If you’re a fan of classic pastries, you’ll absolutely love these Bavarian cream donuts. They’re soft, fluffy, and filled with a luscious vanilla custard that makes every bite feel indulgent. Making bavarian cream donuts from scratch might sound intimidating, but the process is rewarding and surprisingly straightforward.
Once you taste these rich, creamy treats, you’ll understand why this recipe is a must-try. Whether you want a special breakfast or an impressive dessert, these donuts deliver all the flavors and textures you crave. Let’s dive into how you can make them right in your own kitchen!
Why You'll Love This Recipe
- Soft, fluffy dough with a perfectly sweet crust.
- Rich, homemade vanilla Bavarian cream filling.
- Made entirely from scratch with simple ingredients.
- Great for special occasions or everyday indulgence.
- Easy enough for confident beginners to try.
Ingredients
Gather these ingredients to create your Bavarian cream donuts and filling. Everything is measured for about a dozen delicious donuts.
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm whole milk (110°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 2 large egg yolks
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola), about 4 cups
- Powdered sugar for dusting
For the Bavarian Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Recipe Details
- Prep Time: 45 minutes (including dough rising)
- Cook Time: 15 minutes (frying and filling)
- Total Time: 1 hour
- Servings: 12 donuts
- Calories: Approximately 320 per donut
How to Make Bavarian Cream Donuts from The Food Charlatan – Recipe You Have to Try
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy and activated.
- In a large mixing bowl, combine flour, sugar, and salt. Add egg yolks, softened butter, vanilla extract, and the yeast mixture. Mix until a soft dough forms, then knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- While the dough rises, prepare the Bavarian cream: heat milk in a saucepan until just simmering. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into the egg mixture, whisking constantly, then return to the saucepan and cook on medium heat until thickened, about 3-5 minutes. Remove from heat, stir in butter and vanilla, then refrigerate to chill.
- Once the dough has risen, roll it out on a floured surface to about 1/2 inch thickness. Use a 3-inch round cutter to cut out donuts and place on parchment-lined trays. Cover and let rest for 15 minutes.
- Heat oil in a deep pot to 350°F. Fry donuts in batches for 1-2 minutes per side or until golden brown. Drain on paper towels and cool slightly.
- Fill a piping bag fitted with a small round tip with chilled Bavarian cream. Poke a hole in each donut side and gently fill with cream until slightly puffed.
- Dust the filled donuts generously with powdered sugar. Serve fresh and enjoy the creamy, fluffy delight!
Tips for the Best Results
- Make sure your milk is warm, not hot, to activate yeast properly without killing it.
- Don’t overfill the donuts with cream to avoid leaks during serving.
- Use a candy thermometer for precise oil temperature to ensure even frying.
- Chill the Bavarian cream well before filling to help it hold shape inside the donuts.
- Store excess donuts in an airtight container to keep them soft.
Storage and Reheating
Store your bavarian cream donuts in the refrigerator in an airtight container for up to 3 days. Because of the cream filling, it’s best to keep them chilled to maintain freshness and safety.
To reheat, let the donuts come to room temperature for about 15 minutes or gently warm them in a microwave for 10-15 seconds. Avoid overheating to keep the cream filling intact and the dough soft.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after the first kneading. Let it rise slowly in the fridge overnight, then bring to room temperature before shaping and frying.
What can I substitute for whole milk in the Bavarian cream?
Whole milk gives the best richness, but you can use 2% milk for a lighter version. Avoid skim milk as it can affect the cream’s texture and flavor.
How do I know when the oil is at the right temperature?
The ideal frying temperature is 350°F. Use a candy or deep-fry thermometer to monitor the heat. If you don’t have a thermometer, test by dropping a small piece of dough in the oil—it should sizzle and rise to the surface quickly without browning too fast.
Can I freeze filled Bavarian cream donuts?
It’s best to freeze the donuts before filling. Freeze the plain donuts in an airtight container, then thaw and fill with cream when ready to serve. Freezing filled donuts can cause the cream to separate and lose texture.
