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
Scale
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.
