Bavarian Cream Doughnuts: 7 Steps to Pure Bliss Recipe

Introduction

Bavarian Cream Doughnuts are a delightful treat that combines soft, fluffy dough with a rich, creamy filling. These homemade doughnuts offer a perfect balance of sweetness and texture, making them an irresistible indulgence for any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon instant yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup butter
• 2 large eggs
• 1 cup Bavarian cream
• Oil for frying
• Powdered sugar for dusting

Instructions

1. Step 1: In a bowl, mix together the flour, sugar, instant yeast, and salt until well combined.
2. Step 2: Heat the milk and butter gently until warm, then add this mixture to the dry ingredients.
3. Step 3: Add the eggs and stir until a sticky dough forms.
4. Step 4: Knead the dough by hand or with a mixer for 5 to 10 minutes until smooth and elastic.
5. Step 5: Place the dough in a warm spot, cover it, and let it rise until it doubles in size, about 1 to 2 hours.
6. Step 6: Roll out the dough on a floured surface to about 1/2 inch thickness and cut into circles using a doughnut cutter or a glass.
7. Step 7: Arrange the dough circles on a floured tray, cover, and let them rise again for 30 minutes.
8. Step 8: Heat oil in a deep pan to 350°F (175°C). Carefully fry the doughnuts, a few at a time, until golden brown on both sides, about 1 to 2 minutes per side.
9. Step 9: Remove the doughnuts with a slotted spoon and drain on paper towels. Let them cool slightly.
10. Step 10: Using a piping bag or spoon, fill each doughnut with Bavarian cream. Dust generously with powdered sugar before serving.

Tips & Variations

• Use room temperature eggs and warm milk to help the dough rise better and achieve a lighter texture.
• For a different filling, try substituting Bavarian cream with vanilla custard, chocolate ganache, or fruit jam.
• To keep doughnuts fresh longer, avoid filling them until just before serving.

Storage

Store filled doughnuts in an airtight container in the refrigerator for up to 2 days. To enjoy them warm, let them come to room temperature or warm gently in the microwave for 10–15 seconds. Unfilled doughnuts can be kept in a sealed container at room temperature for up to 2 days or frozen for longer storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the doughnuts without a deep fryer?

Yes, you can fry doughnuts in a heavy-bottomed deep pan using enough oil to submerge them halfway. Maintain the oil temperature and turn doughnuts carefully for even cooking.

What is Bavarian cream?

Bavarian cream is a smooth, custard-like filling made from eggs, milk, sugar, and gelatin, often flavored with vanilla. It has a rich texture that pairs perfectly with soft doughnuts.

Bavarian Cream Doughnuts: 7 Steps to Pure Bliss Recipe

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4.6 from 64 reviews

Delight in these classic Bavarian Cream Doughnuts, featuring a soft, fluffy dough fried to golden perfection and filled with a luscious Bavarian cream. Finished with a light dusting of powdered sugar, these doughnuts offer a perfect balance of creamy filling and tender texture that brings pure bliss in every bite.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon instant yeast
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup butter
• 2 large eggs

Filling and Topping

• 1 cup Bavarian cream
• Oil for frying (about 4 cups or enough for deep frying)
• Powdered sugar for dusting

Instructions

1. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, instant yeast, and salt to create a uniform mixture ensuring even distribution of ingredients.
2. Warm milk and butter: Heat the milk and butter together until warm but not hot, about 100-110°F, so it will activate the yeast without killing it.
3. Create dough: Pour the warm milk and butter mixture into the dry ingredients, then add the eggs and stir well to form a shaggy dough.
4. Knead dough: Transfer the dough to a lightly floured surface and knead vigorously for 5 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
5. First rise: Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
6. Shape doughnuts: Roll out the dough on a floured surface to about 1/2-inch thickness and cut into circles using a doughnut cutter or a round cutter roughly 3 inches in diameter.
7. Second rise: Place the dough circles on a baking sheet lined with parchment paper, cover, and let them rise again for 30 minutes until puffy.
8. Heat oil: Pour oil into a deep pan or fryer to about 2-3 inches depth and heat it to 350°F (175°C) for frying.
9. Fry doughnuts: Carefully fry the doughnuts in batches, cooking each side for about 1-2 minutes until golden brown. Use a slotted spoon to turn them carefully and remove when cooked through.
10. Fill and finish: Let the doughnuts cool slightly on a wire rack, then inject each doughnut with Bavarian cream using a piping bag fitted with a small nozzle. Finally, dust them generously with powdered sugar before serving.

Notes

• Ensure the milk and butter mixture is warm but not hot to properly activate yeast without killing it.
• Kneading is critical for gluten development, which creates the light and airy texture of the doughnuts.
• Use a thermometer to keep frying oil at a consistent 350°F to avoid greasy or undercooked doughnuts.
• Fill the doughnuts when they are warm but not hot to prevent cream from melting and leaking.
• Store filled doughnuts in the refrigerator if not consuming immediately, best eaten within 1-2 days.

Keywords: Bavarian Cream Doughnuts, German doughnuts, filled doughnuts, fried pastries, Bavarian cream, powdered sugar doughnuts