Bavarian Crème Donut: What's Inside The Sweet Treat?

Bavarian cream donuts are a type of filled donut made with a soft, puffy exterior and a vanilla cream filling. The cream is made by mixing pastry cream with whipped cream. The donuts are then coated in sugar and sometimes cinnamon. The donuts are best enjoyed fresh and don't store well.

The dough

To make the dough, the dry and wet ingredients are combined and mixed until a sticky dough forms. This can be done by hand or using a stand mixer with a dough hook attachment. Once the dough comes together, it is kneaded until it becomes smooth and elastic. This process helps develop the gluten in the dough, which gives the donuts their characteristic soft and fluffy texture.

After kneading, the dough is usually placed in a greased bowl and covered with plastic wrap or a kitchen towel. It is then left to rise in a warm place until it doubles in size. This step is crucial as it allows the dough to become puffy and airy.

Once the dough has risen, it is rolled out to a thickness of about 1/2 inch. A biscuit or cookie cutter is then used to cut out circular shapes for the donuts. The dough scraps can be gathered and rerolled to make additional donuts.

After cutting, the donuts are placed on a baking sheet or tray lined with parchment paper or wax paper. They are then left to rise a second time, usually in a warm oven or proofing box, until they double in size again. This second rise ensures that the donuts will be light and fluffy when fried.

The key to making puffy and airy donuts lies in the proper handling of the dough. It is important to avoid over-kneading the dough, as this can make it tough and chewy. Additionally, when shaping the donuts, it is best to use a cutter that does not twist when pressing down, as this can seal the edges and prevent the donuts from rising properly.

Overall, the dough for Bavarian cream donuts is a delicate and slightly sticky mixture that requires careful handling and attention to detail. By following the steps outlined above and allowing adequate time for rising, you can create a dough that will fry up into soft, fluffy, and delicious Bavarian cream donuts.

The cream

Bavarian cream is a type of custard that is typically thickened with gelatin. However, in this case, the egg yolks and cornstarch act as the thickening agents. The cream is then piped into the doughnuts through a hole poked in the side, filling them until they are plump and ready to serve.

This cream filling can also be modified by adding different flavours such as lemon or orange zest, or even Nutella or cookie butter. The options are endless, and you can get creative with your favourite flavours.

Frying the donuts

To keep the oil at a more consistent temperature, avoid frying too many donuts at once. Fry 3-4 donuts at a time, and avoid letting the pot be empty. When you remove one donut, add another.

In place of a candy thermometer, you can use a meat thermometer or an infrared thermometer to check the temperature of your oil. To test the temperature without a thermometer, stick the end of a wooden spoon into the oil. If it doesn't bubble at all, it's not hot enough. If it bubbles slowly and gently, it's perfect. If the oil bubbles violently, it's too hot.

When frying, the top of the donut should be the first side to touch the oil. The bottom will then become the top and wait for its turn in the oil. The donuts should be fried for a couple of minutes on each side, until they are beautifully golden brown. The donuts should float when they touch the oil and feel lighter in weight when they're fully cooked.

Transfer the fried donuts to a wire rack or a plate covered with paper towels to soak up any excess oil. While they're still warm, toss the donuts in granulated sugar or vanilla sugar. If you want to add a fun twist, add a couple of tablespoons of cinnamon to the sugar.

Coating the donuts

Now comes the best part, a reward for all your hard work :)

Coat the donuts in cinnamon sugar and place them vertically in a baking pan covered with baking paper. Using a small knife or scissors, cut the donuts in the middle (where the white line is) to make space for the cream.

You can also slice the donuts in half and fill them, or you can poke a hole with a thick straw on top of the donuts.

Coat the donuts in granulated sugar. The donuts have to be hot so that the granulated sugar will stick to them.

Coat the donuts in a cinnamon and sugar mixture when they come out of the fryer.

Roll the fried doughnut in powdered sugar and cornstarch mixture. Then insert a chopstick from the side through the middle, going all the way to the three-quarters of the doughnut. Wiggle it inside on the way out to create a cavity for the filling to fill in.

Filling the donuts

Firstly, you'll need to make the filling. Bavarian cream is a type of pastry cream or custard, often made with egg yolks, sugar, milk, butter, and vanilla. It's essential to whisk the mixture continuously while cooking to avoid lumps. Once thickened, it should be cooled and then chilled until completely cold. This can be made a day ahead and stored in the fridge.

Next, prepare your donuts. You can either slice the donuts in half or poke a hole in the side with a thick straw or chopstick. For the latter method, it's best to use a piping bag with a filling nozzle to inject the cream into the donut cavity. If you've sliced the donuts, you can use a spoon to add the cream.

Fill the donuts generously, but be careful not to overfill, as this can cause the donut to burst. The cream should be piped or spooned in smoothly and evenly to avoid any air pockets.

Finally, enjoy your freshly filled Bavarian cream donuts! They are best served immediately, as the cream can cause the donuts to become soggy if left too long. Any leftover cream can be stored separately in the fridge.

Some recipes suggest a twist on the classic by adding flavours such as lemon or orange zest to the cream, or even filling the donuts with Nutella, jam, or pudding.

Frequently asked questions