Bavarian Filled Donuts: A Sweet German Treat

A Bavarian cream donut is a type of filled doughnut that is made with a soft, puffy fried dough and a vanilla cream filling. The doughnut is then coated in sugar—typically vanilla or cinnamon sugar—and sometimes tossed in powdered sugar. The cream filling is made by mixing custard with whipped cream. The custard is made by whisking together egg yolks, sugar, and milk over medium-low heat. The whipped cream is made by beating heavy whipping cream and sugar to stiff peaks. The custard and whipped cream are then combined to make the cream filling.

What is Bavarian Cream?

Bavarian cream, also known as crème bavaroise or simply bavarois, is a classic French dessert. It is made by combining custard with whipped cream and gelatin or isinglass. The custard is typically egg-based, with milk thickened by eggs, and sometimes flavoured with vanilla. The mixture is then set in a cold mould and unmoulded for serving.

Bavarian cream is believed to have originated in the 17th and 18th centuries, when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. It was named in the early 19th century, either for Bavaria or for a particularly distinguished visiting Bavarian, such as a member of the Wittelsbach family.

Bavarian cream is typically served chilled in stemmed wine glasses or decorative moulds. It can also be used as a filling for pastries, such as doughnuts. In the United States, it is common to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse.

To make Bavarian cream, a custard is made by whisking together egg yolks, sugar, and milk over medium-low heat until thickened. This custard is then combined with whipped cream and, optionally, gelatin. The gelatin is prepared by stirring it together with cold water and setting it aside to soften. The custard and whipped cream are then folded together and the mixture is chilled until set.

How to Make the Dough

To make the dough for Bavarian cream donuts, you'll need the following ingredients:

• Flour (all-purpose or bread flour)
• Liquid (water, milk, or a combination of both)
• Sugar (granulated, caster, or powdered)
• Yeast (dried, fresh, instant, or active dry)
• Salt (fine sea salt or table salt)
• Butter (unsalted or salted)
• Eggs (large, at room temperature)
• Additional flavourings (dark rum, lemon zest, nutmeg, cinnamon, etc.)

Mixing the Dough

Start by mixing the dry ingredients (flour, sugar, yeast, and salt) in the bowl of a stand mixer. You can also do this by hand or using an electric hand mixer with dough kneading attachments. Create a well in the centre and add the liquid ingredients: lukewarm water, milk, eggs, and melted butter. If using active dry yeast, remember to activate it before adding.

Kneading the Dough

Using the dough hook attachment, start kneading the mixture at low speed. The dough will initially look dry and rugged, but continue kneading for 5-8 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. This process helps develop gluten, which gives the dough its structure.

Adding Butter

Now it's time to add the butter, one cube at a time. The dough will go through various phases during this step. Initially, it may look like the butter is just smearing on the sides of the bowl, but persist and keep mixing. Eventually, the dough will start to accept the butter and become sticky. Keep kneading for another 5-10 minutes until the dough is smooth, elastic, and no longer sticking to the bowl.

First Proofing

Remove the dough from the bowl and form it into a smooth, glossy ball by "slap-and-fold" technique on a clean surface. Place the dough ball in a lightly greased bowl, cover with cling film, and put it in the fridge for overnight proofing (12-18 hours). This slow, cold fermentation enhances flavour development and improves texture and digestibility.

Shaping the Doughnuts

Once the dough has doubled in size, punch it down to deflate, then transfer it to a lightly floured surface. Give it a brief knead, then portion the dough into equal pieces (around 18-20 pieces for larger doughnuts or 23 pieces for smaller ones). Roll each piece into a smooth ball, placing them on individual squares of baking paper or a greased baking sheet. Cover with a clean tea towel or plastic wrap and let them rise again for 2-4 hours, depending on the warmth and humidity of your environment.

Frying the Doughnuts

Heat a large, heavy-bottomed pan with vegetable oil (or another oil with a high smoke point) to between 170-180°C (340-350°F). Fry 3-4 doughnuts at a time for a couple of minutes on each side, or until they turn a beautiful golden brown. Remove them from the oil and transfer to a plate lined with paper towels to cool.

Coating the Doughnuts

For a classic finish, coat the doughnuts in cinnamon sugar or powdered sugar while they are still warm. Alternatively, you can roll them in vanilla sugar or a combination of cinnamon and sugar.

Tips for Success

• Use a kitchen scale to measure your ingredients, especially the flour and liquid, for more accurate results.
• Ensure your yeast is active by mixing it with lukewarm water and a teaspoon of sugar; you should see bubbles forming after a couple of minutes.
• When adding the butter, persist through the various stages, and the dough will eventually accept it and become smooth and elastic again.
• Avoid over-proofing your doughnuts, as this can lead to hollow centres and oily doughnuts that soak up too much oil during frying.
• Use a candy thermometer or digital thermometer to monitor the oil temperature while frying.
• Always transfer fried doughnuts to paper towels to absorb any excess oil.
• If you don't have a doughnut cutter, simply divide the dough into smaller pieces, shape them into balls, and flatten them slightly.

Frying the Doughnuts

Prepare your work station:

Before you begin frying, it is important to have everything set up and ready to go. This includes heating up a whole ton of oil (at least 2 inches deep) in a large pan over medium heat. Canola oil, sunflower oil, or vegetable oil are great choices as they have high smoke points. You will also need a thermometer to gauge the temperature, which should be maintained at around 350°F (180°C). Additionally, prepare a wire cooling rack by lining it with paper towels, and have a shallow bowl of sugar nearby.

Fry the doughnuts:

When the oil reaches the desired temperature, you can start frying the doughnuts. Depending on the size of your pan, fry 2-4 doughnuts at a time to avoid overcrowding and maintain the oil temperature. Use a spider strainer, slotted spoon, or tongs to carefully lower the proofed dough into the hot oil. Fry each side for about 1-2 minutes, or until they are a light golden brown color. Use the spoon or spatula to gently flip them over.

Maintain the oil temperature:

It is crucial to maintain a steady temperature while frying. After adding the first batch, the temperature will drop, so it is best to wait a minute between batches. Continuously monitor the temperature and adjust the heat as needed to keep it at 350°F.

Remove and drain the doughnuts:

Once the doughnuts are fried to a golden brown color, use a spider strainer or slotted spoon to gently lift them out of the oil and place them on the prepared wire rack to cool. This will allow any excess oil to drain.

Roll the doughnuts in sugar:

While the doughnuts are still pretty hot (but not so hot that you burn your fingers), roll each one generously in granulated sugar. This will give them a delicious, sweet coating.

Tips for frying the perfect Bavarian doughnuts:

• Use a candy thermometer to monitor the oil temperature.
• Avoid overcrowding the pan to maintain the oil temperature.
• Fry in batches to ensure even cooking.
• Use a spider strainer, slotted spoon, or tongs for easy handling and flipping of the doughnuts.
• Allow the doughnuts to cool slightly before rolling them in sugar to avoid burning your fingers.

Making the Filling

The filling for a Bavarian cream donut is a combination of custard and whipped cream. The custard is made by whisking together egg yolks, sugar, and milk over medium-low heat until thickened. This forms the base of the filling, giving it a creamy texture and a rich, sweet flavour.

Custard

To make the custard, start by whisking together the egg yolks, sugar, and milk in a saucepan over medium-low heat. Continue whisking until the mixture thickens, which should take around 5 minutes. Once thickened, remove the custard from the heat and allow it to cool to room temperature, or chill it in the fridge. This step is important as it ensures that the custard is smooth and fully combined before adding the remaining ingredients.

Whipped Cream

While the custard is cooling, prepare the whipped cream by beating heavy whipping cream and sugar until stiff peaks form. This can be done by hand or with an electric mixer. The sugar will sweeten the cream and help stabilise it, ensuring that it holds its shape.

Combining the Custard and Whipped Cream

Once the custard has cooled, combine it with the whipped cream. This can be done by gently folding the two mixtures together using a rubber spatula or a whisk. It is important to use gentle strokes to avoid deflating the whipped cream and creating a runny filling.

Flavour Variations

The basic Bavarian cream filling can be customised by adding different flavours. For example, you could add Nutella, cookie butter, chocolate ganache, or fruit jam. Additionally, you can enhance the vanilla flavour by using vanilla bean paste or powder, or adding a teaspoon of vanilla extract. These flavourings can be added to the custard before combining it with the whipped cream.

Filling the Doughnuts

Now that you've made your dough and it's proofed, it's time to fill those doughnuts!

Firstly, you'll want to make a filling. A traditional Bavarian cream is a custard-based dessert that is thickened with gelatine and mixed with whipped cream. However, for a doughnut filling, it's common to use a pastry cream lightened with whipped cream, also known as Diplomat cream.

To make the filling, you'll need to make a custard (or pastry cream) by whisking egg yolks, sugar, and milk over medium-low heat until thickened. Allow this to cool to room temperature, then chill in the fridge. In a separate bowl, make the whipped cream by beating heavy whipping cream and sugar to stiff peaks. Once your custard has cooled, combine it with the whipped cream.

Now it's time to fill your doughnuts! Use a piping bag to pipe the cream into each doughnut. You'll know you've filled them enough when they start to expand. It's best to only fill the doughnuts that you plan to eat that day, as filled doughnuts don't last well overnight.

Frequently asked questions