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

Yield: 12 Doughnuts

Classic Bismark 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


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.