Cherry Bismarcks Recipes

BIG-BATCH BISMARKS

Steps:

• 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. , 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., 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., 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.

CHERRY BISMARCKS

Steps:

• Dissolve yeast in the warm water. Add shortening, sugar and salt to milk. Cool to lukewarm. Add 1 cup of the flour and beat well. Add softened yeast and egg. Mix. Add enough of the remaining flour to make soft dough. Knead until smooth. Place in greased bowl, turning once. Cover and let rise until double (about 1 1/4 hours). Punch down. Let rise until double again (about 55 minutes). Roll out dough 1/3 inch thick. Cut with floured doughnut cutter with hole removed. Let rise until very light (about 30 to 40 minutes). Fry in deep hot fat at 375 degrees F until browned. Drain on paper towels. While still hot, make a slit in top with sharp knife. For Filling: Combine all ingredients and cook until thick. Fill Bismarcks and frost with white frosting.

FILLED BERLIN DOUGHNUTS (BISMARKS)

Steps:

• Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
• Put a 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 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.
• Then beat in enough of the remaining flour to make a SOFT (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.
• Fry the doughnuts in the heated fat.
• Put only as many doughnuts 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 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.

SUNDAY MORNING BISMARCKS

Steps:

• Put butter in a heavy frying pan or a shallow casserole.
• Place in an oven set at 475*.
• Meanwhile, mix milk, flour and eggs lightly to make a batter.
• When the butter has melted, add batter to the pan and bake for 12 minutes.
• Remove from oven and place bismarck on a plate.
• Pour a little of the melted butter on the pancake, and squeeze on a little lemon juice to taste.
• Roll it up like a loose jelly roll and sprinkle with confectioners' sugar.
• Variations: Sprinkle with brown sugar.
• Forget the sugar and use a fruit or maple flavored syrup.
• Spread with a favorite fruit preserve or fresh berries.
• Lightly sprinkle with Grand Marnier.
• Fill with chestnut cream.