Bismarcks

Methods/steps

pour scalded milk over crisco, sugar, and salt in a bowl; stir until crisco is melted. add eggs, one at a time, beating well after each addition.
combine 2 cups flour and yeast in a large bowl, add milk mixture, and beat with a spoon until smooth. stir in enough remaining flour to make a soft dough.
turn dough onto a lightly floured surface and knead until smooth and elastic.
place dough in a greased deep bowl and turn to bring greased surface to top.
cover; let rise in a warm place until doubled (1-1/4 to 1-1/2 hours).
punch down dough. roll to 1/2-inch thickness on a lightly floured surface. cut with a floured 3-inch round cutter. place on a cookie sheet; cover and let rise until doubled (about 30 minutes).
heat crisco to 365°F in a large deep saucepan or deep fryer.
fry bismarcks uncrowded in hot crisco for 2 minutes or until golden brown; turn several times during frying.
remove and drain on paper towels.
cut a slit through side of each to center. force about 1 teaspoon or more jam or jelly into center and press lightly to close slit.
shake 2 or 3 bismarcks at a time with sugar in a bag.