Bavarian Donuts: Who Loves Them And Why?

Bavarian donuts are a delicious treat that is enjoyed by many. They are soft, puffy yeast dough circles, often filled with a creamy, rich French vanilla cream, although some varieties are unfilled. The donuts are usually coated in granulated sugar, vanilla sugar, or cinnamon sugar. Bavarian donuts are a popular item at beer gardens, folk fests, fairs, and Oktoberfest. The process of making them involves preparing and shaping the dough, frying the donuts, and then filling them with the desired cream. Overall, Bavarian donuts are a delightful treat that can be enjoyed in various ways and are perfect for any occasion.

The history of Bavarian donuts

Bavarian donuts, also known as "Gefüllte Krapfen", have a long history that dates back to the 15th century. Here is a brief overview of their evolution over the centuries:

The Origin of Bavarian Donuts:

The earliest known record of Bavarian donuts can be traced back to the publication of the cookbook "Kuchenmeisterei" in Nuremberg, Germany, in 1485. This cookbook introduced the world to the revolutionary recipe for jelly donuts, which at the time consisted of a bit of jam sandwiched between two rounds of yeast bread dough and deep-fried in lard. The concept of filling a donut with jam quickly spread across the globe, and within a century, every northern European country from Denmark to Russia had adopted this pastry.

Evolution of Bavarian Donuts:

Over time, Bavarian donuts evolved, and by the 18th century, they were associated with the city of Berlin. One popular story claims that a baker from Berlin, deemed unfit for the Prussian military, fried donuts over an open fire for his comrades, who named the treats "Berliners" after his hometown. The terminology varied across regions, with Berlin residents preferring the term "Pfannkuchen", while in central and southern Germany, they were generally referred to as "Krapfen."

In the 19th and early 20th centuries, large numbers of German immigrants settled in Pennsylvania and brought with them the tradition of making donuts. These immigrants, known as the Pennsylvania Dutch, created donuts called "Fastnachtkuchen" or "Fastnachts," which were often square-shaped and eaten with molasses or cream cheese. The most famous form of these donuts originated in New Orleans, where they were eaten during Mardi Gras by French and German settlers who had learned the art of donut-making from the Pennsylvania Dutch.

Modern Variations of Bavarian Donuts:

Today, Bavarian donuts have evolved to include a variety of fillings and flavors. While the traditional recipe called for a simple jam filling, modern interpretations may include custard, Nutella, chocolate ganache, or even cookie butter. The dough itself has also been adapted to suit different tastes, with some recipes favoring a fluffy brioche texture over the classic yeast bread. Despite these variations, the fundamental appeal of Bavarian donuts remains unchanged—a delicious treat that has endured for centuries.

How to make Bavarian donuts

Ingredients:

• Milk
• Sugar
• Yeast
• Flour
• Salt
• Eggs
• Butter
• Oil for frying
• Vanilla sugar or cinnamon sugar for coating

Optional Ingredients:

• Rum
• Nutella
• Chocolate ganache
• Cookie butter
• Pastry cream
• Chantilly cream
• Rhubarb jam
• Blueberry cake filling
• Lemon zest
• Lemon juice
• Vanilla extract
• Vanilla bean
• Gelatin

Method:

• Warm up the milk (not exceeding 90ºF or 38ºC) and pour into a mixing bowl. Add the sugar and yeast, stir gently, cover, and let sit for 10-15 minutes to activate the yeast.
• Add the flour, salt, butter, and eggs to the milk and yeast mixture. Use a dough hook attachment and mix on medium-low speed until you get a soft, non-sticky dough that has pulled away from the bowl.
• Cover the dough and let it sit in a warm place for about an hour until it doubles in size.
• After the dough has risen, place it on a clean, floured surface. Divide it in half, and then continue dividing each part in half until you have 16 equal-sized pieces. Shape them into balls.
• Apply a bit of oil over each ball, cover with plastic wrap, and then a towel. Let them rise for another 15-20 minutes.
• Heat enough oil in a frying pot about 2-3 inches deep. Maintain a temperature between 340-350ºF (182ºC).
• Fry 2-3 donuts at a time, with the indentation facing down first. Once golden, flip and fry the other side until golden brown. Place the fried donuts on paper towels or a cooling rack.
• While still warm, toss the donuts in vanilla sugar or cinnamon sugar. Alternatively, fill the middles with jam, Bavarian cream, or Nutella.
• Bavarian donuts taste best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 3-4 days.

How to make Bavarian cream

Bavarian cream is a traditional custard, similar to pastry cream but thickened with gelatin. It is a mixture of milk, eggs, and sugar, and can be served chilled as a standalone dessert or used as a filling in various pastries, cakes, and other baked goods. Here is a step-by-step guide on how to make Bavarian cream:

Ingredients:

• Eggs (mainly yolks)
• Sugar (white cane, granulated, or caster sugar)
• Gelatin (sheets, powder, or granules)
• Milk (whole milk)
• Vanilla (extract or beans)
• Heavy/whipping cream
• Fruit (optional - berries and peaches are common)
• Garnishes (optional - fresh herbs such as mint or thyme)

Step-by-Step Instructions:

• Whisk egg yolks with sugar until foamy. You can also add a pinch of salt to this mixture.
• In a small bowl, sprinkle gelatin over cold water and let it bloom. If using gelatin sheets, place them in cold water and let them soak.
• In a saucepan, add vanilla to milk and bring to a gentle boil. You can also add lemon zest for extra flavour.
• Temper the eggs by slowly adding a ladleful of heated milk to the egg mixture, whisking constantly to combine.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Continue whisking and cook over medium heat until the mixture thickens and coats the back of a spoon.
• Add the bloomed gelatin to the warm custard and whisk until it melts.
• Transfer the custard to a mixing bowl and set it aside to cool down. You can also strain the custard to remove any lumps.
• While the custard is cooling, prepare your serving glasses, molds, or other containers.
• Whip the heavy/whipping cream until it forms medium peaks.
• Once the custard has cooled to room temperature, fold in the whipped cream. Make sure the custard is not too warm, or it will melt the whipped cream.
• Transfer the Bavarian cream to your desired containers, cover, and refrigerate.
• Let the Bavarian cream set for at least 6-8 hours, or preferably overnight, before serving.

Tips:

• If using vanilla beans, simply cut them open lengthwise and scrape the inside with a knife, then add it to the milk.
• If using a double boiler, temper the beaten egg yolks and then whisk them into the milk.
• To unmold the Bavarian cream from ramekins or ceramic molds, you can spray them with cooking oil before filling, or brush the insides with oil. Alternatively, fill a baking pan with warm water, place the molds in it for 30-45 seconds, and then gently run a thin, sharp knife along the periphery to release the cream.
• The amount of gelatin can be adjusted to control the firmness of the cream. For a firmer texture, increase the gelatin by about a third.
• To pipe Bavarian cream into pastries, donuts, or cream puffs, consider adding a third more gelatin to the recipe.
• For a chocolate version, add a few teaspoons of cocoa powder when whisking the egg yolks and sugar.
• To make a lemon Bavarian cream, use store-bought lemon-flavored gelatin or bloom regular gelatin in a mixture of lemon juice and water.

How to fill donuts with Bavarian cream

Ingredients

Bavarian cream donuts are made up of two parts: the donut and the cream. Here are the ingredients you'll need for both:

For the Donuts:

• Flour
• Water or milk
• Eggs and/or egg yolks
• Butter
• Sugar
• Yeast
• Salt
• Oil for frying (canola, sunflower, or vegetable)

For the Bavarian Cream:

• Egg yolks
• Sugar
• Milk
• Butter
• Whipped cream
• Vanilla extract or paste
• Cornstarch (optional)
• Lemon zest (optional)
• Nutmeg (optional)
• Dark rum (optional)

Step-by-Step Guide

Now that you have your ingredients, it's time to make some Bavarian cream donuts! Here's a step-by-step guide to fill your donuts with Bavarian cream:

Make the Dough:

• Combine dry ingredients (flour, sugar, yeast, and salt) in a stand mixer.
• Add wet ingredients (eggs, egg yolks, butter, and warm water or milk) and mix until well combined.
• Knead the dough for 10-15 minutes until it pulls away from the edge of the bowl.
• Let the dough proof for 1-2 hours at a warm temperature until it doubles in size.
• Shape the dough into a log, then cut into chunks and form into round balls.
• Let the dough proof again for 30-60 minutes until it doubles in size again.

Fry the Donuts:

• Heat oil in a large pot to 350-360°F (182°C).
• Fry the donuts for 1-2 minutes on each side until golden brown.
• Toss the donuts in vanilla sugar or cinnamon sugar while still warm.
• Allow the donuts to cool completely before filling.

Make the Bavarian Cream:

• Whisk egg yolks, sugar, and milk over medium-low heat until thickened.
• Allow the custard to cool to room temperature or chill in the fridge.
• Make whipped cream by beating heavy cream and sugar to stiff peaks.
• Combine the chilled custard with the whipped cream.

Fill the Donuts:

• Use a piping bag or a ziplock bag with the end snipped off to fill the donuts.
• Poke a hole in the side of each donut with a small knife or chopstick.
• Pipe the Bavarian cream into the donuts until they are filled to your liking.

Tips:

• Make sure your oil is at the right temperature to avoid greasy or raw donuts.
• Don't overcrowd the pot when frying, and avoid leaving the pot empty.
• The donuts are best served fresh, but you can store them in an airtight container at room temperature or in the fridge for a couple of days.
• You can also freeze unfilled donuts for 2-3 months and thaw them at room temperature before warming in the oven.

How to serve Bavarian donuts

Bavarian donuts are best served fresh, ideally within a few hours of being made. They can be filled with a variety of fillings, such as vanilla bean pastry cream, Nutella, chocolate ganache, cookie butter, pastry cream, or chantilly cream. They can also be served with a dusting of confectioners' sugar or vanilla sugar, or dipped in vanilla sugar while still hot.

If you are serving a large number of Bavarian donuts, you may want to consider serving them with other dishes such as:

• Baked bacon
• Quiche
• Scrambled eggs
• Cheesy hashbrown breakfast casserole with ham
• Chili rellenos casserole
• Cheesy ham and broccoli frittata
• Fruit salad

If you are unable to serve the Bavarian donuts on the same day they are made, there are a few storage options available. However, it is important to note that the quality of the donuts will deteriorate over time. Here are some tips for storing Bavarian donuts:

• Unfilled donuts can be stored in an airtight container or a loosely closed paper bag at room temperature for up to a day.
• Filled donuts should be refrigerated in an airtight container and consumed within 1-2 days.
• Donuts can be frozen, but only if they are unfilled. Flash-freeze them on a sheet pan and then store them in a freezer bag with wax or parchment paper between them to prevent sticking. They will last in the freezer for about 2-3 months.

Frequently asked questions