Bavarian Filled Donuts: Vegetarian-Friendly Or Not?

Bavarian cream donuts are a type of filled doughnut made with soft, puffy fried dough and a vanilla cream filling. The classic German dessert, Bayrische Creme or Bavarian cream, is more like Panna Cotta, made with milk, eggs, sugar, cream, and thickened with gelatin. The donuts are usually coated in powdered sugar, but can also be tossed in vanilla or cinnamon sugar.

The donuts are made with a yeast-based dough and the filling has a more solid texture when compared to Boston cream donuts, which have a creamy texture and are glazed with chocolate frosting.

Bavarian cream donuts can be fried or baked, and filled with your choice of jam, pudding, or chocolate spread.

What is a Bavarian Donut?

A Bavarian Donut is a type of filled doughnut made with a soft, puffy fried dough. It is filled with a vanilla pastry cream and coated with powdered sugar. The classic German dessert, "Bayrische Creme" or Bavarian cream, is more like a Panna Cotta, made with milk, eggs, sugar, and cream, and thickened with gelatin.

Bavarian donuts are similar to Boston cream donuts, which are also made with a yeast-based dough. However, the Bavarian filling is firmer in texture, and the Boston cream filling is runnier and creamier. Bavarian donuts are coated in powdered sugar, while Boston cream donuts are glazed with chocolate frosting.

Bavarian donuts can be made by frying or baking the dough. The dough is typically filled with vanilla custard or cream, but can also be filled with other fillings such as jam, pudding, or chocolate hazelnut spread. The dough is made with flour, milk, sugar, butter or margarine, and yeast, and is allowed to rise before being shaped into balls and fried or baked. The vanilla cream filling is made by combining milk, sugar, cornstarch, egg yolks, and vanilla, and cooking until thickened. The fried or baked donuts are then coated in powdered sugar, filled with the cream, and served.

How to make Bavarian Cream Donuts

Ingredients:

• 3/4 cup milk (170 grams, 6 oz)
• 1/4 cup sugar (50 grams, 1.76 oz)
• 2 1/2 teaspoons instant yeast
• 4 cups all-purpose flour (510 grams, 18 oz)
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/2 cup unsalted butter, softened (113 grams, 4 oz)
• 1 cup granulated sugar for coating
• 1 1/4 cup whole milk (283 grams, 10 oz)
• 1 vanilla bean, split and seeded
• 1/2 cup granulated sugar (100 grams, 3.5 oz)
• 1/4 cup flour (31 grams, 1.125 oz)
• 1 teaspoon vanilla extract

Method:

Firstly, make the donut dough. Warm up the milk until it is lukewarm, about 90-100°F. Be careful not to go hotter than this, or you may kill the yeast. Add sugar and mix until dissolved, then add the yeast. Now you can add the flour and salt. Next, add eggs one at a time, mixing with a spatula or the paddle attachment of a stand mixer. Finally, add the vanilla and nutmeg.

Knead the dough on medium-low for about 1 minute. Add the unsalted butter by the tablespoon, with the mixer on. Let the mixer knead the dough for a few minutes. If you don't have a mixer, use a spatula to try to incorporate the butter into the dough by mixing as vigorously as you can. If the dough is still too sticky after 5 minutes of kneading, add a bit more flour (up to 1/4 cup). Knead for another 4 minutes.

Once the dough is smooth, transfer it to a large, lightly oiled bowl. Cover with plastic wrap and let the dough rest in the fridge overnight, or for at least 8 hours.

The next day, remove the dough from the fridge and roll it out until it is about 1/2 inch thick. Cut it into circles with a cookie cutter (about 3 1/2" in diameter). Let the donuts rise.

Now, make the vanilla bean pastry cream. Bring the vanilla bean, seeds, and milk to almost a boil over medium heat. Once you see the first bubbles, turn off the heat and set the pan aside to infuse. Whisk egg yolks and sugar in a bowl until pale in colour. Add flour and whisk. Re-heat the milk if it has cooled below lukewarm, then pour about 1/4 cup of the milk mixture over the eggs, whisking as you do so. Add another 1/4 cup and whisk again. Discard the vanilla bean.

Place the mixture back in the pan over medium heat, stirring constantly, and cook until it becomes thick. Transfer the mixture to a bowl and add the vanilla. Place plastic wrap directly on the surface of the custard so it won't form a skin as it cools down, then keep it refrigerated until ready to use (for at least a couple of hours).

Fry the donuts in oil heated to 350°F, in small batches, for about 1 minute on each side. Remove to a cookie rack and coat in sugar while they are still warm, so the sugar will stick. Wait for the donuts to cool down.

Poke a hole in the side of each donut using a straw. Place the chilled Bavarian cream in a pastry bag and pipe the filling into the centre of each donut. These donuts are best if consumed on the day they are made, preferably within a few hours, especially if they are already filled with cream.

Variations:

For a vegan alternative, you can replace the milk with plant-based milk, and use vegan butter or margarine. You can also bake the donuts in the oven at 360°F/180°C for 15-17 minutes, instead of frying them.

How to make the Bavarian Cream filling

How to Make Bavarian Cream Filling

Ingredients:

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/2 teaspoons instant yeast
• 4 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar for coating
• 1 1/4 cup whole milk
• 1 vanilla bean, split and seeded
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 teaspoon vanilla extract

Method:

First, make the donut dough a day before you plan to make your donuts. The next day, remove the dough from the fridge and roll it out to about 1/2 inch thick. Cut it into circles with a cookie cutter (a 3 1/2" cutter is recommended). Let the donuts rise, then fry them. Immediately coat them in granulated sugar—they must still be hot so that the sugar sticks.

Once the donuts have cooled, you can fill them with the Bavarian Cream. To make the cream, start by bringing the split vanilla bean, seeds, and milk to almost a boil over medium heat. Once you see the first bubbles, turn off the heat and set the pan aside to infuse. Whisk egg yolks and sugar in a bowl until pale, then add flour and whisk. If you've let the milk and vanilla infuse for a long time, you may need to reheat it. Start by pouring about 1/4 cup of the milk mixture over the eggs, whisking as you do so. Add another 1/4 cup and whisk again. Discard the vanilla bean, then place the mixture back in the pan and cook over medium heat, stirring continuously, until it becomes thick. Turn off the heat and add the vanilla.

Transfer the mixture to a bowl and place plastic wrap directly on the surface of the custard so that it won't form a skin as it cools down. Keep it refrigerated until ready to use, refrigerating it for at least a couple of hours before using.

Place the chilled Bavarian Cream in a pastry bag and pipe the filling into the centre of each donut. These donuts are best if consumed on the day they are made, preferably within a few hours, especially if they are already filled with the cream.

How to fill the Donuts

There are a few different ways to fill your donuts with the delicious Bavarian cream. Here are some methods to try:

Using a Pastry Bag

One common way to fill donuts is by using a pastry bag, also known as a piping bag. First, prepare your Bavarian cream filling and place it in the pastry bag. You can use either a disposable bag or a reusable one. If you are using a disposable bag, simply snip off the end before using. There is no need to use a piping nozzle; the end of the bag will work just fine.

Hold the pastry bag in one hand and use a small knife, scissors, or a chopstick to cut a hole in the side of the donut. Twist the knife or chopstick around a bit to make room inside the donut for the cream. Then, insert the end of the pastry bag into the hole and fill the donut until it plumps up.

Using a Spoon

If you don't have a pastry bag, you can also fill your donuts using a spoon. Simply cut a hole in the side of the donut and use a spoon to gently fill the cavity with the Bavarian cream. Be careful not to overfill, as the cream may start to ooze out.

Filling from the Top

Another method is to cut the donut in half horizontally and fill it from the top. This method ensures that you get an even distribution of cream throughout the donut. Simply slice the donut in half, fill the bottom half with a generous amount of cream, and then place the top half back on.

Injecting the Filling

For a more precise filling method, you can use a syringe or a piping tip to inject the Bavarian cream directly into the donut. This method reduces the chances of overfilling and creates a neat and tidy final product.

Storing and Serving

Once your donuts are filled, it's best to serve them immediately. Filled donuts do not store well and will become soggy if left overnight. If you have any leftover cream, store it separately in the fridge. You can also freeze unfilled donuts for later use. Simply flash-freeze them on a sheet pan and then store them in a freezer bag for up to 2-3 months.

How to store Bavarian Cream Donuts

Bavarian cream donuts are best served fresh. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. However, the quality of the donuts will deteriorate with each passing day.

Storing at Room Temperature

If you plan to consume the donuts within a few hours, it is best to keep them at room temperature. Place them in an airtight container or a loosely closed paper bag. The paper bag is a better option as it will absorb any excess oil, keeping the donuts from becoming too soggy.

Refrigeration

If you have filled donuts or leftover cream, it is best to store them separately in the refrigerator. Place the donuts in an airtight container and the cream in a separate container or bowl covered with plastic wrap. This way, the donuts can be stored for up to 1-2 days. Before serving, bring them back to room temperature by leaving them out for a couple of hours.

Freezing

It is not recommended to freeze filled Bavarian cream donuts as the cream is likely to separate upon defrosting. However, you can freeze the unfilled donuts. Flash-freeze them on a baking sheet for 20-30 minutes and then transfer them to a freezer bag or container. They can be stored in the freezer for up to 2-3 months.

Reheating

To reheat the donuts, place them on a microwave-safe plate and heat them in the microwave for about 20-30 seconds. Alternatively, you can also place them in a 300-degree oven for 5-10 minutes to warm them up.

Frequently asked questions