Filled Berlin Doughnuts Bismarks Recipes

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BIG-BATCH BISMARKS



Big-Batch Bismarks image

"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

2 tablespoons active dry yeast
4 teaspoons plus 1 cup sugar, divided
1/2 cup warm water (110° to 115°)
4 cups warm milk (110° to 115°)
2 eggs
1 tablespoon canola oil
1-1/2 teaspoons salt
11 to 12 cups all-purpose flour
Additional oil for deep-fat frying
Strawberry jelly
Frosting and sprinkles, optional

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 :

JELLY-FILLED DOUGHNUTS



Jelly-Filled Doughnuts image

These fluffy doughnuts are filled with a fruit jam, then topped with a simple glaze for a deep-fried sweet that is simply irresistible. Martha made this recipe on Martha Bakes episode 602.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 12

2 tablespoons active dry yeast
1/2 cup warm water (100 to 110 degrees)
1/4 cup plus 1 teaspoon granulated sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for surface and as needed
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup confectioners' sugar
3 tablespoons milk
3/4 cup thick jam, strained

Steps:

  • In a small bowl, combine yeast, warm water, and 1 teaspoon granulated sugar. Let stand until foamy, about 10 minutes.
  • Place flour in a large bowl. Form a well in the center; add eggs, yeast mixture, remaining 1/4 cup granulated sugar, the butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. Turn out dough onto a well-floured work surface; knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl, cover with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, 1 to 1 1/2 hours.
  • Turn out dough onto a lightly floured work surface, and, using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut out 20 rounds, re-rolling scraps as necessary. Transfer to a lightly floured baking sheet, cover with plastic wrap, and let rise 20 minutes.
  • Whisk together confectioners' sugar and milk in a medium, shallow bowl until smooth. Cover glaze with plastic wrap and set aside until ready to fill doughnuts.
  • In a medium saucepan over medium heat, heat oil until a deep-fry thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 dough rounds into the oil. Fry until golden, turning once, about 1 minute on each side. Transfer to a paper towel-lined baking sheet to drain. Repeat process with remaining dough rounds.
  • Fill a pastry bag fitted with a coupler and small bismark pastry tip for filling (such as #230) with the jam. Using a chopstick or a wooden skewer, make a hole in the side of each doughnut. Fit the pastry tip into the hole, and pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts and jam.
  • Dip tops of doughnuts in the glaze to cover. Let stand, glaze-side up, until set.

FILLED BERLIN DOUGHNUTS (BISMARKS)



Filled Berlin Doughnuts (Bismarks) image

Make and share this Filled Berlin Doughnuts (Bismarks) recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Breads

Time 1h33m

Yield 12 serving(s)

Number Of Ingredients 12

1 packet active dry yeast or 1 tablespoon active dry yeast
1/4 cup water, 110-115 Deg F
1/2 cup sugar
1 teaspoon salt
1/3 cup butter or 1/3 cup regular margarine
1 tablespoon orange juice
2 teaspoons rum extract
1 cup milk, Scalded
unbleached flour (Use up to 4 cups of Unbleached Flour in this recipe.)
2 large eggs, Well Beaten
fat, Heat the fat to 375 degrees F. (For Deep Frying)
jam or jelly

Steps:

  • 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.

FILLED BERLIN DOUGHNUTS



Filled Berlin Doughnuts image

Filled Berlin Doughnuts recipe. Ready In: 2 hours 10 minu Makes 12 servings, 257 calories per serving Ingredients: yeast, active dry, water, sugar, salt, butter, orange juice, rum extract, milk, flour, unbleached, all-purpose, eggs, lard, jelly

Provided by Cathy05 @ Recipeland

Categories     Dessert

Yield 12

Number Of Ingredients 12

yeast, active dry
water
sugar
salt
butter
orange juice
rum extract
milk
flour, unbleached, all-purpose
eggs
lard
jelly

Steps:

  • Heat the fat to 375℉ (190℃). 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 ½-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 ½ teaspoons 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.

Nutrition Facts : Calories 257 calories

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