The Irresistible Allure of Filled Berlin Doughnuts (Bismarcks)

There’s something undeniably magical about a perfectly executed doughnut. For me, it conjures up memories of bustling European bakeries, the air thick with the sweet perfume of sugar and yeast. I recall a particularly memorable trip to Berlin, where stumbling upon a small Konditorei led to my first encounter with what locals call a Bismarck. The dough was impossibly light, yielding to a warm, sugary exterior that gave way to a lusciously smooth, fruit-filled center. It was a moment of pure, unadulterated joy, a culinary revelation that has stayed with me ever since. Making them at home, you capture that same delight, transforming simple ingredients into these delightful, pillowy clouds of happiness.

Recipe Overview

• Prep Time: 1 hour 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12
• Yield: 12 doughnuts
• Dietary Type: Vegetarian

Ingredients

This recipe yields wonderfully light and airy doughnuts, the perfect canvas for your favorite sweet fillings.

For the Dough:

• 1 packet active dry yeast or 1 tablespoon active dry yeast
• 1⁄4 cup water, 110-115°F
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1⁄3 cup butter or 1/3 cup regular margarine
• 1 tablespoon orange juice
• 2 teaspoons rum extract
• 1 cup milk, scalded
• Unbleached flour (Use up to 4 cups of Unbleached Flour in this recipe.)
• 2 large eggs, well beaten

For Frying:

• Fat, heat to 375°F (For Deep Frying)

For Filling and Finishing:

• Jam or jelly
• Granulated sugar or powdered sugar, for coating

Equipment Needed

To bring these delicious Bismarcks to life, you’ll want to have the following on hand:

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Small saucepan (for scalding milk)
• Pastry brush (optional, for greasing)
• Rolling pin
• 3-inch biscuit or cookie cutter
• Waxed paper
• Deep pot or Dutch oven (for frying)
• Slotted spoon or spider strainer
• Paper towels
• Wire cooling rack
• Small knife or pastry bag with a fine tip (for filling)
• Paper bag (for sugaring)

Instructions

Crafting these filled doughnuts is a rewarding process, yielding a treat that’s far superior to any store-bought version. Follow these steps carefully for the best results.

1. Activate the Yeast: In a small bowl, soften the yeast in the warm water. Let it stand for about 5 minutes, or until it begins to bloom, becoming foamy and active.
2. Combine Wet Ingredients: In a large mixing bowl, combine 1/2 cup of sugar, the salt, butter (or margarine), orange juice, and rum extract.
3. Incorporate Milk: Pour the scalded milk over the ingredients in the bowl. Stir gently until the butter is completely melted.
4. Cool the Mixture: Allow the mixture to cool to lukewarm. This is crucial; if it’s too hot, it will kill the yeast.
5. Add Flour and Beat: Once lukewarm, blend in 1 cup of unbleached flour. Beat the mixture vigorously until it is smooth.
6. Stir in Yeast and More Flour: Stir in the activated yeast. Then, add about half of the remaining flour, beating until the mixture is smooth again.
7. Incorporate Eggs and Final Flour: Beat in the eggs. Gradually beat in enough of the remaining flour until you achieve a SOFT dough. It should feel slightly sticky and be light in weight. Be mindful not to add too much flour; a slightly sticky dough is key to tender doughnuts.
8. Rest the Dough: Turn the dough out onto a lightly floured board. Let it rest for 5 to 10 minutes. This allows the gluten to relax, making kneading easier.
9. Knead the Dough: Knead the dough on the floured surface until it is smooth and elastic, which typically takes about 8 to 10 minutes.
10. First Rise: Form the dough into a ball. Place it in a greased bowl, turning the dough to ensure the top is also greased. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place until it has doubled in bulk. This usually takes about 1 to 1.5 hours, depending on the warmth of your environment.
11. Punch Down and Reshape: Once doubled, punch the dough down to remove the air pockets. Knead it lightly. Turn the dough out onto a lightly floured surface.
12. Roll Out: Roll the dough to a 1/2-inch thickness.
13. Cut Doughnuts: Using a 3-inch biscuit or cookie cutter, cut the dough into rounds.
14. Second Rise: Cover the cut dough rounds with waxed paper. Let them rise on the rolling surface, away from drafts and direct heat, until they are double in bulk. This second rise typically takes 30 to 45 minutes.
15. Heat the Fat: About 20 minutes before you plan to fry, heat the fat in a deep pot or Dutch oven to 375°F. Use a thermometer to ensure the correct temperature.
16. Fry the Doughnuts: Carefully fry the doughnuts in the heated fat. Do not overcrowd the pot; fry only as many doughnuts at a time as will float uncrowded in a single layer.
17. Cook and Turn: Fry for 2 to 3 minutes per side, or until lightly browned. When the doughnuts rise to the surface, turn them gently with a fork or tongs, being careful not to pierce the doughnut. Repeat this turning process several times during cooking to ensure even browning.
18. Drain and Cool: Lift the doughnuts from the fat using a slotted spoon or spider strainer. Drain them for a few seconds over the fat before removing them to absorbent paper toweling to cool completely.
19. Prepare for Filling: Once the doughnuts are cool, use a small knife to cut a slit through the center in the side of each doughnut.
20. Fill the Doughnuts: Force about 1/2 teaspoon of jam or jelly into the center of each doughnut through the slit. Press lightly to close the slit. Alternatively, a pastry bag with a fine tube can be used for a neater fill.
21. Coat the Doughnuts: Shake 2 or 3 Bismarcks at a time in a bag containing granulated sugar or powdered sugar (your choice). Shake lightly to remove the excess sugar.

Expert Tips & Tricks

Achieving that perfect Bismark requires a little finesse. Here are some chef-level insights to elevate your doughnut game:

• The Milk Temperature is Key: Scalding milk not only helps dissolve sugar and salt but also kills any bacteria that might interfere with yeast activity. Ensure it cools to lukewarm (around 105-115°F) before adding it to the yeast mixture to avoid harming the active cultures.
• Don’t Rush the Rise: Patience is a virtue when it comes to yeast doughs. A warm, draft-free environment is essential for a good rise. If your kitchen is cool, you can create a warm spot by placing the bowl in a turned-off oven with the light on, or in a slightly warmed oven that has been turned off.
• The “Soft Dough” Rule: The instruction to make a “soft” dough is paramount. Adding too much flour will result in dense, tough doughnuts. The dough should feel slightly sticky to the touch – it will handle better after kneading and resting.
• Oil Temperature Control is Non-Negotiable: Maintaining the frying oil at precisely 375°F is critical. Too low, and the doughnuts will absorb too much grease, becoming heavy. Too high, and the outside will burn before the inside is cooked through. A good thermometer is your best friend here.
• Gentle Handling is Essential: When turning the doughnuts during frying, use a light touch. Piercing them will cause them to deflate and potentially leak their filling.
• Filling Fun: For a professional finish, use a pastry bag with a fine, long tip to inject the jam. This allows for precise filling without making a mess. You can also use a spoon to gently push the filling into the slit after making it.
• Sugar Coating Perfection: For a truly classic finish, toss the warm doughnuts in granulated sugar immediately after frying, before they cool completely. For a softer, more powdered sugar coating, let them cool slightly, then roll them in powdered sugar.

Serving & Storage Suggestions

These delightful Bismarcks are best enjoyed fresh, still slightly warm from their sugary coating. They are a perfect accompaniment to a morning coffee, a leisurely afternoon tea, or as a delightful dessert.

• Serving: Arrange the freshly coated doughnuts on a beautiful platter. For an extra touch, you can dust them lightly with a sprinkle of edible glitter or a drizzle of white chocolate.
• Storage: Store any uneaten Bismarcks in an airtight container at room temperature for up to 2 days. They are at their peak when consumed within the first day. Avoid refrigerating them, as this can affect their texture and make them a bit doughy. If you must store them longer, freeze them individually wrapped in plastic wrap, then placed in a freezer-safe bag for up to 1 month. Reheat gently in a low oven (around 300°F) for a few minutes to revive their texture.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	280	14%
Total Fat	15g	19%
Saturated Fat	6g	30%
Cholesterol	50mg	17%
Sodium	250mg	11%
Total Carbohydrate	30g	11%
Dietary Fiber	1g	4%
Total Sugars	15g	30%
Protein	4g	8%

Note: Nutritional information is an estimate and can vary based on ingredients used, especially the type and amount of jam/jelly used for filling.

Variations & Substitutions

While the classic jam-filled Bismarck is divine, feel free to explore other delightful possibilities:

• Cream-Filled: Instead of jam, fill your Bismarcks with a rich pastry cream, bavarian cream, or a simple whipped cream.
• Chocolate Ganache: A decadent chocolate ganache makes for a luxurious filling.
• Lemon Curd: For a tangy, zesty twist, use homemade or store-bought lemon curd.
• Fruit Purees: Experiment with purees of raspberry, strawberry, or even a tropical fruit like mango for a vibrant filling.
• Spiced Dough: Add a pinch of cinnamon or nutmeg to the dough for a warmer, more complex flavor.
• Gluten-Free Option: While challenging to achieve the same airy texture, you can explore gluten-free flour blends specifically designed for yeasted doughs. This will require significant experimentation.

FAQs

Q: Why are my doughnuts not rising well?
A: Ensure your yeast is fresh and properly activated in warm (not hot) water. Also, make sure your rising environment is warm and draft-free.

Q: My doughnuts are absorbing too much oil. What did I do wrong?
A: The most common reason is oil temperature that is too low. Ensure your oil is consistently at 375°F. Overcrowding the pot can also lower the oil temperature, so fry in small batches.

Q: How can I get a smooth, even coating of sugar?
A: For granulated sugar, toss the doughnuts while they are still warm from frying. For powdered sugar, let them cool slightly before rolling them in the sugar. Shaking them gently in a paper bag is an effective method for both.

Q: Can I use a different type of fat for frying?
A: Yes, you can use vegetable oil, canola oil, or even shortening. The key is to ensure it has a high smoke point and can maintain the required temperature.

Q: How can I prevent the filling from leaking out?
A: Ensure the slit is not too large and press the sides gently to close after filling. Using a pastry bag with a fine tip can also help control the amount of filling and prevent overstuffing.

Final Thoughts

There’s a profound satisfaction in creating these beautiful, filled Berlin doughnuts from scratch. Each bite is a testament to your effort, a delightful symphony of tender dough and luscious filling. Whether you’re a seasoned baker or embarking on your first doughnut adventure, I encourage you to embrace the process and savor the sweet rewards. They are, quite simply, edible moments of pure joy, perfect for sharing with loved ones or for a well-deserved personal indulgence. Enjoy every delicious, sugar-dusted bite!