New Year's Cookies

Recipe View In a large bowl, whisk together the flour, granulated sugar, salt, and nutmeg. (5 minutes)

Recipe View In 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)

Recipe View In another bowl, combine the yeast mixture, warm milk, and beaten eggs. Gently whisk to combine. (2 minutes)

Recipe View Pour 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)

Recipe View Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size. (120 minutes)

Recipe View Heat 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)

Recipe View While 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)

Recipe View Once 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)

Recipe View Cook 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)

Recipe View While 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)