Here it is! My amazing Mini Bismark recipe. I love to bake, and I recently discovered this amazing BAKED donut! I made them mini so when I eat 7 in one day I don't feel as guilty, after all, because they are mini it is like only eating one! I have included step by step pictures so that you too can learn to make and enjoy such yummy goodness.
1 cup warm milk
1/3 cup warm water
2 tsp instant yeast
2 TB melted butter
2/3 cup granulated sugar
2 large eggs
4 1/2 - 5 cups all-purpose flour
A pinch of nutmeg (about 1/8 tsp)
1 tsp salt
Measure 1 cup milk and place into microwave safe bowl. Cook for about 1 1/2 minutes until warm. Set aside.
Measure 1/3 cup warm water into small bowl. DO NOT make the water any hotter than "baby bottle" warm or you will "kill" the yeast. Add 2 tsp yeast and a tiny bit of sugar and stir. Set mixture aside. (This is called "proofing" the yeast).
Into mixer, pour warm milk, 2/3 cup sugar, 2 TB melted butter, 2 large eggs, pinch of nutmeg, 1 tsp salt. Mix well. Add in about 1/2 the flour (about 2 cups). Add in yeast mixture. (Your yeast should look soft and foamy before adding it to the mixing bowl.) Mix in up to 3 more cups of flour. You want to make a soft, slightly sticky dough. (If your dough turns out too "tough" add a LITTLE bit of milk until slightly sticky.) Mix for just a few (2-3) minutes.
|Yeast before you add it|
|Dough will be slightly sticky|
Dump dough into greased bowl. Cover with a clean towel and let rise for about 1 hour, or until double in size.
Pour 3 1/2 cups cold milk and 2 small packages of pudding flavor of your choice. (I used cheesecake in this one, but I have also used vanilla and I will use chocolate in the future. Just whatever suits your fancy!) Whisk according to package directions. Place in fridge to "set".
When dough is risen, roll out onto lightly floured "bread mat". (A bread mat is a mat that you can use to keep your "mess" in one spot and keep your counters clean. If interested, I will post how to make a bread mat at a later time.) Roll dough to about 1/4 inch thick. Using a mini donut cutter (otherwise known as a shot glass - NO I don't drink, but the glasses are just too cute!), cut out the donuts. Place cut donuts onto lightly greased cookie sheet. Let rise until double in size.
Bake donuts in 375 degree F oven until the bottoms are just golden, about 8 to 10 minutes. They should still be pale on top, not golden and browned, and just barely baked through. Remove from the oven and let cool
To make frosting, mix together the following into a bowl:
1/4 cup softened butter
1 TB baking cocoa powder
1 lb powdered sugar
1 tsp vanilla
Milk to thin it all down
Note: You don't want to make it too runny or it won't "stick" to the donuts, and you don't want it too thick or it won't "dip" easy. You want to make sure it is "just right".
Frost the donuts by tipping them upside down into the frosting. Hold them over the bowl to slightly drip the excess frosting off. Set to "dry" on a cooling rack to await the filling.
After "frosting" the donuts, fill them with the pudding mixture. To do this place the pudding into a cake decorating bag that has been fitted with a "filling" tip. (A filling tip is super long and skinny and puts the yummy goodness into the donuts!) Stick the skinny tip into the side of each nugget of goodness and squeeze lightly to fill the donut. Warning, this can get a bit messy if you "over fill" the tiny bites of goodness!
|This is what "oops" looks like!|
Store your donuts in the fridge (that is, IF you have any left over by the end of the day!)