Homemade Bavarian Cream Donuts

These homemade Bavarian Cream Donuts transform a bakery classic into an achievable kitchen project that delivers exceptional results. The light, fluffy donuts filled with silky vanilla custard create a dessert experience that surpasses store-bought versions, especially when enjoyed fresh from your own kitchen.

I first attempted these donuts during a weekend baking challenge with my daughter, and they've since become our special occasion breakfast tradition. The moment that first batch emerged from the oil, golden and fragrant, I knew we'd discovered something special.

Ingredients

• All purpose flour creates the perfect structure for these donuts providing the right balance of tenderness and chew
• White sugar adds just enough sweetness to the dough without competing with the filling
• Instant dry yeast ensures reliable rising without the need for proofing first
• Fresh milk adds richness to both the dough and the Bavarian cream filling
• Egg yolks create that signature custard texture in the filling
• Vanilla extract provides the classic flavor base for authentic Bavarian cream
• Cornstarch thickens the filling to the perfect pipeable consistency
• Powdered sugar gives that delicate sweet coating that makes donuts instantly recognizable

Step-by-Step Instructions

Create the Base Dough

Combine flour, sugar, and salt in a large bowl, creating a well in the center. Pour in the lukewarm milk, beaten egg, melted butter, and yeast. Mix everything thoroughly until a sticky dough forms, making sure to incorporate all the dry ingredients from the sides of the bowl. The dough will initially be very sticky, which is exactly what you want for tender donuts.

Develop the Gluten

Knead the dough on a lightly floured surface for 8 to 12 minutes until it becomes smooth and elastic. You want to feel the texture change under your hands from rough and shaggy to silky and cohesive. The dough should pass the windowpane test, meaning you can stretch a small piece thin enough to see light through without tearing.

First Rise

Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 30 to 60 minutes until doubled in size. This slow rise develops flavor and creates the airy texture essential for perfect donuts.

Shape the Donuts

Gently deflate the risen dough and divide it into 16 equal pieces. Roll each piece into a ball and flatten slightly to form discs. Place each donut on a small square of parchment paper to make handling easier later. This careful shaping ensures even cooking and proper filling capacity.

Second Rise

Allow the shaped donuts to rise again until almost doubled in size, about 30 minutes. They should look puffy and feel light to the touch. This second rise is crucial for achieving that fluffy, airy interior texture.

Fry to Perfection

Heat oil to 160170°C in a deep pan. Carefully lower donuts into the hot oil using the parchment paper and fry for 3 to 5 minutes per batch, turning halfway through, until they reach a deep golden brown color. The precise temperature ensures the donuts cook through without absorbing excess oil.

Prepare Bavarian Cream

Heat milk in a saucepan until it just begins to simmer. Meanwhile, whisk together sugar, cornstarch, and egg yolks in a separate bowl until pale and thick. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the pan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency.

Finish the Filling

Remove the custard from heat and stir in the butter and vanilla extract until fully incorporated. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely. The filling will continue to thicken as it cools.

Assembly

Once donuts have cooled enough to handle, roll them in powdered sugar for that classic finish. Fill a piping bag fitted with a filling tip with the Bavarian cream. Insert the tip into the side of each donut and gently squeeze until cream just begins to peek out of the hole.

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The vanilla extract is truly the heart of this recipe for me. I once splurged on a Madagascar bourbon vanilla and the difference it made in the Bavarian cream was remarkable. My family still talks about that batch as the gold standard of our donut-making adventures.

Storage Tips

These donuts are best enjoyed the same day they're made, preferably within hours of frying. If you must store them, place unfilled donuts in an airtight container at room temperature for up to a day. The Bavarian cream can be made ahead and refrigerated for up to three days. Fill donuts just before serving for the best texture and flavor experience. Resist the temptation to refrigerate filled donuts as the cold temperature will make the dough firm and less enjoyable.

Mastering the Frying Process

Maintaining the correct oil temperature is perhaps the most critical factor in donut success. Too hot, and your donuts will brown before cooking through. Too cool, and they'll absorb excess oil and become greasy. Invest in a reliable thermometer and check the temperature between batches, adjusting your heat source as needed. Adding fresh donuts to the oil will temporarily lower the temperature, so allow time for it to recover. Fry only a few donuts at a time to prevent overcrowding, which causes temperature drops and uneven cooking.

Flavor Variations

While classic vanilla Bavarian cream is traditional, this recipe serves as a wonderful canvas for creativity. Consider adding citrus zest to the dough for a subtle brightness. The filling can be customized with various extracts like almond, coffee, or orange, or incorporate spices such as cinnamon or nutmeg. For chocolate lovers, fold melted and cooled chocolate into the cooled pastry cream. During seasonal moments, consider adding pumpkin spice in fall or fresh berries in summer for a fruity variation that keeps this classic dessert exciting year-round.

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Recipe FAQs

→ Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. This cold fermentation actually enhances flavor. Just remove the dough from the refrigerator about an hour before shaping to allow it to warm up slightly.

→ How do I know when the oil is at the right temperature?

The ideal frying temperature is 160-170°C (320-340°F). If you don't have a thermometer, test by dropping a small piece of dough into the oil - it should rise to the surface with gentle bubbling, not aggressive sizzling or smoking.

→ How long will Bavarian cream donuts stay fresh?

These donuts are best consumed within 24 hours of making them. The custard filling can cause the dough to soften over time. Store in a container at room temperature for up to a day, or refrigerate for up to 2 days.

→ Can I freeze these donuts?

While you can freeze the unfilled donuts for up to a month, freezing filled donuts isn't recommended as the texture of the custard will change upon thawing. If planning ahead, freeze unfilled donuts and prepare the filling fresh when ready to serve.

→ What if my custard is too runny?

If your Bavarian cream is too thin, it likely needs more cooking time. Return it to low heat and continue stirring until it thickens properly. If it's still not thick enough, you can dissolve an additional tablespoon of cornstarch in cold milk and stir it in while cooking.

→ Can I use active dry yeast instead of instant?

Yes, but you'll need to activate it first. Dissolve the active dry yeast in the lukewarm milk with a pinch of sugar and let it sit for 5-10 minutes until foamy before incorporating it into your dough.