Raised Doughnuts And Bismarcks Recipes

MY MOM'S RAISED DOUGHNUTS

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

BIG-BATCH BISMARKS

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.

FILLED BERLIN DOUGHNUTS (BISMARKS)

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.

RAISED DOUGHNUTS AND BISMARCKS

Steps:

• Dissolve yeast in warm water let set until foamy, 5 to 10 minutes. Combine with 3 cups flour and milk. Cover and let rise in a warm place, free from drafts, until light and bubbly, about 30 minutes. Cream shortening, 1/2 cup granulated sugar, salt and vanilla until fluffy add eggs and beat well. Stir into batter. Add remaining flour to make a soft dough. On a lightly-floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 90 minutes.To Make Doughnuts: Roll out dough 1/2 -inch thick on a lightly-floured surface. Cut with a floured doughnut cutter and place 1 inch apart on greased waxed paper. Cover and let rise in a warm place, free from drafts, until doubled, about 30 to 45 minutes. Fry in 1-inch deep preheated 375° F lard or vegetable oil until golden, turning once. Drain on paper towels glaze or sprinkle with sugar while still warm.To Make Bismarcks: Roll dough 1/2 -inch thick cut into 3-inch rounds. Let rise and fry as for Doughnuts cool. With a sharp knife, cut a short slit in side of each Bismarck through to the center. Put a teaspoon of jelly or custard in center and close tightly. Dust with powdered sugar or granulated sugar.To Fill Bismarcks with Bismarck Filler Tube: Attach tube to pastry bag. Fill with desired jelly or custard insert tube into side slit of Bismarck and squeeze gently to fill with about 1 to 2 teaspoons filling.

JELLY DOUGHNUTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, 1/3 cup sugar, egg yolks, salt, yeast mixture and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead)., Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; knead about 10 times. Divide dough in half. , Roll each portion to 1/4-in. thickness; cut with a floured 2-1/2-in. round cutter. Place about 1/2 teaspoon jelly in the center of half of the circles; brush edges with egg white. Top with remaining circles; press edges to seal tightly. , Place on greased baking sheet. Cover and let rise until doubled, about 45 minutes., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Roll warm doughnuts in remaining sugar.