Bavarian Cream Donuts Recipe

Introduction

These Bavarian Cream Donuts are a delightful treat combining fluffy, golden-fried dough with a rich, creamy filling. Perfect for special occasions or an indulgent snack, they offer a wonderful balance of texture and flavor that’s sure to impress.

Ingredients

• For the Bavarian Cream Filling:
• 3 egg yolks
• 1/4 cup (50g) white sugar
• 1 cup (240ml) whole milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/3 stick (38g) butter
• 1 cup (240ml) heavy cream
• For the Donut Dough:
• 5 cups (600g) all-purpose flour
• 1/2 cup (100g) white sugar (plus extra for coating)
• 2 packs (14g) active dry yeast or instant yeast*
• 1 cup (240ml) whole milk
• 2 large eggs
• 2/3 stick (80g) butter, melted
• 1 teaspoon salt
• Vegetable oil, for frying

Instructions

1. Step 1: Prepare the Bavarian cream filling by whisking the egg yolks with cornstarch and 2 tablespoons of sugar in a bowl.
2. Step 2: Heat the remaining sugar, milk, and vanilla extract in a saucepan over medium-low heat until warm.
3. Step 3: Gradually pour the warm milk mixture into the yolks, whisking constantly to combine.
4. Step 4: Return the entire mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Bring to a boil for one minute, then remove from heat.
5. Step 5: Strain the custard through a fine mesh sieve if needed, then whisk in the butter one tablespoon at a time. Cover with plastic wrap touching the surface and refrigerate until fully chilled.
6. Step 6: For the dough, warm the milk to body temperature. Mix with yeast and 1 tablespoon sugar; let sit 5–10 minutes until frothy (skip if using instant yeast).
7. Step 7: In a stand mixer, combine the remaining sugar, eggs, and salt. Add the yeast mixture and stir.
8. Step 8: Add the flour and mix on low speed until mostly combined, then slowly drizzle in the melted butter with the mixer running.
9. Step 9: Increase to high speed and knead for 3–5 minutes. Turn the dough onto a floured surface and knead until smooth.
10. Step 10: Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size, about 1–2 hours.
11. Step 11: Punch down the dough, roll it out to 1/2 inch thick, and cut rounds using a 2.5–3 inch cutter.
12. Step 12: Place the rounds on a lined baking sheet, cover, and proof for 45 minutes or until puffy.
13. Step 13: Heat oil in a deep fryer or heavy pot to 350°F (180°C), ensuring at least 2–3 inches of oil depth.
14. Step 14: Fry 2–3 donuts at a time, cooking each side for 1–2 minutes until pale golden.
15. Step 15: Transfer fried donuts to a wire rack lined with paper towels, and roll them in sugar while still warm.
16. Step 16: Whip heavy cream to stiff peaks, then fold it gently into the chilled Bavarian cream in two additions.
17. Step 17: Once donuts are cooled, poke a hole in each using a chopstick or straw.
18. Step 18: Fill a piping bag with the cream mixture and pipe into each donut until full.

Tips & Variations

• Use instant yeast to skip the initial proofing step, speeding up dough preparation.
• Chill the Bavarian cream overnight to enhance flavor and achieve the best texture.
• For variation, dust the finished donuts with powdered sugar or drizzle with melted chocolate instead of rolling in granulated sugar.
• If you don’t have a piping bag, a resealable plastic bag with a corner snipped off works well for filling donuts.

Storage

Store filled Bavarian cream donuts in an airtight container in the refrigerator for up to 2 days. For best freshness, consume them the same day they are made. Reheat unfilling donuts briefly in a low oven or microwave before filling if desired, but avoid reheating after filling as the cream is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Bavarian cream filling ahead of time?

Yes, preparing the Bavarian cream filling ahead and chilling it overnight allows the flavors to develop fully and makes filling the donuts easier.

What if I don’t have a thermometer for frying?

If you don’t have a thermometer, heat the oil over medium heat and test it by dropping a small piece of dough in. It should sizzle and float to the surface within seconds without burning quickly.

Bavarian Cream Donuts Recipe

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5 from 506 reviews

Delight in these homemade Bavarian Cream Donuts featuring a rich, creamy custard filling and perfectly fried, fluffy doughnuts rolled in sugar. This recipe guides you through making a silky vanilla bean Bavarian cream, preparing a soft yeast dough, frying to golden perfection, and filling each donut with luscious whipped cream-infused custard for an irresistible treat.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 30 minutes (includes chilling and proofing times)
• Yield: Approximately 20 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Bavarian Cream Filling

• 3 egg yolks
• 1/4 cup (50g) white sugar
• 1 cup (240ml) whole milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/3 stick (38g) butter
• 1 cup (240ml) heavy cream

Donut Dough

• 5 cups (600g) all-purpose flour
• 1/2 cup (100g) white sugar (plus extra for coating)
• 2 packs (14g) active dry yeast or instant yeast
• 1 cup (240ml) whole milk
• 2 large eggs
• 2/3 stick (80g) butter, melted
• 1 teaspoon salt
• Vegetable oil, for frying (at least 2–3 inches deep)

Instructions

1. Make the Bavarian Cream: In a bowl, whisk together egg yolks, cornstarch, and 2 tablespoons of sugar until smooth. Heat remaining sugar, milk, and vanilla extract in a saucepan over medium-low heat until warm but not boiling. Gradually pour this warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
2. Cook the Bavarian Cream: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil. Maintain boiling for one minute, then remove from heat. Strain the custard through a fine mesh sieve if any lumps remain, then whisk in the butter one tablespoon at a time until fully incorporated.
3. Chill the Bavarian Cream: Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate the cream until fully chilled and set, ideally several hours or overnight.
4. Prepare the Donut Dough: Warm the milk to body temperature and mix with yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy (skip this step if using instant yeast). In a stand mixer bowl, combine the remaining sugar, eggs, and salt. Add the yeast mixture and stir to combine.
5. Mix and Knead the Dough: Add the flour and mix on low speed until mostly combined. Gradually drizzle in melted butter while mixing. Increase mixer speed to high and knead the dough for 3–5 minutes until smooth and elastic. Transfer to a floured surface and knead briefly by hand until smooth.
6. First Rise: Shape the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until doubled in size, about 1 to 2 hours.
7. Shape the Donuts: Punch down the risen dough and roll it out to about 1/2 inch thickness. Cut rounds using a 2.5–3 inch cutter. Place the dough rounds on a lined baking sheet, cover, and allow to proof for 45 minutes or until noticeably puffy.
8. Fry the Donuts: Heat vegetable oil in a deep fryer or heavy pot to 350°F (180°C). Fry 2–3 donuts at a time for 1–2 minutes per side or until pale golden brown. Remove with a slotted spoon and place on wire racks lined with paper towels to drain excess oil. While still warm, roll the donuts in white sugar to coat liberally.
9. Prepare Filling and Fill Donuts: Whip the heavy cream to stiff peaks and fold it gently into the chilled Bavarian cream in two additions to lighten the filling. Using a chopstick or straw, poke a hole into each cooled donut. Fill a piping bag with the cream mixture and pipe the filling into each donut until full and slightly firm to the touch.

Notes

• For best results, prepare the Bavarian cream a day ahead to allow it to fully chill.
• If using instant yeast, you can skip the proofing step and mix it directly with the flour.
• Maintain oil temperature at 350°F (180°C) for even frying to avoid greasy donuts.
• Ensure the dough is proofed properly; under-proofed dough will be dense, over-proofed will be airy and fragile.
• Store filled donuts in the refrigerator and consume within 2 days for freshness.

Keywords: Bavarian cream donuts, filled donuts, homemade donuts, fried donuts, vanilla custard filling