Big-Batch Bismarks

• 2 tablespoons active dry yeast
• 4 teaspoons plus 1 cup sugar, divided
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 4 cups warm milk (110u0b0 to 115u0b0)
• 2 eggs
• 1 tablespoon canola oil
• 1-1/2 teaspoons salt
• 11 to 12 cups all-purpose flour
• Additional oil for deep-fat frying
• Strawberry jelly
• Frosting and sprinkles, optional

1. 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.
2. 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.
3. Punch the dough down. Turn on a floured surface; roll out to 1/2-in. thickness. Place on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. 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.

active dry yeast, sugar, warm water, warm milk, eggs, canola oil, salt, flour, additional oil, strawberry jelly, frosting

Taken from www.tasteofhome.com/recipes/big-batch-bismarks/ (may not work)