Filled Berlin Doughnuts (Bismarks)

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.

Cooking Method: Frying

Cuisine: Southern

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 366

Dietary: Vegetarian

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.

Directions

1
Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
2
Put half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl.
3
Pour the scalded milk over the ingredients in the bowl.
4
Stir until the butter is melted.
5
Cool the mixture to lukewarm.
6
When cool, blend in 1 cup of the unbleached flour and beat until smooth.
7
Stir in the yeast and add about half of the remaining flour, beating until smooth.
8
Beat in the eggs.
9
Beat in enough of the remaining flour to make a soft dough (should be slightly sticky and light in weight).
10
Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
11
Knead until smooth and elastic (about 8 to 10 minutes).
12
Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough.
13
Cover and let rise in a warm draft free place until doubled in bulk.
14
Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface.
15
Roll to 1/2-inch thickness.
16
Cut the dough into rounds using a 3-inch biscuit or cookie cutter.
17
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).
18
About 20 minutes before frying, heat the fat to 375 degrees F (191 degrees C).
19
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.
20
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.
21
Do this several times during the cooking.
22
Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling.
23
Cool.
24
Cut a slit through the center in the side of each doughnut.
25
Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit.
26
Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar.
27
Shake lightly to remove the excess sugar.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 366kcal

% Daily Value *
Total Fat 15.3g24%
Saturated Fat 5.0g25%
Cholesterol 45mg15%
Sodium 526mg22%
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.

Read it online: https://www.chefs-mate.com/recipe/filled-berlin-doughnuts-bismarks/