2 T. yeast
4 t. sugar + 1 c. sugar, divided
1/2 c. warm water (110-115 degrees)
4 c. warm milk (110-115 degrees)
2 eggs
1 T. oil
1 1/2 t. salt
11-12 c. flour
Oil for deep frying
vanilla pudding
chocolate frosting
In a large mixing bowl, dissolve yeast, 4 t. sugar & warm water. Add the milk, eggs, oil, salt, remaining sugar & 8 c. flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.
Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in 2 greased bowls, turning once to grease tops. Cover & let rise in a warm place until doubled, about 1 hr.
Punch dough down. Turn onto a floured surface;roll out to 1/2" thickness. Cut with a floured 3" biscuit cutter. Place on greased cookie sheet. Cover & let rise until doubled, about 30 minutes.
In an electric skillet or fryer, heat oil to 375 degrees. 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 filling. Decorate with frosting & sprinkles if desired. Yield: 5 dozen.
* try strawberry or raspberry filling & icing on top or chocolate pudding inside.
