RAISED DOUGHNUTS AND BISMARCKS
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love