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1 .Scald milk .
Roll dough (1/2--3/4 inch), cut into rounds and allow to rise, covered, for 15-30 minutes. Fry in deep oil as described above. Cool them and split each partially in two horizontally, leaving a part of one side uncut, for a “hinge”, if desired. Fill them with Custard Filling and close them. (If you like lots of custard, you may have to scoop out a little bit of the doughnut, or use a spoon to press a hollow, to enlarge the cavity.) After filling, these may be frosted (chocolate icing is good) or sprinkled with powdered sugar.
CUSTARD FILLING FOR BISMARCKS
1½ C. milk, warm
½ C. sugar
¼ C. flour or 2½ TB cornstarch
3 to 4 well-beaten egg yolks, or 2 eggs + 2 yolks
Flavoring (Rum, Almond, or Vanilla extract)
2 TB butter
1 . Mix sugar, flour or cornstarch, and beaten egg yolks (or eggs + yolks) in the top of a double boiler ( over boiling water, not in it; don't let the water touch the pan you're going to mix and cook in.)
2 . Beat this mixture until light. Add the warm milk, gradually. Add flavoring. Stir until all is well blended.
3 . Cook, stirring constantly, until it begins to thicken.
4 . Remove from heat and beat in the butter. When custard is cool, fill the doughnuts, using a spoon or pastry bag.
more styles of Bismarcks
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Last updated February 27, 2006