INGREDIENTS

INSTRUCTIONS

Soften yeast in the warm water. Put 1/2 Cup sugar, the salt, butter, orange
juice and rum extract into a large bowl. Pour scalded milk over ingredients
in bowl. Stir until butter is melted. Cool to lukewarm. Blend in 1 cup of
the flour and beat until smooth. Stir in yeast. Add about half of the
remaining flour and beat until smooth. Beat in the eggs. Then beat in
enough of the re- maining flour to make a soft dough. Turn dough onto a
lightly floured surface and let rest 5 to 10 minutes. Knead until smooth
and elastic. Form into a ball and put into a greased deep bowl; turn dough
to bring greased sur- face to top. Cover; let rise in a warm place until
double in bulk. Punch down dough. Turn dough onto a lightly floured surface
and roll 1/2 inch thick. Cut dough into rounds with a 3-inch cutter. Cover
with waxed paper and let rise on roll- ing surface away from drafts and
direct heat, until double in bulk (30 to 45 minutes). About 20 minutes
before deep frying, heat fat. Fry doughnuts in heated fat. Put in only as
many doughnuts at one time as will float uncrowded one layer deep in the
fat. Fry 2 to 3 minutes, or until lightly browned turn doughnuts with a
fork or tongs when they rise to the surface and several times during
cooking (do not pierce). lift from fat; drain over fat for a few seconds
before remov- Ing to absorbent paper. Cool. Cut a slit through to the
center in the side of each doughnut. Force about 1/2 teaspoon jam or jelly
into center and press lightly to close slit. (A pastry bag and tube may be
used to force jelly or jam into slit.) Shake 2 or 3 Bismarcks at one time
in bag containing sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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