Sunday Morning Bismarcks
Start your Sunday morning on a sweet and indulgent note with these homemade Sunday Morning Bismarcks, a classic yeast-raised donut filled with your favorite jam, jelly, or custard. Perfectly golden on the outside and soft, pillowy on the inside, these deep-fried pastries are a weekend treat worth savoring. The dough, enriched with butter and eggs, rises to perfection, creating a rich and tender crumb that pairs beautifully with the sweet, fruity filling. Finished with a generous dusting of powdered sugar, these Bismarcks strike the perfect balance of comfort and decadence. Whether you’re serving them fresh for brunch or as an irresistible snack alongside coffee, they’re sure to delight family and friends. With easy-to-follow steps and a sky-high payoff, this recipe is your ticket to bakery-quality donuts right from your kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm milk (about 110°F/43°C)
- 6 tablespoons Unsalted butter, softened
- 2 pieces Large eggs
- 4 cups Vegetable oil (for frying)
- 1 cup Jam, jelly, or custard filling of choice
- 0.5 cup Powdered sugar (for dusting)
Instructions
In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
Add the yeast mixture, softened butter, and eggs to the dry ingredients. Using a stand mixer with a dough hook (or by hand), knead until the dough becomes smooth and elastic, about 8-10 minutes.
Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough to about 1/2-inch thickness.
Using a round cutter (about 3 inches in diameter), cut out circles. Re-roll the scraps if needed to make more circles.
Place the circles on a parchment-lined baking sheet, leaving space for expansion. Cover with a towel and let them rise again for 30-40 minutes until puffy.
Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
Carefully fry the donuts 2-3 at a time, cooking for about 1-2 minutes per side or until golden brown. Remove with a slotted spoon and place on a paper towel-lined tray to drain excess oil.
Once cooled slightly, use a piping bag fitted with a round tip to inject each Bismarck with about 1 tablespoon of jam, jelly, or custard filling.
Dust the tops generously with powdered sugar before serving.
Serve warm and enjoy your Sunday Morning Bismarcks!
Nutrition Facts
Calories |
12560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1038.0 g | 1331% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 825.0 g | 300% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 395.9 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 461 mg | 35% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
