MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Filled Berlin Doughnuts (Bismarks)
Categories: Breads, Desserts
Yield: 12 Servings

1 tb Active dry yeast
1/4 c Warm Water; (110-115 Deg F)
1/2 c Sugar
1 ts Salt
1/3 c Butter
1 tb Orange juice
2 ts Rum extract
1 c Milk; Scalded
Unbleached flour *
2 lg Eggs; well beaten
Fat for deep-frying **
Jam or jelly

* Use up to 4 cups of Unbleached Flour in this recipe.

** Heat the fat to 375ºF/190ºC for frying the doughnuts.

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" thickness.

Cut the dough into rounds using a 3" 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.

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 servings

1/2 oz (2 env) active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c A-P flour; more for dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing

In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.

In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.

Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.

Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.

Heat the oil in a deep-fryer, large skillet, or large
pot to 350°F/175°C. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.

When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.

RECIPE FROM: https://www.thedailymeal.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Jelly Donuts
Categories: Five, Breads, Fruits
Yield: 10 servings

15 oz (2 tubes) refrigerated
- buttermilk biscuits
1/4 c Strawberry jam
2 c Oil
1/4 c Confectioners' sugar
+=OR=+
1/4 c Granulated sugar & cinnamon

Lay out all the biscuits. Using your fingers, flatten
slightly. Place an equal amount of jam in the center of
half the biscuits, then top each with remaining
biscuits. Pinch edges together to seal well.

In a large deep skillet over medium-low heat, heat oil
until hot but not smoking. Cook the donuts in batches 3
to 4 minutes, turning to brown on both sides. Drain on a
paper towel-lined platter.

Sprinkle with confectioners' sugar or cinnamon/sugar
mix and serve warm, or allow to cool completely before
serving.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jelly Doughnuts
Categories: Breads, Desserts, Snacks
Yield: 16 servings

1/2 oz (2 env) active dry yeast
1/2 c Warm water (115ºF/46ºC)
1/2 c Warm milk (115ºF/46ºC)
1/3 c Butter; softened
1 1/3 c Sugar; divided
3 lg Egg yolks; room temp
1 ts Salt
3 3/4 c A-P flour
3 tb Jelly or jam
1 lg Egg white; lightly beaten
Oil for deep-fat frying

In a small bowl, dissolve yeast in warm water. In a
large bowl, combine milk, butter, 1/3 cup sugar, egg
yolks, salt, yeast mixture and 3 cups flour; beat until
smooth. Stir in enough remaining flour to form a soft
dough (do not knead).

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about
45 minutes.

Punch down dough. Turn onto a lightly floured surface;
knead about 10 times. Divide dough in half.

Roll each portion to 1/4" thickness; cut with a
floured 2-1/2" round cutter. Place about 1/2 teaspoon
jelly in the center of half the circles; brush edges
with egg white. Top with remaining circles; press edges
to seal tightly.

Place on a greased baking sheet. Cover and let rise
until doubled, about 45 minutes.

In an electric skillet or deep-fat fryer, heat oil to
375ºF/190ºC. Fry doughnuts, a few at a time, 1-2 minutes
on each side or until golden brown. Drain on paper
towels. Roll warm doughnuts in remaining sugar.

Kathy Westendorf, Westgate, Iowa

Makes: 16 doughnuts

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sufganiot Jelly Doughnuts (Parve)
Categories: Breads, Snacks, Desserts
Yield: 1 Dozen

2 1/4 ts Active dry yeast
3 c + 1 tb all-purpose flour
1/4 c Sugar; divided
1 1/4 c Water; room temp
1/4 c Margarine; melted *
pn Fine kosher or sea salt
2 lg Egg yolks
Jelly or jam (strawberry is
- recommended)
Oil for frying
Powdered sugar

* If not keeping Kosher you may use butter. But don't
tell the Rabbi.

TO MAKE THE DOUGH: In a small bowl, combine the yeast, 1
tablespoon of flour, 1 tablespoon of sugar, and 1
tablespoon of water. Mix well, cover, and allow to rest
until the mixture becomes foamy.

In another large bowl mix the 3 cups of flour with the
melted margarine, salt, remaining sugar, and the egg
yolks. Add the yeast mixture to the flour mixture. Slowly
add water while stirring. When the batter is smooth,
cover the bowl with a clean tea towel, and set aside in a
warm spot to rise until doubled in bulk, about 1 1/2 to 2
hours.

TO MAKE THE DOUGHNUTS: After the batter has risen, punch
it down and transfer it to a lightly floured surface.
Roll out the dough to a 3/4" thickness. Use a round
cookie cutter or a glass with a 2 1/2" to 3" opening
to cut circles out of the dough. Place a drop of jelly in
the middle of each circle, and then cover with another
circle of dough. Make sure that 2 circles attach well to
form a closed ball with jelly in the middle. Cover the
doughnuts with a clean, slightly damp tea towel and allow
to rise until puffed up, about 45 minutes to 1 hour.

TO FRY THE DOUGHNUTS: Line a large plate or platter with
several layers of paper towels and set aside. Pour 2" of
oil into a deep, heavy bottomed pot. Heat over medium -
high heat until a deep-fry thermometer registers
350ºF/180ºC. Working in batches, carefully slip the
doughnuts into the oil, taking care not to crowd the pan.
Fry the doughnuts on both sides until puffed and golden
brown, about 2 to 3 minutes per side. Carefully remove
the doughnuts with a slotted spoon and transfer to the
towel-lined plates to drain. Cool slightly, sprinkle with
powdered sugar, and serve immediately.

RECIPE FROM: http://www.thespruce.com

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