Ingredients

Brioche Donuts:

¾ cup (175 g) warm water
¼ cup (50 g) granulated sugar
1 teaspoon active dry yeast
3 ¾ cups (500 g) all-purpose flour
3 large eggs
1 ¼ teaspoon salt
⅓ cup + 1 tablespoon (100 g) unsalted butter, room temperature
2 liters palm or canola oil, for frying
Granulated sugar, for coating fried doughnuts

Bavarian Cream:

1 tablespoon (11 g) gelatin
⅓ cup (75 g) cold water
1 tablespoon vanilla extract
4 egg yolks
¼ cup + 1 tablespoon (65 g) granulated sugar
1 cup (250 ml) whole milk
1 cup (250 g) heavy whipping cream

Instructions

Step 1: In a stand mixer bowl, combine warm water, sugar, and yeast. Let rest undisturbed for 5-10 minutes until bubbles appear on the surface.

Step 2: Using the paddle attachment, add flour and eggs to the yeast mixture. Mix on medium speed for one minute until combined. Switch to the dough hook and knead for 6-8 minutes.

Step 3: Add salt and butter one tablespoon at a time, then continue kneading for another 5-8 minutes until the dough is smooth, glossy, and passes the windowpane test.

Step 4: Place dough in an oiled bowl, cover with plastic wrap, and proof for 1.5 to 2 hours until doubled in size. Degas the dough, cover, and refrigerate overnight for 12-14 hours.

Step 5: After the overnight rest, divide dough into 65-gram pieces. Gently degas and shape each into a tight boule. Place on a parchment-lined tray, cover with sprayed plastic wrap, and proof in a warm spot for 1.5-2 hours until doubled.

Step 6: Heat oil in a Dutch oven or fryer to 340°F (170°C). Prepare a bowl of sugar and a cooling rack lined with paper towels near your frying station.

Step 7: Fry a test doughnut for 2-3 minutes per side, then drain on paper towels and coat with sugar. Continue frying 3-4 doughnuts at a time, maintaining oil temperature at 340°F, until golden and cooked through (internal temperature 185°F).

Step 8: For the Bavarian cream, combine gelatin, cold water, and vanilla extract in a bowl. Let sit while preparing the custard base.

Step 9: Whisk egg yolks and sugar in a bowl until pale yellow. Warm milk and whisk into yolk mixture. Heat gently over a bain-marie to 180°F, then remove from heat and stir in gelatin mixture. Strain the custard through a mesh strainer.

Step 10: Chill the custard in an ice bath for 45 minutes until thickened but not set.

Step 11: Whip heavy cream to medium peaks and fold into the custard until smooth. Refrigerate until ready to use, whisking again before filling.

Step 12: Fill a piping bag with Bavarian cream. Piercing each doughnut, pipe cream into the center until filled. Serve fresh and enjoy!

Tips & Variations

Use a thermometer to keep your oil consistently at 340°F for evenly cooked doughnuts.

Don’t skip the overnight dough rest—it enhances flavor and texture significantly.

If your yeast doesn’t bubble during proofing, it’s inactive; start over with fresh yeast.

For a twist, add a splash of your favorite liqueur or citrus zest to the cream filling.

If preferred, coat doughnuts with powdered sugar or cinnamon sugar instead of granulated sugar.

FAQs

Can I make the dough and cream filling ahead of time?

Yes, the dough requires an overnight rest in the fridge, which improves flavor and texture. The Bavarian cream can be prepared a day ahead and kept refrigerated until use.

What oil is best for frying these doughnuts?

Palm oil or canola oil work well due to their high smoke points and neutral flavor, ensuring the doughnuts fry evenly without burning.