Ponczki Recipe
- 1 (0.6 ounce) cake compressed fresh yeast
- 2 cups milk
- 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
- In a large bowl, dissolve yeast in lukewarm, scalded milk. Add 2 cups flour. Stir well, and allow to rest 1 hour in a warm place. Warm the milk in a small saucepan until it bubbles, then remove from heat and let cool until lukewarm.
- Soften chopped raisins in warm water for 30 minutes.
- Beat egg, egg yolks, sugar, vanilla, melted butter or margarine, salt, and orange rind. Add to yeast sponge. Stir in raisins. Stir in egg mixture. Blend well. Add 4 cups flour. Mix well, forming smooth ball. Dough will be somewhat soft, but not “batter-like.” Cover dough, and allow to rise until fully doubled. Punch down, let rise until double again.
- Roll dough into 1/2 inch balls, set aside to rise until doubled in bulk. In a deep-fryer, heat oil 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 undone inside. When done drain briefly and dust with confectioners' sugar before serving.
