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Bavarian Cream Donuts Recipe

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4 from 80 reviews

  • Author: Amina
  • Total Time: 9 hours (including rising and chilling time)
  • Yield: 12 donuts

Description

Indulge in classic Bavarian Cream Donuts, featuring light and fluffy fried dough filled with a rich, creamy vanilla custard. This recipe guides you through making the perfect yeast donut dough, frying golden-brown donuts, and preparing a silky Bavarian cream for filling. Ideal for breakfast or dessert, these donuts deliver a delightful balance of airy texture and luscious filling.

Ingredients

For the Donuts

  • 110 g Whole milk (lukewarm)
  • 50 g Granulated sugar
  • 12.5 g Fresh yeast (or 5 g instant yeast)
  • 1 Egg yolk (room temperature)
  • 1 Egg (room temperature)
  • 250 g Bread flour (high protein content, can substitute all-purpose flour)
  • ¼ teaspoon Salt
  • 120 g Unsalted butter (room temperature, soft)
  • 1.5 liter Vegetable or Canola oil (for frying)

For the Bavarian Cream Filling

  • 250 g Whole milk (3% fat)
  • 75 g Granulated sugar
  • 60 g Egg yolk (approximately 3 egg yolks)
  • 2 teaspoons Vanilla extract
  • 4 Gelatin sheets (or 6.8 g gelatin powder)
  • 230 g Heavy cream (36% fat, very cold)

Instructions

  1. Activate Yeast: Mix sugar with lukewarm milk and sprinkle yeast on top. Let it foam in a warm environment for about 10 minutes.
  2. Combine Wet Ingredients: In a stand mixer fitted with a kneading hook, add the yeast mixture, egg yolk, and whole egg, mixing to combine.
  3. Add Dry Ingredients: Incorporate bread flour and salt into the mixture. Knead until the dough begins to form.
  4. Incorporate Butter: Gradually add softened butter in small chunks, kneading for about 10 minutes on medium-high speed until the dough is elastic, shiny, and non-sticky.
  5. First Rise: Transfer the dough to a covered bowl and let it rise either overnight in the refrigerator or 1-2 hours at room temperature until doubled in size.
  6. Divide Dough: Deflate the risen dough gently, knead briefly, and divide into 12 equal portions using a scale.
  7. Shape Donuts: Shape each portion into a ball using lightly floured hands and place onto sheets of baking paper.
  8. Second Rise (Proof): Let the shaped donuts proof in a warm spot for 1-2 hours until puffed, avoiding direct heat or sunlight.
  9. Heat Oil: In a heavy-bottomed pan, heat vegetable oil to 180°C (356°F) using a thermometer to maintain the temperature between 175-185°C (347-365°F).
  10. Fry Donuts: Fry 3-4 donuts at a time, allowing space between each, cooking for about 2 minutes per side until golden brown.
  11. Drain Oil: Place fried donuts on a wire rack lined with paper towels to absorb excess oil. Allow to cool to room temperature.
  12. Prepare Gelatin: Soak gelatin sheets in cold water until soft. If using powder, prepare by mixing with cold water to form a paste.
  13. Make Custard Base: Whisk sugar, egg yolks, and vanilla until slightly fluffy. Heat milk to simmering, then slowly whisk it into the egg mixture.
  14. Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring until it reaches 82°C (180°F). Remove from heat promptly.
  15. Incorporate Gelatin: Drain soaked gelatin and stir into hot custard. For powder, stir the gelatin paste into warm custard immediately.
  16. Cool Custard: Transfer custard to a shallow container and cover surface with plastic wrap. Cool to room temperature without chilling.
  17. Whip Cream: Whip very cold heavy cream to early stiff peaks, avoiding overbeating.
  18. Fold Cream In: Gently fold whipped cream into the room-temperature custard in 2-3 portions until smooth.
  19. Fill Donuts: Use Bavarian cream immediately to fill donuts or chill for 2-3 hours for firmer filling.
  20. Storage: Store unfilled donuts at room temperature in an airtight container for 1-2 days. Refrigerate filled donuts for 1-2 days.

Notes

  • Use a thermometer to monitor oil temperature precisely for perfect frying.
  • Ensure heavy cream is very cold before whipping to achieve proper stiffness.
  • Cover custard surface with plastic wrap to prevent skin formation.
  • Proofing times may vary based on ambient kitchen temperature.
  • Substitute fresh yeast with instant yeast if preferred, adjusting quantity accordingly.
  • Donuts should be room temperature before filling to prevent filling from melting.
  • Use bread flour for better gluten development and structure; all-purpose flour can be a substitute with slightly different texture.
  • Do not overmix or overknead the dough after the first rise to keep donuts tender.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: German

Find it online: https://aminabakes.com/bavarian-cream-donuts-recipe/