INGREDIENTS

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>

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 387
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Potassium: 2mg
Carbohydrates: 100g
Fiber: 0g
Sugar: 99.8g
Protein: 0g