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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 60 |
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This is one of the best doughnut recipes I've ever made. These doughnuts can be filled with jelly, puiddings or cremes. Makes a big batch but doesn't take long for these to disappear! Ingredients:
2 tbsp. active dry yeast |
4 tsp. plus 1 cup sugar, divided |
1/2 cup warm water (110-115 degrees) |
4 cups warm milk (110-115 degrees) |
2 eggs |
1 tbsp. vegetable oil |
1 1/2 tsp. salt |
11-12 cups all-purpose flour |
additional oil for deep-fat frying |
strawberr or -raspberry jelly or filling of your choice |
frosting and sprinkles, optional |
Directions:
1. In a large mixing bowl, dissolve yeast and 4 tsp. sugar in warm water.
2. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended.
3. Stir in enough remaining flour to form a soft dough.
4. Divide dough in half.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in two greased bowls, turning once to grease tops.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch the dough down.
9. Turn onto a floured surface; roll out to 1/2 thickness.
10. Cut with a floured 3-in. biscuit cutter.
11. Place on greased baking sheets.
12. Cover and let rise until doubled, about 30 minutes.
13. In an electric skillet or deep-fat fryer, heat oil to 375 degrees.
14. Fry bismarcks, a few at a time, for 1 minute on each side or until golden brown.
15. Drain on paper towels.
16. Cool for 2-3 minutes.
17. Cut a small slit with a sharp knife in one side of each bismarck; fill with about 1 tsp. jelly or filling.
18. Decorate with frosting and sprinkles, if desired.
19. Note: I use a pipe tip and pipe my filling into my bismarcks.
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