These Bavarian Cream Donuts are a delightful treat, filled with a smooth, rich Bavarian cream that makes them incredibly indulgent. I can never resist biting into one, with the sweet cream oozing out. If you’re craving something light yet decadent, these are the donuts you need in your life.
Ingredients:
For the Donut Dough:
-
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (110°F)
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 6 tbsp unsalted butter, softened
- Vegetable oil (for frying)
For the Bavarian Cream Filling:
-
- 2 cups whole milk
- ½ cup granulated sugar, divided
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to soft peaks
For the Sugar Coating:
-
- ½ cup granulated sugar (or powdered sugar for dusting)
Directions:
Activate Yeast:
-
- In a small bowl, combine warm milk and yeast. Let sit for 5-10 minutes until foamy.
Make Dough:
-
- In a large mixing bowl, whisk together flour, sugar, and salt. Add yeast mixture, eggs, vanilla, and softened butter. Mix until a soft dough forms. Knead for 8-10 minutes (by hand or with a stand mixer) until smooth and elastic.
First Rise:
-
- Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare Bavarian Cream:
-
- Heat milk and ¼ cup sugar in a saucepan over medium heat until steaming (do not boil).
- In a bowl, whisk egg yolks, remaining ¼ cup sugar, and cornstarch until smooth.
- Slowly pour hot milk into the yolk mixture, whisking constantly.
- Return mixture to the saucepan and cook over medium heat, stirring, until thickened (about 2-3 minutes).
- Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill for 2 hours.
- Once chilled, fold in whipped heavy cream to make the Bavarian cream. Keep refrigerated.
Shape Donuts:
-
- Punch down the risen dough and roll it out to ½-inch thickness on a floured surface. Cut into 3-inch rounds using a donut cutter or round cutter. Place on a parchment-lined baking sheet, cover, and let rise for 30-45 minutes.
Fry Donuts:
-
- Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C). Fry donuts in batches, 1-2 minutes per side, until golden brown. Drain on paper towels.
Coat Donuts:
-
- While warm, roll donuts in granulated sugar or dust with powdered sugar.
Fill Donuts:
-
- Once cooled, use a piping bag fitted with a small round tip to inject Bavarian cream into the side of each donut. Fill until the donut feels slightly heavy.
Serve:
-
- Enjoy immediately or store in an airtight container in the fridge for up to 1 to 2 days.
For a lighter filling, whip the heavy cream to soft peaks before folding into the cooled custard.
Be sure to refrigerate any extra cream filling you may have.
You can also add lemon zest or cinnamon to the cream for a twist, or try a raspberry jam filling alongside the cream.
Enjoy your homemade Bavarian cream donuts!
