Bavarian Doughnuts: The Ultimate Recipe Guide

Bavarian cream doughnuts are a type of filled doughnut made with a soft, puffy fried dough and a vanilla cream filling. The doughnuts are coated in sugar and then filled with custard (pastry cream + whipped cream). This recipe typically includes ingredients such as flour, sugar, yeast, eggs, butter, milk, and vanilla. The process involves making the dough, letting it rise, frying the doughnuts, coating them in sugar, and finally, filling them with the Bavarian cream.

How to make the dough

To make the dough for Bavarian doughnuts, you will need the following ingredients:

• Flour (all-purpose or bread)
• Milk or water (lukewarm)
• Sugar (granulated or caster)
• Yeast (active dry or instant)
• Salt
• Eggs
• Butter (unsalted)
• Rum (dark)
• Lemon zest
• Nutmeg (ground)
• Vanilla extract or paste

Start by adding the lukewarm water, sugar, yeast, rum, lemon zest, vanilla, and eggs to the bowl of a stand mixer. Add the dry ingredients—flour, salt, and nutmeg—and knead the dough at low speed. The dough will initially look dry and rugged, but continue kneading for 5-8 minutes until it becomes smooth and elastic.

Next, add the butter, one cube at a time, and keep kneading. The dough will go through various phases and may look like it's separating, but persist until it becomes a sticky mess. Once all the butter has been added, knead for another 5-10 minutes or until the dough is smooth, elastic, and no longer sticking to the bowl.

Remove the dough from the bowl and "slap-and-fold" it a few times on a clean surface until you form a smooth, glossy ball. Place the dough in a lightly greased bowl, cover it, and put it in the fridge to proof overnight.

The next day, punch down the dough to deflate it and transfer it to a lightly floured surface. Give it a brief knead, then portion the dough into balls (around 60-65 grams each). Roll each piece of dough into a smooth ball and place them on a baking sheet lined with baking paper. Cover and let them rise again for 2-4 hours, depending on the temperature and humidity.

Now you're ready to fry your Bavarian doughnuts! Heat enough vegetable oil in a heavy-bottomed pan to a temperature between 340-350°F (170-180°C). Fry 3-4 doughnuts at a time for a couple of minutes on each side, or until they're a beautiful golden brown.

How to make the Bavarian cream filling

The Bavarian cream filling is a type of custard or crème pâtissière, which is a mixture of pastry cream and whipped cream. The cream is light, fluffy, and absolutely delicious! Here is a step-by-step guide on how to make the perfect Bavarian cream filling for your donuts:

Ingredients:

• Egg yolks
• Sugar (granulated or powdered)
• Milk (whole milk is recommended)
• Butter (salted or unsalted)
• Heavy/whipping cream
• Vanilla extract or vanilla bean
• Cornstarch (optional)

Step-by-Step Instructions:

• Make the Custard: In a medium-sized bowl, whisk together the egg yolks, sugar, and milk until well combined. Cook this mixture over medium-low heat, stirring continuously, until it thickens. You can also add a tiny pinch of salt to enhance the flavour.
• Add Butter and Vanilla: Once the custard has thickened, remove it from the heat and add the butter and vanilla. Whisk until everything is well incorporated, smooth, and shiny.
• Chill the Custard: Pour the custard into a shallow plate or bowl and cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming. Let the custard cool at room temperature for about an hour, and then place it in the refrigerator to chill completely.
• Make the Whipped Cream: In a separate bowl, beat cold heavy/whipping cream until stiff peaks form. You can add a couple of tablespoons of powdered sugar to the cream if you prefer a sweeter taste.
• Combine Custard and Whipped Cream: Take the chilled custard out of the refrigerator and give it a good mix with a whisk or electric hand mixer to make it creamy again. Then, add the whipped cream to the custard and mix everything together at medium-high speed until fully combined and smooth.

Your Bavarian cream filling is now ready to be used! Fill your donuts with this delicious cream and enjoy the heavenly taste!

How to fry the doughnuts

Frying the doughnuts is a crucial step in the process of making Bavarian doughnuts. Here is a detailed, step-by-step guide on how to fry them to perfection:

Preparing the Doughnuts for Frying:

Before you begin frying, it is essential to ensure that your doughnuts have undergone proper proofing. The dough should have doubled in size, and when gently pressed with a finger, it should leave a visible indentation. This indicates that the doughnuts are ready for frying.

Heating the Oil:

Use a neutral-flavoured oil with a high smoking point, such as canola, sunflower, or vegetable oil. You will need enough oil to deep fry the doughnuts, typically about 2 inches deep in your pan or pot. Heat the oil over medium heat until it reaches the ideal temperature for frying, which is around 350°F (180°C). Use a candy or deep-frying thermometer to monitor the temperature accurately.

Frying the Doughnuts:

To avoid overcrowding, fry the doughnuts in small batches of 3-4 at a time. Carefully slide the doughnuts into the hot oil. You can use parchment paper squares to gently lower them into the oil without deflating the dough. Fry each side for about 30-60 seconds, or until they achieve a light golden-brown colour. Use tongs or a slotted spoon to flip the doughnuts halfway through the frying process.

Draining Excess Oil:

Remove the fried doughnuts from the oil using a slotted spoon or spider strainer, and place them on a wire cooling rack or a plate lined with paper towels to absorb any excess oil. It is important to maintain the oil temperature between batches, so you may need to wait a couple of minutes for the oil to return to the desired temperature before adding the next batch.

Testing for Doneness:

The doughnuts are done when they are golden brown in colour and have a white ring around the centre. They should feel light and puffy. You can also use a meat thermometer or an infrared thermometer to check the internal temperature of the doughnuts. The ideal temperature range for cooked doughnuts is between 170°C (340°F) and 180°C (355°F).

Coating with Sugar:

While the doughnuts are still warm, roll them in granulated sugar, cinnamon sugar, or vanilla sugar, if desired. This will give them a delightful sweet coating.

Cooling and Filling:

Allow the doughnuts to cool completely before filling them with Bavarian cream. You can fill them using a piping bag or a ziplock bag with the end snipped off. Poke a hole in the side of each doughnut using a toothpick, paring knife, or chopstick, and twist it around to create space for the filling. Pipe the Bavarian cream into the doughnuts until they are plump and filled to your liking.

Remember, Bavarian doughnuts are best served fresh, so it is recommended to fill and enjoy them on the same day.

How to store the doughnuts

Bavarian cream doughnuts are best enjoyed fresh, but if you have any leftovers, there are a few ways to store them.

Firstly, it is recommended to only fill as many doughnuts with cream as you plan to eat that day. The filled doughnuts do not store well and will become soggy if left overnight. If you have leftover pastry cream, place it in the fridge with plastic wrap pressed directly onto the custard to avoid creating a film.

If you have already filled your doughnuts, it is best to call your neighbours over for a doughnut party! If that is not an option, you can store the filled doughnuts in an airtight container in the refrigerator for up to 3-4 days. However, the quality of the doughnuts will deteriorate with each passing day.

For unfilled doughnuts, the best option is to store them in a loosely closed paper bag on the counter. The paper bag will absorb some of the oil, keeping the doughnuts from becoming too soggy. You can also store unfilled doughnuts in an airtight container, but they will stay fresh longer in a paper bag.

If you want to store your doughnuts for longer, you can freeze them. 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 2-3 months. When you're ready to eat them, thaw them on the counter overnight, then warm them in a 300-degree oven for 5-10 minutes. You will need to make fresh cream filling, as the original filling will separate and become watery when frozen and thawed.

How to fill the doughnuts

Now for the fun part—filling your Bavarian doughnuts!

There are a few different ways to fill your doughnuts with the Bavarian cream. One way is to use a piping bag. Place the chilled Bavarian cream in a piping bag and snip off the end before using. There is no need for a piping nozzle. Using a paring knife, chopsticks, or even a couple of toothpicks, poke a hole in the side of the doughnut. Twist the knife around a bit to make room on the inside for the pastry cream. Place the end of the piping bag inside the doughnut and fill to the brim.

If you don't have a piping bag, you can use a ziplock bag instead. Simply fill the ziplock bag with the Bavarian cream, snip off one of the corners, and use it to pipe the cream into the doughnuts.

You can also fill the doughnuts by slicing them in half and spreading the cream onto one half before placing the other half on top. This method is messier but just as effective!

Be sure to fill your doughnuts just before serving, as they do not store well once filled. Enjoy your freshly filled Bavarian doughnuts!

Frequently asked questions