2 cakes yeast
1 1/3 c. milk, scalded
1 c. sugar
2 whole eggs
2 egg yolks
2/3 c. butter, melted
5 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. vanilla
1 shot glass rum

Crumble yeast into bowl and add lukewarm milk. Add half of flour; mix well. Beat eggs and egg yolks with sugar and salt; add to first mixture. Add melted butter, vanilla and rum. Work in remaining flour. Allow to rise in warm place until spongy, about 2 hours.

Turn dough out on floured surface and cut into even sections with juice-size glass. Spread the dough apart enough to fill with prepared prune or other filling and seal the filling into the dough. Allow bismarcks to rise in warm place until double in bulk.

Then fry in hot, deep fat until brown. Turn just once. Drain on absorbent paper. While still warm, sprinkle with powdered sugar.