Recipe - Bismarks (Jellied Doughnuts)

1 Recipe rich roll dough
One fourth cup Tart stiff jam
One half cup Granulated sugar
Oil for frying

Make dough according to directions but increase yeast to 2 packages. After
dough has risen to doubled in bulk, turn out onto a lightly floured board
and divide into two equal portions. Quickly round up portions and cover
with bowls. Allow to rest on board 10 minutes. Lightly flour the board and
roll the dough out to a thickness of One fourth inch. Allow to stand undisturbed 5
minutes. Cut with a 2 One half inch cookie cutter that has been lightly dipped
in flour. Again allow to stand for 5 minutes. Place about One half teaspoon jam
in the center of half of the rounds and place a second half over the top of
each, sandwich fashion. Seal the entire edge firmly by pressing together
with a fork or between your fingers. Cover and let stand in a warm place
until doubled in bulk, about 45 minutes. Deep fry in oil heated to 350* F.
until brown and crisp on both sides, about 5 minutes; turn once during
cooking. Drain on paper towels and transfer to a paper sack containing
sugar while still warm, shaking!

! to coat well. Makes about 20 bismarks.
Posted to MCRecipe Digest V1 #291

Date: Sun, 10 Nov 1996 13:51:18 0800 (PST)

From: "Steve L. Balliet" sballiet@preferredsys.presys.com