Filled Berlin Doughnuts(Bismarks)

* Exported from MasterCook II *

Filled Berlin Doughnuts (Bismarks)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Active Dry Yeast -- OR
1 tablespoon Active Dry Yeast -- Bulk
1/4 cup Warm Water -- (110-115 Deg F)
1/2 cup Sugar
1 teaspoon Salt
1/3 cup Butter Or Regular Margarine
1 tablespoon Orange Juice
2 teaspoons Rum Extract
1 cup Milk -- Scalded
Unbleached Flour -- *
2 each Eggs; Lg -- Well Beaten
Fat For Deep Frying -- **
Jam Or Jelly

* 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.

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