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bavarian cream donuts

Bavarian Cream Donuts

Bavarian cream donuts are soft, fluffy fried yeast donuts with a thick vanilla cream filling. They are just as delicious as any bakery donut and easy to make at home!
5 from 3 votes
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Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Rising time: 3 hours
Total Time: 5 hours
Servings: 15 donuts

Ingredients
  

Donuts:

  • 6 tablespoons unsalted butter
  • 1 cup whole milk
  • ½ cup granulated sugar
  • 2 and ¼ teaspoons active-dry yeast, 1 standard packet
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 - 5 cups all-purpose flour*
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • vegetable oil, for frying
  • granulated sugar, for coating the donuts

Bavarian Cream Filling:

    Vanilla Pastry Cream:

    • 3 large egg yolks
    • ½ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons unsalted butter
    • ¾ cup whole milk
    • 1 tablespoon cornstarch
    • ¼ teaspoon salt

    Whipped Cream:

    • 1 cup heavy whipping cream
    • ¼ cup powdered sugar

    Instructions

    Make the Donuts:

    • Make the dough: Add the unsalted butter to a heat-safe bowl or liquid measuring cup and microwave for about 30 seconds. It should be soft and starting to melt.
    • Add the whole milk and microwave in 15-second intervals until the temperature reaches 100-110°F on an instant read thermometer (about 45-60 seconds more).
    • Mix in the granulated sugar and active-dry yeast. Let that sit for 5-10 minutes. The yeast should dissolve and there should be bubbles forming on the surface.
    • Transfer the mixture to a large bowl or the bowl of a stand mixer fitted with a dough hook attachment. Mix in the eggs and vanilla extract.
    • Add half of the flour, salt, and ground nutmeg and mix until combined. Add the rest of the flour and mix until the dough comes together. Knead the dough by hand or in the stand mixer for about 5 minutes. The dough will be very soft and slightly sticky.
    • First rise: Stretch the dough to form into a smooth ball and place it in a large bowl that has been lightly greased with butter. Cover the bowl with plastic wrap and let the dough rise for 90 minutes or until doubled in size*. The dough will rise faster in a warm area, such as next to a window on a sunny day or near a warm oven. You can also let the dough rise overnight in the fridge. Take it out of the fridge and let the dough come to room temperature before continuing with the recipe.
    • Shape the dough: Punch the dough down to release the air. Divide it into 15 equal pieces and roll each into a round ball.
    • Use your hands to gently flatten each ball into a half-inch thick circle. Arrange the shaped dough on a baking mat or a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise until puffed up slightly. About 60-90 minutes. Again, they will rise faster in a warm area, or you can let them rise overnight in the fridge. Take them out of the fridge and let the dough come to room temperature the next day before frying.
    • Fill a large, heavy-bottom pot with oil, about 1-2 inches from the top of the pot. Heat the oil to 350°F. Use a deep-frying or candy thermometer for the best results. If the oil temperature is too low the donuts will absorb more oil and come out greasy. You also don't want the oil too hot or the donuts will burn on the outside before fully cooking in the center.
    • Working in batches of 2 or 3 at a time, fry the donuts for 5 minutes, flipping halfway. Remove from the oil and set on a wire rack to drain any excess oil.
    • Toss the donuts in a bowl of granulated sugar to coat.

    Make the Bavarian Cream Filling:

    • The bavarian cream filling is made with vanilla pastry cream folded with whipped cream. The pastry cream needs to cool completely in the fridge after it's made, so make it first and a few hours or days in advance.
    • Vanilla pastry cream: In a large bowl, vigorously whisk the egg yolks, vanilla extract, and granulated sugar until well combined. The mixture should be fluffy and light pale yellow in color.
    • Add the butter to a medium saucepan and place over low heat to melt the butter.
    • In a medium bowl, whisk the whole milk, cornstarch, and salt. Add it to the pan with the melted butter. Cook over low heat, whisking frequently, until simmering and starting to thicken.
    • Remove from heat and pour the warm liquid into the bowl with the egg yolk mixture, whisking the yolk mixture constantly as you do. Add everything back into the saucepan and place the pan over medium-low heat.
    • Whisk the mixture frequently and bring to a boil. Once boiling, lower the heat and whisk constantly until thick.
    • Strain the pastry cream through a sieve and into a bowl. Straining gets rid of any possible lumps to make sure the pastry cream is silky smooth.
    • Cover the bowl with plastic wrap and press the plastic wrap onto the surface of the pastry cream to keep a skin from forming. Place it in the fridge to cool completely for a couple of hours, or up to 2 days.
    • Whipped cream: Beat very cold heavy whipping cream and powdered sugar until fluffy and thick. Fold the whipped cream into the pastry cream before filling the donuts.
    • Fill the donuts: Use a chopstick, knife, or straw to poke a hole in the side of each donut. Wiggle it back and forth to make a pocket in the middle.
    • Add the bavarian cream to a large piping bag fitted with a long, round piping tip. Insert the tip of the piping bag into the hole of the donut and gently squeeze the bag to fill with bavarian cream. You should be able to see the donut puff up as the cream gets piped in.

    Notes

    Donuts taste best the same day they're made. Without the filling they will stay fresh at room temperature, covered tightly, for 2 days. Once filled it's best to eat the donuts within 12 hours.
    The donuts can also be frozen. For the best results freeze them without the filling and without coating in sugar. When ready to eat, reheat the frozen donuts in an oven or toaster oven until warm. Then toss with sugar to coat and add the bavarian cream filling.
    *The amount of flour needed to make the dough can vary. Always start with less and add more gradually as needed until the dough comes together. Keep in mind that the dough should be soft and slightly sticky. If kneading by hand, dust your hands with flour often to keep the dough from sticking. Resist adding extra flour to the dough unless absolutely necessary! 
    *At room temperature the dough can take anywhere from 60 minutes to several hours to double in size. It will take longer in a cool environment and will rise much faster if placed somewhere warm, such as a sunny spot in your kitchen or next to a warm oven. You can also refrigerate the dough, covered, and let it rise overnight. Take it out of the fridge and let the dough come to room temperature before continuing with the recipe. 

    Nutrition

    Serving: 1donut | Calories: 494kcal | Carbohydrates: 77g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 224mg | Potassium: 174mg | Fiber: 3g | Sugar: 18g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 4mg