Jelly-Filled Doughnuts or Bismarcks

Method

Method 1

  1. Scale the dough into lb (1600 g) presses. Let them relax for 10 minutes.
  2. Divide the dough. Round the small units.
  3. Let them relax a few minutes, then flatten lightly.

Method 2

  1. Roll out the dough to ½ in. (12 mm) thick, as for ring doughnuts.
  2. Cut out with round cutters (biscuit cutters, or doughnut cutters with the “hole” removed).

After frying and cooling, use a doughnut pump or jelly pump to fill the doughnuts. Using a sharp, straight nozzle, pierce the side of the doughnut and inject the jelly into the center.

Other fillings besides jelly may be used, such as lemon, custard (see Pastry Cream), and cream. If a filling containing egg, milk, or cream is used, the doughnuts must be kept refrigerated.