Bismark Donuts

These homemade Bismark donuts are easy to make, yet so impressive! Fluffy, golden donuts filled with vanilla cream and topped with a simple chocolate glaze.

Prep Time1

Cook Time30

Chill and Rise Time3

Total Time4 30

Ingredients

Donuts:

▢ 3 ½ - 4 cups all-purpose flour
▢ ¼ cup granulated sugar
▢ ⅔ cup water
▢ 2 large eggs, at room temperature
▢ ¼ cup unsalted butter
▢ 2 ¼ teaspoons instant/rapid rise yeast
▢ ½ teaspoon kosher salt
▢ 1 teaspoon vanilla extract
▢ Vegetable oil for frying

Chocolate Glaze:

▢ ½ cup whipping cream
▢ 3 oz chopped dark chocolate

Instructions

Make the Cream

Heat the half and half, milk, and vanilla extract. Use a medium saucepan set over medium low heat, then heat the liquid, stirring frequently, until it starts simmering.
Make the egg mixture. In a separate mixing bowl, whisk together the egg yolks, sugar, and cornstarch.
Combine. Gradually pour the egg mixture into the hot milk, whisking constantly. Cook over medium-low heat, stirring constantly, until thickened. Make sure you don't stop whisking or your eggs will scramble instead of transforming into a rich and creamy base.
Add butter. Remove the mixture from the heat and add the butter, 1 tablespoon at a time, continuing to whisk until melted and smooth.
Cool and Chill. Let the cream cool to room temperature, then place a piece of plastic wrap on the surface of the cream. Chill in the refrigerator for 1 hour.

Make the Donut Dough

Combine dry ingredients. In a large mixing bowl, combine 3 ½ cups of flour, sugar, yeast, and salt.
Mix wet ingredients. In a separate mixing bowl, whisk together the water, eggs, melted butter, and vanilla extract.
Combine. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Add the remaining ½ cup flour as needed to form a soft, elastic dough.
Rise. Cover the bowl with plastic wrap and let the dough rise for 1 hour in a warm, draft-free place until doubled in size.

Shape and Fry the Bismark Donuts

Roll it out. Once the dough has doubled in size, roll it out on a floured surface to ½ -¾ inch thickness.
Shape the donuts. Using a donut cutter, cut out circles of dough and place them on a baking sheet covered with pieces of parchment paper to rise for another hour.
Heat the oil. Heat vegetable oil (about 3 inches deep) in a medium-sized heavy-bottomed saucepan to 350°F.
Prep your tools. While the oil heats, line a baking sheet with paper towel and set aside.
Cook. Fry the donuts until golden brown, turning once. Remove the donuts from the oil and let them cool on the paper towel-lined tray.

Fill the Donuts and Add the Chocolate Glaze

Fill with cream. Using a piping bag with a small round tip, fill the donuts with the prepared cream.
Make the glaze. Heat the whipping cream in a small saucepan until simmering. Add the chopped dark chocolate and stir until melted and smooth.
Glaze the donuts. Dip the tops of the cooled donuts into the chocolate glaze and let them set.

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Nutrition

Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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