Dunkin's Bavarian Cream Powder: A Sweet, Easy-To-Use Treat

Bavarian cream donuts are a type of filled donut made with soft, puffy fried dough and a vanilla cream filling. The donuts are then coated in powdered sugar. A Bavarian cream donut filling is made by mixing custard and whipped cream together, which is also referred to as 'Diplomat Cream'. This filling is lighter than regular custard due to the addition of whipped cream but still retains the vanilla flavour. The donuts can be homemade, with recipes available online, or bought from donut shops such as Dunkin' Donuts.

How to make Bavarian cream donuts at home

Ingredients:

• 2 cups + 5 tbsp (290 g) all-purpose flour
• 2 tbsp (30 g) white granulated sugar
• 1 tsp (3 g) instant yeast
• 1/2 cup (125 ml) milk (warm - max 110°F or 43°C)
• 1 egg (room temperature)
• 4 1/2 tbsp (60 g) unsalted butter (room temperature)
• 1 tsp vanilla extract
• 2 egg yolks (room temperature)
• 1/3 cup (65 g) white granulated sugar
• 2 tbsp (15 g) cornstarch
• 1 tsp vanilla extract
• 1/3 cup (80 g) heavy cream (cold)
• 2 tbsp (15 g) powdered sugar
• 1/2 cup (65 g) powdered sugar
• Vegetable oil for frying

Method:

Step 1: Make the dough

In a large bowl, add the flour, yeast, sugar, salt, egg, and milk. Mix until a dough starts forming, then knead or work with a stand mixer fitted with a dough hook until the dough turns smooth and elastic. Add in the butter and keep kneading until the dough doesn't stick anymore and is smooth and elastic again.

Step 2: Let rise

Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled in size.

Step 3: Prepare the custard for the filling

While the dough is rising, make the custard. Heat the milk until warm but not hot, then turn off the heat. In a separate bowl, add the yolks, sugar, cornstarch, and salt, and beat until light and creamy. Pour this mixture into the warm milk, place over medium heat, and mix constantly until the liquid starts thickening. Once the custard has thickened and begins to bubble, turn off the heat, mix in the vanilla extract, and cover with plastic wrap, ensuring the plastic touches the custard.

Step 4: Make the donuts

Divide the dough into equal parts and roll each piece into a ball, tucking the dough under to create a smooth top. Make sure the donuts are well-shaped and tightly tucked, or they will open up when frying. Place each shaped donut on a small piece of parchment paper and cover with a kitchen towel to prevent drying.

Step 5: Let rise again

Let the shaped donuts rise again until puffy or doubled in size.

Step 6: Fry

Fill a pot with oil and heat to 325°F-350°F (160°C-180°C). Carefully lower the donuts into the oil, along with the parchment paper, and fry until golden on both sides. Remove the donuts from the oil and place them on a plate lined with paper towels to cool.

Step 7: Make the Bavarian filling

While the donuts are cooling, make the filling. Place the cold whipped cream in a bowl and beat until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Gently fold the whipped cream into the custard until smooth. Transfer the Bavarian cream into a piping bag.

Step 8: Dunk in powdered sugar

Once the donuts have cooled to room temperature, dunk each donut into a bowl of powdered sugar, tapping to make the sugar stick.

Step 9: Stuff the donuts

Poke a hole in the side of each donut and pipe the Bavarian cream filling into each donut. Be careful not to overfill, or the filling will come out from the sides. Enjoy your homemade Bavarian cream donuts!

Tips:

• You can make the dough and custard filling the night before and chill them in the fridge. By morning, they will be ready to use, reducing your waiting time.
• For a lighter doughnut, try to keep the dough as sticky and tacky as possible while handling it.
• The Bavarian cream filling is best enjoyed fresh, as fried doughnuts tend to dry out quickly. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

The difference between Bavarian cream and Boston cream donuts

Bavarian cream and Boston cream donuts are two variations of the filled donut, and while they are similar, there are some distinct differences between the two.

The Basics

Bavarian cream is a dessert in itself but can also be used as a filling. Boston cream, on the other hand, is primarily a cream filling used in pies, pastries, and donuts. The process for making them is almost identical, but the ingredients and textures differ.

Ingredients

Both creams are egg custards with a smooth consistency, made by mixing all the ingredients and cooking them over medium heat while stirring continuously. Bavarian cream is made with milk, eggs, sugar, and often vanilla extract. It also includes heavy cream and gelatin, which makes it thicker and richer. Boston cream, meanwhile, uses cornstarch, resulting in a runnier consistency. It mainly uses milk and eggs and is more of a custard.

How to Serve

Bavarian cream is often served with fruit puree or a fruit sauce, while Boston cream is typically served with chocolate.

History

Bavarian cream is older than Boston cream. It is associated with French cooking and is said to have been brought to France by chefs who learned the recipe in the courts of Bavarian rulers in the 17th and 18th centuries. Boston cream has a more specific origin story, supposedly created by a French chef named Sanzian at the Parker House Hotel in Boston in the 1850s.

The history of Dunkin' Donuts

In the following years, Dunkin' Donuts expanded and standardised its menu and shop format, introducing new items such as breakfast sandwiches and bagels. The chain went public in 1968 and was acquired by Baskin-Robbins' holding company, Allied Lyons, in 1990. This acquisition, along with the purchase of rival chains Mister Donut and Dawn Donuts, facilitated the brand's growth in North America. By 1998, Dunkin' Donuts had 2,500 locations worldwide and $2 billion in annual sales.

In 2004, Dunkin' Donuts became a subsidiary of Dunkin' Brands, headquartered in Canton, Massachusetts. The company continued to expand globally, particularly in Asia, and introduced new products and services such as mobile ordering and loyalty programs. In 2019, Dunkin' Donuts began rebranding itself as a "beverage-led company," dropping "Donuts" from its name in some markets and emphasising its coffee offerings. As of 2024, Dunkin' (including its international stores) has approximately 12,900 locations in 42 countries, making it one of the largest coffee and doughnut shop chains in the world.

How to store and reheat Bavarian cream donuts

Bavarian cream donuts are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3–4 days. However, the quality of the donut will deteriorate with each passing day, and the cream filling may separate.

To store Bavarian cream donuts, it is best to separate the cream and the donut. Place the cream in an airtight container or cover it with plastic wrap pressed directly onto the custard to avoid creating a film. Store the donuts in an airtight container or a loosely closed paper bag. The paper bag is the better option as it will absorb some of the oil, keeping the donut from getting too soggy.

When you are ready to enjoy your leftover Bavarian cream donuts, you can reheat them in the microwave for about 10–15 seconds.

Storing Unfilled Donuts

If you have unfilled donuts, you can store them in an airtight container or a loosely closed paper bag on the counter for up to one day. If your kitchen is hot, you can store them in the refrigerator for up to three days. However, the donuts will dry out over time, especially when refrigerated.

Storing Bavarian Cream

Bavarian cream is very sensitive to high temperatures due to its ingredients (eggs, milk, and heavy cream). It is best to store it in an airtight container in the refrigerator for up to three days.

Storing Other Fillings

If you are using a different filling, such as jelly, Nutella, or lemon curd, the storage time may vary. For example, you can store Nutella-filled donuts at room temperature for up to two days or in the refrigerator for up to four days. Always check the storage instructions for the specific filling you are using.

The nutritional value of Bavarian cream donuts

The Bavarian Kreme Donut from Dunkin' Donuts is a popular choice for those with a sweet tooth, but how does it fare in terms of nutritional value? Well, it depends on your perspective. With 240-270 calories per donut, it is not the healthiest option on the menu, but it is also not the unhealthiest. Most of those calories come from fat (41-50%) and carbohydrates (44-52%), with a smaller percentage coming from protein (7%).

To put this into perspective, a 35-year-old female who is 5'7" tall and weighs 144 lbs would need to exercise for 67 minutes to burn off the 240 calories in a Bavarian Kreme Donut. Alternatively, you could run for 24 minutes or walk for 39 minutes to burn off the 270 calories.

Compared to other donut options at Dunkin' Donuts, the Bavarian Kreme Donut falls somewhere in the middle in terms of calorie count. Some donuts with lower calories include the Apple 'n Spice Donut (230 calories), French Cruller (230 calories), and Guava Donut (240 calories). On the other hand, donuts with higher calories include the Chocolate Frosted Donut (260 calories), Maple Frosted Donut (260 calories), and Vanilla Frosted Donut (260 calories).

So, while the Bavarian Kreme Donut may not be the most nutritious option, it is certainly not the unhealthiest. It is all about moderation and balancing your diet throughout the rest of the day. If you enjoy a Bavarian Kreme Donut in the morning, aim to consume foods that are lower in sugar, higher in fiber, and good sources of lean protein for the rest of the day.

Frequently asked questions