Description
Experience bakery-quality indulgence with these classic Bavarian cream donuts. Featuring a light, fluffy yeast-risen dough fried to a perfect golden crisp and rolled in sweet granulated sugar, each donut is generously filled with a velvety, vanilla-infused custard. The filling combines rich egg-yolk pastry cream with whipped cream for a stable, airy texture that melts in your mouth. Perfect for festive brunches or a decadent weekend treat, this recipe brings European pastry tradition straight to your home kitchen with foolproof techniques.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 packet instant dry yeast
1 tsp salt
1 cup warm whole milk
1/4 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
Oil for frying
1/2 cup sugar for coating
1 cup pastry cream
1/2 cup heavy whipping cream
Instructions
Combine flour, sugar, yeast, and salt in a large mixing bowl.
Add warm milk, softened butter, eggs, and vanilla extract; mix until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Roll dough out to 1/2 inch thickness and cut into 3-inch circles using a donut cutter.
Cover and let the cut donuts rise for an additional 30 minutes.
Heat oil to 350°F and fry donuts for 2-3 minutes per side until golden brown.
Drain on paper towels and toss immediately in granulated sugar while warm.
Fold whipped cream into the pastry cream until smooth and light.
Use a piping bag to inject the cooled donuts with the Bavarian cream mixture.
Notes
Ensure your milk is warm but not hot (between 105°F-115°F) to avoid killing the yeast. Keep the oil temperature consistent with a thermometer for the best texture. Store unfilled donuts at room temperature, but keep filled donuts refrigerated.
- Prep Time: 45
- Cook Time: 30
- Category: Desserts
- Method: Deep Frying
- Cuisine: European