BIG-BATCH BISMARKS
"These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around," predicts Araminta Adams of Soldiers Grove, Wisconsin. "It's a good thing the recipe makes a big batch!"
Provided by Taste of Home
Time 50m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 4 teaspoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in two greased bowls, turning once to a grease tops. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bismarks, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.
Nutrition Facts :
CHERRY BISMARCKS
Provided by glewis
Time 3h
Yield 24
Number Of Ingredients 17
Steps:
- Dissolve yeast in the warm water. Add shortening, sugar and salt to milk. Cool to lukewarm. Add 1 cup of the flour and beat well. Add softened yeast and egg. Mix. Add enough of the remaining flour to make soft dough. Knead until smooth. Place in greased bowl, turning once. Cover and let rise until double (about 1 1/4 hours). Punch down. Let rise until double again (about 55 minutes). Roll out dough 1/3 inch thick. Cut with floured doughnut cutter with hole removed. Let rise until very light (about 30 to 40 minutes). Fry in deep hot fat at 375 degrees F until browned. Drain on paper towels. While still hot, make a slit in top with sharp knife. For Filling: Combine all ingredients and cook until thick. Fill Bismarcks and frost with white frosting.
Nutrition Facts :
JELLY DOUGHNUTS
You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.
Provided by Charlie McHugh
Categories Bread Holiday Bread Recipes
Time 2h35m
Yield 24
Number Of Ingredients 11
Steps:
- In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer).
- Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes.
- Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds.
- Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes.
- Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.
Nutrition Facts : Calories 138.9 calories, Carbohydrate 13.9 g, Cholesterol 8.6 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.4 g, Sodium 123 mg, Sugar 11.6 g
SUNDAY MORNING BISMARCKS
Make and share this Sunday Morning Bismarcks recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 27m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put butter in a heavy frying pan or a shallow casserole.
- Place in an oven set at 475*.
- Meanwhile, mix milk, flour and eggs lightly to make a batter.
- When the butter has melted, add batter to the pan and bake for 12 minutes.
- Remove from oven and place bismarck on a plate.
- Pour a little of the melted butter on the pancake, and squeeze on a little lemon juice to taste.
- Roll it up like a loose jelly roll and sprinkle with confectioners' sugar.
- Variations: Sprinkle with brown sugar.
- Forget the sugar and use a fruit or maple flavored syrup.
- Spread with a favorite fruit preserve or fresh berries.
- Lightly sprinkle with Grand Marnier.
- Fill with chestnut cream.
BEEFSTEAK BISMARCK
Provided by James Beard
Yield Serves 4
Number Of Ingredients 5
Steps:
- Mix together beef, butter, green onions, salt and pepper. Form into 4 cakes and broil.
- Serve each hamburger cake topped with a hot soft-fried egg.
- For accompaniments, have plain boiled potatoes liberally dressed with butter and chopped parsley, tomatoes broiled with a seasoning of chopped garlic and basil, and plenty of cold ale. A fitting dessert would be fresh strawberries flavored with orange juice, port wine and Grand Marnier and folded into whipped cream at the last moment. Serve black Italia coffee at the end of this hearty meal.
RASPBERRY JAM-FILLED DOUGHNUTS
These babies are PURE HEAVEN and so very easy to make! The only problem is trying NOT to eat too many!! This recipe makes about 20, so plan on eating a lot of them and sharing with friends, neighbors and co-workers because they are best eaten the first day. Day 2 they are ok (just add more sugar or powdered sugar), but not so...
Provided by Kelly Williams
Categories Other Snacks
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and one cup of the flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 Tbl.jam or jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly, sprinkle with or roll in powdered sugar.
BISMARCK
Steps:
- Preheat oven to 400 degrees. Place butter in a cast iron skillet and place in oven to melt. In a large mixing bowl (or blender), combine eggs with the milk until the mixture is light yellow and not stringy, about 1 minute. Add the flour, sugar, vanilla, cinnamon and salt, and whisk vigorously to remove lumps, about 30 seconds. Remove hot pan from oven. Butter should be melted. Swirl butter around the pan to coat completely, and then pour remaining butter into the batter and whisk to blend. Pour the batter into the hot plan and return pan to oven. Cook the pancake for about 20 mins, or until the pancake is puffed in the center, and golden brown along the edges. Using a spatula, remove the entire Bismarck from the pan and place on a cooling rack for a few minutes to allow steam to escape without condensing along the bottom (otherwise bottom becomes soggy). Slice the pancake into wedges on a serving platter or cutting board and serve with syrup, preserves or cinnamon sugar.
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