Filled donuts, known in many Latin American countries by different names and variants, are a delicious dessert or snack that has transcended borders. In Mexico and other countries, they are commonly called "donas" or "berlinesas." In Argentina and Uruguay, these sweets are known as "berlinesas" or "bollos," while in Colombia and Venezuela, the term "donas rellenas" is very popular. These delicacies originated in Europe, especially in Germany, where the ones known as "Berliner" or "Bismarck" are filled with jam, cream, or dulce de leche. The popularity of filled donuts has been growing in Latin America, adapting to local tastes, but always maintaining their main characteristic: a soft and fluffy fried dough that is subsequently filled with jam or traditional sweet filling.
The name "Berlín Bismarck" pays homage to the German Chancellor Otto von Bismarck, and although there are multiple versions about its exact origin, this sweet represents the fusion between European tradition and Latin American creativity in the world of home baking. Besides being enjoyed on their own, these filled donuts are often accompanied by coffee or hot chocolate, perfect for family gatherings or special celebrations.
How to make Berlin Bismarck filled donuts
Soften the yeast in the warm water and let it rest for 5 minutes or until it "blooms" or ferments.
Put half a cup of sugar, the salt, the butter, the orange juice, and the rum extract in a large bowl.
Pour the scalded milk over the ingredients in the bowl.
Stir until the butter melts.
Cool to lukewarm temperature.
When cool, mix in 1 cup of the unbleached flour and beat until smooth.
Add the yeast and add about half of the remaining flour, beating until smooth.
Beat the eggs.
Then beat in enough of the remaining flour to get a smooth dough.
Turn the dough out onto a lightly floured surface and let it rest for 5 to 10 minutes.
Knead until smooth and elastic.
Form into a ball and place it in a greased bowl, turning it to grease the top of the dough ball.
Cover and let it rise in a warm, draft-free place until doubled in size.
Punch down the dough, kneading lightly to remove all air bubbles, and turn the dough out onto a lightly floured surface.
Roll out to a thickness of 1/2 inch.
Cut the dough into circles using a 3-inch cookie or biscuit cutter.
Cover with wax paper and let rise on the work surface, away from drafts and direct heat, until doubled in size.
Approximately 20 minutes before frying, heat the fat.
Fry the donuts in the hot fat.
Place only the number of donuts that can float, without crowding them, in a single deep layer in the fat.
Fry for 2 to 3 minutes or until lightly golden brown.
Turn the donuts over with a fork or tongs, being careful not to puncture the donut, when they rise to the surface.
Do this several times during cooking.
Remove from the fat, draining for a few seconds over the fat before transferring to an absorbent towel.
Cool.
Make a cut in the center on the side of each donut.
Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the cut.
Shake 2 or 3 bismarcks at a time in a bag containing granulated or powdered sugar.
Shake lightly to remove excess sugar.
