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If you have a craving for something truly indulgent and exquisitely creamy, you are in for a treat with this Bavarian Cream Donuts Recipe. These donuts are a perfect marriage of pillowy, golden dough and a sumptuous, velvety Bavarian cream filling that melts in your mouth. Whether you’re making them for a special occasion or just because, this recipe combines traditional techniques with approachable ingredients to bring you an unforgettable homemade gourmet delight. The rich creaminess tucked inside these donuts elevates a classic sweet treat to a whole new level of deliciousness.

Ingredients You’ll Need

The image shows four steps of making doughnuts on a white marbled surface. The top left part has a silver mixing bowl on a white stand mixer with smooth, light beige dough wrapped around the dough hook. On the top right, six round dough balls are placed evenly on white parchment paper with a soft, slightly shiny, pale yellow surface. In the bottom left, the dough balls are frying in bubbling golden oil inside a white pan, the dough puffed up and turning light golden. The bottom right shows three golden-brown doughnuts covered in sugar, one being held by a woman's hand, highlighting their round shape and sugary texture. photo taken with an iphone --ar 4:5 --v 7

To whip up these delightful Bavarian Cream Donuts, you’ll rely on simple yet essential ingredients that each play a crucial role in delivering texture, flavor, and that perfect golden color. From the flour and eggs that create the sturdy yet soft donut base, to the fresh yeast that ensures a light rise, every element is thoughtfully chosen to make this recipe shine.

110 g Whole milk (lukewarm): Activates the yeast and adds moisture to the dough.
50 g Granulated sugar: Sweetens and fuels the yeast for fermentation.
12.5 g Fresh yeast (or 5g instant yeast): The magic behind fluffy, airy donuts.
1 Egg yolk (room temperature): Adds richness and tenderness to the dough.
1 Egg (room temperature): Binds ingredients and contributes to a rich crumb.
250 g Bread flour (or all-purpose flour): Provides gluten structure for chewiness.
¼ teaspoon Salt: Balances sweetness and enhances flavor.
120 g Unsalted butter (soft, room temperature): Adds moisture and tenderness.
1.5 liters Vegetable or Canola oil (for frying): The perfect medium to achieve that golden, crispy exterior.
250 g Whole milk (3% fat): Base for the luscious Bavarian cream.
75 g Granulated sugar: Sweetens the custard filling beautifully.
60 g Egg yolk (about 3 yolks): Thickens and enriches the cream.
2 teaspoons Vanilla extract: Infuses a fragrant and classic flavor.
4 Gelatin sheets (or 6.8g gelatin powder): Stabilizes the cream for the perfect consistency.
230 g Heavy cream (36% fat, very cold): Whipped to add lightness and fluffy texture to the filling.

How to Make Bavarian Cream Donuts Recipe

Step 1: Activate the Yeast

Begin by mixing the granulated sugar with lukewarm whole milk, then sprinkle your fresh yeast on top. Find a warm spot in your kitchen to let it work its magic. In about 10 minutes, you’ll see a foamy layer on top — that’s your proof that the yeast is alive and ready to raise your dough to perfection.

Step 2: Combine Wet Ingredients and Dry Mix

Next, transfer your yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the whole egg and egg yolk, then start mixing. Slowly add the flour and salt, combining everything until the dough begins to come together. This is when the transformation to fluffy donuts begins.

Step 3: Incorporate Butter for Tenderness

Gradually add softened unsalted butter, a few pieces at a time, to the dough while continuing to knead on medium-high speed. Knead for about 10 minutes until your dough becomes smooth, elastic, and just a little shiny. It should no longer stick to your hands or mixing bowl, signaling it’s ready for the rising stage.

Step 4: First Proofing for Flavor Development

Place the dough in a large bowl, cover it tightly with plastic wrap or a breathable tea towel, and let it rise. For best results, refrigerate overnight, or if pressed for time, proof at room temperature for 1-2 hours. This slow fermentation builds depth of flavor while making the dough easier to handle later on.

Step 5: Shape the Donuts

Once risen, gently deflate the dough and knead lightly for a few seconds. Use a digital scale to divide it evenly into 12 portions. Shape each portion into a smooth ball and place them on baking paper squares. Lightly dust your hands with flour to prevent sticking but keep it to a minimum for the best texture.

Step 6: Second Proofing

Let the donuts proof a second time at room temperature, ideally in a warm but shaded spot to avoid over-proofing. The dough balls should puff up noticeably, usually within 1 to 2 hours, gaining the perfect softness and lightness that will make frying so rewarding.

Step 7: Fry to Golden Perfection

Heat your vegetable or canola oil in a heavy-bottomed pan to 180°C (356°F). Using a thermometer is key to maintaining the right temperature for even frying. Place 3-4 donuts at a time in the oil, allowing space between them for expansion. Fry each side for about 2 minutes until a gorgeous golden brown forms.

Step 8: Cool and Drain Excess Oil

Transfer fried donuts to a wire rack lined with paper towels to soak up extra oil and cool to room temperature. This ensures the donuts stay crisp on the outside but soft inside, setting the stage for that incredible Bavarian cream filling.

Step 9: Prepare the Bavarian Cream

Start by soaking gelatin sheets in cold water until they soften. In a bowl, vigorously whisk sugar, egg yolks, and vanilla extract until slightly fluffy. Warm the whole milk in a saucepan until just simmering, then slowly pour it into the egg mixture while whisking nonstop. Return the combined mixture to the saucepan and cook over medium heat until it reaches 82°C (180°F). Remove from heat immediately.

Step 10: Set the Gelatin and Chill the Custard

Drain excess water from gelatin sheets and stir them into the hot custard. If using gelatin powder, bloom it with cold water before folding in. Transfer the custard to a shallow container, cover its surface with plastic wrap to prevent skin formation, and let it cool to room temperature, which takes about an hour — but avoid chilling so the gelatin doesn’t set too hard yet.

Step 11: Fold in Whipped Cream

Whip the heavy cream to early stiff peaks but be careful not to overbeat. Gently fold the whipped cream into the cooled custard in two to three additions. This creates the signature light yet creamy Bavarian filling that perfectly complements the fluffy donut shells.

Step 12: Fill Your Donuts

Now you’re ready to assemble! You can fill your freshly cooled donuts immediately or chill the Bavarian cream for 2 to 3 hours for a firmer texture before filling. Either way, the result is a dream come true — a crunchy shell giving way to a silky, flavored custard center.

How to Serve Bavarian Cream Donuts Recipe

The image shows a stack of seven golden-brown doughnuts on a white speckled plate, each doughnut coated with sugar and filled with white cream visible from small holes on the sides. Behind the plate, there are three more doughnuts on white parchment paper and two more out of focus, all resting on a white marbled surface. To the left foreground, there is a small white bowl filled with creamy white filling. The photo has a soft, natural light that highlights the sugary texture of the doughnuts and the smooth cream filling, with a neutral beige cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add the final touch, dust your filled donuts lightly with powdered sugar for that classic bakery look. If you’re feeling extra indulgent, drizzle a bit of warm chocolate or caramel sauce on top. Fresh berries or a sprinkle of finely chopped nuts also add wonderful texture and a pop of color.

Side Dishes

Since these donuts are rich and filling, pairing them with a light cup of coffee or a fragrant herbal tea balances the decadence. A fresh fruit salad on the side is also a lovely contrast, providing natural sweetness and brightness that refreshes the palate.

Creative Ways to Present

For a party or a creative brunch, arrange your Bavarian Cream Donuts on a tiered platter with edible flowers scattered around for elegance. You can also sandwich two smaller donuts with the cream filling peeking out the sides, creating bite-sized treats perfect for sharing and savoring.

Make Ahead and Storage

Storing Leftovers

Unfilled donuts keep best in an airtight container at room temperature for up to 1-2 days, maintaining their fresh-baked texture. Once filled with Bavarian cream, it’s important to store them in the refrigerator to keep the cream stable and fresh, but try to enjoy them within 1-2 days for the best taste.

Freezing

You can freeze unfilled donuts by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw at room temperature before frying or filling. Avoid freezing filled donuts, as the cream texture may be compromised upon thawing.

Reheating

If you want to enjoy your donuts warm, gently reheat unfilled donuts in a low oven (around 150°C / 300°F) for 5 to 7 minutes until just warmed through. Avoid microwaving filled donuts to prevent melting the cream filling — instead, let them come to room temperature for the best experience.

FAQs

Can I use instant yeast instead of fresh yeast?

Absolutely! You can substitute 12.5 grams of fresh yeast with about 5 grams (1.5 teaspoons) of instant yeast. Just add it directly to the dry ingredients and handle the proofing times accordingly, as instant yeast typically works faster.

How long does it take to make the Bavarian cream itself?

The cream preparation involves cooking the custard, cooling it to room temperature, and folding in whipped cream. Altogether, it takes roughly 1.5 to 2 hours, including cooling and light chilling time.

Why is it important not to overbeat the whipped cream?

Overbeating the cream can turn it grainy and stiff, making for a dense filling rather than the silky, light texture characteristic of Bavarian cream. Aim for early stiff peaks to achieve the perfect fold-in consistency.

Can I prepare the dough without a stand mixer?

Yes! You can knead the dough by hand, though it might take a bit longer (about 15-20 minutes) to reach the desired elasticity. Make sure your dough is smooth and slightly tacky but not sticky before proceeding.

What is the best oil for frying these donuts?

Vegetable or canola oil is optimal because of their neutral flavors and high smoke points. This ensures your donuts cook evenly without acquiring any off-flavors or burnt notes.

Final Thoughts

This Bavarian Cream Donuts Recipe is a true labor of love, rewarding you with tender, fluffy donuts wrapped around a cloud of rich, homemade cream. Whether you’re an experienced baker or just getting adventurous, this recipe invites you to create a bakery-worthy treat from your own kitchen. So go ahead, share these with your friends or indulge in a cozy moment yourself — I promise, these donuts will become a cherished favorite in your baking repertoire!

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