Country Cleaver

Cookin' My Way Back to the Country

Bismark Doughnuts

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…

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

Bismark doughnuts are probably one of my favoritest favorite doughnuts. I can never pick out if I love the carbs and chocolate, the chocolate and pastry cream, or the carbs and cream or all of the above. They’re the perfect doughnut. So I made some for you to celebrate the second day of Doughnut Week!

If you’re new to our Doughnut Week party – be sure to check out Monday’s edition where I made Chocolate Stout Maple Bars and enter to win a Keurig Brewer and Green Mountain Coffee K-Cup Pack! Doughnuts and coffee? Duh.

And if you didn’t see yesterday’s How-To – all about making pastry cream, which fits so perfectly in with this recipe – be sure to check it out before diving in! You can’t have a Bismark without pastry cream!

So go forth young Doughnut-Wan and learn your ways of the Bismark.

And be sure to catch up on all of the other Doughnut Week creations below and enter to win your own doughnut making kit from King Arthur Flour, Cabot and Red Star Yeast!

Bakeaholic Mama – Coconut Doughnut Holes with Lime Curd
Baked by Rachel – Maple Bacon Donuts
Table for Two – Sugared Doughnut
Running to the Kitchen – Baked Chocolate Avocado Doughnut
Pass the Sushi – Bourbon Bacon Doughnuts
Jelly Toast Blog – Lemon Berry Doughnut Triffle

Nutmeg Nanny – Chocolate Orange Baked Doughnuts
Farmgirl Gourtmet – Vanilla Baked Frui-Doo Dounuts

Classic Bismark Doughnuts

Yield: 12 Doughnuts

Prep Time: 2 Hours 30 Minutes

Cook Time: 30 Minutes

Total Time: 3 Hours

PrintPrint Recipe


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


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 suface, 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.


34 Responses to “Bismark Doughnuts”

  1. #
    Sarah Toasty — January 15, 2014 @ 3:41 am

    More people should admit to freebasing pastry cream, I would come to the meetings with you… These look incredible, thanks for sharing!

  2. #
    Marie @ Little Kitchie — January 15, 2014 @ 4:16 am

    … and now I’m a little depressed about the toast I’m currently eating. YUM!

  3. #
    Lauren at Keep It Sweet — January 15, 2014 @ 4:16 am

    I have to admit that I don’t usually get excited about cream filled donuts but these look pretty freaking fantastic!

  4. #
    Rachel @ Baked by Rachel — January 15, 2014 @ 4:46 am

    Totally curious but what’s the difference between a bismark (which I’ve never heard of) and a Boston cream? Same thing but from a different region? Either way, looks fantastic! 🙂

  5. #
    kita — January 15, 2014 @ 5:00 am

    as a child I couldn’t deal with things in my doughnut. Toootally texture thing that I couldn’t move past. I’m still recovering, but pastry creams are moving on up! Jelly is still weird though >.>

  6. #
    Haley @ The Girly Girl Cooks — January 15, 2014 @ 6:59 am

    Oh my gosh! I was laughing so hard reading this….”freebasing pastry cream” and “Suck all of the pastry cream filling you can out of that port of cream. *also, that sounds skeevy*.” I love it! That is why we are friends 🙂

  7. #
    Stephanie @ PlainChicken — January 15, 2014 @ 7:28 am

    I’ll take a dozen!

  8. #
    Katrina @ WVS — January 15, 2014 @ 8:04 am

    These doughnuts look great!!

  9. #
    Lauren @ Climbing Grier Mountain — January 15, 2014 @ 8:29 am

    Bring on the pastry cream! You need to show me your doughnut making ways, friend!

  10. #
    Kelli H (Made in Sonoma) — January 15, 2014 @ 9:34 am

    Oh man! These look so sinful! I want one NOW!

  11. #
    Jenny Flake — January 15, 2014 @ 9:56 am

    Oh girl!! I could do some major damage with these gorgeous doughnuts! Fabulous job 🙂

  12. #
    Meagan @ A Zesty Bite — January 15, 2014 @ 10:16 am

    Oh man these doughnuts look so good!!!!

  13. #
    Gaby — January 15, 2014 @ 12:02 pm

    Over the top amazing! I would go crazy for these!

  14. #
    Janice (@KtchnHealsSoul) — January 15, 2014 @ 12:56 pm

    Your instructions on how to eat pastry-cream filled doughnuts are hillarious! And, I could use similar instructions on how to eat a mille feuilles, please. Seriously, every time I order one in a pastry shop, it becomes a huge, embarassing mess. Flakes of pastry everywhere. Pastry cream all over. Hahaha! Maybe it’s just me?
    Anyways, these doughnuts look perfect.

  15. #
    Laura Dembowski — January 15, 2014 @ 5:40 pm

    Beautiful doughnuts! I have wanted to make doughnuts forever so all these doughnut posts are just what I needed for inspiration.

  16. #
    Lauren @ Healthy Delicious — January 15, 2014 @ 5:44 pm

    These are my favorites, too! And I totally eat the the same way.

  17. #
    Mads — January 15, 2014 @ 6:14 pm

    This might be the best looking food item on your blog to date! I wish I could eat through my computer screen. Great job!

  18. #
    Chris Wilson — January 15, 2014 @ 6:41 pm

    Heartless & cruel, that’s what you are. This is torture! On a diet, and you run pictures & a recipe of my ABSOLUTE.FAVORITE.DOUGHNUT! It’s killing me I tell you , KILLING ME!!!

  19. #
    Nutmeg Nanny — January 15, 2014 @ 7:49 pm

    Step two totally cracked me up! Also, I always eat my peanut butter cups the same way. Eat off that thick chocolate and then I get more peanut butter to chocolate ratio. When I was younger I used to be a total freak with my pizza. I would eat off the topping, then the cheese, scrape off the sauce and then just eat the plain pizza. What a weirdo I was…haha. Now, these doughnuts look amazing. Before I moved to the east coast I never had a pastry cream filled doughnut but I’m so happy I finally tried one. So good!

  20. #
    Tieghan — January 15, 2014 @ 8:25 pm

    Yeah, I would go to town on these babies. To freaking die for, Megan!!

  21. #
    Nicole ~ Cooking for Keeps — January 15, 2014 @ 9:25 pm

    I could probably eat like ten of these, and I’m not even a donut person! sacrilegious, I know. 🙂

  22. #
    Jeanette | Jeanette's Healthy Living — January 16, 2014 @ 5:13 am

    Gorgeous just gorgeous!

  23. #
    Shannon @ Bake.Frost.Repeat — January 16, 2014 @ 2:04 pm

    OH MY!!! These donuts look amazing. WANT!

  24. #
    Erika — January 16, 2014 @ 4:49 pm

    Good Lawd Gurl!! I need like a dozen of these… Yum!!

  25. #
    Katrina @ In Katrina's Kitchen — January 20, 2014 @ 5:53 am

    I seriously cannot even handle this. OMG

  26. #
    claire @ the realistic nutritionist — February 6, 2014 @ 4:03 pm

    Will you marry me? Wait…

    • Megan replied: — February 6th, 2014 @ 8:56 pm

      I thought you’d never ask!!! SWOON!!! 😉

  27. #
    Jillian — December 19, 2014 @ 11:47 am

    These sound amazing, I cannot wait to try making them. Also with a description like that you should be a romance writer!

  28. #
    Ben — April 12, 2015 @ 9:45 pm

    Wow…ok, you’ve become an absolute FREAK about chocolate bismarks…congratulations?

  29. #
    Christie Todd — June 7, 2015 @ 1:17 am

    Hi! I just ran across this recipe on Pinterest. These are my lifelong favorites and I am SO excited to try making them, though I fear it is a very bad idea. My only question aboit your excellent instructions is, the pastry cream ingredient list calls for half and half, but the instructions for heavy cream? I know it’s been a long time since your original post, but I’m hoping you’ll catch this anyway.  Thanks for the great post!

  30. #
    Liz — July 31, 2015 @ 9:38 am

    Ingredients list for the pastry cream say 1/2 n’ 1/2 actual directions say heavy cream… there’s a difference. Should it be heavy cream by chance?

    • Megan replied: — August 2nd, 2015 @ 7:51 pm

      Sorry Liz, It is half and half. My bad. I will fix the mistake in the recipe. I must have been multitasking, whoops!

  31. #
    Thomas Park — September 21, 2016 @ 3:05 pm

    Isn’t it too much sugar on dough?


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