Directions: |
Directions:In a small saucepan, scald milk by heating, until bubbles form, but do not boil. Remove from heat and whisk butter in to melt, allow to cool 10 minutes. Transfer mixture to the bowl of a standing mixer with dough hook.
Sprinkle yeast over the scaled milk and butter. Add sugar and stir gently to dissolve yeast. Let stand 10 minutes until yeast is foamy.
Turn mixer on low and add egg yolks, yeast mixture, then gradually add in flour. When the dough starts to come together, increase speed to medium and add the salt. Stop the machine to scrape the dough off the hook. Mix dough until just supple and elastic; about 5 minutes.
Once smooth, turn dough onto a floured surface and knead gently for 2 minutes. Place dough in a greased pan, turning to coat all sides. Cover with plastic wrap and let rise until double; about 1 hour. If you have time let the dough rise in the refrigerator for several hours. Chilling makes the dough easier to handle and roll out.
Roll dough out on a lightly floured surface to about a 1/2 inch thickness and cut out with a biscuit cutter or water glass 3 inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes.
Heat 3 inches of canola oil or shortening to 375º in an electric fryer or deep saucepan. Slip doughnuts into the hot oil, top side down, and fry until golden brown; about 4 minutes per side. To keep oil temperature constant, fry only 3 at a time.
Drain on paper towels.
Fill a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe in the jam inside. Dust heavily with powdered sugar while still slightly warm. |
This recipe for Berliner or Bismarks is from