Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Active Dry Yeast; OR 2 t Rum Extract
1 tb Active Dry Yeast; Bulk 1 c Milk; Scalded
1/4 c Warm Water; (110-115 Deg F) 1 x Unbleached Flour; *
1/2 c Sugar 2 ea Eggs; Lg, Well Beaten
1 t Salt 1 x Fat For Deep Frying; **
1/3 c Butter Or Regular Margarine 1 x Jam Or Jelly
1 tb Orange Juice

* Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the
fat to 375 degrees F. for frying the doughnuts. Soften the yeast in
the warm water and let stand for 5 minutes or until it "blooms" or
proofs. Put a half cup of sugar, the salt, butter, orange juice and
rum extract in a large bowl. Pour the scalded milk over the
ingredients in the bowl.
Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until
smooth. Stir in the yeast and add about half of the remaining flour,
beating until smooth.
Beat in the eggs. Then beat in enough of the remaining flour to
make a SOFT (should be slightly sticky and light in weight). Turn the
dough out onto a lightly floured board and let rest for 5 to 10
minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form
into a ball and put into a greased bowl, turning to grease the top of
the ball of dough.
Cover and let rise in a warm draft free place until doubled in bulk.
Punch the dough down, kneading lightly to remove all of the air
pockets, and turn the dough out onto a lightly floured surface. Roll
to 1/2-inch thickness. Cut the dough into rounds using a 3-inch
biscuit or cookie cutter. Cover with waxed paper and let rise on the
rolling surface away from drafts and direct heat, until double in
bulk, (30 to 45 minutes). About 20 minutes before frying, heat the
fat. Fry the doughnuts in the heated fat. Put only as many doughnuts
at one time as will float uncrowded in a single layer deep in the
fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts
with a fork or tongs, being careful not to pierce the doughnut, when
they rise to the surface. Do this several times during the cooking.
Lift from the fat, draining for a few seconds over the fat before
removing to absorbent paper toweling. Cool. Cut a slit through the
center in the side of each doughnut.
Force about 1/2 ts of jam or jelly into the center and press lightly
to close the slit. (A pastry bag and tube may be used to force the
jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a
bag containing granulated or powdered sugar. (Your choice.) Shake
lightly to remove the excess sugar.

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