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Bavarian Cream Donut

Bavarian Cream Donuts are delightful treats that combine creamy custard with the fluffy goodness of freshly fried dough, perfect for family breakfasts or special occasions.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the donut dough
  • 2 cups All-purpose flour 290 g, providing a light and airy texture.
  • 5 tbsp All-purpose flour Additional, for the dough.
  • 2 tbsp White granulated sugar Adds sweetness to the dough.
  • 1 tsp Instant yeast Helps the dough to rise.
  • 1/4 tsp Salt Enhances the overall flavor.
  • 1/2 cup Milk (warm) 125 ml, max 110F or 43C.
  • 1 pc Egg Room temperature, adds richness.
  • 4.5 tbsp Unsalted butter 60 g, room temperature.
  • 1 tsp Vanilla extract Adds aromatic flavor.
For the custard filling
  • 1 cup Milk 250 ml, creamy base for custard.
  • 2 pc Egg yolks Room temperature.
  • 1/3 cup White granulated sugar Adds sweetness to custard.
  • 2 tbsp Cornstarch Thickens the custard.
  • 1 tsp Vanilla extract Reinforces vanilla flavor.
For the Bavarian cream
  • 1/3 cup Heavy cream (cold) Adds light, airy texture.
  • 2 tbsp Powdered sugar Sweetens the whipped cream.
For dusting
  • 1/2 cup Powdered sugar For dusting the donuts.

Method
 

Make the Dough
  1. In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt.
  2. Add the warm milk, egg, and vanilla extract, mixing until a dough starts to form.
  3. Knead the dough by hand or using a stand mixer for about 10 minutes until smooth and elastic.
  4. Incorporate the room-temperature butter and continue kneading for another 4-5 minutes.
Let Rise
  1. Place the kneaded dough in a large, oiled bowl and cover it with plastic wrap.
  2. Allow it to rise until doubled in size, about 60 minutes.
Prepare the Custard for the Filling
  1. In a medium saucepan over medium heat, warm the milk until just warm but not boiling.
  2. Whisk egg yolks, sugar, cornstarch, and pinch of salt in a separate bowl until creamy.
  3. Gradually pour the egg mixture into the warm milk, stirring continuously until thickened.
  4. Remove from heat and stir in the vanilla extract, then cover with plastic wrap.
Make the Donuts
  1. Once the dough has risen, divide it into equal parts, about 2.5 oz each.
  2. Roll each piece into a ball, placing on parchment paper to prevent sticking.
  3. Cover them with a kitchen towel and allow to rise until puffy, 20-40 minutes.
Fry
  1. Heat oil in a deep pot to 325-350°F (160-180°C).
  2. Carefully lower the donuts into the hot oil, frying each for about 2 minutes until golden.
  3. Remove parchment and fry for an additional 2 minutes, then transfer to paper towels to cool.
Make the Bavarian Filling
  1. In a medium bowl, beat the cold heavy cream until soft peaks form.
  2. Gradually add powdered sugar, beating until stiff peaks form.
  3. Fold the whipped cream into the cooled custard until smooth.
Dunk in Powdered Sugar
  1. Once the donuts have cooled, dunk each into powdered sugar for an even coating.
Stuff the Donuts
  1. Poke a hole in each donut and carefully pipe the Bavarian cream filling inside.

Notes

Ensure your oil temperature is correct; use a candy thermometer for accuracy. Consider flavoring the filling with citrus zest or liqueurs for a twist.