These traditional Filled Berlin Doughnuts, also known as Bismarks, offer a tender, airy interior that melts in your mouth. The dough is enriched with milk, butter, and a hint of rum extract for a warm, spiced flavor profile. Once fried to a golden brown, they are injected with your favorite jam or jelly for a burst of fruity sweetness. Finished with a light coating of granulated or powdered sugar, these treats are perfect for weekend breakfasts, holiday gatherings, or an indulgent afternoon snack. The yeast-based dough requires patience for rising, but the result is a fluffy, cake-like texture that holds the filling beautifully without becoming soggy.
Filled Berlin Doughnuts
Description
These traditional Filled Berlin Doughnuts, also known as Bismarks, offer a tender, airy interior that melts in your mouth. The dough is enriched with milk, butter, and a hint of rum extract for a warm, spiced flavor profile. Once fried to a golden brown, they are injected with your favorite jam or jelly for a burst of fruity sweetness. Finished with a light coating of granulated or powdered sugar, these treats are perfect for weekend breakfasts, holiday gatherings, or an indulgent afternoon snack.Ingredients
Directions
-
Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
-
Put 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 the mixture 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.
-
Beat in enough of the remaining flour to make a soft dough (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 to 375 degrees F (191°C).
-
Fry the doughnuts in the heated fat, putting only as many 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 teaspoon of jam or jelly into the center and press lightly to close the slit.
-
Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar.
-
Shake lightly to remove the excess sugar.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 366.4kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 5.0g25%
- Cholesterol 1.2mg1%
- Sodium 5260.1mg220%
- Total Carbohydrate 52.5g18%
- Dietary Fiber 1.8g8%
- Sugars 33.5g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use up to 4 cups of Unbleached Flour in this recipe. The exact amount may vary depending on humidity and flour type; aim for a soft, slightly sticky dough.
A pastry bag and tube may be used to force the jelly or jam into the slit for a cleaner presentation.
Ensure the frying fat is heated to exactly 375 degrees F for best results. Too cool and the doughnuts will absorb too much oil; too hot and they will brown before cooking through.
Serve fresh for the best texture. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
