Bavarian Cream Donuts: How Long Do They Last?

Bavarian cream donuts are a decadent treat, but how long do they last? The answer depends on a few factors, including the ingredients used and the storage method.

Bavarian cream is typically made with custard and whipped cream, which are perishable. Therefore, it is generally recommended to refrigerate Bavarian cream-filled donuts to extend their shelf life. At room temperature, these donuts can be safe to consume for a few hours, but the risk of spoilage increases as time passes.

If you plan to make Bavarian cream donuts in advance, it is best to fill them just before serving to ensure freshness. Alternatively, you can store the custard and dough separately and assemble them later.

How long do Bavarian cream donuts last at room temperature?

Bavarian cream donuts are best enjoyed fresh. They can be left at room temperature for up to 5-6 hours, but it is not recommended to keep them out for longer than that. If you need to store them for a more extended period, it is best to keep the cream and donuts separate.

The donuts themselves can be stored in an airtight container or a loosely closed paper bag at room temperature. The paper bag is the better option as it will absorb some of the oil, keeping the donuts from becoming too soggy. They can be kept this way for up to a day.

The Bavarian cream, on the other hand, should be stored in the refrigerator. Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to avoid creating a film. The cream will last for 1-2 days in the fridge.

When you are ready to serve the donuts, take the cream out of the refrigerator and rewhip it briefly if needed. Use a piping bag to fill the donuts with the cream, but only fill as many as you plan to eat right away. Filled donuts do not store well and will become soggy.

If you have leftover filled donuts, they can be stored in an airtight container in the refrigerator for 3-4 days. However, the quality of the donuts will deteriorate each day, and the cream may separate.

To summarise, Bavarian cream donuts are best enjoyed fresh, but the donuts can be stored at room temperature for up to 5-6 hours, and the cream can be stored separately in the refrigerator for 1-2 days.

Can Bavarian cream donuts be frozen?

It is not recommended to freeze Bavarian cream donuts. The cream filling will likely separate when defrosted, and the donut itself will become soggy. The best option is to only fill as many donuts as you plan to eat that day. You can, however, freeze the extra unfilled donuts. To do this, flash-freeze them on a sheet pan for 20-30 minutes, then store them in a large freezer bag with wax or parchment paper between them to prevent sticking. They will keep in the freezer for about 2-3 months.

What is the best way to store Bavarian cream donuts?

Bavarian cream donuts are best stored in an airtight container in the refrigerator for 1-2 days. If you want to store the donuts for longer, you can freeze the unfilled donuts separately from the cream. The donuts can be stored in an airtight container or freezer bag for up to 2-3 months. The Bavarian cream should be stored in an airtight container in the refrigerator and can be frozen as well. When you are ready to eat the donuts, thaw the cream and donuts, and fill the donuts before serving.

If you are looking to store the Bavarian cream donuts for a short period, it is best to keep them at room temperature in a paper bag or an airtight container. This will keep them fresh for a few hours, but they should be consumed within the same day.

It is important to note that Bavarian cream donuts are best served fresh, and the quality of the donut will deteriorate over time, even if stored properly. Therefore, it is recommended to only make and fill as many donuts as you plan to eat that day.

What is the best oil to use for frying Bavarian cream donuts?

When frying Bavarian cream donuts, it's important to use an oil with a smoke point higher than 400°F (204°C). This is because the ideal temperature for frying donuts is 360°F (182°C), and you want to avoid overheating your oil and smoking up your kitchen.

Some of the best oils for frying Bavarian cream donuts include:

• Canola oil
• Sunflower oil
• Vegetable oil
• Palm oil
• Peanut oil
• Grapeseed oil
• Avocado oil

These oils all have neutral flavours and high smoke points, making them ideal for frying Bavarian cream donuts.

What is the best way to fill Bavarian cream donuts?

Ingredients

Before you start filling your donuts, you'll need to make sure you have the right ingredients. For the donuts themselves, you'll need:

• Flour (bread flour is best, but all-purpose flour will also work)
• Water
• Eggs & egg yolks
• Yeast (either active dry yeast or instant yeast)
• Salt
• Sugar (granulated or vanilla)
• Oil for frying (co: 0,5>canola, sunflower, or vegetable oil is best)

For the Bavarian cream filling, you'll need:

• Egg yolks (large, room-temperature egg yolks are best)
• Sugar (granulated, brown, or powdered sugar will work)
• Milk (whole milk is preferable, but any type of milk will do)
• Butter (salted or unsalted)
• Whipped cream (co: 0>heavy whipping cream is best)

Making the Donuts

To make the donuts, start by combining the flour, sugar, yeast, and salt in a stand mixer. Then, add the eggs, egg yolks, butter, and warm water and mix until well combined. Allow the dough to knead for 10-15 minutes until it pulls away from the edge of the bowl.

Next, let the dough proof for 1-2 hours at a temperature between 75°F (24°C) and 100°F (38°C) until it has doubled in size and is fluffy and bubbly.

After proofing, shape the dough into a log and cut it into chunks. Roll each chunk into a ball and let them proof for another 30-60 minutes until they've doubled in size again.

To fry the donuts, heat oil in a large pot to 360°F (182°C). Fry the donuts for 1-2 minutes on each side until they're golden brown with a white ring around the center. Don't overcrowd the pot—fry 2-4 donuts at a time.

Once the donuts are fried, toss them in vanilla sugar or cinnamon sugar while they're still warm. Then, let them cool completely before filling.

Making the Bavarian Cream Filling

To make the Bavarian cream filling, start by whisking the egg yolks, sugar, and milk over medium-low heat until thickened. Then, let the custard cool to room temperature or chill it in the fridge.

Next, make the whipped cream by beating heavy whipping cream and sugar until stiff peaks form.

Finally, combine the chilled custard with the whipped cream.

Filling the Donuts

Use a piping bag to fill the donuts with the Bavarian cream. Only fill as many donuts as you plan to eat that day, as filled donuts don't store well. Serve the donuts fresh.

Storing and Serving

If you have any leftover cream, you can store it in the refrigerator. Unfilled donuts can be stored in an airtight container or a loosely closed paper bag on the counter. They will stay fresh for 1-2 days.

Bavarian cream donuts are best served fresh, but if you need to store them, place them in an airtight container and refrigerate for 1-2 days. Bring them to room temperature before serving again.

Do not freeze cream-filled donuts, as the cream will separate when defrosted. However, you can freeze unfilled donuts by flash-freezing them on a sheet pan and then storing them in a freezer bag for up to 2-3 months.

Frequently asked questions