Ponczki

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).