Bavarian cream donuts are the ultimate treat for anyone who loves a delicious combination of fluffy, doughy texture and the rich, velvety goodness of Bavarian cream filling. These donuts are a classic, beloved by many for their soft, pillowy dough that contrasts beautifully with the smooth custard-like cream inside. Whether you’re craving something indulgent for breakfast or looking to impress guests at a party, Bavarian cream donuts are the perfect choice. This recipe will guide you through each step to ensure you achieve the perfect balance of flavors and textures, making these donuts a standout addition to your baking repertoire.
What You’ll Need to Make This Recipe
Making Bavarian cream donuts requires a few key ingredients. For the dough, you will need basic items like flour, yeast, sugar, eggs, and milk. For the filling, you’ll use heavy cream, sugar, eggs, and a few flavorings like vanilla and cornstarch. Here’s the full list of ingredients you will need to make your own Bavarian cream donuts at home.
Ingredients for Bavarian Cream Donuts:
- 2 ½ cups all-purpose flour
- 2 teaspoons active dry yeast
- ¼ cup sugar
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Vegetable oil for frying
- ½ cup heavy cream
- ½ cup milk
- 2 egg yolks
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For a dairy-free version of these Bavarian cream donuts, you can substitute almond milk and coconut cream for the milk and heavy cream. If you want a gluten-free version, simply use gluten-free flour in the dough and be sure to check all other ingredients for hidden gluten.
Step-by-Step Instructions
Making Bavarian cream donuts involves several stages: preparing the dough, making the filling, frying the donuts, and then assembling everything together. Each step is essential to achieving that perfect donut, so follow the instructions closely for the best results. Here’s how to make Bavarian cream donuts from start to finish:
Step 1: Make the Dough
Start by activating the yeast. In a small bowl, warm the milk in the microwave or on the stovetop until it reaches about 110°F. Add the yeast and a teaspoon of sugar to the milk, and let it sit for about 5 minutes until it becomes frothy. If it doesn’t foam, your yeast might be old, so it’s best to start with fresh yeast.
Once the yeast is activated, in a large mixing bowl, combine the flour, the remaining sugar, and salt. Add the yeast mixture, egg, and vanilla extract to the flour mixture and stir until combined. Then, knead the dough for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, this will be much easier. Once the dough is ready, place it in a greased bowl, cover it with a clean towel, and let it rise for about 1 hour, or until it doubles in size.
Step 2: Prepare the Bavarian Cream Filling
While your dough is rising, prepare the Bavarian cream filling. In a saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring constantly, until it’s just below a simmer. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Once combined, return the mixture to the saucepan and cook it over medium heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and stir in the vanilla extract.
Transfer the Bavarian cream to a bowl and cover it with plastic wrap. Press the wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool to room temperature, then refrigerate it for at least 2 hours until it’s completely chilled and ready to fill the donuts.
Step 3: Shape and Fry the Donuts
Once the dough has risen, punch it down to release the air bubbles. Turn it out onto a lightly floured surface and roll it out to about ½-inch thickness. Use a round cutter to cut out donut shapes. You can make the traditional ring shape, or use a smaller cutter for filled donuts if you prefer.
Heat vegetable oil in a large pot or deep fryer to 350°F. Carefully fry the donuts in batches, making sure not to overcrowd the pan. Fry each donut for about 2 minutes on each side, or until they are golden brown. Remove the donuts from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 4: Fill the Donuts
Once the donuts have cooled slightly, it’s time to fill them with the delicious Bavarian cream. If you made ring-shaped donuts, you can use a piping bag fitted with a round tip to inject the cream into the center of each donut. For filled donuts, simply use the same piping bag to inject the cream into one side of the donut. Be generous with the filling—you want each bite to be filled with that rich, creamy goodness.
Step 5: Glaze the Donuts (Optional)
For an extra touch, you can glaze the donuts. To make a simple glaze, whisk together powdered sugar and a bit of milk until it forms a smooth, drizzly consistency. Dip the top of each donut into the glaze, then set it on a rack to let the glaze harden.
Step 6: Serve and Enjoy
Once all the donuts are filled and glazed, they are ready to serve! These Bavarian cream donuts are best enjoyed fresh, but they can be stored in an airtight container for a day or two. Just make sure to enjoy them quickly, as the filling can get a little soft after a while.
Important Notes & Substitutions
- Dairy-Free Option: If you’re looking for a dairy-free version of Bavarian cream donuts, you can easily substitute almond milk or oat milk for the whole milk and use coconut cream in place of heavy cream. This will give you a similar texture and flavor while keeping the donuts plant-based.
- Flour Substitutes: If you need a gluten-free version, consider using a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure to check the packaging for other necessary adjustments, like the addition of xanthan gum.
- Flavor Variations: While vanilla is the traditional flavor for Bavarian cream, you can experiment with other extracts like almond, hazelnut, or even coffee for a different twist. Additionally, you could add chocolate to the cream for a chocolate Bavarian cream donut.
- Frying Tips: Keep an eye on the temperature of the oil. If it’s too hot, the donuts will brown too quickly on the outside while staying raw inside. If it’s too cool, the donuts will absorb too much oil and become greasy.
Common Mistakes to Avoid
Making Bavarian cream donuts is a labor of love, and while the process is relatively straightforward, a few mistakes can ruin your efforts. Here are some common pitfalls to watch out for and how to avoid them:
1. Using Old Yeast
One of the most common mistakes when making yeast-based dough is using expired or inactive yeast. Without active yeast, your dough won’t rise properly, and you won’t achieve the light, fluffy texture that makes Bavarian cream donuts so delicious. Always check the expiration date on your yeast packet and make sure it’s fresh. You can also test the yeast by dissolving it in warm water with a bit of sugar—if it becomes frothy within 5 minutes, it’s good to use.
Fix: Test your yeast before adding it to the dough to ensure it’s active and bubbly. If it’s not, use a new packet and start over.
2. Overmixing the Dough
When making dough for donuts, it’s essential not to overmix. Kneading the dough too much can develop excess gluten, making the donuts dense and chewy rather than light and airy. Once the dough has come together, knead it for 8-10 minutes, or until it’s smooth and elastic. You don’t need to knead it for longer than that.
Fix: Knead the dough just until it’s smooth. Avoid overworking it to maintain that perfect texture.
3. Frying at the Wrong Temperature
The temperature of the oil is critical when frying donuts. If the oil is too hot, the donuts will brown too quickly and remain raw inside. If the oil is too cool, the donuts will absorb too much oil and become greasy. You need to maintain a consistent frying temperature of about 350°F (175°C). Using a thermometer to monitor the oil temperature is a must!
Fix: Use a candy or deep-frying thermometer to ensure the oil is at the right temperature. Adjust the heat as needed to maintain 350°F.
Final Thoughts & Serving Suggestions
Bavarian cream donuts are a delightful treat, perfect for breakfast, dessert, or as a sweet indulgence for special occasions. Once you’ve mastered the technique, you’ll find yourself making them over and over again, impressing friends and family with your homemade creations.
Serving Suggestions:
- Toppings: For a unique twist, dust the donuts with powdered sugar, drizzle with chocolate sauce, or add sprinkles for a festive look.
- Pairings: These donuts pair beautifully with a hot cup of coffee, tea, or even a glass of milk. For an extra decadent experience, serve them with a side of fresh fruit or berries.
- Special Occasions: These donuts are perfect for birthdays, holiday brunches, or any time you want to treat yourself or loved ones to something special.
After you’ve made your Bavarian Cream Donuts, consider pairing them with a warm cup of freshly brewed coffee or a rich hot chocolate. You can also try serving them with a side of fruit, like fresh berries, to balance the sweetness. If you’re in the mood for more baked treats, check out these Apple Cheesecake Tacos for a fun and sweet dessert experience that will surely delight your guests. Apple Cheesecake Tacos
Frequently Asked Questions (FAQs)
Here are some frequently asked questions about Bavarian cream donuts, with answers to help you get the best results!
1. Can I use a different filling for Bavarian cream donuts?
Absolutely! While traditional Bavarian cream is made with a custard-like filling, you can easily swap it for other fillings like chocolate cream, fruit preserves, or even whipped cream. Just make sure your filling is thick enough to stay inside the donut after frying.
2. How can I make these donuts healthier?
To make a healthier version of Bavarian cream donuts, consider using whole wheat flour instead of all-purpose flour, and opt for a lighter filling such as Greek yogurt mixed with a bit of honey. You can also try baking the donuts instead of frying them, although they may not have the same crispy texture.
3. Can I freeze Bavarian cream donuts?
Yes, you can freeze these donuts! After frying and filling them, allow the donuts to cool completely before placing them in an airtight container or wrapping them tightly in plastic wrap. Store them in the freezer for up to 3 months. To reheat, simply thaw at room temperature or warm them in the oven for a few minutes.
4. How do I store leftover Bavarian cream donuts?
Leftover donuts should be stored in an airtight container at room temperature for up to two days. If you want to keep them for a longer period, freezing them is the best option to preserve freshness. Just be aware that the filling may become slightly runny once thawed.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough the night before! Simply let it rise as instructed, then cover it and refrigerate overnight. The next day, let the dough come to room temperature and complete the rest of the recipe as usual.