• 6/8 Nat Jelly Donut Day 1

    From Dave Drum@1:18/200 to All on Monday, June 06, 2022 19:42:31
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Filled Berlin Doughnuts (Bismarks)
    Categories: Breads, Desserts
    Yield: 12 Servings

    1 tb Active dry yeast
    1/4 c Warm Water; (110-115 Deg F)
    1/2 c Sugar
    1 ts Salt
    1/3 c Butter
    1 tb Orange juice
    2 ts Rum extract
    1 c Milk; Scalded
    Unbleached flour *
    2 lg Eggs; well beaten
    Fat for deep-frying **
    Jam or jelly

    * Use up to 4 cups of Unbleached Flour in this recipe.

    ** Heat the fat to 375┬║F/190┬║C for frying the doughnuts.

    Soften the yeast in the warm water and let stand for 5
    minutes or until it "blooms" or proofs. Put a half cup of
    sugar, the salt, butter, orange juice and rum extract in
    a large bowl.

    Pour the scalded milk over the ingredients in the bowl.
    Stir until the butter is melted. Cool to lukewarm. When
    cool, blend in 1 cup of the unbleached flour and beat
    until smooth.

    Stir in the yeast and add about half of the remaining
    flour, beating until smooth. Beat in the eggs. Then beat
    in enough of the remaining flour to make a SOFT (should
    be slightly sticky and light in weight). Turn the dough
    out onto a lightly floured board and let rest for 5 to 10
    minutes. Knead until smooth and elastic (about 8 to 10
    minutes). Form into a ball and put into a greased bowl,
    turning to grease the top of the ball of dough.

    Cover and let rise in a warm draft free place until
    doubled in bulk. Punch the dough down, kneading lightly
    to remove all of the air pockets, and turn the dough out
    onto a lightly floured surface. Roll to 1/2" thickness.

    Cut the dough into rounds using a 3" biscuit or cookie
    cutter. Cover with waxed paper and let rise on the rolling
    surface away from drafts and direct heat, until double in
    bulk, (30 to 45 minutes).

    About 20 minutes before frying, heat the fat. Fry the
    doughnuts in the heated fat. Put only as many doughnuts at
    one time as will float uncrowded in a single layer deep in
    the fat. Fry 2 to 3 minutes or until lightly browned; turn
    the doughnuts with a fork or tongs, being careful not to
    pierce the doughnut, when they rise to the surface. Do
    this several times during the cooking. Lift from the fat,
    draining for a few seconds over the fat before removing to
    absorbent paper toweling. Cool.

    Cut a slit through the center in the side of each doughnut.
    Force about 1/2 ts of jam or jelly into the center and
    press lightly to close the slit. (A pastry bag and tube
    may be used to force the jelly or jam into the slit.)

    Shake 2 or 3 bismarks at one time in a bag containing
    granulated or powdered sugar. (Your choice.) Shake lightly
    to remove the excess sugar.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I am no wine expert but even I have no trouble identifying rat piss
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)