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Bavarian Cream Donuts Recipe

Fluffy and tender donuts filled with homemade bavarian cream.
Course Dessert
Cuisine American
Keyword bavarian cream donuts
Prep Time 45 minutes
Cook Time 30 minutes
8 hours
Servings 12 donuts
Author Dikla Levy Frances

Equipment

  • 1 stand mixer
  • 1 saucepan
  • 1 whisk
  • Parchment paper
  • Large and wide pan
  • Slotted spoon

Ingredients

Donuts

  • 4 Cups Unbleached all-purpose flour (500 g / 18 oz)
  • 1 1/4 Tablespoon Instant dry yeast (9g)
  • 1/4 Cup Granulated sugar (50 g / 2 oz)
  • 1/2 teaspoon Salt
  • 2 Large Eggs, at room temperature
  • 3/4 Cup Cold water (180 ml / 6 floz)
  • 3/4 Cup Unsalted butter, soft. Cut into 1/2" pieces (170 g / 6 oz)
  • 4 Cups Vegetable oil for frying
  • 2 Cups Granulated sugar, for coating the donuts (400 g / 14 oz)

Bavarian Cream

  • 1 Cup Whole milk (240 ml / 8 floz)
  • 1/4 Cup + 2 teaspoons Granulated sugar (60 g / 2 oz)
  • 1 Tablespoon Flour
  • 4 Large Egg Yolks (72 / 3 oz)
  • 1 tsp Vanilla extract
  • 2 Tablespoons Unsalted butter (25 g / 1 oz)
  • 1 1/2 Cups Heavy whipping cream (360ml)

Instructions

Make The Donuts

  • In a bowl of a stand mixer, place the flour, yeast, sugar and salt and mix on low using the paddle attachment.
  • Add the eggs and 2/3 cup of water and mix until a shaggy mass forms. If you notice dry flour at the bottom of the bowl, add 1 tsp of water and mix for about 10 seconds and check again. Keep adding 1 teaspoon at a time until the dough is hydrated.
  • Replace the paddle attachment with the dough hook and knead on medium for 4 minutes.
  • Add the butter, 2 pieces at a time allowing the butter to mostly incorporated before adding more.
  • Increase speed to medium-high and knead until the dough is separating from the sides and bottom of the bowl and when you gently press it, it does not tear.
  • Place the dough in an oiled large bowl, cover with plastic wrap and place in the refrigerator for a min. of 8 hours or overnight.
  • Cut twelve 4x4-inch parchment paper squares and have a large baking sheet ready.
  • Remove the dough from the refrigerator, transfer to a lightly floured surface, and roll it to 1-inch thick.
  • Use a 2-inch cookie cutter to cut the dough, and place each circle on a parchment paper square over the pan.
  • Cover with plastic wrap, place it in a warm spot and rest until doubles in size.
  • In a deep and wide pan, bring oil to 360F (182C) then gently drop the donuts into the oil with the parchment paper facing up. Do not overcrowd the pan.
  • Fry for 90 seconds on each side then remove from the hot oil and place over a paper towel to soak oil residues. Let cool for about 5 minutes.
  • Coat each donut with sugar, let cool for about 10 minutes then fill with the bavarian cream.

Bavarian Cream

  • In a saucepan, bring the milk to a simmer, do not let it come to a boil. Once you notice bubbles at the sides of the pan, remove it from heat, and pour it into a measuring cup.
  • In a medium bowl, mix the sugar and flour then mix in the egg yolks.
  • Pour in the warm milk 1 tablespoon at a time while constantly stirring.
  • Once all of the milk has been added, pour it back into the pan and place it on the stove over medium-low heat Keep stirring vigorously.
  • Keep stirring until the mixture is thickened, then pour it into a glass container, add the vanilla extract and butter, and gently mix until the butter has completely melted. Refrigerate it for up to 3 days.
  • When ready to fill the donuts, remove the cream from the refrigerator. Whip the heavy cream until stiff peak then fold it into the cream.

Fill The Donuts

  • Coat each donut with sugar, or powdered sugar.
  • Use a piping bag filled with the bavarian cream to fill the donut.

Notes

  • For the donuts to be light and fluffy the dough needs at least 8 hours in the refrigerator.
  • If the dough seems to dry that's ok, it should be this way.
  • You can reroll and cut the scraps to make more donuts. if you have time, place the dough back in the refrigerator.
  • Place the cut circles in a warm spot.
  • Place the dough over a small piece of parchment paper so you can pick up the donuts without deflating them or deforming their shape. If you forgot, place the tray in the refrigerator for 30-45 minutes.
  • Use a candy thermometer, to help you during frying. If the oil is too hot, the donuts will not cook and be raw at the center, and if too cold, they will turn out pale and too oily.
  • Stay close by. Make sure to reduce the heat if it gets too high (I sometimes turn it off all the way). If it is too low after adding some donuts, then increase it.
  • Wait a few minutes before coating the donuts, if the donuts are too warm they might melt the sugar.
  • When making the cream, make sure not to bring the milk to a full boil. I like to first pour it into a measuring cup and check that the temperature is not over 140F (60C).