Bavarian Cream Donuts: The Ultimate Recipe Guide

Bavarian cream donuts are a delicious treat, perfect for any time of the day. They are soft, fluffy, and filled with a light, creamy vanilla cream that complements the exterior of the donut. The process of making these donuts is quite straightforward, but it does require some time and preparation. The key steps include preparing the donut dough, making the pastry cream, filling the donuts, and finally, glazing or garnishing them with powdered sugar. The dough is made with basic ingredients such as yeast, sugar, milk, flour, and vegetable shortening, while the pastry cream is a custard-like mixture of egg yolks, sugar, milk, and vanilla. The cream is filled into the donuts just before serving to ensure they don't become soggy. Overall, this recipe is a fun and impressive way to enjoy homemade donuts that rival those from popular chains like Dunkin' Donuts.

Making the pastry cream

The pastry cream is the first thing you should make as it needs to be chilled for a few hours before using. Whisk together 1/4 cup (35gms) cake flour, 1/2 cup (100gms) granulated sugar, and a pinch of fine sea salt in a small bowl. In a medium bowl, whisk together the egg yolks until well combined, which should take about 30 seconds. Slowly whisk in the flour mixture until thick and pasty.

Warm 1 1/2 cups (375mls) of whole milk in a medium saucepan over medium heat until bubbles start to form around the edges—do not let the milk boil. Next, slowly drizzle the milk into the egg mixture, whisking constantly. Then, pour the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens and comes to a boil, which should take about 3 minutes. Boil, whisking, for 10 seconds. The cream will become thick and glossy and won't have any foam on top. Immediately remove from the heat and stir in 2 tablespoons (1/4 stick) of cold unsalted butter and 1 teaspoon of vanilla extract until melted.

Pour the pastry cream through a fine mesh sieve set over a small bowl. Cover with plastic wrap, pressing it against the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, for at least 4 hours and up to 3 days. While waiting for the pastry cream to chill, beat 6 tablespoons of whipping cream on medium-high speed until stiff peaks form. Whisk the chilled pastry cream to loosen it up, then gently fold in one-third of the whipped cream. Fold in the remaining whipped cream until no white streaks remain.

Preparing the donut dough

The first step in making Bavarian cream donuts is preparing the donut dough. Here is a detailed guide on how to do it:

Ingredients

• 1 package regular yeast
• 1 cup + 1 cup sugar, divided
• 2 tablespoons of water at 105°F
• 3/4 cup lukewarm milk
• 1 tablespoon solid vegetable shortening
• 2 1/2 cups flour, divided
• Vegetable oil for frying (about 6 cups)

Dissolving the yeast

Dissolve the yeast in warm water with 1 tablespoon of sugar in a bowl. Use an electric mixer to beat the mixture until it becomes foamy, which should take around 5 minutes. In the meantime, heat the milk in the microwave for 1 1/2 minutes on high power, and then let it cool to 105º–115º F.

Combining wet and dry ingredients

In a separate bowl, add the milk, remaining 1/4 cup sugar, 1 egg, shortening, and a pinch of salt, along with 1 cup of the flour. Start by beating the mixture at a low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.

Adding the remaining flour

With the mixer on low speed, gradually add the remaining flour to the mixture and beat for 1 minute until you achieve a smooth consistency. Cover the bowl with plastic wrap and let the dough rise. It should take about an hour for the dough to double in size.

Rolling and cutting the dough

Once the dough has risen, it's time to roll it out. Lightly flour a surface and roll the dough to a thickness of about 1/2 inch. Use a 3-inch cutter to cut out circles from the dough and place them on lightly floured baking sheets. Cover the cut-out dough and let them rise again for approximately 30 minutes, or until they double in size.

Heating the oil for frying

For frying the donuts, it is recommended to use a wide, deep pot. Fill the pot with vegetable oil to a depth that allows for the donuts to be fully submerged. Heat the oil over medium heat to a temperature of 350°F.

Frying the donuts

Carefully slide 4 to 5 donuts into the hot oil at a time. Fry each batch for 1 minute on each side, or until they turn a golden brown colour. Use tongs or a wide slotted spatula to remove the fried donuts from the oil, being careful not to puncture them. Place the cooked donuts on a paper-towel-lined sheet to absorb any excess oil. Continue frying the remaining donuts, adjusting the heat as needed to maintain a constant temperature of 350º F.

Frying the donuts

Firstly, prepare your oil for frying. Use a wide, deep pot and heat around 6 cups of vegetable oil to 350 degrees F. You can test if the oil is hot enough by carefully dropping a small piece of dough into the oil; if it sizzles and rises to the top, the oil is ready.

Now, carefully slide 4-5 donuts into the hot oil. Be cautious to not overcrowd the pot, as this will lower the temperature of the oil and affect the cooking of the donuts. Fry each donut for approximately 1 minute on each side, or until they turn a golden brown colour. Keep an eye on them to ensure they do not burn.

Once they are golden brown, remove the donuts from the oil. Use tongs or a wide slotted spatula to take them out, being careful not to puncture the sides of the donuts. Place the cooked donuts on a paper-towel-lined baking sheet or plate to absorb any excess oil.

Repeat this process until all your donuts are fried. It is important to maintain the temperature of the oil at 350 degrees F, so adjust the heat as needed and allow the oil to heat up again between batches.

After frying, let the donuts cool down. This is a crucial step before filling them with the Bavarian cream. Place them on a wire rack to cool completely. You can also toss them in some powdered sugar before placing them on the rack, for added sweetness and texture.

By following these steps, you will achieve perfectly fried donuts that are golden brown, crispy on the outside, and soft and fluffy on the inside—the ideal base for your Bavarian cream filling!

Creating a cavity for the cream

Start by allowing your donuts to cool down after frying. It is important that they are no longer hot so that they are easier to handle and the cream doesn't melt when filled. Once they have cooled, it's time to create the cavity.

Using a sharp, small knife, carefully pierce the side of each donut. Gently insert the knife into the centre of the donut, wiggling it slightly to create a small hole. Be careful not to puncture the other side of the donut, as this will cause the cream to leak out. You can also use a paring knife or a wooden skewer for this step.

Once you have created the initial hole, it's time to make the cavity. Gently move the knife back and forth or in a circular motion to hollow out the centre of the donut, creating a small cavity. Make sure the cavity is large enough to accommodate the desired amount of filling. Take care not to tear the donut or make the cavity too big, as this can cause the donut to fall apart or become difficult to fill.

After creating the cavity, gently tap the donut to remove any excess crumbs. It is important that the donut is clear of any debris before filling, as this can affect the taste and texture of the cream.

Now your donuts are ready to be filled! Fill a piping bag or a plastic bag with a small corner cut off with your prepared pastry cream. Gently insert the tip of the piping bag into the cavity of each donut and fill with the desired amount of cream. Be careful not to overfill, as this can cause the donut to burst.

Once filled, sprinkle the tops of the donuts with powdered sugar for a beautiful presentation and extra sweetness. Your Bavarian cream donuts are now ready to be served and enjoyed!

Filling and serving the donuts

Once filled, sprinkle the tops of the donuts with powdered sugar. You can also add a chocolate glaze if you wish. To make a chocolate glaze, whisk together the powdered sugar, cocoa powder, and a pinch of salt. Then slowly add the milk and vanilla, whisking until the glaze is smooth. Use the glaze within an hour, as it will stiffen.

Your Bavarian cream donuts are now ready to serve and enjoy! These donuts are perfect for breakfast, dessert, or a snack, and they're sure to impress your family and friends.

Frequently asked questions