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Big-Batch Bismarks

 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!"
60 ServingsPrep: 30 min. + rising Cook: 20 min.


  • 2 tablespoons active dry yeast
  • 4 teaspoons plus 1 cup sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 4 cups warm milk (110° to 115°)
  • 2 eggs
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons salt
  • 11 to 12 cups all-purpose flour
  • Additional oil for deep-fat frying
  • Strawberry jelly
  • Frosting and sprinkles, optional


  • 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

2 of 2

Big-Batch Bismarks (continued)

Directions (continued)

  • 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.
  • Yield: about 5 dozen.