1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk
1/4 c  Warm Water; (110-115 Deg F)
1/2 c  Sugar
1 ts Salt
1/3 c  Butter Or Regular Margarine
1 tb Orange Juice
2 ts Rum Extract
1 c  Milk; Scalded
Unbleached Flour; *
2    Eggs; Lg, Well Beaten
Fat For Deep Frying; **
Jam Or Jelly

* Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat
to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm
water and let stand for 5 minutes or until it “blooms” or proofs. Put a
half cup of sugar, the salt, butter, orange juice and rum extract in a
large bowl. Pour the scalded milk over the ingredients in the bowl.
Stir until the butter is melted. Cool to lukewarm.
When cool, blend in 1 cup of the unbleached flour and beat until smooth.
Stir in the yeast and add about half of the remaining flour, beating until
smooth.
Beat in the eggs. Then beat in enough of the remaining flour to make a
SOFT (should be slightly sticky and light in weight). Turn the dough out
onto a lightly floured board and let rest for 5 to 10 minutes. Knead until
smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a
greased bowl, turning to grease the top of the ball of dough.
Cover and let rise in a warm draft free place until doubled in bulk. Punch
the dough down, kneading lightly to remove all of the air pockets, and turn
the dough out onto a lightly floured surface. Roll to 1/2-inch thickness.
Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover
with waxed paper and let rise on the rolling surface away from drafts and
direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes
before frying, heat the fat. Fry the doughnuts in the heated fat. Put only
as many doughnuts at one time as will float uncrowded in a single layer
deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the
doughnuts with a fork or tongs, being careful not to pierce the doughnut,
when they rise to the surface. Do this several times during the cooking.
Lift from the fat, draining for a few seconds over the fat before removing
to absorbent paper toweling. Cool. Cut a slit through the center in the
side of each doughnut.
Force about 1/2 ts of jam or jelly into the center and press lightly to
close the slit. (A pastry bag and tube may be used to force the jelly or
jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing
granulated or powdered sugar. (Your choice.) Shake lightly to remove the
excess sugar.