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Chocolate Filled Bismarcks Recipe

Ingredients

How to make it

  • Dissolve the dry yeast in the warm water mixed sugar; set aside. Heat milk and shorteing until shortening is melted. Cool until just warm.
  • Add eggs, sugar and salt to the warm milk, stirring well.
  • Add the yeast mixture (which will be bubbling slightly) to milk mixture.
  • Gradually stir in enough of the flour to make a kneadable dough. Turn dough onto a floured surface and knead with floured hands until dough is springy and no longer sticks to the kneading surface when kneaded. Place the dough in a well greased bowl and cover the dough with a damp towel. Let this dough rise in a warm, draft free place for 1 hour or until doubled in bulk.
  • Divide dough into 40 pieces. Roll each piece into a ball; pat into a 3 inch circle. Place a piece of chocolate on half of the circles. Moisten the edges with water, and top with the remaining dough circes, crimping to close with a cookie cutter or jelly jar rim. Place on a lightly floured cookie sheet. Cover with a towel and let rise until double, aproximately 30-45.
  • Heat oil in a large, deep skillet, until a wedge of whte bread turns golden brown and crisp when dropped in the hot oil.
  • Fry bismarcks, 3 or 4 at a time, removing with a slotted spoon to a rack covered with paper towels to absorb excess oil.
  • Let oil reheat between batches
  • Roll bismarcks in white sugar and serve warm.

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The Cook

crossfire Garner, NC

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