali Hansen
Jun 19, 2025I added a pinch of cinnamon to the glaze for a little extra warmth. Delicious!
Skyla Roberts
Jun 18, 2025The dough is quite sticky, but don't worry, that's how it's supposed to be. The end result is worth the effort!
Gussie Jast
Apr 15, 2025These cookies are amazing! My family devoured them in minutes. The glaze is the perfect touch!
Crystel Hammes
Mar 6, 2025I was a bit intimidated by the frying, but the recipe was so clear and easy to follow. They turned out perfectly!
Elenora Hickle
Feb 26, 2025This recipe is a keeper! It's now a tradition in our house for New Year's Eve.