Bavarian-Style Donuts: The Ultimate Filling Guide

Bavarian cream donuts are a type of filled doughnut made with a soft, puffy fried dough and a vanilla cream filling. The traditional German dessert, Bayrische Creme or Bavarian cream, is more like Panna Cotta, made with milk, eggs, sugar, cream, and thickened with gelatin. The donuts are usually coated in powdered sugar, but can also be rolled in cinnamon sugar.

To make the filling, you will need:

- Milk

- Sugar

- Cornstarch

- Egg yolks

- Vanilla extract

Warm the milk in a saucepan over medium heat, being careful not to let it boil. In a separate bowl, combine the sugar, cornstarch, and egg yolks. Slowly add the warm milk to this mixture, whisking constantly. Once combined, pour the mixture back into the saucepan and continue cooking over medium heat until thickened. Remove from the heat and add butter and vanilla extract. Allow the mixture to cool before transferring to a piping bag.

To make the donuts, you will need:

- Flour

- Milk

- Instant dry yeast

- Powdered sugar

- Cornstarch

- Egg yolks

- Vanilla extract

- Oil for frying

Mix the flour, sugar, and salt in a large bowl. Make a well in the centre and add milk, beaten egg, and melted butter. Add the yeast to the liquid and stir. Gradually mix the dry ingredients into the wet ingredients until a sticky dough forms. Knead the dough until smooth and elastic, then form into a ball and coat with oil. Place the dough in a bowl, cover, and let rise in a warm place until doubled in size.

Punch down the dough and transfer to a floured surface. Divide the dough into equal pieces and form into balls. Flatten the balls slightly and let rise again. Heat oil in a wide pan to 350-360°F. Fry the donuts in batches until golden brown, then remove from the oil and let cool. Roll the donuts in powdered sugar and fill with the Bavarian cream.

How to make the dough

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons instant dry yeast
• 2 cups corn oil or canola oil for frying
• 1/2 cup powdered sugar
• 1/4 cup cornstarch (optional)
• 1 teaspoon vanilla extract

Method

• In a large bowl, mix together the flour, sugar, and salt. Make a well in the middle.
• Pour the milk, beaten egg, and melted butter into the well. Add the instant dry yeast to the liquid and stir with a wooden spoon just to hydrate the yeast.
• From inside the well, stir outward to mix the dry ingredients with the wet ingredients until a sticky dough forms. Tip the dough onto a floured surface and knead until it becomes smooth and elastic, about 8-12 minutes.
• Form the dough into a ball and lightly coat with oil. Place it in a bowl and cover with a kitchen towel or plastic wrap. Place it in a warm area and let it rise until it doubles in size. Depending on the warmth, this could take 30 minutes to an hour. Meanwhile, cut 16 pieces of 3x3-inch parchment or wax paper.
• Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 16 equal pieces. Cover the pieces with a damp kitchen towel or plastic wrap so they won't dry out.
• Form each piece into a smooth ball, then place it on a parchment paper. Lightly press it to flatten it a bit. Repeat with the remaining dough. Cover with a kitchen towel and let them rise again until almost doubled.
• Start heating the oil in a wide pan over medium heat (160°C-170°C). The oil should be at least 1 1/2 -2 inches deep. Fry in 3-4 batches so it won't be overcrowded. Slide a piece of dough with parchment paper into the oil using a flat spatula or bench scraper. Fry until the bottom part is light golden brown, then flip them over and cook until the color of both sides evens out, around 3-5 minutes per batch. Just remove the parchment paper once it detaches from the dough or after turning it over.
• Remove the donuts from the oil using a strainer spoon and transfer them to a baking sheet lined with paper towels. Let them cool down enough to handle.

Tips

• If you don't have a doughnut cutter, you can form the dough into flattened balls.
• To avoid deflating the dough when transferring it to the oil, place each piece of dough on a small piece of wax or parchment paper before letting it rise. Gently lift or slide the paper into the hot oil. As the dough fries, the paper will dislodge easily, and you can remove it.

How to make the filling

Ingredients

• 3/4 cup milk (170 grams, 6 oz)
• 1/4 cup sugar (50 grams, 1.76 oz)
• 2 1/2 teaspoons instant yeast
• 4 cups all-purpose flour (510 grams, 18 oz)
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (optional)
• 1/2 cup unsalted butter, softened (113 grams, 4 oz)
• 1 cup granulated sugar for coating
• 1 1/4 cup whole milk (283 grams, 10 oz)
• 1 vanilla bean, split and seeded
• 1/2 cup granulated sugar (100 grams, 3.5 oz)
• 1/4 cup flour (31 grams, 1.125 oz)
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream (180 ml)
• 2 tablespoons powdered sugar

Steps

First, make the vanilla bean pastry cream. Start by bringing the split vanilla bean, seeds, and milk to almost a boil over medium heat. Once you see the first bubbles, turn off the heat and set the pan aside to infuse the flavour.

In a separate bowl, whisk the egg yolks and sugar until they're pale in colour. Add the flour and whisk again. If you've infused the milk for a long time, you may need to reheat it. Start by pouring about 1/4 cup of the milk mixture over the eggs, whisking continuously. Add another 1/4 cup and whisk again. Do this until all the milk has been incorporated.

Now, discard the vanilla bean and place the mixture back in the pan over medium heat, stirring constantly. Cook the custard for a few minutes until it thickens. When it starts to thicken, the mixture will look lumpy, but continue to stir and cook until it becomes smooth.

Transfer the mixture to a bowl and add the vanilla. Place plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Keep it refrigerated until ready to use, and refrigerate for at least a couple of hours before using.

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

Finally, combine the chilled custard with the whipped cream. Place the Bavarian cream in a pastry bag, and pipe the filling into the centre of each donut.

These donuts are best if consumed on the day they are made, preferably within a few hours.

How to fry the donuts

Frying the donuts is the final step in making Bavarian cream donuts. Here is a detailed, step-by-step guide:

Frying the Donuts:

• Heat a large amount of oil in a heavy-bottomed pan or skillet over medium heat. The ideal temperature for frying donuts is around 350°F/180°C, but you can go as low as 340°F/170°C or as high as 365°F/185°C. Use a thermometer to monitor the temperature.
• While the oil is heating, prepare your "fry station." Line a few paper bags or paper towels on the counter and place a wire cooling rack on top. Have tongs, a spider strainer, or slotted spoon nearby.
• Once the oil reaches the desired temperature, it's time to fry the donuts. Carefully lower each donut into the oil, still on its square of parchment paper. Hold onto one corner of the paper and shimmy it back and forth until the donut loosens and slides off. Fry 3-4 donuts at a time, giving them space in the pan.
• Fry each donut for about 30-60 seconds on each side, until lightly browned. Use tongs or chopsticks to flip them over.
• Remove the fried donuts from the oil using a spider strainer or slotted spoon and place them on the prepared wire rack to cool.
• Check the oil temperature between batches and adjust the heat as needed to maintain the ideal temperature.
• Continue frying the remaining donuts in small batches.

Sugaring the Donuts:

• While the donuts are still hot but cool enough to handle, roll each one in granulated sugar. You can also add a couple of tablespoons of cinnamon to the sugar for extra flavour. Coat the donuts generously with sugar.
• Let the sugared donuts cool completely on wire racks.

Now that your donuts are fried and sugared, it's time to fill them with the Bavarian cream!

How to fill the donuts

Now that you've made your Bavarian filling, it's time to fill the donuts! Here's a step-by-step guide:

Step 1: Prepare the Donuts for Filling

Before you can fill your donuts, you'll need to ensure they are cool enough to handle. Once they've cooled down, use a small knife or scissors to cut a small slit or hole in the centre of each donut. This will be the space you'll use to pipe in the filling. If you're using a knife, carefully twist it around to create a cavity for the cream.

Step 2: Prepare Your Filling

Transfer your chilled Bavarian cream filling to a piping bag. If you don't have a piping bag, you can use a ziplock bag and snip off one of the corners to create a small hole for piping.

Step 3: Fill the Donuts

Holding the slit or hole you've created in each donut, gently insert the tip of your piping bag. Squeeze the piping bag to fill the donut with the Bavarian cream. Be careful not to overfill, as this may cause the donut to burst. You'll know you've added enough filling when the donut starts to expand.

Step 4: Enjoy!

Once your donuts are filled, they're ready to be served and enjoyed! These cream-filled treats are best enjoyed fresh, so it's best to fill them just before serving. If you have any leftover donuts, store them in an airtight container at room temperature or in the fridge for up to a couple of days.

How to store the donuts

Storing your donuts correctly is essential to keeping them fresh and delicious. Here are some tips on how to store your Bavarian donuts:

Storing Unfilled Donuts

If you plan to fill your donuts with Bavarian cream just before serving, you can store the unfilled donuts in an airtight container or a loosely closed paper bag. The paper bag is preferable as it will absorb any excess oil, keeping the donuts from becoming too soggy.

Storing Filled Donuts

Filled donuts are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container and refrigerate them. Consume filled donuts within one to two days, as the quality will deteriorate over time.

Storing Donuts Overnight

If you need to store your donuts overnight, it is best to separate the cream and the donuts. Place the leftover cream in the refrigerator, and store the donuts in an airtight container or a paper bag at room temperature. Fill the donuts with the cream just before serving.

Storing Donuts for a Few Days

If you have any unfilled donuts that you want to enjoy over the next few days, you can store them in an airtight container at room temperature or in the refrigerator for up to three days.

Freezing Donuts

You can freeze unfilled donuts by wrapping each one in aluminium foil and placing them in the freezer for up to a month. To thaw, let them sit at room temperature. However, freezing filled donuts is not recommended, as the cream is likely to separate when defrosted.

Storing Bavarian Cream

The Bavarian cream should be stored separately from the donuts if you are not filling them right away. Cover the surface of the cream with plastic wrap to prevent a skin from forming, and refrigerate until needed. The cream will keep for a few days but should be consumed within that time, as it contains perishable ingredients.

Frequently asked questions