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Bavarian Cream Donuts Recipe

Decadent Bavarian Cream Donuts Recipe You'll Love to Make

Enjoy mouthwatering Bavarian Cream Donuts, an irresistible treat with rich homemade custard and airy texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 donuts
Course: Desserts
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bavarian Cream Filling
  • 4 large Egg Yolks Essential for custard texture and adds richness.
  • 1/2 cup White Sugar Consider substituting with brown sugar for deeper flavor.
  • 2 cups Whole Milk Forms the creamy base; no substitutes recommended for best results.
  • 1/4 cup Cornstarch Acts as a thickener; arrowroot can be an alternative if needed.
  • 1 teaspoon Vanilla Extract Adds delightful flavor; opt for high-quality or homemade for best taste.
  • 2 tablespoons Butter Provides creaminess; use unsalted for control over sweetness.
  • 1 cup Heavy Cream Key for a thick, smooth texture; can substitute with whipping cream.
For the Donut Dough
  • 3 1/2 cups All-Purpose Flour Gives structure; bread flour creates a chewier texture.
  • 1/4 cup White Sugar Sweetens the dough; alternative sweeteners may alter texture.
  • 2 teaspoons Active Dry Yeast Helps leaven the dough; instant yeast can be used for simplicity.
  • 1 cup Whole Milk Hydrates the dough; plant-based milk may affect the outcome.
  • 2 large Large Eggs Add structure and moisture; flax eggs can be a vegan substitute.
  • 1/4 cup Melted Butter Enhances flavor; consider vegetable oil for a lighter option.
  • 1 teaspoon Salt Essential for enhancing flavor; avoid substitutions.
  • Vegetable Oil for frying Cooks the donuts to a golden brown.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Donut cutter
  • Piping Bag
  • Deep fryer

Method
 

Prepare the Bavarian Cream Filling
  1. In a medium saucepan, whisk together egg yolks and white sugar until smooth. Gradually add whole milk and cornstarch, cooking over medium heat while stirring constantly until thickened.
  2. Remove from heat and stir in vanilla extract and butter until melted and combined. Let it cool before folding in whipped heavy cream.
Make the Donut Dough
  1. Warm whole milk to 110°F and dissolve active dry yeast in it. Let it sit for 5 minutes until foamy.
  2. In a mixing bowl, combine flour, sugar, eggs, melted butter, and salt. Mix until smooth and elastic, about 5-7 minutes of kneading.
  3. Cover and let the dough rise in a warm place until doubled in size, about 1-2 hours.
Shape and Fry the Donuts
  1. Roll out the dough to 1/2-inch thickness and cut out shapes. Transfer to a baking sheet lined with parchment paper and allow to rest for 30 minutes.
  2. Heat vegetable oil to 350°F. Fry the donuts in small batches for about 2-3 minutes per side until golden brown.
Fill and Serve the Donuts
  1. Once cooled, fill each donut with the Bavarian cream filling using a piping bag, and roll in granulated sugar before serving.

Nutrition

Serving: 1donutCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Fill donuts just before serving to maintain freshness. Don’t skip the second rise for fluffy texture.

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