Big-Batch Bismarks

Name: Big-Batch Bismarks
Ingredients: 2 tablespoons active dry yeast; 4 teaspoons plus 1 cup sugar, divided; 1/2 cup warm water (110° to 115°); 4 cups warm milk (110° to 115°); 2 eggs; 1 tablespoon canola oil; 1-1/2 teaspoons salt; 11 to 12 cups all-purpose flour; Additional oil for deep-fat frying; Strawberry jelly; Frosting and sprinkles, optional

11 ingredients

5 steps

Ingredients

2 tablespoons active dry yeast
4 teaspoons plus 1 cup sugar, divided
1/2 cup warm water (110° to 115°)
4 cups warm milk (110° to 115°)
2 eggs
1 tablespoon canola oil
1-1/2 teaspoons salt
11 to 12 cups all-purpose flour
Additional oil for deep-fat frying
Strawberry jelly
Frosting and sprinkles, optional

Directions

1

In a large bowl, dissolve yeast and 4 teaspoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in two greased bowls, turning once to a grease tops. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased
4

. Cover and let rise until doubled, about 30 minutes.
5

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bismarks, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.