The Best Places To Find Bavarian Cream Donuts

Bavarian cream donuts are a type of filled doughnut made with a soft, puffy fried dough and a vanilla pastry cream filling. They are then coated with powdered sugar, granulated sugar, or vanilla sugar. The classic German dessert, Bayrische Creme or Bavarian cream, is more like a panna cotta, made with milk, eggs, sugar, cream, and thickened with gelatin.

You can make Bavarian cream donuts at home by following a recipe and purchasing the necessary ingredients, such as milk, eggs, sugar, flour, and oil for frying. You will also need a deep fryer or a heavy-bottomed pot to heat the oil, as well as a thermometer to ensure the oil is at the right temperature.

What is a Bavarian cream donut?

A Bavarian cream donut is a type of donut that is filled with custard. It is usually a yeast donut that is round or rectangular in shape and is rolled in sugar. The filling is typically made by mixing pastry cream with whipped cream, resulting in a creamy vanilla custard that is light and fluffy. The donut is then filled with this mixture, which can be done by pokinga hole in the side of the donut and using a piping bag to fill it up.

Bavarian cream donuts are considered a classic and are often found in donut shops, especially in the United States. They are known for their irresistible and decadent combination of fried dough, sweet filling, and sugar coating. The process of making these donuts involves creating a yeast dough, preparing a custard filling, and frying the donuts before filling and coating them in sugar.

The custard filling, also known as Bavarian cream, is typically made by mixing pastry cream or custard with whipped cream. This results in a creamy vanilla custard that is light and fluffy. Some recipes may also include additional ingredients like gelatin, egg yolks, or cornstarch to thicken the mixture.

The process of making Bavarian cream donuts can be time-consuming and may require multiple steps, including preparing the dough, making the filling, frying the donuts, and filling and coating them. The dough is often made with flour, sugar, yeast, eggs, butter, and water, while the filling consists of ingredients like egg yolks, sugar, milk, butter, and whipped cream.

Overall, Bavarian cream donuts are a popular treat that combines the sweetness of custard with the indulgent texture of fried dough. They are a classic example of a cream-filled donut and are enjoyed by people all over the world.

How to make Bavarian cream donuts

Ingredients

For the Donuts:

• Flour
• Water
• Eggs & egg yolks
• Yeast
• Sugar
• Salt
• Butter
• Oil for frying (canola, sunflower, or vegetable oil)
• Vanilla sugar or cinnamon sugar for coating

For the Bavarian Cream:

• Egg yolks
• Sugar (granulated or brown)
• Milk (whole or dairy-free)
• Butter (salted or unsalted)
• Whipped cream

Method

For the Donuts:

• Combine flour, sugar, yeast, and salt in a stand mixer bowl.
• Add eggs, egg yolks, and butter, followed by warm water. Mix until well combined.
• Knead the dough for 10-15 minutes until it pulls away from the bowl's edge.
• Allow the dough to proof for 1-2 hours at 75-100°F until doubled in size.
• Shape the dough into a log, then cut into chunks and mould into round balls.
• Let the dough proof again for 30-60 minutes until doubled in size.
• Fry the donuts in 360°F oil for 1-2 minutes on each side until golden brown.
• Toss the donuts in vanilla or cinnamon sugar while still warm.

For the Bavarian Cream:

• Whisk egg yolks, sugar, and milk over medium-low heat until thickened.
• Allow the custard to cool to room temperature or chill in the fridge.
• Make whipped cream by beating heavy whipping cream and sugar to stiff peaks.
• Combine the chilled custard with the whipped cream.

Filling the Donuts:

• Allow the donuts to cool completely before filling.
• Use a piping bag to fill the donuts with Bavarian cream.
• Serve the donuts fresh, preferably within a few hours.

How to store and reheat Bavarian cream donuts?

Bavarian cream donuts are best served fresh. If you have any leftovers, you can store them in an airtight container or a loosely closed paper bag. The paper bag is a better option as it will absorb some of the oil, keeping the donut from getting too soggy.

If you've filled your donuts with Bavarian cream, you can refrigerate them in an airtight container for up to 1-2 days. Bring them back to room temperature a couple of hours before serving again.

You can also store the donuts and the Bavarian cream separately. Store the donuts at room temperature and the cream in the refrigerator. Fill the donuts before serving.

It is not recommended to freeze donuts filled with Bavarian cream as the cream is likely to separate when defrosted. However, you can freeze the extra unfilled donuts by flash-freezing them on a sheet pan for 20-30 minutes and then placing them in a large freezer bag with wax or parchment paper between them. They will last in the freezer for about 2-3 months.

To reheat, place the donuts on a microwave-safe plate and heat them on high for about 20-30 seconds.

What kind of oil should be used to fry Bavarian cream donuts?

When frying Bavarian cream donuts, it's important to use an oil with a high smoke point to avoid smoking up your kitchen. A high smoke point is especially important when frying as the oil will be heated to around 350°F (180°C). Oils that are suitable include:

• Vegetable oil
• Canola oil
• Sunflower oil
• Peanut oil
• Avocado oil

How to make the Bavarian cream filling?

Ingredients:

• Egg yolks – Use large room-temperature egg yolks. If they are cold, place the eggs in warm water before separating.
• Sugar – Granulated sugar is best, but brown sugar can also be used. Powdered sugar can be used to make whipped cream, but granulated sugar will also work.
• Milk – Whole milk is preferable, but any type of milk will work, including dairy-free alternatives.
• Butter – Salted butter is recommended, but unsalted butter can also be used with a tiny pinch of added salt. Ensure the butter is soft so that it melts easily into the custard.
• Whipped Cream – Either whip your own heavy cream with sugar or use an 8oz tub of Cool Whip.

Method:

• Make the custard by whisking the egg yolks, sugar, and milk over medium-low heat until thickened.
• Allow the custard to cool to room temperature or chill it in the fridge.
• Prepare the whipped cream by beating the heavy whipping cream and sugar to stiff peaks. Be careful not to over-whip, but if you do, add a tablespoon of cream to adjust.
• Combine the chilled custard with the whipped cream.
• Fill the donuts after they have cooled completely and serve fresh.

Tips:

• If you want a stiffer cream, you can dissolve 2 teaspoons of gelatin in 1 tablespoon of water and add it to the custard after cooking. This is not necessary, but it will help the cream set if you plan to pipe a lot of cream into the donuts or if they won't be served immediately.
• If you want to add flavour to your Bavarian cream, you can include ¼ to ½ cup of Nutella, cookie butter, or peanut butter. You can also add 2 tablespoons of cocoa powder to the egg yolk and sugar mixture for a chocolate version.

Frequently asked questions