Filled Berlin doughnuts, also known as Bismark are yeast-based, deep-fried pastries filled with a variety of sweet or savory fillings, such as jelly, custard, or chocolate. Originating in Berlin, Germany, these delightful treats have gained popularity worldwide for their irresistible taste and versatile fillings. Whether you're a seasoned baker or a novice cook, this article will guide you through the process of creating mouthwatering filled Berlin doughnuts or Bismark that will impress your family and friends. From gathering the necessary ingredients to mastering the kneading and frying techniques, we'll provide you with step-by-step instructions and helpful tips to ensure your doughnuts turn out perfect every time. So, get ready to embark on a culinary journey and discover the secrets of making these delectable filled Berlin doughnuts or Bismarck.
Check out the recipes below so you can choose the best recipe for yourself!
FILLED BERLIN DOUGHNUTS (BISMARCKS)
Provided by gobananas
Time 3h
Yield 12
Number Of Ingredients 12
Steps:
- * Heat the fat to 375 degrees F 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 dough (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-inch thickness. Cut the dough into rounds using a 3-inch 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 Bismarcks at one time in a bag containing granulated or powdered sugar (your choice). Shake lightly to remove the excess sugar.
FILLED BERLIN DOUGHNUTS (BISMARKS)
Make and share this Filled Berlin Doughnuts (Bismarks) recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Breads
Time 1h33m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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-inch thickness.
- Cut the dough into rounds using a 3-inch 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.
BIG-BATCH BISMARKS
"These delicious jelly-filled doughnuts will disappear before your eyes - especially when youngsters are around," predicts Araminta Adams of Soldiers Grove, Wisconsin. "It's a good thing the recipe makes a big batch!"
Provided by Taste of Home
Time 50m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and 4 teaspoons 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 a grease tops. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. 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°. Fry bismarks, 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 bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.
Nutrition Facts :
Tips for Making the Best Filled Berlin Doughnuts (Bismarks):
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your doughnuts.
- Make sure your yeast is active. If your yeast is not active, your doughnuts will not rise properly.
- Proof the dough in a warm place. This will help the dough to rise quickly and evenly.
- Do not over-knead the dough. Over-kneading will make the doughnuts tough.
- Fry the doughnuts in hot oil. This will help them to cook evenly and quickly.
- Drain the doughnuts on paper towels. This will help to remove excess oil.
- Fill the doughnuts with your favorite filling. There are many different fillings to choose from, such as jam, custard, or chocolate.
- Dust the doughnuts with powdered sugar. This will give them a sweet and professional look.
Conclusion:
Filled Berlin doughnuts (Bismarks) are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or dessert. With a little planning and effort, you can easily make these doughnuts at home. So what are you waiting for? Give this recipe a try today!
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