Bismarcks
(Berlin Jam Doughnuts) Recipe

Origin: Germany      Period: Traditional

Ingredients:

1 packet active dry yeast
60ml warm water (about 40°C)
100g sugar
1 tsp salt
65g butter
1 tbsp orange juice
240ml milk, scalded
2 large eggs, well beaten
550g unbleached flour (about)
2 tsp dark rum
vegetable oil or lard for deep frying
jam (or jelly) for the filling
icing sugar to dust

Bismarcks
(Berlin Jam Doughnuts) Preparation:

Method:

Combine the yeast, warm water and 1 tbsp sugar in a cup. Set aside for 10 minutes to activate.

In the meantime, combine the butter, orange juice, scalded milk and sugar in a pan. Heat through until the sugar dissolves then take off the heat and set aside to cool to body temperature.

Once chilled until warm add the salt and yeast mixure along with the beaten eggs. Whisk to combine then add the rum and slowly mix in the flour. Knead in the bowl to form a dough then cover and set aside in a warm spot for 2 hours to rise.

At the end of this time, knock the dough back then turn onto a lightly-floured work surface and roll out to about 1cm thick. Cut into circles and transfer to a greased baking tray (roll the remaining dough out again and re-cut). Cover with a clean cloth and set aside to rise for about 40 minutes.

In the meantime heat oil in a deep pan, wok or deep fryer (at least 175°C). When the Bismarcks have risen drop them in the hot fat and cook until nicely browned on both sides (turn once).

Remove from the hot oil, transfer to kitchen paper and allow to drain for a few minutes. Lightly warm the jam (or jelly) in a pan until soft then transfer to a piping bag with a thin nozzle and pipe into the centre of the doughnuts. Dust the doughnuts with icing sugar and serve warm.

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