Jelly Doughnuts (Bismarks)

Ingredients

• two ounces of yeast
• one pint of milk
• one-fourth of a pound of lard or butter
• one-half of a pound of sugar
• one pint of warm milk
• some stiff jelly
• cinnamon sugar for rolling

Method

1. 1

   Set to raise a sponge with yeast, milk, and flour.

2. 2

   Add eggs, lard, sugar, lemon, and milk.

3. 3

   Beat well and let raise.

4. 4

   Form biscuits, fill with jelly, let raise, and bake in hot grease.

5. 5

   Roll in cinnamon sugar when cool.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 40. The excerpt below is the record exactly as published.

Jelly Doughnuts (Bismarks). Set to raise a soft sponge with two ounces of yeast, one pint of milk, and enough flour. As soon as it breaks, add four to five eggs, one-fourth of a pound of lard or butter, one-half of a pound of sugar, lemon and mace, one pint of warm milk and sufficient flour to make a soft dough; beat well and set to raise; push down; let raise again, then dust bench well with flour; break in small biscuits, roll them up, let raise a little, press flat; lay in center of each some stiff jelly

Cook this with the app: pantry check, scaling, and the assistant.