The Bavarian Donut: Hurts So Good

A Hurts Bavarian Donut is a light and fluffy donut filled with Bavarian cream. Bavarian cream is a type of cream made from custard folded with whipped cream. The donuts are then rolled in vanilla sugar. This type of donut is excellent for breakfast or dessert, and can be customised with various toppings and fillings.

What is a Bavarian cream donut?

A Bavarian cream donut is a light and fluffy donut filled with Bavarian cream. Bavarian cream is a type of cream made from custard mixed with whipped cream. The donuts are made with a yeast-based dough that is enriched with butter, eggs, milk, and sugar, resulting in a soft and fluffy texture. The vanilla-flavoured cream is light and creamy, made by combining a Crème Anglaise base with gelatin and whipped heavy cream.

Bavarian cream donuts are typically made by first creating the dough, which is then shaped into balls and left to proof. The dough balls are then fried in oil, resulting in a golden brown colour. After cooling, a small hole is poked in each donut, and the Bavarian cream is piped inside. The donuts can then be coated in cinnamon sugar or vanilla sugar.

The process of making Bavarian cream donuts can be time-consuming, especially when allowing the dough to proof. However, the end result is a delicious treat that is perfect for breakfast or dessert!

How to make the donuts

How to Make Hurts Donut Bavarian-Style Donuts

Ingredients

• 200 g lukewarm water
• 12 g dark rum (approx. 1 Tbsp)
• ½ teaspoon vanilla extract or paste
• 80 g granulated sugar
• 20 g fresh yeast (or 9 g instant dry yeast)
• 150 g eggs (approx. 3 medium eggs)
• 600 g all-purpose flour
• ¼ teaspoon ground nutmeg
• 150 g unsalted butter (room temperature)
• 1.5 liters sunflower or canola oil (for frying)
• 2 teaspoons ground cinnamon
• 150 g granulated sugar
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract or paste
• 30 g unsalted butter
• 200 g heavy cream (cold)

Method

Firstly, add the lukewarm water, sugar, yeast, lemon zest, rum, vanilla extract and eggs to the bowl of a stand mixer. Give the mixture a stir with a fork or a whisk. If using active dry yeast, combine it with water and a teaspoon of sugar and leave it for a few minutes until the top is frothy before adding the other ingredients.

Next, fit the stand mixer with the dough hook and add the flour, salt and nutmeg to the bowl. Knead the dough for around 5-8 minutes on low-medium speed, until it becomes smooth, shiny and doesn't stick to the sides of the bowl.

Now, add in the butter, one cube at a time, with the mixer still going at medium-low speed. It will seem like the butter isn't incorporating, but keep going and it will eventually start to come together, creating a sticky dough.

Once all the butter has been added and the dough is combined but sticky, continue to knead on low-medium speed for another 5 to 10 minutes, or until it becomes smooth and elastic again, and starts pulling away from the sides.

Transfer the dough to a large bowl that you've previously floured or lightly greased so it doesn't stick. Cover with cling film and put in the fridge to proof overnight.

Once your dough is ready, punch it to deflate, then transfer it to a clean, lightly floured surface and give it a brief knead. Portion the dough into approx. 18 pieces that weigh between 60 to 65 grams. (A kitchen scale is recommended for this.)

Roll each piece of dough until you've got a smooth ball and place on a baking sheet with individual baking paper squares.

Cover with a clean tea towel or plastic wrap and let them rest and rise for another 2 to 4 hours. (The exact time will depend on how warm and humid the space is.)

You don't want to overproof your doughnuts, otherwise, they will become hollow inside and soak up a lot of oil. When the dough is ready, heat approx. 1.5 liters of vegetable oil in a heavy-bottomed pan. The oil should be between 170 and 180 degrees Celsius. That's around 340 to 350F.

Fry 3-4 doughnuts at a time for a couple of minutes on each side or until golden. Take them out onto a plate covered with paper towels. Let them cool completely before filling and covering with sugar.

Bavarian Cream Filling

In a medium-sized saucepan, heat the milk just until it reaches the boiling point.

In the meantime, in a separate bowl, combine the egg yolks, egg, corn starch, sugar and salt using a whisk.

Once the milk has reached scalding point, pour ⅔ of it into the egg mixture in a slow and steady stream, whisking continuously so you don't cook the eggs.

Once you've tempered the egg mixture, return it to the saucepan with the remaining milk and continue cooking, whisking constantly, until it thickens.

Cook for another 1-2 minutes to make sure there isn't any cornstarch aftertaste.

Once it's done, add in the vanilla and butter and whisk until everything is incorporated, silky and smooth.

Strain the pastry cream through a sieve to get rid of any lumps or cooked egg bits. Cover with cling film (plastic wrap) touching the surface to prevent skin forming. Let it cool at room temperature for about an hour, then place it in the fridge to cool completely.

Transfer the cold pastry cream to a mixing bowl (it will be stiff, gelatinous-like) and give it a mix with an electric hand mixer to make it creamy again.

In a separate bowl, whisk the cold heavy cream to stiff peaks and add it to the pastry cream. Mix everything together at medium-high speed until fully combined and smooth.

Place the Bavarian cream in a disposable piping bag and snip the end off before using. There is no need for a piping nozzle.

Finishing the Donuts

Coat the doughnuts in cinnamon-sugar and place them vertically on a baking tray.

Using a small knife or scissors, cut the middle (where the white line is) to create a hole for the filling.

Fill with the prepared vanilla cream. You'll know you've filled them enough when they start expanding!

How to make Bavarian cream

Bavarian cream is a traditional custard thickened with gelatin. It is a classic German dessert, with origins in French high cuisine. It is made by combining milk, eggs, sugar, and gelatin, 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 sugar or granulated sugar)
• Gelatin (sheets, powder, or granules)
• Milk (whole milk)
• Vanilla (extract or beans)
• Heavy/whipping cream
• Fruits and herbs (optional) for topping
• Additional sweetening agents (optional) - powdered sugar, honey, fruit syrup, or chocolate sauce

Method:

Step 1: Whisk egg yolks with sugar until foamy. You can use a stand mixer for this step.

Step 2: In a separate bowl, sprinkle gelatin over cold water and let it bloom. This process allows the gelatin to absorb water and swell.

Step 3: In a saucepan, combine milk and vanilla. Heat the mixture over medium heat and bring it to a gentle boil.

Step 4: Temper the egg mixture by slowly adding a ladleful of the heated milk while whisking continuously. This step prevents the egg yolks from cooking and forming bonds.

Step 5: Combine the tempered egg mixture with the remaining milk in the saucepan. Whisk gently and cook over medium heat until the custard thickens and coats the back of a spoon. You can use a double boiler for this step if desired.

Step 6: Add the bloomed gelatin to the warm custard and stir until it melts completely. Transfer the custard to a mixing bowl and set it aside to cool down.

Step 7: While the custard is cooling, prepare your serving dishes or molds, and whip the heavy/whipping cream until it forms medium peaks.

Step 8: Once the custard has cooled, fold in the whipped cream. Combine gently until the mixture is homogeneous.

Step 9: Transfer the Bavarian cream to your desired serving dishes, molds, or pastries/cakes. Cover and refrigerate for at least 6-8 hours, or preferably overnight, to allow the cream to set.

Step 10: Serve the Bavarian cream chilled, either unmolded or directly from the serving dish. You can top it with fresh fruit, a drizzle of honey or chocolate sauce, and fresh herbs like mint, basil, or thyme.

Notes:

• The amount of gelatin used will affect the firmness of the Bavarian cream. For a firmer texture, increase the quantity of gelatin by about a third.
• The color of the Bavarian cream can vary depending on the color of the egg yolks. Yolks with intense orange pigments will result in a darker yellow cream.
• If using vanilla beans, cut one open lengthwise, scrape the inside with a knife, and add it to the milk.
• For fruit toppings, berries and peaches are popular choices. They can be used fresh or cooked down with sugar to create a syrup.
• If using gelatin sheets, place them in cold water and squeeze out the excess water before adding them to the custard.
• To unmold the Bavarian cream, use silicone molds for ease, or lightly grease ceramic or metal molds with cooking oil before filling them.

How to fill the donuts

Now that you've made your Hurts Donut Bavarian-style, it's time to fill them! Here's a step-by-step guide on how to fill your donuts with that delicious Bavarian cream:

Step 1: Prepare the Bavarian Cream Filling

First, make sure you have prepared your Bavarian cream filling. This usually involves making a custard by whisking together egg yolks, sugar, and milk over medium-low heat until thickened. You can also add vanilla extract or vanilla bean paste for extra flavour. Then, allow the custard to cool before making the whipped cream by beating heavy whipping cream until stiff peaks form. Finally, combine the chilled custard with the whipped cream.

Step 2: Cool the Donuts

Before you fill your Hurts Donuts, it is important to let them cool completely. This ensures that the filling doesn't melt or become runny. Place the donuts on a wire rack or plate lined with paper towels to cool.

Step 3: Create a Hole in Each Donut

Once your donuts are cooled, it's time to create a hole for the filling. Using a small knife, chopstick, or scissors, poke a small hole in the side of each donut. Make sure the opening is wide enough to add the filling. Be careful not to poke through the other side of the donut.

Step 4: Fill the Donuts

Add your prepared Bavarian cream filling to a piping bag with a round tip. Gently insert the piping bag tip into the hole and slowly squeeze the cream filling inside. Fill the donut slowly and steadily, allowing the cream to reach all the air pockets. Be careful not to overfill, as this can cause the donut to break or the filling to ooze out.

Step 5: Serve Fresh

Bavarian cream donuts are best served fresh, so it is recommended to fill the donuts just before serving. If you have any leftover filled donuts, store them in an airtight container in the refrigerator for up to a day or two.

Tips and tricks

• For the best results, use a stand mixer with a dough hook attachment to mix and knead the dough. This will make the process much easier and faster than kneading by hand.
• If you don't have a stand mixer, you can use an electric hand mixer with dough kneading attachments, but be careful not to overheat the mixer. Alternatively, you can knead the dough by hand, but it will require more time and effort.
• When making the dough, it's important to add the butter gradually, one cube at a time, and to persist even if the dough seems to be separating at first. Eventually, it will start to accept the butter and become a sticky mess.
• Make sure all your dough ingredients are at room temperature before starting. This includes the milk, butter, eggs, and egg yolks.
• When kneading the dough, be patient and don't add more flour to speed up the process. It takes time for gluten to develop, but once it does, the dough will become shiny, smooth, and non-sticky.
• To activate the yeast, combine it with lukewarm water and a small amount of sugar. Let it stand until it becomes foamy, which should take about 5-10 minutes.
• The ideal oil temperature for frying donuts is around 350°F (180°C). Use a thermometer to monitor the oil temperature and adjust the heat as needed to maintain this temperature.
• Don't overcrowd the pot when frying the donuts, as it will cause the oil temperature to drop. Fry 2-4 donuts at a time, depending on the size of your pot.
• After frying, place the donuts on a wire rack lined with paper towels to absorb any excess oil.
• For the Bavarian cream filling, it's important to temper the egg yolks by slowly whisking in the warm milk mixture. This will prevent the eggs from curdling.
• When making the Bavarian cream, use a digital thermometer to ensure that the combined warm milk and egg mixture does not exceed 180°F (82°C), or the eggs will curdle.
• Whip the heavy cream until it forms stiff peaks before gently folding it into the custard. Be careful not to overwhip the cream, as it will become too stiff to combine smoothly with the custard.
• To fill the donuts, use a piping bag with a round tip to insert the Bavarian cream filling into the hole in each donut. Fill slowly to allow the cream to reach all the air pockets.
• These donuts are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 2-3 days.

Frequently asked questions