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Classic Bavarian Cream Donuts Recipe

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★★★★★

4.4 from 92 reviews

Classic Bavarian Cream Donuts are golden fried brioche doughnuts filled with a smooth, vanilla-infused Bavarian cream. These crispy and fluffy treats are perfect for breakfast or dessert, combining the richness of brioche dough with a luscious custard filling that oozes out with every bite.

Ingredients

Scale

Brioche Donuts

  • ¾ Cup (175 g) Warm Water
  • ¼ Cup (50 g) Granulated Sugar
  • 1 teaspoon Active dry yeast
  • 3 ¾ Cup (500 g) All-Purpose flour
  • 3 Large Eggs
  • 1 ¼ teaspoon Salt
  • ⅓ Cup + 1 Tbsp (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

  1. Activate Yeast: Mix the warm water, granulated sugar, and active dry yeast in your mixer’s mixing bowl. Let it rest undisturbed for 5 to 10 minutes until bubbles form on the surface, indicating the yeast is active.
  2. Prepare Dough: Add the all-purpose flour and eggs to the yeast mixture using the paddle attachment. Mix on medium speed for one minute until combined. Switch to the dough hook and knead for 6-8 minutes, then add salt and butter one tablespoon at a time. Continue kneading for another 5-8 minutes until the dough is smooth, glossy, elastic, and passes the windowpane test.
  3. First Proof: Place the dough in an oiled bowl, cover with plastic wrap, and let it proof for 1.5 to 2 hours in a warm spot until doubled in size. Degas the dough by gently punching it down, cover again, and refrigerate overnight for 12-14 hours for slow fermentation and flavor development.
  4. Shape Doughnuts: After the overnight rest, divide the dough into 65-gram pieces. Gently degas each piece and form into tight balls. Place them on a parchment-lined baking tray sprayed with baking spray. Cover with sprayed plastic wrap and proof in a warm place for 1.5 to 2 hours until doubled in size.
  5. Heat Oil: About 20 minutes before the doughnuts finish their final proof, heat 2 liters of palm or canola oil in a Dutch oven or deep fryer to 340°F (171°C). Prepare a bowl of granulated sugar and a cooling rack lined with paper towels at your frying station.
  6. Fry Doughnuts: Fry a test doughnut for 2-3 minutes per side. Remove when golden and cooked through (internal temperature ~185°F), then coat with sugar. Fry 3-4 doughnuts at a time, avoiding crowding the oil. Maintain oil temperature at 340°F between batches. Drain on paper towels and coat in sugar immediately after frying.
  7. Prepare Gelatin Mixture: Soak gelatin in cold water and vanilla extract; let it sit while preparing the cream base.
  8. Make Creme Anglaise Base: Whisk granulated sugar and egg yolks until pale yellow. Gradually add warmed whole milk, then heat this mixture gently over a bain-marie to no more than 180°F (82°C). Remove from heat, stir in gelatin mixture, and strain through a mesh strainer to remove any lumps.
  9. Cool and Thicken: Chill the custard base in an ice bath in the refrigerator for about 45 minutes until thickened but not set.
  10. Whip Cream and Fold: Whip heavy cream to medium peaks. Fold the whipped cream gently into the custard base until smooth. Refrigerate the Bavarian cream to thicken further.
  11. Fill Doughnuts: Using a piping bag fitted with a tip, pierce each doughnut and fill it with Bavarian cream until the center is fully filled. Serve fresh for best taste and texture.

Notes

  • Eat the doughnuts fresh for the best flavor and texture; they are best enjoyed promptly after frying as they can dry out quickly.
  • Always proof your yeast before proceeding. If the yeast doesn’t bubble and foam within 10-15 minutes, it is inactive and should be replaced for successful dough rise.
  • Do not skip the overnight dough rest; slow fermentation in the fridge is essential for depth of flavor.
  • Use a thermometer to maintain consistent oil temperature at 340°F during frying for even cooking and perfect texture.
  • Be fully prepared before frying since the process moves quickly; have your thermometer, sugar coating, and cooling rack ready.

Keywords: Bavarian Cream Donut, Brioche Donut, Fried Doughnut, Vanilla Cream Filled Donut, Homemade Donuts, Breakfast Donuts, Dessert Donuts

Find it online: https://foodbylina.com/classic-bavarian-cream-donuts-recipe/