Big-Batch Bismarcks
From bobbijo 15 years agoIngredients
- 2 Tbsp. active dry yeast shopping list
- 4 tsp. plus 1 cup sugar, divided shopping list
- 1/2 cup warm water (110-115 degrees) shopping list
- 4 cups warm milk (110-115 degrees) shopping list
- 2 eggs shopping list
- 1 Tbsp. vegetable oil shopping list
- 1 1/2 tsp. salt shopping list
- 11-12 cups all-purpose flour shopping list
- Additional oil for deep-fat frying shopping list
- Strawberr or -Raspberry jelly or filling of your choice shopping list
- frosting and sprinkles, optional shopping list
How to make it
- In a large mixing bowl, dissolve yeast and 4 tsp. 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 grease tops.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Punch the dough down.
- Turn onto a floured surface; roll out to 1/2" thickness.
- Cut with a floured 3-in. biscuit cutter.
- 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 degrees.
- Fry bismarcks, 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 bismarck; fill with about 1 tsp. jelly or filling.
- Decorate with frosting and sprinkles, if desired.
- Note: I use a pipe tip and pipe my filling into my bismarcks.
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