- 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 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.
Originally published as Big-Batch Bismarks in Taste of Home October/November 2004
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