Bavarian Cream Donuts (Printable Version)
Light, fluffy donuts filled with smooth vanilla custard cream and dusted with powdered sugar - better than any bakery version.
# Ingredients:
→ Donut Dough
01 -
3 cups all-purpose flour
02 -
¼ cup white sugar
03 -
½ teaspoon salt
04 -
1 cup lukewarm milk
05 -
1 egg, beaten
06 -
2 tablespoons melted butter
07 -
2 teaspoons instant dry yeast
→ Frying and Coating
08 -
2 cups corn oil or canola oil (for frying)
09 -
½ cup powdered sugar
10 -
¼ cup cornstarch (optional)
→ Bavarian Cream Filling
11 -
⅔ cup sugar
12 -
3 tablespoons cornstarch
13 -
4 egg yolks
14 -
2 cups fresh milk
15 -
1 tablespoon butter
16 -
1 teaspoon vanilla extract
# Steps:
01 -
Combine flour, sugar, and salt in a large mixing bowl.
02 -
Create a well in the center and add lukewarm milk, beaten egg, melted butter, and instant dry yeast.
03 -
Mix ingredients thoroughly until a sticky dough forms.
04 -
Turn dough onto a floured surface and knead for 8-12 minutes until smooth and elastic.
05 -
Place dough in a greased bowl, cover, and let rise for 30-60 minutes until doubled in size.
06 -
Punch down dough and divide into 16 equal pieces.
07 -
Roll each piece into a ball and flatten slightly to form the donut shape.
08 -
Place shaped donuts on parchment paper and let rise until almost doubled in size.
09 -
Heat oil to 160-170°C and fry donuts in batches for 3-5 minutes, turning once, until golden brown.
10 -
Remove donuts and place on paper towels to absorb excess oil.
11 -
Heat milk in a saucepan until it begins to simmer.
12 -
In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
13 -
Slowly pour hot milk into egg mixture while whisking, then return to saucepan and cook over medium heat until thickened.
14 -
Remove from heat and stir in butter and vanilla extract. Allow to cool completely.
15 -
Roll cooled donuts in powdered sugar to coat evenly.
16 -
Transfer cooled Bavarian cream to a piping bag fitted with a filling tip and inject into the side of each donut.
# Notes:
01 -
Use parchment squares under each donut for easy transfer.
02 -
Don't overcrowd the frying pan while cooking.
03 -
Fill donuts after they've cooled enough to handle but are still slightly warm.