These Bavarian Cream Donuts are rolled in sweet vanilla sugar and stuffed with the dreamiest homemade Bavarian cream filling. Each bite gives you fluffy, buttery dough that melts on your tongue, followed by a cloud of vanilla custard that's just the right amount of sweet. I first tried making these on a rainy Saturday when Liam begged for "fancy donuts like the bakery," and honestly, they turned out even better than I expected. The dough is surprisingly easy to work with, and while the recipe takes a bit of time (mostly just waiting for the dough to rise), the actual hands-on work is simple enough for any home baker.
If you've been craving Bavarian Cream Donuts with that perfect balance of soft dough and creamy filling, this recipe delivers bakery-quality results right in your own kitchen. They pair beautifully with a cup of coffee, or you could serve them alongside Biscoff Lava Cookies for an indulgent dessert spread, or even finish a brunch that started with Mango Tres Leches Cake.
Why You'll Love This Bavarian Cream Donuts
You're going to love these Bavarian Cream Donuts because they taste like something from a professional bakery but come together with ingredients you probably already have. The brioche dough is soft and buttery, and the vanilla Bavarian cream filling is light, smooth, and perfectly sweet. They're impressive enough to serve at a brunch or special occasion, but easy enough to make on a weekend morning when you want something truly indulgent.
The Bavarian Cream Donuts also gives you flexibility. You can add cinnamon to the sugar coating for warmth, or keep it simple with just vanilla. The filling holds up well, so the donuts stay fresh and delicious for a full day after making them.
Jump to:
Bavarian Cream Donuts Ingredients
Here's what you'll need to make these fluffy homemade Bavarian Cream Donuts with their creamy filling.
See Recipe Card Below This Post For Ingredient Quantities
Brioche Donuts
- All-purpose flour: Forms the base of the dough and gives structure to these soft, pillowy donuts. Spooning and leveling ensures you don't pack in too much.
- Instant yeast: Helps the dough rise and creates that light, airy texture. Make sure your yeast is fresh for the best results.
- Granulated sugar: Adds a touch of sweetness to the dough and feeds the yeast so it activates properly.
- Salt: Balances the sweetness and enhances all the flavors in the dough.
- Eggs and egg yolks: Provide richness, moisture, and structure. Using room temperature eggs helps them blend smoothly into the dough.
- Salted butter: Adds incredible flavor and makes the dough soft and tender. Softened butter mixes in more easily.
- Water: Hydrates the dough and helps bring everything together.
- Granulated sugar (for coating): This gets mixed with cinnamon or vanilla powder to coat the warm donuts.
- Cinnamon and/or vanilla powder: Adds warmth and sweetness to the sugar coating. You can use one or both depending on your preference.
- Canola oil: Used for frying. You can also use sunflower or vegetable oil. Make sure you have enough to get a good depth in your pot.
Custard
- Egg yolks: Create the rich, creamy base of the custard. Room temperature yolks mix more smoothly.
- Granulated sugar: Sweetens the custard and helps it thicken as it cooks.
- Salt: A tiny pinch brings out the vanilla flavor and balances the sweetness.
- Whole milk: Gives the custard its creamy texture. Whole milk works best here for richness.
- Salted butter: Stirred in at the end to make the custard silky and smooth.
Whipped Cream
- Heavy whipping cream: Whips up light and fluffy to lighten the custard filling. Cold cream whips best.
- Powdered sugar: Sweetens the whipped cream and helps stabilize it. Spooning and leveling keeps the measurement accurate.
How to Make Bavarian Cream Donuts
Follow these steps to make your Bavarian Cream Donuts from scratch, along with the custard and whipped cream filling.
Brioche Donuts
Mix the dough: In the bowl of a stand mixer, combine flour, yeast, 3 tablespoons of sugar, and salt. Using the hook attachment, mix on low speed and gradually add eggs, egg yolks, softened butter, and water until everything comes together.
Knead the dough: Turn the mixer to medium-low speed and knead for 10 to 15 minutes, until the dough pulls away from the sides of the bowl and wraps around the hook in a smooth ball. If it feels too sticky, add 1 to 2 tablespoons of flour and keep kneading.
Test the dough: Stretch a small piece of dough between your fingers. It should stretch thin enough to see light through it without tearing. This means the gluten is developed properly.
First rise: Grease the sides of the bowl, place the dough back in, cover with plastic wrap, and let it proof in a warm spot for 1 to 2 hours until it doubles in size. You'll see it puff up beautifully.
Shape the donuts: Line two baking sheets with parchment squares. Punch down the risen dough and turn it onto a lightly floured surface. Divide it into two halves, roll each half into a log, and cut into 8 to 10 equal chunks. Roll each chunk into a tight, smooth ball and place on the baking sheets.
Second rise: Cover with plastic wrap and let the dough balls proof for another 30 minutes. They'll puff up and feel light and airy.
Prep for frying: While the dough is proofing, line two cooling racks with paper towels and mix together the granulated sugar with cinnamon or vanilla powder in a shallow bowl.
Fry the donuts: Heat oil to 360°F in a large pot (use a candy thermometer to check). Fry donuts in batches, cooking for 1 to 2 minutes on each side until they turn golden brown. Remove them carefully with a slotted spoon and place on the paper towel-lined racks. While they're still warm, toss them in the cinnamon sugar mixture.
Custard
Whisk yolks and sugar: In a saucepan, whisk egg yolks and sugar together until smooth and pale. Add the salt and slowly pour in the milk while whisking constantly.
Cook the custard: Place the pan over medium-low heat and whisk continuously for about 5 minutes. The mixture will start to thicken and coat the back of a spoon.
Finish the custard: Once thickened, whisk vigorously for 1 minute, then remove from heat. Stir in the softened butter until it melts completely and the custard looks silky.
Chill: Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cooled. Whisk it smooth before combining with whipped cream.
Whipped Cream
Start whipping: In a stand mixer with the whisk attachment, beat cold heavy whipping cream and powdered sugar at medium speed for about 30 seconds.
Whip to stiff peaks: Increase the speed to medium-high and whisk until stiff peaks form, about 1 minute. The cream should hold its shape when you lift the whisk.
Combine with custard: Add the cooled custard to the whipped cream and mix gently until fully combined and smooth.
Fill the donuts: Transfer the Bavarian cream to a piping bag fitted with a round tip. Poke a small hole in the side of each donut and pipe in the filling until you feel it plump up slightly. Serve fresh.
Equipment For Bavarian Cream Donuts
- Stand mixer: Essential for kneading the brioche dough properly and whipping the cream.
- Candy thermometer: Keeps the oil at the right temperature so your donuts fry evenly and don't get greasy.
- Large pot for frying: Make sure it's deep enough to hold plenty of oil and allow the donuts to float freely.
- Cooling racks: Let the fried donuts drain and cool without getting soggy.
- Piping bag: Makes filling the donuts neat and easy.
- Parchment paper: Prevents the dough from sticking during proofing.
- Whisk attachment: For making the custard and whipping the cream to stiff peaks.
Substitutions and Variations
If you don't want to make homemade Bavarian Cream Donuts, you can use Cool Whip instead. It's not quite as fresh-tasting, but it works in a pinch and saves a bit of time.
For a firmer filling that holds up even longer, dissolve 2 teaspoons of gelatin in 1 tablespoon of water, microwave it for 5 seconds until dissolved, then stir it into the custard before chilling. This gives you a more stable cream that won't weep.
You can also experiment with the sugar coating. Try adding a little cardamom or nutmeg along with the cinnamon for a warm, spiced flavor. Or skip the cinnamon entirely and use just vanilla powder for a classic vanilla sugar donut.
If you want chocolate Bavarian Cream Donuts, add 2 tablespoons of cocoa powder to the custard while it's cooking. You'll get a rich chocolate filling that's absolutely delicious.
Storage Tips For Bavarian Cream Donuts
These Bavarian Cream Donuts are best enjoyed the day you make them, when the dough is at its softest and the filling is fresh and light. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cream filling needs to stay cold.
Let them come to room temperature for about 15 minutes before eating, or enjoy them straight from the fridge if you like a cool, creamy filling. The sugar coating may soften slightly in the fridge, but the flavor stays wonderful.
You can freeze unfilled Bavarian Cream Donuts for up to 1 month. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw at room temperature and fill with fresh Bavarian cream before serving.
Serving Suggestions
Serve these Bavarian Cream Donuts on a big platter for brunch with fresh fruit and hot coffee. They're rich enough that one or two per person is plenty.
Pair them with a scoop of vanilla ice cream for an over-the-top dessert that'll make everyone at the table smile. The warm donut with cold ice cream is an amazing combination.
They also work beautifully as part of a dessert spread alongside Fried Apple Pies or Mint Chocolate Cake. The variety of textures and flavors makes the whole spread feel special.
For a cozy afternoon treat, serve them with a mug of hot chocolate or a latte. The vanilla and cinnamon flavors complement coffee perfectly.
Expert Tips
Use a thermometer: Keeping the oil at exactly 360°F is key. If it's too hot, the Bavarian Cream Donuts brown too fast and stay raw inside. Too cool, and they absorb oil and get greasy.
Don't skip the windowpane test: Stretching the dough to check if it's kneaded enough really works. Properly developed dough makes softer, lighter donuts.
Room temperature ingredients: Let your eggs and butter come to room temperature before mixing. They blend into the dough much more easily and create a smoother texture.
Chill the custard completely: If you add warm custard to the whipped cream, it'll deflate the cream and make the filling runny. Make sure the custard is fully cold before combining.
Fill just before serving: The Bavarian Cream Donuts stay crispest and freshest when you fill them right before eating. If you're making them ahead, fry and coat the donuts, then store the cream separately and fill them when you're ready to serve.
FAQ
What is in a Bavarian Cream Donuts?
A Bavarian Cream Donuts has a soft, fluffy brioche dough that's fried until golden, then filled with Bavarian cream. The filling is made from vanilla custard lightened with whipped cream, giving it a smooth, airy texture. The donut is usually rolled in sugar, sometimes with cinnamon or vanilla added for extra flavor.
What is the difference between Bavarian and Boston cream donuts?
Bavarian Cream Donuts are filled with a light custard and whipped cream mixture and coated in sugar. Boston cream donuts are filled with plain vanilla custard and topped with a layer of chocolate glaze. Both are delicious, but Bavarian cream is lighter and fluffier, while Boston cream has that rich chocolate finish.
Is custard the same as Bavarian cream?
Not quite. Custard is a cooked mixture of egg yolks, sugar, and milk. Bavarian cream takes that custard and folds in whipped cream, making it lighter and airier. So Bavarian cream is custard-based, but it's fluffier and less dense than regular custard on its own. Liam says Bavarian cream "tastes like a cloud," and honestly, that's pretty accurate.
What does a Bavarian cream donut taste like?
It tastes rich, sweet, and incredibly light. The brioche dough is buttery and soft, and the Bavarian cream filling has a smooth vanilla flavor that's not too heavy. The sugar coating adds a gentle sweetness with a hint of cinnamon warmth. It's indulgent without being overwhelming, and each bite feels like a treat.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Bavarian Cream Donuts
Bavarian Cream Donuts
Ingredients
Method
- Place the flour, yeast, 3 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the hook attachment. Add the eggs and egg yolks, followed by the softened butter and water. Mix on low speed until the dough begins to come together.
- Increase the speed to medium-low and knead for 10 to 15 minutes until the dough pulls away from the bowl sides and forms a ball. If too sticky, add flour, 1 tablespoon at a time.
- Test the dough's strength by stretching a piece between your fingers; it should stretch thin without tearing. Grease the bowl, cover with plastic wrap, and allow to rise in a warm place for 1 to 2 hours or until doubled.
- Once risen, punch down the dough and transfer to a floured surface. Split into two portions and roll each into a log, then cut into 8-10 even pieces. Roll into tight balls and place on prepared baking sheets. Let rest for about 30 minutes to rise.
- Heat the oil in a deep fryer or large pot to 360°F (182°C). Fry the donuts in batches for 1 to 2 minutes per side until golden brown. Remove and place on paper towel-lined racks. Toss while warm in cinnamon-sugar or vanilla-sugar. assemble
- In a saucepan, whisk together egg yolks and sugar until smooth. Add salt and gradually pour in the milk while whisking.
- Cook over medium-low heat, whisking continuously for 5 minutes or until thickened. Once thick, whisk vigorously for 1 minute and transfer to a heatproof bowl. Stir in butter until fully incorporated.
- Cover with plastic wrap and refrigerate until completely cooled. Once chilled, whisk the custard to restore smoothness.
- In the bowl of a stand mixer, beat the heavy cream and powdered sugar on medium speed for about 30 seconds until slightly thickened. Then increase to medium-high speed and whisk until stiff peaks form, about 1 minute.
- Fold the chilled custard into the whipped cream and combine thoroughly until smooth. Use a piping bag to fill the donuts.
Leave a Reply