Go Back
–+ servings
Print

Soft Bavarian Cream-Filled Donuts (Fried)

If you’ve ever dreamed of making bakery-style donuts at home, this recipe’s for you! Made with tender, buttery brioche dough, and stuffed with a smooth vanilla custard, my recipe for Bavarian donuts is fried until perfectly golden then dusted with sugar.
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 (500g) Unbleached all-purpose flour
  • 1 1/4 Tablespoon (9g) Instant dry yeast
  • 1/4 Cup (50g) Granulated sugar
  • 1/2 teaspoon Salt
  • 2 Large Eggs, at room temperature
  • 3/4 Cup (180ml) Cold water
  • 3/4 Cup (170g) Unsalted butter, soft. Cut into 1/2" pieces
  • 4 Cups (960ml) Vegetable oil for frying
  • 2 Cups (400g) Granulated sugar, for coating the donuts

Bavarian Cream

  • 1 Cup (240ml) Whole milk
  • 1/4 Cup + 2 teaspoons (60g) Granulated sugar
  • 1 Tablespoon Flour
  • 4 Large (72g) Egg Yolks
  • 1 Seeds from 1 Vanilla bean, or 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
  • 2 Tablespoons (25g) Unsalted butter
  • 1 1/2 Cups (360ml) Heavy whipping cream

Instructions

Make The Donuts

  • In a bowl of a stand mixer, place the flour (500g), yeast (9g), sugar (50g) and salt (1/2 teaspoon) and mix on low using the paddle attachment.
  • Add the eggs (2) and 2/3 cup (180ml) 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 2 minutes.
  • Add the butter (170g), 1 piece 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 stretch 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.
  • Spray the top with coil spray, cover with plastic wrap and place it in a warm spot and rest until doubles in size.
  • In a deep and wide pan, heat the 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.
  • Measure the coating sugar (400g) into a medium bowl, then coat each donut with sugar, let cool for about 10 minutes then fill with the Bavariab cream.

Bavarian Cream

  • In a saucepan, bring the milk to a simmer (240ml), 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 (60g) and flour (1 tablespoon) then mix in the egg yolks (4).
  • 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 bean (or other flavoring) and butter, and gently mix until the butter has completely melted. Refrigerate it for up to 3 days.
  • Whip the heavy cream until thick and stable, then fold in the Bavarian cram.

Fill The Donuts

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

Notes

  • For the donuts to be light and fluffy the dough needs at least 8 hours in the refrigerator.
  • To use active dry yeast: mix 1 Tablespoon of active dry yeast with the warm water and 1 teaspoon of sugar and set aside for 15-20 minutes, or until the yeast have been activated and you have a foam layer on top. 
  • You can re roll and cut the scraps to make more donuts. if you have time, place the dough back in the refrigerator.
  • 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.
  • 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).