Ingredients
2 tablespoons active dry yeast4 teaspoons plus 1 cup sugar, divided1/2 cup warm water (110° to 115°)4 cups warm milk (110° to 115°)2 eggs1 tablespoon canola oil1-1/2 teaspoons salt11 to 12 cups all-purpose flourAdditional oil for deep-fat fryingStrawberry jellyFrosting and sprinkles, optional
Preparation
In a large bowl, dissolve yeast and 4 teaspoons sugar in warm water. Add the milk, eggs, oil, salt, remaining sugar and 8 cups flour until blended. Stir in enough remaining flour to form a soft dough. Divide dough in half.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in two greased bowls, turning once to a grease tops. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry bismarks, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Cool for 2-3 minutes. Cut a small slit with a sharp knife in one side of each bismark; fill with about 1 teaspoon jelly. Decorate with frosting and sprinkles if desired.
