Ingredients
- 115 deg
- 3 biscuit
- 2 eggs
- 1/2 thickness
- 1/2 remaining flour
- 4 cups unbleached flour in this recipe
- 1 c milk
- 1 cup unbleached flour
- 1/2 c sugar
- 1/2 cup sugar
- 3/8 c butter
- 1/4 c warm water
- 1 tb orange juice
- 1 tb dry yeast (active)
- 2 ts rum extract
- 1 ts salt
- 1 package dry yeast (active)
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.
