Filled berlin doughnuts (bismarks)

 
                     Filled Berlin Doughnuts (Bismarks)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      package       Active Dry Yeast -- OR
    1      tablespoon    Active Dry Yeast -- Bulk
      1/4  cup           Warm Water -- (110-115 Deg F)
      1/2  cup           Sugar
    1      teaspoon      Salt
      1/3  cup           Butter Or Regular Margarine
    1      tablespoon    Orange Juice
    2      teaspoons     Rum Extract
    1      cup           Milk -- Scalded
                         Unbleached Flour -- *
    2      each          Eggs; Lg -- Well Beaten
                         Fat For Deep Frying -- **
                         Jam Or Jelly
 
 *    Use up to 4 cups of Unbleached Flour in this recipe. **   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
 (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.
 
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