Bavarian Cream Doughnuts: 7 Steps to Pure Bliss Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
