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Bismarcks I
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1 cup milk, scalded
1/3 cup CRISCO all-vegetable shortening
1/3 cup sugar
1 tsp. salt
2 eggs
2-1/2 to 3 cups all-purpose flour
1 package active dry yeast
CRISCO Shortening for deep frying
Jelly or jam
Granulated sugar for coating
Pour scalded milk over Crisco, sugar, and salt in a bowl; stir until Crisco is melted. Add eggs, one at a time, beating well after each addition.
Combine 2 cups flour and yeast in a large bowl, add milk mixture, and beat with a spoon until smooth. Stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased deep bowl and turn to bring greased surface to top.
Cover; let rise in a warm place until doubled (1-1/4 to 1-1/2 hours).
Punch down dough. Roll to 1/2-inch thickness on a lightly floured surface. Cut with a floured 3-inch round cutter. Place on a cookie sheet; cover and let rise until doubled (about 30 minutes).
Heat Crisco to 365ºF in a large deep saucepan or deep fryer.
Fry bismarcks uncrowded in hot Crisco for 2 minutes or until golden brown; turn several times during frying. Remove and drain on paper towels.
Cut a slit through side of each to center. Force about 1 teaspoon or more jam or jelly into center and press lightly to close slit.
Shake 2 or 3 bismarcks at a time with sugar in a bag.
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