Bavarian Cream Donut: A Sweet, Creamy, And Delicious Treat

Bavarian cream donuts are a type of doughnut that is filled with a creamy vanilla custard, folded with whipped cream to make it light and fluffy. The doughnut itself is usually a yeast-based dough that is deep-fried and then rolled in sugar (typically cinnamon or vanilla). The custard is made by mixing egg yolks, sugar, and milk over medium-low heat until thickened, then allowing it to cool and mixing it with whipped cream. The doughnut is then filled with the custard mixture and served fresh.

What is a Bavarian cream donut?

A Bavarian cream donut is a type of donut that is filled with a vanilla cream. The cream is made by mixing pastry cream with whipped cream. The pastry cream is created by whisking egg yolks, sugar, and milk over medium-low heat. The mixture is then cooled and combined with whipped cream.

Bavarian cream donuts are typically made with a yeast dough, which is cut into circles and then fried. The donuts are then coated in sugar—typically granulated, vanilla, or cinnamon sugar—while they are still warm, so that the sugar sticks. Finally, the donuts are filled with the Bavarian cream.

Bavarian cream donuts are similar to Boston cream donuts, which are also filled donuts. However, Boston cream donuts are dipped in chocolate, whereas Bavarian cream donuts are rolled in sugar.

How to make Bavarian cream donuts

Bavarian cream donuts are a delightful treat, and while they do take some time to make, they are well worth the effort. Here is a step-by-step guide on how to make these delicious pastries:

Ingredients:

• For the donut dough: 3/4 cup milk, 1/4 cup sugar, 2 1/2 teaspoons instant yeast, 4 cups all-purpose flour, 1 teaspoon fine sea salt, 1 teaspoon vanilla extract, 1/4 teaspoon freshly grated nutmeg (optional), 1/2 cup unsalted butter (softened), and 1 cup granulated sugar for coating.
• For the Vanilla Bean Pastry Cream: 1 1/4 cup whole milk, 1 vanilla bean (split and seeded), 1/2 cup granulated sugar, 1/4 cup flour, and 1 teaspoon vanilla extract.
• For the chocolate glaze: 1 1/3 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and 1/3 cup semi-sweet chocolate chips.

Instructions:

Make the donut dough: Start by warming the milk to a lukewarm temperature (around 90-100°F). Be careful not to go hotter, or you may kill the yeast. Add sugar and mix until dissolved, then add the yeast. Gradually add the flour and salt, followed by the eggs, one at a time, mixing well after each addition. Finally, add the vanilla and nutmeg.

Knead the dough: Using a stand mixer or a dough hook, knead the dough on medium-low speed for about 1 minute. Add the unsalted butter a tablespoon at a time, with the mixer running. Continue kneading the dough for several minutes, until it becomes smooth. If the dough is too sticky, add small amounts of flour until you achieve the desired consistency.

Rest the dough: Transfer the dough to a lightly oiled large bowl. Cover the bowl with plastic wrap and let the dough rest in the fridge overnight, or for at least 8 hours. This step is crucial for the dough to develop flavour and rise properly.

Roll and cut the dough: The next day, remove the dough from the fridge and place it on a lightly floured surface. Using your hands or a rolling pin, gently roll the dough out to a thickness of about 1/2 inch. Using a circle cutter (around 3-3 1/2 inches in diameter), cut out circles from the dough. Place the cut donuts on a tray lined with parchment paper or a silicone mat, leaving some space between them as they will rise slightly. Repeat this process with the remaining dough, being careful not to over-knead it.

Let the donuts rise: Cover the cut donuts with a clean kitchen towel or plastic wrap and let them rest for about an hour to come to room temperature and rise slightly. This step ensures that the donuts will be light and fluffy when fried.

Make the Vanilla Bean Pastry Cream: Start by combining the split vanilla bean, seeds, and milk in a large pan. Heat this mixture over medium heat until it almost reaches a boil; you should see the first bubbles emerging. Turn off the heat and set the pan aside to infuse the vanilla flavour. Whisk the egg yolks and sugar in a separate bowl until pale in colour, then add the flour and whisk until combined.

Reheat the milk mixture if it has cooled below lukewarm temperature. Slowly add the milk mixture to the egg mixture, whisking constantly, until all the milk has been incorporated. Discard the vanilla bean. Return the mixture to the pan and place it over medium heat, stirring continuously, until it thickens and becomes a custard. Transfer the custard to a bowl, add the vanilla extract, and cover the surface with plastic wrap to prevent a skin from forming as it cools. Refrigerate the pastry cream for at least a couple of hours before using.

Fry the donuts: Heat oil in a large frying pan over medium-high heat until it reaches a temperature of 350°F. Carefully add the donuts to the hot oil in small batches, frying for about 1 minute on each side until they are golden brown. Remove the fried donuts from the oil and place them on a cookie rack or a paper towel to drain excess oil.

Coat the donuts in sugar: While the donuts are still warm, coat them in granulated sugar. The warmth of the donuts will help the sugar stick to the surface. This step should be done as soon as possible after frying.

Fill the donuts: Once the donuts have cooled down, it's time to fill them with the pastry cream. Using a thick straw or a skewer, poke a hole in the side of each donut. Place the chilled Bavarian cream in a pastry bag fitted with a small round decorating tip, and pipe the filling into the centre of each donut. Be careful not to overfill, as the cream may ooze out.

Make the chocolate glaze: In a small saucepan, melt the heavy whipping cream and semi-sweet chocolate chips over low heat, stirring continuously, until the chocolate chips are completely melted. Remove from the heat and stir in the powdered sugar and vanilla extract until well combined.

Glaze the donuts: Dip the tops of the filled donuts into the chocolate glaze, allowing any excess to drip off. Place the glazed donuts on a rack to let the chocolate set completely.

Serve and enjoy: Bavarian cream donuts are best enjoyed fresh, preferably within a few hours of being made, especially if they are already filled with cream. So, gather your friends and family, and indulge in these decadent treats!

What to serve with cream-filled donuts

Cream-filled donuts are a delicious treat, but what do you serve with them? Here are some ideas to elevate your dessert spread and create a well-rounded offering:

Donut Ice Cream Sandwich

Slice a cream-filled donut in half horizontally and use it as a bun for an ice cream sandwich. Add a scoop of your favourite ice cream flavour between the donut halves and press gently to create a delightful treat. This combination of textures and flavours is sure to be a crowd-pleaser!

Donut Trifle

Cube cream-filled donuts and layer them in a glass or bowl with whipped cream, fresh berries, and a chocolate or caramel sauce drizzle. Repeat the layers until you reach the top, and finish with a dollop of whipped cream and a sprinkle of grated chocolate. This trifle is a fun and elegant way to present your donuts and adds a touch of sophistication to your dessert.

Donut Bread Pudding

Slice cream-filled donuts into small cubes and use them as a substitute for bread in a classic bread pudding recipe. Bake the mixture with a custard base until it's golden and set. Serve warm with a caramel sauce drizzle or a scoop of vanilla ice cream. This twist on a classic dessert is sure to impress your guests!

Donut Parfait

Layer cream-filled donut pieces with yoghurt or pudding, fresh fruit, and granola in a glass or jar to create a delicious and visually appealing parfait. Repeat the layers and finish with a dollop of whipped cream or a sprinkle of crushed nuts. This option is perfect for those who want a more wholesome dessert, as it adds some nutritious elements to balance out the indulgent cream-filled donuts.

Donut French Toast

Dip cream-filled donuts in a mixture of beaten eggs, milk, and cinnamon, then cook them on a grill until they're golden brown and slightly crispy. Serve with maple syrup, powdered sugar, or a drizzle of chocolate sauce. This creative take on French toast is perfect for a special breakfast or brunch and will surely be a memorable treat for your guests!

Donut Waffle Sandwich

Cut a cream-filled donut in half horizontally and place it between two halves of a freshly cooked waffle. Press gently to create a delightful donut-waffle sandwich. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness. This combination of two breakfast favourites is sure to be a hit!

How to store Bavarian cream donuts

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

Storing Unfilled Donuts

If you have unfilled donuts, you can store them in an airtight container or a loosely closed paper bag. The paper bag is the better option as it will absorb some of the oil on the bottom, keeping the donut from getting too soggy.

Storing Bavarian Cream

Bavarian cream can be stored in the refrigerator for up to a couple of days. Place it in an airtight container and press plastic wrap directly onto the surface of the custard to avoid creating a film.

Storing Filled Donuts

If you've already filled your donuts, it's best to eat them within a day. You can store them in an airtight container or refrigerate them, but the quality of the donut will deteriorate, and the cream may separate. Filled donuts can be stored in the refrigerator for up to 3-4 days, but they are best enjoyed fresh.

Storing Donuts and Cream Separately

If you want your donuts to stay fresh for longer, store the unfilled donuts and Bavarian cream separately. The donuts can be kept in an airtight container or paper bag at room temperature, and the cream can be refrigerated. Fill the donuts just before serving.

Storing in the Freezer

You can also freeze unfilled donuts to enjoy later. Flash-freeze them on a sheet pan for 20-30 minutes, then transfer them to a freezer bag and store them for up to 2-3 months. Thaw them overnight on the counter and warm them in the oven before serving. However, it's not recommended to freeze filled donuts as the cream is likely to separate when defrosted.

How to make the Bavarian cream

To make the Bavarian cream, you will need the following ingredients:

• 1 1/4 cup whole milk
• 1 vanilla bean, split and seeded
• 1/2 cup granulated sugar
• 1/4 cup flour
• 1 teaspoon vanilla extract

Some recipes also include an additional 6 tablespoons of whipping cream, to be added after the initial preparation.

First, bring the vanilla bean, seeds, and milk to a gentle boil in a large pan over medium heat. Once you see the first bubbles, turn off the heat and set the pan aside to infuse. Whisk the egg yolks and sugar in a bowl until pale, then add the flour and whisk. If you have infused the milk for a long time, you may need to reheat it at this stage. Pour the milk mixture over the eggs, whisking constantly, then place the mixture back in the pan and cook over medium heat, stirring constantly, until it thickens and becomes a thick custard. Transfer the mixture to a bowl and add the vanilla. Place plastic wrap directly on the surface of the custard and keep it refrigerated until ready to use.

If you are adding the whipping cream, beat it on medium-high speed until stiff peaks form, then gently fold it into the chilled pastry cream.

To fill the donuts, poke a hole in the side of each donut using a straw or skewer, then place the chilled Bavarian cream in a pastry bag and pipe the filling into the centre of each donut.

Frequently asked questions