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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bismarck's Recipe

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This recipe for Bismarck's is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. Warm Water (105-115 degrees)
1 Pkg. Active Dry Yeast
1/4 C. Sugar
1 T. Shortening
1/2 tsp. Salt
1/2 C. Boiling Water
1/2 C. Heavy Cream
1 Egg, beaten
4 C. all purpose flour (4-4 1/2 C.)
Oil for Deep Fat Frying
Powdered Sugar
Directions:
Directions:
Dissolve yeast in warm water, set aside. Place sugar, shortening, salt, and boiling water in bowl. Stir until shortening is melted and sugar dissolves; cool to lukewarm. Add cream, eggs, 3 C. flour and yeast to sugar/shortening mixture. Attach bowl and dough hook. On low speed, mix for 2 minutes. Add remaining flour, 1/2 C. at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes, continue kneading for another 2 minutes.

Place dough on a lightly floured board and roll into a 10x24 inch rectangle. Using a sharp knife, cut dough into 2 inch squares.

In a large heavy saucepan or deep fat fryer, heat oil to 360º. Fry doughnuts, turning to brown on both sides, about 3 minutes. Drain on paper towels and sprinkle with powdered sugar.

Bismark's can be filled with custard or jelly using a small pastry tube.
Personal Notes:
Personal Notes:
Grandma Lilian and my mom made these by hand but I have adapted the recipe for use with a mixer and dough hook. Takes a lot less time and they are still sooo good. Moms favorite filling was Raspberry Jam.

 

 

 

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