Ponczki - cooking recipe

Ingredients

1 (0.6 ounce) cake compressed fresh yeast
2 cups milk, lukewarm
1/2 cup raisins, finely chopped
1/2 cup warm water
4 egg yolks
1 egg
1/2 cup white sugar
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/2 cup orange zest
1 teaspoon salt
6 cups all-purpose flour
2 quarts vegetable oil for frying

Preparation

In a large bowl, crumble yeast in lukewarm milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place.
Soften chopped raisins in warm water for 30 minutes.
Beat egg, egg yolks, sugar, vanilla, melted butter, salt, and orange zest. Add to yeast sponge. Stir in raisins; add egg mixture and mix until combined. Add 4 cups flour and mix well, forming smooth ball. Dough will be somewhat soft, but not batter-like. Cover dough, and allow to rise until fully doubled, about 1 1/2 hours. Punch down, let rise until double again, about 45 minutes to an hour.
On a lightly floured surface, divide dough into quarters. Working with one quarter at a time, divide it into 12 pieces; keep other pieces of dough covered while you work. Roll the pieces into 1/2 inch balls; set aside to rise until doubled in bulk, about 30 minutes. Continue shaping remaining dough.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Drop 2 or 3 at a time into hot fat, turn when deep golden brown. If removed too soon, dough will be under-done inside. When doughnuts are browned, drain briefly on paper towels and dust with confectioners' sugar or cinnamon sugar (see Cook's Note).