Ingredients
-
1
-
1/4
-
1/2
-
1
-
1/3
-
1
-
2
-
1
-
-
2
-
-
-
-
-
Directions
Filled Berlin Doughnuts (Bismarks),,These were okay, but not quite what I was expecting. The rum and orange juice didn’t seem to add much to the flavor, and were anyway not really what I would want for doughnut flavoring. (I did use them this time, however.) I think I would prefer vanilla and maybe some nutmeg for the next batch. The dough was too sticky to touch at the 4 cups of flour mark, so I added about 2/3 cup more. It was still quite sticky. The doughnuts rose well both before and during frying, and are acceptably light. I filled them with grape jelly, and didn’t have much trouble doing so. I just made a hole in the side with a pointed chopstick and piped in the jelly. The doughnuts did not hold their shapes very well, and I am wondering if the dough should be even stiffer. Anyway, this was an interesting experience for me. I had been craving doughnuts for a very long time. Thank you for sharing this recipe with us.,I really loved this recipe! The taste of the dough was identical to the doughnuts you buy in the shops, if not better! Great texture and I love the ingredients that go into it. Now I know the secret of how to get that taste and texture! I did burn the first ones because the oil was too hot and wouldn’t cool down, but that’s obvious personal error 🙂 I will be making this again and again! This also makes great doughnut holes.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Soften the Yeast in the Warm Water and Let Stand For 5 Minutes or Until It "blooms" or Proofs. |
|
2
Done
|
Put a Half Cup of Sugar, the Salt, Butter, Orange Juice and Rum Extract in a Large Bowl. |
|
3
Done
|
Pour the Scalded Milk Over the Ingredients in the Bowl. |
|
4
Done
|
Stir Until the Butter Is Melted. |
|
5
Done
|
Cool to Lukewarm. |
|
6
Done
|
When Cool, Blend in 1 Cup of the Unbleached Flour and Beat Until Smooth. |
|
7
Done
|
Stir in the Yeast and Add About Half of the Remaining Flour, Beating Until Smooth. |
|
8
Done
|
Beat in the Eggs. |
|
9
Done
|
Then Beat in Enough of the Remaining Flour to Make a Soft (should Be Slightly Sticky and Light in Weight). |
|
10
Done
|
Turn the Dough Out Onto a Lightly Floured Board and Let Rest For 5 to 10 Minutes. |
|
11
Done
|
Knead Until Smooth and Elastic (about 8 to 10 Minutes). |
|
12
Done
|
Form Into a Ball and Put Into a Greased Bowl, Turning to Grease the Top of the Ball of Dough. |
|
13
Done
|
Cover and Let Rise in a Warm Draft Free Place Until Doubled in Bulk. |
|
14
Done
|
Punch the Dough Down, Kneading Lightly to Remove All of the Air Pockets, and Turn the Dough Out Onto a Lightly Floured Surface. |
|
15
Done
|
Roll to 1/2-Inch Thickness. |
