Winchell's Custard And Bavarian Cream: Are They The Same?

Bavarian cream donuts are a type of filled doughnut made with soft, puffy fried dough and a vanilla pastry cream filling. The traditional German dessert called Bayrische Creme or Bavarian cream is similar to Panna Cotta, made with milk, eggs, sugar, cream, and thickened with gelatin. The donuts are usually coated in powdered sugar, but some varieties are tossed in granulated sugar or cinnamon sugar. The filling is created by mixing a loose custard with fresh whipped cream.

What is a Bavarian Donut?

A Bavarian donut, also known as a Bavarian cream donut, is a type of filled doughnut. It is made with soft, puffy fried dough and filled with vanilla pastry cream, also known as custard. The dough is often coated in granulated sugar, powdered sugar, or cinnamon sugar.

Bavarian cream is a loose custard mixed with fresh whipped cream. The vanilla pastry cream is made by combining egg yolks, sugar, and cornstarch, and then adding hot milk to form a thick paste. Vanilla extract is often added for flavour. The mixture is then cooled and combined with whipped cream.

Bavarian donuts are typically fried in oil and can be made with a variety of oils, including canola, corn, peanut, or vegetable oil. The dough is made with common baking ingredients such as flour, sugar, milk, eggs, and yeast.

Bavarian cream donuts are similar to Boston cream donuts, which are also yeast-based donuts with a custard filling. However, Boston cream donuts are glazed with chocolate frosting, while Bavarian cream donuts are coated in sugar. The filling for Bavarian cream donuts can also vary, with some recipes adding gelatin to the vanilla pastry cream.

Bavarian donuts are a delicious treat, perfect for dessert or an all-day snack. They can be enjoyed warm or at room temperature and are often served fresh as the cream filling can separate if refrigerated or frozen.

How to make Bavarian Cream Donuts

Ingredients

For the pastry cream:

• Milk
• Sugar
• Flour
• Vanilla extract
• Egg yolks

For the donuts:

• Milk
• Sugar
• Yeast
• Flour
• Salt
• Vanilla extract
• Nutmeg (optional)
• Butter
• Granulated sugar for coating

For frying and sugaring:

• Oil (canola or peanut)
• Granulated sugar, for rolling donuts in
• Heavy cream
• Powdered sugar

Method

First, make the pastry cream. Warm up the milk until it is lukewarm. Add sugar and mix until dissolved, then add the yeast. Next, add the flour and salt, followed by the eggs one at a time, mixing with a spatula or paddle attachment of a stand mixer. Add vanilla and nutmeg (if using).

Switch to a dough hook and knead the dough on medium-low for about 1 minute. Add the butter and continue kneading for several minutes. If you don't have a stand mixer, you can use a spatula to try to incorporate the butter into the dough by mixing vigorously. 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 or so.

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 (3 1/2" cutter is recommended). Let the donuts rise.

Now, make the filling. Start by bringing split vanilla beans, 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, then add flour and whisk. If you have infused the milk 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.

Place the mixture back in the pan over medium heat, stirring constantly, until it thickens and becomes thick and glossy. 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. Keep it refrigerated until ready to use, for at least a couple of hours.

Next, heat oil in a large frying pan over medium-high heat until it reaches 350°F. Add donuts in small batches and fry for about 1 minute on each side. Remove to a cookie rack or another place where excess oil can drip off. Coat the donuts in sugar as soon as possible while they are still warm so the sugar will stick.

Wait for the donuts to cool down. Using a straw, poke a hole in the side of each donut. Place the chilled Bavarian cream in a pastry bag and pipe the filling into the centre of each donut.

Bavarian cream donuts are best if consumed on the day they are made, preferably within a few hours, especially if they are already filled with cream.

How to store and reheat Bavarian Donuts

Bavarian donuts are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container or a loosely closed paper bag at room temperature for up to three days. The paper bag is the better option as it will absorb excess oil and prevent the donuts from becoming too soggy.

If you have any leftover pastry cream, place it in an airtight container with plastic wrap pressed directly onto the custard to avoid creating a film. You can store this in the refrigerator for up to three days.

If you have filled your donuts with Bavarian cream and have leftovers, you can refrigerate them in an airtight container for up to four days. However, the quality of the donut will deteriorate with each passing day.

You can also freeze unfilled donuts. First, flash-freeze them on a sheet pan for 20-30 minutes, then put them in a large freezer bag with wax or parchment paper between them so they don't stick. They will last in the freezer for about two to three months.

To reheat frozen donuts, thaw them on the counter overnight, then warm them in a 300-degree oven for five to ten minutes. Make a fresh batch of cream filling, as the original filling will separate when defrosted.

The difference between Bavarian and Boston Cream Donuts

Bavarian cream and Boston cream are two similar confections that are often confused with one another. Although the differences are subtle, there are certain characteristics that set them apart.

A Standalone Dessert vs a Filling

Bavarian cream, while it can be used as a filling, is a dessert in itself. Boston cream, on the other hand, is primarily a cream filling used in pies, pastries, donuts, and other baked goods.

Setting Agents

Bavarian cream uses gelatin as its setting agent, while Boston cream uses cornstarch. This gives Bavarian cream a more solid texture, whereas Boston cream has a creamier, runnier consistency.

Ingredients

Bavarian cream is typically made with heavy cream, whipped cream, milk, eggs, sugar, and vanilla extract. Boston cream, on the other hand, uses milk, eggs, and cornstarch as its base, resulting in a custard-like filling.

Serving Suggestions

Bavarian cream is usually served with fruit puree or a fruit sauce. Boston cream, on the other hand, is commonly paired with chocolate. When used as a filling for donuts, Boston cream donuts are typically glazed with chocolate, while Bavarian cream donuts are tossed in powdered sugar.

History

Bavarian cream has a longer history and is more well-known internationally. It is associated with French cooking and is said to have originated in the courts of Bavarian rulers in the 17th and 18th centuries. Boston cream, on the other hand, has a more disputed origin story, with some sources claiming it was created by a French chef in Boston in the 1850s, while others believe it may have been mentioned in the New York Herald before this time.

How to properly fry donuts

Frying donuts can be intimidating, but with the right tools, a good recipe, and a mind for safety, you'll be frying like a pro in no time. Here's a step-by-step guide on how to properly fry donuts:

Step 1: Prepare the Dough

Before frying, you'll need to prepare your donut dough. Here's a basic overview of the process, but be sure to follow a specific recipe for the best results:

• Combine dry ingredients in one bowl and set aside.
• In another bowl, combine wet ingredients and sugar. Beat with an electric mixer until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• For yeast donuts, knead the dough and let it rise in a warm place for about an hour or until doubled in size.
• For cake donuts, chill the batter in the refrigerator for a few hours before frying.

Step 2: Set Up Your Frying Station

Frying donuts can be a messy process, so it's important to be prepared. Here's what you'll need:

• A deep, heavy-bottomed pan or an electric deep fryer.
• Enough oil to fill your pan or fryer to a depth of about 2-4 inches. Canola oil, peanut oil, or vegetable oil are good choices.
• A candy or frying thermometer to monitor the oil temperature.
• A long-handled slotted spoon or spatula for carefully placing and removing the donuts from the hot oil.
• Paper towels or a wire rack for draining the excess oil from the fried donuts.
• A shallow dish filled with granulated sugar, powdered sugar, or a prepared glaze for coating the donuts after frying.

Step 3: Heat the Oil

Heat your oil to the optimal frying temperature, which is typically between 350-375°F (180-190°C). If using an electric deep fryer, follow the manufacturer's instructions for heating the oil. If using a pan on the stovetop, heat the oil over medium heat and use a thermometer to monitor the temperature.

Step 4: Fry the Donuts

Once your oil has reached the desired temperature, it's time to fry! Here's how:

• Carefully place one or two donuts into the hot oil, being careful not to crowd the pan.
• Fry the donuts for about 1-2 minutes on each side, or until they are golden brown. Use your slotted spoon or spatula to gently turn them over.
• Remove the donuts from the oil and place them on paper towels or a wire rack to drain the excess oil.
• Repeat this process until all your donuts are fried.

Step 5: Coat or Glaze the Donuts (Optional)

If you want to add a sweet coating to your donuts, this is the time to do it! Simply roll the warm donuts in a dish of granulated sugar or powdered sugar until well coated. Alternatively, you can dip the tops of the donuts in a prepared glaze, such as a chocolate glaze or a simple powdered sugar icing. If desired, sprinkle the glazed donuts with chopped nuts, sprinkles, or other toppings.

Step 6: Enjoy!

Donuts are best enjoyed fresh, so serve them while they're still warm. Leftover donuts can be stored in an airtight container at room temperature for a day or two, but they are best eaten on the same day they are made.

Frequently asked questions