Why Make This Recipe
Bavarian Cream Donuts are a delicious treat that brings together the lightness of donuts with the rich and creamy texture of Bavarian cream filling. These tasty pastries are perfect for a special breakfast, an afternoon snack, or a dessert at a party. They are sure to impress your family and friends with their delightful flavor and soft texture. Plus, making them from scratch can be a fun and rewarding kitchen experience!
How to Make Bavarian Cream Donuts
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
Directions
Make the Bavarian Cream (Prepare ahead):
- In a bowl, whisk egg yolks with cornstarch and 2 tablespoons of sugar.
- Heat the remaining sugar, milk, and vanilla in a saucepan over medium-low heat until warm.
- Gradually pour the warm milk into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
- Bring to a boil for 1 minute, then remove from heat. Strain through a fine mesh sieve if needed.
- Whisk in the butter, one tablespoon at a time.
- Cover with plastic wrap touching the surface and refrigerate until fully chilled.
Make the Donut Dough:
- Warm milk to body temperature. Mix with yeast and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy (skip this step if using instant yeast).
- In a stand mixer, add remaining sugar, eggs, and salt. Pour in the yeast mixture and stir.
- Add flour and mix on low speed until mostly combined.
- Slowly drizzle in melted butter with the mixer running. Increase to high speed and knead for 3–5 minutes.
- Turn out onto a floured surface and knead until smooth.
- Shape into a ball, place in a greased bowl, cover, and let rise until doubled (1–2 hours).
- Punch down the dough. Roll to 1/2 inch thick and cut rounds using a 2.5–3 inch cutter.
- Place on a lined baking sheet, cover, and proof for 45 minutes or until puffy.
Fry the Donuts:
- Heat oil (at least 2–3 inches deep) to 350°F (180°C).
- Fry 2–3 donuts at a time, 1–2 minutes per side, until pale golden.
- Transfer to a wire rack lined with paper towels. Roll in sugar while warm.
How to Serve Bavarian Cream Donuts
Serve the Bavarian Cream Donuts fresh out of the fryer. You can add a dusting of powdered sugar or drizzle some chocolate on top for extra sweetness. They pair wonderfully with coffee or tea and make a delightful treat for any occasion.
How to Store Bavarian Cream Donuts
To store Bavarian Cream Donuts, keep them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate the donuts. Be aware that refrigeration might change their texture slightly, but they will still be delicious!
Tips to Make Bavarian Cream Donuts
- Make sure your ingredients, especially the milk, are at the right temperature for the yeast to activate properly.
- Don’t rush the rising times; allow the dough to double in size for the best texture.
- Keep an eye on the oil temperature while frying to avoid burnt donuts or undercooked centers.
Variation
You can try adding flavors to the Bavarian cream by incorporating different extracts like almond or lemon. Another variation is to fill the donuts with chocolate ganache or fruit preserves for a different twist!
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, if using instant yeast, you can skip the step of letting the yeast activate in warm milk.
How do I know when the oil is hot enough for frying?
You can drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
Can I make the Bavarian cream a day ahead?
Absolutely! Making the Bavarian cream a day in advance can help save time and enhance the flavors. Just keep it refrigerated until you’re ready to use it.
Bavarian Cream Donuts
Delicious donuts filled with rich Bavarian cream, perfect for breakfast or dessert.
For the Bavarian Cream Filling
- 3 large egg yolks
- 1/4 cup white sugar (50g)
- 1 cup whole milk (240ml)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/3 stick butter (38g)
- 1 cup heavy cream (240ml)
For the Donut Dough
- 5 cups all-purpose flour (600g)
- 1/2 cup white sugar (plus extra for coating, 100g)
- 2 packs active dry yeast (or instant yeast, 14g)
- 1 cup whole milk (240ml, warmed)
- 2 large eggs
- 2/3 stick butter, melted (80g)
- 1 teaspoon salt
- Vegetable oil for frying (for frying donuts)
Make the Bavarian Cream
- In a bowl, whisk egg yolks with cornstarch and 2 tablespoons of sugar.
- Heat the remaining sugar, milk, and vanilla in a saucepan over medium-low heat until warm.
- Gradually pour the warm milk into the yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
- Bring to a boil for 1 minute, then remove from heat. Strain through a fine mesh sieve if needed.
- Whisk in the butter, one tablespoon at a time.
- Cover with plastic wrap touching the surface and refrigerate until fully chilled.
Make the Donut Dough
- Warm milk to body temperature. Mix with yeast and 1 tablespoon of sugar. Let sit for 5–10 minutes until frothy (skip this step if using instant yeast).
- In a stand mixer, add remaining sugar, eggs, and salt. Pour in the yeast mixture and stir.
- Add flour and mix on low speed until mostly combined.
- Slowly drizzle in melted butter with the mixer running. Increase to high speed and knead for 3–5 minutes.
- Turn out onto a floured surface and knead until smooth.
- Shape into a ball, place in a greased bowl, cover, and let rise until doubled (1–2 hours).
- Punch down the dough. Roll to 1/2 inch thick and cut rounds using a 2.5–3 inch cutter.
- Place on a lined baking sheet, cover, and proof for 45 minutes or until puffy.
Fry the Donuts
- Heat oil (at least 2–3 inches deep) to 350°F (180°C).
- Fry 2–3 donuts at a time, 1–2 minutes per side, until pale golden.
- Transfer to a wire rack lined with paper towels. Roll in sugar while warm.
Serve fresh out of the fryer. You can dust with powdered sugar or drizzle with chocolate for extra sweetness. They pair wonderfully with coffee or tea. To store, keep in an airtight container at room temperature for up to 2 days.