If you have a sweet tooth and a soft spot for classic pastries, this Bavarian Cream Donuts Recipe is about to become your new favorite indulgence. These donuts boast a perfectly tender, golden exterior that gives way to a luscious, velvety Bavarian cream center. Every bite delivers an amazing balance of fluffy dough and rich, creamy filling that melts in your mouth. Whether you’re making them for a cozy weekend brunch or a special treat to impress friends, this recipe is a joyful celebration of texture, flavor, and pure comfort that’s surprisingly fun and rewarding to make at home.
Ingredients You’ll Need
Gathering the ingredients for this Bavarian Cream Donuts Recipe is delightfully straightforward. Each component plays a key role, whether it’s adding flavor, aiding texture, or contributing that perfect golden color.
- All-purpose flour (2 1/4 cups): The foundation that gives our donuts structure and a light, fluffy bite.
- Sugar (1/4 cup): Adds just enough sweetness to balance the rich filling and dough.
- Salt (1 teaspoon): Enhances the overall flavor and balances sweetness.
- Instant yeast (2 teaspoons): Responsible for that lovely, airy rise in the dough.
- Ground nutmeg (1/2 teaspoon): A subtle spice that brings warmth and a touch of sophistication.
- Whole milk (3/4 cup + 1/2 cup for cream): Adds richness and moisture to both dough and filling.
- Water (1/4 cup): Helps activate the yeast and tenderizes the dough.
- Large eggs (2 for dough, 2 yolks for cream): Eggs enrich the dough and provide custard structure to the cream.
- Unsalted butter (1/4 cup softened + 1 tablespoon for cream): Brings smoothness and flavor to the dough and filling.
- Vanilla extract (a total of 3 teaspoons): Sweetens and lifts the flavor profile throughout the recipe.
- Vegetable oil (3 cups for frying): The perfect neutral oil for crisp, golden donuts with minimal flavor interference.
- Heavy cream (1 1/2 cups): Creates that silky, luxurious Bavarian cream filling.
- Cornstarch (2 tablespoons): Thickens the cream filling to a smooth, pudding-like consistency.
- Sugar (1/4 cup for cream): Sweetens the filling just right without overpowering.
How to Make Bavarian Cream Donuts Recipe
Step 1: Mix and Prepare the Dough
Start by combining the dry ingredients: flour, sugar, salt, yeast, and nutmeg in a large bowl. Meanwhile, warm the milk and water to about 110°F to activate the yeast properly, then mix the liquids into the dry ingredients. Add the eggs, softened butter, and vanilla extract, then knead the dough until it’s smooth and elastic, which should take about 8 to 10 minutes. This process develops the gluten structure that makes your donuts light and airy.
Step 2: First Rise
Cover the dough and place it in a warm spot for about 1 to 1.5 hours. This resting period allows the yeast to work its magic, doubling the dough’s size and contributing to that fluffy texture so vital to great donuts.
Step 3: Make the Bavarian Cream Filling
While the dough is rising, prepare the filling to save time. Gently heat heavy cream and sugar until simmering—don’t let it boil! Whisk together cornstarch, milk, egg yolks, and sugar separately. Temper the yolk mixture with the hot cream to avoid curdling, then cook it back on medium heat, stirring constantly until thickened. When thick and pudding-like, take it off heat and stir in butter and vanilla for that extra silky richness. Chill it in the fridge to set.
Step 4: Shape and Second Rise
After the dough has doubled, punch it down to release gas, then roll it out to about half an inch thick. Cut out rounds using a cookie cutter or glass rim, and arrange them on a floured baking sheet. Cover and let these shaped donuts rise for another 30 minutes until puffed and pillow-like, which readies them for frying.
Step 5: Fry the Donuts
Heat vegetable oil to 350°F for that perfect fry. Gently place donuts in the hot oil a few at a time to prevent crowding. Fry each side for about 2 to 3 minutes or until gloriously golden brown. Drain excess oil by placing them on paper towels to help keep your donuts crisp without being greasy.
Step 6: Fill and Finish
Once the donuts are just warm, use a piping bag with a round tip to inject the chilled Bavarian cream right inside. Finish by dusting with powdered sugar or glaze for that irresistible shine and sweetness. These freshly filled donuts are best enjoyed immediately while the dough is pillowy and the cream is cool and smooth.
How to Serve Bavarian Cream Donuts Recipe
Garnishes
To elevate your presentation, a light dusting of powdered sugar adds a delicate sweetness and charming finish. You can also drizzle a thin glaze made from powdered sugar and milk for a glossy touch that makes these donuts look as good as they taste. For a festive twist, sprinkle some finely chopped toasted nuts or cocoa powder on top for added texture and flavor contrast.
Side Dishes
Serving Bavarian Cream Donuts with a cup of rich coffee or a frothy latte creates a perfect pairing that balances sweetness with bold notes. If you want a refreshing contrast, fresh berries or a simple fruit salad bring a bright, juicy element that complements the luscious cream filling beautifully, making your treat feel more rounded.
Creative Ways to Present
For a crowd-pleasing dessert platter, arrange your filled donuts on a cake stand surrounded by edible flowers or fresh mint leaves. If you’re feeling playful, serve each donut skewered with a decorative pick alongside small bowls of assorted sauces like chocolate ganache, berry coulis, or caramel for dipping. These ideas turn your Bavarian Cream Donuts Recipe into an unforgettable showstopper no matter the occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers—which is rare with this recipe—store them in an airtight container in the refrigerator. Because of the cream filling, it’s best to keep them chilled and consume within 2 days to maintain freshness and food safety.
Freezing
Freezing filled Bavarian cream donuts is not ideal since the delicate cream can separate and change texture when thawed. However, you can freeze the plain fried donuts before filling by wrapping them well in plastic wrap and placing them in a freezer bag. When ready to enjoy, thaw overnight in the fridge and fill fresh with cream for the best results.
Reheating
To gently warm stored donuts, avoid microwaving as this may cause the cream filling to melt too quickly. Instead, heat them briefly in a low oven (about 300°F) for 5–7 minutes to refresh the dough’s exterior without compromising the cream inside. Enjoy immediately after reheating for the best experience.
FAQs
Can I make the dough without instant yeast?
Yes, you can substitute instant yeast with active dry yeast, but you’ll need to proof it first in warm water before adding to the dry ingredients. This adds an extra step but results in similar fluffy donuts.
What makes Bavarian cream different from regular pastry cream?
Bavarian cream is a custard base that’s lightened with whipped cream folded in after it thickens, giving it a fluffier, silkier texture compared to traditional pastry cream, which is typically thicker and denser.
Can I bake these donuts instead of frying?
While baking is a healthier option, frying gives Bavarian Cream Donuts their classic crispy outer texture and rich flavor. Baking will produce a softer, less crispy donut, so frying remains the preferred method.
How do I know when the oil is hot enough for frying?
Using a cooking thermometer to maintain the oil at 350°F is best for even frying. If you don’t have a thermometer, drop a small piece of dough in the oil—if it bubbles and rises immediately, the oil is ready.
Can I flavor the cream filling differently?
Absolutely! You can add fresh fruit purees, liqueurs, or different extracts like almond or coffee to the Bavarian cream filling to personalize it. Just adjust the amounts carefully to maintain the right consistency.
Final Thoughts
This Bavarian Cream Donuts Recipe is truly a joy to make and an even bigger joy to eat. With a little patience and love, you can create bakery-quality treats that have a tender bite and dreamy cream filling. Whether you’re sharing with friends or savoring a quiet moment with a cup of coffee, these donuts bring comfort and delight that’s hard to match. Give this recipe a try—you might just find yourself hooked on making these luscious donuts time and time again!
Print
Bavarian Cream Donuts Recipe
- Prep Time: 0h 45m
- Cook Time: 0h 30m
- Total Time: 1h 15m
- Yield: 12 donuts
- Category: Dessert
- Method: Frying
- Cuisine: German
Description
These Bavarian Cream Donuts are a delightful treat featuring light, fluffy fried dough filled with a rich and creamy vanilla-infused custard. Perfectly golden and dusted with powdered sugar, they offer a delicious combination of textures and flavors that make a perfect indulgent snack or dessert.
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 teaspoon ground nutmeg
- 3/4 cup whole milk
- 1/4 cup water
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups vegetable oil (for frying)
Bavarian Cream Filling
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 cup whole milk
- 2 large egg yolks
- 1/4 cup sugar
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, instant yeast, and ground nutmeg to create the base for your dough.
- Warm Liquids: Warm the whole milk and water together over medium heat until about 110°F, then remove from heat to prepare for mixing.
- Mix Dough: Add the warm milk mixture to the flour mixture and stir until just combined for initial dough formation.
- Add Eggs: Incorporate the eggs by mixing thoroughly until the dough begins to come together fully.
- Knead Dough: Add the softened butter and vanilla extract, then knead the dough for 8 to 10 minutes until smooth and elastic.
- First Rise: Cover the dough and let it rise in a warm place for 1 to 1.5 hours until doubled in size for proper fermentation.
- Heat Cream and Sugar: In a medium saucepan, heat heavy cream and sugar over medium heat until simmering, avoiding boiling to prepare the filling base.
- Prepare Egg Mixture: Whisk cornstarch, whole milk, egg yolks, and sugar until smooth in a separate bowl for the custard filling.
- Temper Eggs: Slowly pour the hot cream into the egg mixture while whisking continuously to prevent curdling and combine.
- Cook Filling: Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened to a pudding-like consistency.
- Finish Cream: Remove from heat and stir in butter and vanilla extract until smooth and fully incorporated.
- Cool Cream: Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, then cool to room temperature and refrigerate for at least 1 hour.
- Deflate Dough: After rising, punch down the dough gently to release trapped air and prepare for shaping.
- Roll Out Dough: Turn onto a floured surface and roll to 1/2-inch thickness for even donut shapes.
- Cut Donuts: Use a round cutter or glass rim to cut out donuts from the dough for uniformity.
- Second Rise: Place donuts on a floured baking sheet, cover, and let rise for 30 minutes until puffed.
- Heat Oil: Heat vegetable oil in a deep pot or frying pan to 350°F for frying.
- Fry Donuts: Fry donuts in batches, carefully lowering them into the oil and cooking 2 to 3 minutes per side until golden brown.
- Drain Oil: Remove donuts with a slotted spoon and place on paper towels to drain excess oil for a crisp texture.
- Fill Donuts: While warm, use a piping bag with a round tip to fill each donut with chilled Bavarian cream evenly.
- Add Topping: Optionally sprinkle powdered sugar or glaze the donuts with a simple sugar glaze for added sweetness and finish.
- Serve: Enjoy the Bavarian cream donuts fresh for the best taste and texture experience.
Notes
- Ensure the milk and water mixture is not too hot when added to yeast to avoid killing it.
- Kneading dough properly is key to an elastic and smooth texture, essential for fluffy donuts.
- Don’t skip tempering the egg yolks in the cream filling to prevent scrambling.
- Maintain oil temperature between batches to ensure even frying and prevent greasy donuts.
- Filling the donuts while warm helps the cream spread easily inside.
- Refrigerate leftover Bavarian cream and donuts to keep them fresh, but consume within 2 days for best quality.
