Classic Bismark Doughnuts

Need a lacto ovo vegetarian side dish? Classic Bismark Doughnuts could be a super recipe to try. This recipe serves 12 and costs $1.18 per serving. One serving contains 565 calories, 10g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 3 hours. 204 people were impressed by this recipe. This recipe from Country Cleaver requires half n half, water, vanilla, and maple extract. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Asparagus Bismark, Pizzan alla Bismark- with eggs, and Classic Glazed Doughnuts.

Servings: 12

Preparation duration: 150 minutes

Cooking duration: 30 minutes

 

Ingredients:

½ tsp Baking Powder

4-4 ½ cup Bread Flour

1 Tbsp Butter

¼-1/3 cup GOOD QUALITY Cocoa Powder (Not Hershey's)

1 1/2 teaspoons light corn syrup

1 1/2 Tbsp Cornstarch

3 Egg Yolks

5 Egg Yolks

1 cup Half-n-Half

1 teaspoon maple extract

1 cup Milk

4 cups Powdered sugar

2 tsp. Salt

1/4 cup Shortening

1/3 cup Sugar

1 cup Sugar + 1 Tbsp, divided

1/4 teaspoon table salt

1/4 teaspoon vanilla

2 tsp Vanilla

1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)

Vegetable oil for frying

1 cup Water, 100-110 Degrees

2 envelopes Yeast - about 3 Tbsp.

Equipment:

stand mixer

bowl

whisk

plastic wrap

baking sheet

dutch oven

frying pan

paper towels

sauce pan

tongs

sieve

pastry bag

Cooking instruction summary:

Pour the warm water into the bowl of a stand mixer outfitted with a dough hook attachment. Sprinkle with 1 Tbsp sugar, and yeast. Let rest until the yeast has become foamy, five to ten minutes.In a large bowl, whisk together remaining sugar, salt, baking powder, and bread flour.When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla. Mix for one minute. Slowly begin to add in the dry ingredients, a cup at a time.Once the flour is incorporated, turn the mixer medium to knead the dough. Knead dough with your hands to make sure that all dry bits at the bottom of the bowl have been incorporated. Lightly spray a large bowl with non-stick spray and add dough to the the bowl. Roll dough around to coat lightly with oil. Cover with plastic wrap and place in a dark warm place to rise. Let rise for 1-2 hours, or until doubled in size.On a floured suface, roll the dough out into a 14 x 12 inch rectangle. Using a 3 inch round cookie or biscuit cutter. Cut out rounds and place on a cookie sheet to proof dough an additional hour.Heat 2"+ vegetable oil in an electric skillet or a dutch oven to 350 degrees. Place a couple of doughnuts into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again. With tongs, remove from oil and place on a paper towel lined cooling sheet to drain. Ensure oil is heated to 350 degrees between batches. Repeat with remaining doughnuts, and let drain on a paper towel lined baking sheet. Allow to cool completely before filling or frosting.Pastry Cream ::**Make up to 24 hours in advance and refrigerate until 1 hour prior to use. Ensure the pastry cream is cold and set before filling doughnuts**In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesnt form a skin. Chill at least 2 hours or until ready to serve.Chocolate Glaze ::In a bowl, whisk together all ingredients until smooth. Dunk one side of the doughnut into the glaze and then let rest 10 minutes until glaze sets.To Assemble ::Once doughnuts are fried and completely cooled, fill a pastry bag with a Bismark or filling tip, Fill doughnuts with the pastry cream. Let rest 10 minutes. Gently dunk tops of each doughnut into the chocolate glaze and let rest for 10 minutes until glaze is set. Devour.

 

Step by step:


1. Pour the warm water into the bowl of a stand mixer outfitted with a dough hook attachment. Sprinkle with 1 Tbsp sugar, and yeast.

2. Let rest until the yeast has become foamy, five to ten minutes.In a large bowl, whisk together remaining sugar, salt, baking powder, and bread flour.When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla.

3. Mix for one minute. Slowly begin to add in the dry ingredients, a cup at a time.Once the flour is incorporated, turn the mixer medium to knead the dough. Knead dough with your hands to make sure that all dry bits at the bottom of the bowl have been incorporated. Lightly spray a large bowl with non-stick spray and add dough to the the bowl.

4. Roll dough around to coat lightly with oil. Cover with plastic wrap and place in a dark warm place to rise.

5. Let rise for 1-2 hours, or until doubled in size.On a floured suface, roll the dough out into a 14 x 12 inch rectangle. Using a 3 inch round cookie or biscuit cutter.

6. Cut out rounds and place on a cookie sheet to proof dough an additional hour.

7. Heat 2"+ vegetable oil in an electric skillet or a dutch oven to 350 degrees.

8. Place a couple of doughnuts into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again. With tongs, remove from oil and place on a paper towel lined cooling sheet to drain. Ensure oil is heated to 350 degrees between batches. Repeat with remaining doughnuts, and let drain on a paper towel lined baking sheet. Allow to cool completely before filling or frosting.Pastry Cream ::**Make up to 24 hours in advance and refrigerate until 1 hour prior to use. Ensure the pastry cream is cold and set before filling doughnuts**In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

9. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated.

10. Whisk in the remaining hot milk slowly.

11. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

12. Remove from the heat and stir in the butter.

13. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesnt form a skin. Chill at least 2 hours or until ready to serve.Chocolate Glaze ::In a bowl, whisk together all ingredients until smooth. Dunk one side of the doughnut into the glaze and then let rest 10 minutes until glaze sets.To Assemble ::Once doughnuts are fried and completely cooled, fill a pastry bag with a Bismark or filling tip, Fill doughnuts with the pastry cream.

14. Let rest 10 minutes. Gently dunk tops of each doughnut into the chocolate glaze and let rest for 10 minutes until glaze is set. Devour.


Nutrition Information:

Quickview
565k Calories
9g Protein
13g Total Fat
102g Carbs
2% Health Score
Limit These
Calories
565k
28%

Fat
13g
22%

  Saturated Fat
6g
38%

Carbohydrates
102g
34%

  Sugar
63g
71%

Cholesterol
142mg
47%

Sodium
472mg
21%

Alcohol
0.27g
2%

Caffeine
4mg
1%

Get Enough Of These
Protein
9g
19%

Selenium
27µg
39%

Manganese
0.46mg
23%

Phosphorus
163mg
16%

Folate
62µg
16%

Vitamin B1
0.21mg
14%

Vitamin B2
0.22mg
13%

Copper
0.18mg
9%

Vitamin B5
0.89mg
9%

Fiber
2g
8%

Calcium
80mg
8%

Zinc
1mg
7%

Magnesium
26mg
7%

Vitamin B12
0.39µg
7%

Vitamin D
0.97µg
6%

Vitamin A
307IU
6%

Iron
1mg
6%

Vitamin E
0.92mg
6%

Vitamin B3
1mg
5%

Potassium
175mg
5%

Vitamin B6
0.09mg
5%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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