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Filled Berlin Doughnuts (bismarks)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Desserts 12 Servings

INGREDIENTS

1 Active Dry Yeast, OR
1 T Active Dry Yeast, Bulk
1/4 c Warm Water, 110-115 Deg F
1/2 c Sugar
1 t Salt
1/3 c Butter Or Regular Margarine
1 T Orange Juice
2 t Rum Extract
1 c Milk, Scalded
Unbleached Flour, *
2 Eggs, Lg Well Beaten
Fat For Deep Frying, **
Jam Or Jelly

INSTRUCTIONS

Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
to 375 degrees F. for frying the doughnuts. Soften the yeast in the
warm water and let stand for 5 minutes or until it "blooms" or  proofs.
Put a half cup of sugar, the salt, butter, orange juice and  rum
extract in a large bowl. Pour the scalded milk over the  ingredients in
the bowl. Stir until the butter is melted.  Cool to  lukewarm. When
cool, blend in 1 cup of the unbleached flour and beat  until smooth.
Stir in the yeast and add about half of the remaining  flour, beating
until smooth. Beat in the eggs. Then beat in enough of  the remaining
flour to make a SOFT (should be slightly sticky and  light in weight).
Turn the dough out onto a lightly floured board and  let rest for 5 to
10 minutes. Knead until smooth and elastic (about 8  to 10 minutes).
Form into a ball and put into a greased bowl, turning  to grease the
top of the ball of dough. Cover and let rise in a warm  draft free
place until doubled in bulk. Punch the dough down,  kneading lightly to
remove all of the air pockets, and turn the dough  out onto a lightly
floured surface. Roll to 1/2-inch thickness. Cut  the dough into rounds
using a 3-inch biscuit or cookie cutter. Cover  with waxed paper and
let rise on the rolling surface away from drafts  and direct heat,
until double in bulk, (30 to 45 minutes). About 20  minutes before
frying, heat the fat. Fry the doughnuts in the heated  fat. Put only as
many doughnuts at one time as will float uncrowded  in a single layer
deep in the fat.  Fry 2 to 3 minutes or until  lightly browned; turn
the doughnuts with a fork or tongs, being  careful not to pierce the
doughnut, when they rise to the surface. Do  this several times during
the cooking. Lift from the fat, draining  for a few seconds over the
fat before removing to absorbent paper  toweling. Cool. Cut a slit
through the center in the side of each  doughnut. Force about 1/2 ts of
jam or jelly into the center and  press lightly to close the slit. (A
pastry bag and tube may be used  to force the jelly or jam into the
slit.) Shake 2 or 3 bismarks at  one time in a bag containing
granulated or powdered sugar.  (Your  choice.) Shake lightly to remove
the excess sugar.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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