Bismark Doughnut
The story of my freebasing pastry cream continues. The history that pastry cream and I share is long and torrid, if a 28 year old can have an emotional and borderline sinful imaginary relationship with cream, butter and egg yolks all mixed up with vanilla bean all devoured ravenously with a very large spoon… or piped into a perfectly blissful Bismark doughnut. Or, if you’re an East Coaster, a Boston Cream Pie doughnut.

And if the pastry cream wasn’t enough, the chocolate glaze on top will send you over the edge.

Problems, I have ‘em.

There are certain foods that I have a methodical way of eating. There is strategy, specific components and reasons to eat certain foods a certain way and in a certain and very particular order. When it came to Monday’s Chocolate Stout Maple Bars, my method always began with eating the entire bottom half of the doughnut first. The squishy carbs had to stand on their own, be crispy on the outside, soft and fluffy in the middle without being too pillowy. That’s the measure of a good doughnut – substance. Then of course, it was the top of the maple bar that went next. It still had some residual doughnut dough, but it was half dough and half maple frosting. Equal portions that would send my teeth ringing with sweetness.

Bismark Doughnut

The same thing goes for me eating Reese’s Peanut Butter cups – eating the entire edge of the cup, and saving the middle for last.

And it happens with Bismark doughnuts. Except well, maybe not the same-same, but method is applied to the madness.

Consider this a bonus to How-To Tuesday, because today needs to be titled “How to Eat a Bismark Doughnut”.

Step one. Find the injection site of the pastry cream filling.

Step Two. Suck all of the pastry cream filling you can out of that port of cream. *also, that sounds skeevy*.

Step three. Proceed to shove the entire rest of the bismark doughnut into you doughnut face shaped hole and embarrass yourself and anyone in your immediate vicinity.

You’re welcome.

Bismark Doughnut

Ingredients to make Bismark Doughnuts or Boston Cream Pie Doughnuts

  • Yeast – Active dry yeast or Instant yeast is fine in this application
  • Water – between 100-110 Degrees so that the yeast activates
  • Sugar
  • Salt
  • Baking Powder
  • Bread Flour
  •  Shortening
  • Egg Yolks
  • Vanilla
  • Vegetable oil – for frying

How to Make Bismark Doughnuts

Pour the warm water (or warm milk) into the bowl of a stand mixer outfitted with a dough hook attachment. Sprinkle with 1 Tbsp sugar, and yeast. Let rest until the yeast has become foamy.

In a large bowl, stir together remaining dry ingredients.

When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla.

Slowly add in the dry ingredients.

Once the flour is incorporated, turn the mixer medium to knead the dough.

Lightly spray a large bowl with non-stick spray and add dough to the the bowl.

Roll dough around to coat lightly with oil. Cover with plastic wrap and place in a dark warm place to rise. Let rise for 1-2 hours, or until doubled in size.

On a floured surface, roll the dough out into a 14 x 12 inch rectangle. Using a 3 inch round cookie or biscuit cutter. Cut out rounds and place on a cookie sheet to proof dough an additional hour.

Heat oil in an electric skillet or a dutch oven to 350 degrees. You will need about 2 inches of oil. Place a couple of doughnuts into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again. With tongs, remove from oil and place on a two layers of paper towels lining a cooling sheet to drain.

Cool the doughnuts completely before filling.

Fill with cold, prepared pastry cream using a pastry bag with a pointed decorating tip injected into the side of each Bismark.

Dunk into chocolate glaze, then allow to rest on a wire rack until ready to serve.

Frequently Asked Questions about Boston Cream Pie Doughnuts

Can I use instant yeast for this recipe?

Yes, since these don’t require a second rise, like some traditional bread recipes, you can use instant yeast for these doughnuts.
 

Can I use All Purpose Flour for making Bismark Doughnuts?

 
Yes, but because it has a lower protein content it may change the texture slightly.
 

Can I fry doughnuts in a different oil than vegetable oil?

 
Vegetable oil is best because it has a smoke point that is high enough for frying and it is economical. You can use other oils depending on what you have available, but check the smoke point. Other oils may also impart a flavor that you do not expect in a fried doughnut.
 

Can I try these doughnuts in a deep fryer?

 
Yes, you can fry these in an electric skillet, deep fryer, or Dutch oven. Just make sure it is deep enough to accomodate 2 inches of oil so the doughnuts do not touch the bottom when they are frying.
 
 
 
 

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Bismark Doughnuts

★★★★★ 5 from 1 reviews
  • Author: Megan
  • Prep Time: 2 Hours 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 3 hours
  • Yield: 12 1x
  • Category: Dessert
  • Method: Fry
  • Cuisine: American
Print Recipe

Ingredients

Scale

Doughnuts::

2 envelopes Yeast – about 3 Tbsp.
1 cup Water, 100-110 Degrees
1 cup Sugar + 1 Tbsp, divided
2 tsp. Salt
½ tsp Baking Powder
4–4 ½ cup Bread Flour
1/4 cup Shortening
3 Egg Yolks
2 tsp Vanilla
Vegetable oil for frying

Pastry Cream::

1/3 cup Sugar
5 Egg Yolks
1 1/2 Tbsp Cornstarch
1 cup Milk
1 cup Half-n-Half
1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
1 Tbsp Butter

Chocolate Glaze::

4 cups Powdered sugar
1 1/2 teaspoons light corn syrup
1/4 teaspoon table salt
1/4 teaspoon vanilla
1 teaspoon maple extract
¼–⅓ cup GOOD QUALITY Cocoa Powder (Not Hershey’s)
1/3 cup (plus more if needed) hot water

Instructions

Pour the warm water into the bowl of a stand mixer outfitted with a dough hook attachment. Sprinkle with 1 Tbsp sugar, and yeast. Let rest until the yeast has become foamy, five to ten minutes.

In a large bowl, whisk together remaining sugar, salt, baking powder, and bread flour.

When the yeast has become foamy, turn on mixer and add in shortening, eggs yolks and vanilla. Mix for one minute. Slowly begin to add in the dry ingredients, a cup at a time.
Once the flour is incorporated, turn the mixer medium to knead the dough. Knead dough with your hands to make sure that all dry bits at the bottom of the bowl have been incorporated. Lightly spray a large bowl with non-stick spray and add dough to the the bowl. Roll dough around to coat lightly with oil. Cover with plastic wrap and place in a dark warm place to rise. Let rise for 1-2 hours, or until doubled in size.

On a floured surface, roll the dough out into a 14 x 12 inch rectangle. Using a 3 inch round cookie or biscuit cutter. Cut out rounds and place on a cookie sheet to proof dough an additional hour.

Heat 2″+ vegetable oil in an electric skillet or a dutch oven to 350 degrees. Place a couple of doughnuts into the oil at a time and avoid them touching. Cook until deep golden brown, flip and cook again. With tongs, remove from oil and place on a paper towel lined cooling sheet to drain. Ensure oil is heated to 350 degrees between batches. Repeat with remaining doughnuts, and let drain on a paper towel lined baking sheet. Allow to cool completely before filling or frosting.

Pastry Cream ::

**Make up to 24 hours in advance and refrigerate until 1 hour prior to use. Ensure the pastry cream is cold and set before filling doughnuts**

In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve.

Chocolate Glaze ::

In a bowl, whisk together all ingredients until smooth. Dunk one side of the doughnut into the glaze and then let rest 10 minutes until glaze sets.

To Assemble ::

Once doughnuts are fried and completely cooled, fill a pastry bag with a Bismark or filling tip, Fill doughnuts with the pastry cream. Let rest 10 minutes. Gently dunk tops of each doughnut into the chocolate glaze and let rest for 10 minutes until glaze is set. Devour.

Keywords: Doughnuts, Bismark, Boston Cream, Fried