Description
Bavarian cream donuts elevate classic pastry with luxurious German-inspired filling. Rich custard nestled in pillowy dough creates a delightful indulgence you’ll savor with pure culinary pleasure.
Ingredients
Scale
Donuts
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp active dry yeast
- 1/2 tsp salt
Liquids and Fats
- 1/2 cup whole milk
- 2 large eggs
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
Bavarian Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
Frying and Finishing
- 4 cups vegetable oil (for frying)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Activate the yeast in warm milk, allowing it to foam and become frothy for about 5-7 minutes.
- Whisk together flour, sugar, and salt in a large mixing bowl, creating a dry ingredient base.
- Incorporate softened butter, eggs, and vanilla into the yeast mixture, blending until smooth and well-combined.
- Gradually fold the wet ingredients into the dry ingredients, kneading until a soft, elastic dough forms.
- Cover the dough and let it rise in a warm environment for approximately 1 hour, or until it doubles in size.
- For the Bavarian cream, whisk egg yolks with sugar, cornstarch, and salt in a separate bowl until pale and creamy.
- Heat milk in a saucepan until it reaches a gentle simmer, then slowly stream the hot milk into the egg mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan, cooking over medium heat and stirring continuously until the cream thickens and becomes pudding-like, about 3-4 minutes.
- Remove from heat, stir in vanilla extract, and transfer to a bowl to cool completely, covering the surface with plastic wrap to prevent skin formation.
- Roll out the risen dough on a floured surface to approximately 1/2 inch thickness.
- Cut out circular donut shapes using a round cutter, placing them on a lightly floured baking sheet.
- Allow the cut donuts to proof for an additional 30 minutes in a warm location.
- Heat vegetable oil to 350°F in a deep fryer or heavy-bottomed pot.
- Carefully fry donuts until golden brown, about 1-2 minutes per side, maintaining consistent oil temperature.
- Drain fried donuts on paper towels to remove excess oil.
- Once cooled, fill a piping bag with Bavarian cream and inject into the side of each donut.
- Dust the filled donuts generously with powdered sugar before serving.
Notes
- Activate yeast carefully, ensuring the milk temperature is between 100-110°F to prevent killing the yeast and ensure proper rising.
- Use room temperature ingredients like eggs and butter to create a smoother, more consistent dough texture and promote even mixing.
- Allow sufficient proofing time for the dough, placing it in a draft-free, warm spot like inside a turned-off oven with the light on to encourage optimal rising.
- When frying, maintain consistent oil temperature using a digital thermometer to prevent greasy or undercooked donuts, adjusting heat as needed to stay around 350°F.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 12 g
- Sodium: 114 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 93 mg