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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 60 |
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These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around, predicts Araminta Adams of Soldiers Grove, Wisconsin. It's a good thing the recipe makes a big batch! Ingredients:
2 tablespoons active dry yeast |
4 teaspoons plus 1 cup sugar, divided |
1/2 cup warm water (110° to 115°) |
4 cups warm milk (110° to 115°) |
2 eggs |
1 tablespoon canola oil |
1-1/2 teaspoons salt |
11 to 12 cups king arthur unbleached all-purpose flour |
additional oil for deep-fat frying |
strawberry jelly |
frosting and sprinkles, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: about 5 dozen.
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