Ingredients for Filled Berlin Doughnuts Bismarks
- Active Dry Yeast
- Water
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, melted and cooled
- Orange Juice
- Rum Extract
- 1/2 cup milk, lukewarm
- Unbleached Flour
- 2 large eggs
- Fat
- Jam
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How to Make Filled Berlin Doughnuts Bismarks
- In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add salt, eggs, milk, and melted butter to the yeast mixture. Whisk until well combined.
- Gradually add flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Cover the dough balls and let them rest for 15-20 minutes.
- Heat about 3 inches of oil in a large, heavy-bottomed pot to 350°F (175°C).
- Carefully drop 3-4 dough balls into the hot oil, ensuring not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the doughnuts with a slotted spoon and drain on paper towels.
- Once cooled slightly, fill each doughnut with pastry cream or jam using a piping bag or a spoon.
- Dust with powdered sugar, if desired, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
34g
Fat
19g
Carbs
3g
