| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sweet rolls, Breads, Breakfast | 1 | Servings | ||
INGREDIENTS
| 1 | Recipe rich roll dough | |
| 1/4 | c | Tart stiff jam |
| 1/2 | c | Granulated sugar |
| Oil for frying |
INSTRUCTIONS
Make dough according to directions but increase yeast to 2 packages. After dough has risen to doubled in bulk, turn out onto a lightly floured board and divide into two equal portions. Quickly round up portions and cover with bowls. Allow to rest on board 10 minutes. Lightly flour the board and roll the dough out to a thickness of 1/4 inch. Allow to stand undisturbed 5 minutes. Cut with a 2 1/2 inch cookie cutter that has been lightly dipped in flour. Again allow to stand for 5 minutes. Place about 1/2 teaspoon jam in the center of half of the rounds and place a second half over the top of each, sandwich fashion. Seal the entire edge firmly by pressing together with a fork or between your fingers. Cover and let stand in a warm place until doubled in bulk, about 45 minutes. Deep fry in oil heated to 350* F. until brown and crisp on both sides, about 5 minutes; turn once during cooking. Drain on paper towels and transfer to a paper sack containing sugar while still warm, shaking! ! to coat well. Makes about 20 bismarks. Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:51:18 -0800 (PST) From: "Steve L. Balliet" <sballiet@preferred-sys.presys.com>
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