Whether you call them bismarks, paczkis or sufganiyot -fried, these sugar covered, filled yeast donuts are divine.
I usually make bismarks at home around the winter holidays and I am always the most popular person in my house when these donuts start piling up on a plate. I am always amazed at how quickly my family will show up in the kitchen once the smell of these donuts fill the air. Depending on who is at home, we fill our bismarks with raspberry preserves or chocolate spread. The kids love to be in charge of shaking the bag to coat the donuts in sugar. It can be a little messy but it is so much fun.
These little bismarks are perfect for Hanukkah. Traditionally, fried foods are served during Hanukkah to commemorate the Festival of Lights. They are also perfect for any day that you just need a special fried sweet treat. And you don’t need any special tools to fill them because you sandwich the filling between two thin layers of dough before it is fried.
Fill your bismarks with your favorite preserves, nut butter, or chocolate spread.
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| Prep Time | 15 minutes |
| Cook Time | 3 minutes |
| Servings |
donuts
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- 1 pkg rapid rise yeast
- 4 tbsp granulated sugar
- 3/4 cup milk warm - may substitute warm water
- 2 1/4 cup all purpose gluten free flour mix with xanthan gum
- 1/8 tsp salt
- 2 egg yolks
- 2 tbsp butter unsalted, room temperature or non dairy alternative*
- 1/2 cup preserves or filling of choice
- 6 cup vegetable oil for frying
- 1 cup granulated sugar for coating, or powdered sugar for dusting
Ingredients
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- Mix warm milk (100-110 degrees), yeast and 2 tablespoons of granulated sugar in to a small bowl and mix. Set aside to bloom.
- In a large bowl, measure out the remaining 2 tablespoons of granulated sugar, gluten free flour mix, and salt. Whisk to combine.
- Once yeast mixture has become foamy, add yeast mixture to flour mix along with the two egg yolks. Mix just until combined and a dough forms.
- Place dough on a lightly floured surface and pat flat.
- Smear butter onto dough. Fold dough in half and gently press flat, sprinkling lightly with gluten free flour then folding and pressing until butter is completely incorporated.
- Roll dough out to an even 1/8" thickness.
- To prevent sticking, dip a juice glass or 2" cutter into gf flour before cutting dough into rounds. Roll any leftover dough out and cut until all dough is used.
- Place 1/4-1/2 teaspoon of filling into the center of every other round.
- Top filled rounds with plain rounds and firmly pinch edges together to seal.
- Cover finished donuts with a clean towel and leave to rise for 30 minutes.
- Set up the area where you are going to fry the donuts. You will need a heavy bottomed skillet, a cooling rack with a plain brown paper bag or paper towels on it, to drain donuts. I prefer using the sides of a plain brown paper bag, instead of paper towels.
- Measure out oil into the heavy bottom skillet and heat on medium until the temperature reaches 350 degrees. Test temperature with a candy thermometer.
- Once oil reaches temperature, using tongs and being careful not to squish the donuts, gently set one donut at a time into the oil. Do not crowd the pan - fry only a few donuts at a time. I fry 4-5 at a time.
- Fry on one side until golden brown, 1 - 1 1/2 minutes. With tongs or wooden spoon, gently flip donuts over to fry other side.
- With tongs, remove fry pan and place on plain paper bag or paper towels to drain for a minute.
- Coat with granulated sugar or dust with powdered sugar.
- Repeat with the remaining donuts.
- These donuts are best eaten fresh. If you do have leftovers, refrigerate and then heat before eating.
You will need a candy thermometer to safely check the heat of the oil before frying.
Use caution when making these donuts, as the oil is very hot. I make sure that there are no little ones in the kitchen when I am frying and always push the skillet to the back of my stove to cool when I have finished frying.
This Bismarks recipe is gluten free, vegetarian and dairy free with substitutions*.
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