MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filled Berlin Doughnuts (Bismarks)
Categories: Breads, Desserts
Yield: 12 Servings

1 tb Active dry yeast
1/4 c Warm Water; (110-115 Deg F)
1/2 c Sugar
1 ts Salt
1/3 c Butter
1 tb Orange juice
2 ts Rum extract
1 c Milk; Scalded
Unbleached flour *
2 lg Eggs; well beaten
Fat for deep-frying **
Jam or jelly

* Use up to 4 cups of Unbleached Flour in this recipe.

** Heat the fat to 375ºF/190ºC 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" thickness.

Cut the dough into rounds using a 3" 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: http://www.recipesource.com

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