Exquisite Custard-Filled Bismarcks

Treat yourself to donut-shop deliciousness this Saturday morning--the easy way. In just a few simple steps, I'll show you how you can easily create your favorite pastries at home.

From-scratch flavor?

Check.

Creamy custard filling?

Check.

Rich cream cheese frosting?

Check.

Ready?

Let's get started.

• 4 Cups Bread Flour
• 1 Package Instant Yeast (2-1/4 teaspoons)
• 1 Cup Warm Water
• 1 Teaspoon Salt
• 1/4 Cup Non-fat Dry Milk Powder
• 1/4 Cup Sugar
• 2 Tablespoons Shortening
• 1 Large Egg
• Oil for Deep-Frying
• 2 Cups Milk
• 3.5 Ounce Box Instant Vanilla Pudding
• 8 oz. pkg. Cream Cheese
• 2 Cups Powdered Sugar
• 2 Tablespoons Milk

Place about two cups of the flour in the bowl of your stand-type mixer. Add the yeast. Add the water. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.

Add the salt, dry milk, sugar, shortening, and eggs, and continue mixing. Add most of the remaining flour and continue mixing at medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for four minutes to develop the gluten) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.

Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Let rise until double, about one hour.

Once the dough has risen, knead it on a floured counter. Let it rest for ten minutes. Roll the dough to 1/2 inch thick. Use a large floured cookie cutter to cut out the doughnuts. Cover the doughnuts and let them rise, in a warm oven, until they are very light, about 45 minutes.

Pour about 2 inches of vegetable oil into the bottom of a stock pot. On the stovetop, heat the oil to 375°F. Add the doughnuts, a few at a time, to the hot oil being careful not to splash the oil. Fry for about one minute and then turn the doughnuts with tongs. Fry for another minute, or until golden brown. Remove the doughnuts to drain on paper towels.

Allow the doughnuts to cool for twenty minutes before filling with custard. While the doughnuts are cooling, mix one package of vanilla pudding with the proper amount of milk. Whisk and set aside. When doughnuts are slightly cooled, use a butter knife to make a slit in the side of each doughnut. Use a disposable cake decorating bag to pipe the vanilla pudding into the doughnuts.

Mix an 8 Ounce package of cream cheese with 2 cups of powdered sugar, and a few tablespoons of milk, to make the frosting. (You might have to add more powdered sugar, to get the right consistency) Frost the doughnuts. You may also want to add chocolate chips, walnuts, sprinkles, coconut flakes, or other toppings to your doughnuts!!