We love to fill these with my homemade strawberry jam, blueberry jam and/or raspberry jam. You can also fill with pureed prunes.
- 1 c
- 1/2 c
- 1 oz
- compressed yeast
- 3 3/4 c
- egg yolks
- 1/2 tsp
- 1/2 tsp
- 1/3 c
- butter, melted
- thick jam
How to Make BISMARKS (GERMAN)
- 1Scald the milk, cool to 115 degrees. Add 2 tablespoons of sugar and the yeast crumbled. Cover and set aside for tem minutes. It should get foamy. This way you know your yeast is active.
- 2I use my kitchen aid mixer. I add the yeast mixture to the bowl with 2 cups flour. Beat well with the paddle.
- 3In a separate bowl beat egg yolks and egg until thick and lemon colored. Beat in remaining sugar. Add to flour and yeast mixture. Beat.
- 4With mixer going on slow add salt, vanilla and remaining flour and melted butter until combined. Change dough hook for paddle. Knead dough until smooth and shiny. This is a soft dough. (I am going to try a bread machine next time I make this)
- 5Allow to rise in a warm area for 1 hour or until double. Turn out onto a board. Cut in two and let dough rest for ten minutes.
- 6Roll dough out on a lightly floured surface 1/2 inch thick. Cut 2 1/2 inch rounds. Place teaspoonfuls of jam in center of round. Brush the edge with egg whites and place another round on top. Press edges together.
- 7Arrange uncovered on a board and allow to rise until light for about an hour.
- 8Heat your oil (canola or vegetqable oil) in a deep fat fryer to 375 degrees. Drop carefully into fryer. Try to wear a long mitt or something so you do not burn yourself. Or use a big metal slotted spoon to place them in oil.
- 9They will rise to the top, turn them. You want them to be nicely browned in color. Do not prick them. Use a tongs to remove them. Place on paper towels.
- 10Sprinkle with granulated white sugar. Some people like to frost the tops with a light glaze of powdered sugar and milk.