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A stack of sugar-coated Homemade Bavarian Cream Donuts, with a generous filling of cream peeking through the center.

Bavarian Cream Donuts

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These light and fluffy Bavarian Cream Donuts are filled with a rich vanilla Bavarian cream and rolled in sweet vanilla sugar.
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Prep Time 45 minutes
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 15 minutes
Servings: 18 Donuts
Course: Dessert
Cuisine: German
Calories: 443
Ingredients Method Nutrition Notes

Ingredients
  

Brioche Donuts
  • 540 grams all-purpose flour spooned and leveled
  • 7 grams instant yeast
  • 36 grams granulated sugar
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 2 large egg yolks room temperature
  • 113 grams salted butter softened
  • 240 mL water
  • 200 grams granulated sugar for coating
  • 1 teaspoon cinnamon or ½ teaspoon vanilla powder optional
  • 48 oz canola oil or sunflower/vegetable oil for frying
Custard
  • 3 large egg yolks room temperature
  • 100 grams granulated sugar
  • ⅛ teaspoon salt
  • 180 mL whole milk
  • 28 grams salted butter softened
Whipped Cream
  • 300 mL heavy whipping cream cold
  • 30 grams powdered sugar spooned and leveled

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. In a saucepan, whisk together egg yolks and sugar until smooth. Add salt and gradually pour in the milk while whisking.
  7. 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.
  8. Cover with plastic wrap and refrigerate until completely cooled. Once chilled, whisk the custard to restore smoothness.
  9. 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.
  10. Fold the chilled custard into the whipped cream and combine thoroughly until smooth. Use a piping bag to fill the donuts.

Nutrition

Serving: 1DonutCalories: 443kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 109mgSodium: 215mgPotassium: 82mgFiber: 1gSugar: 21gVitamin A: 558IUVitamin C: 0.1mgCalcium: 41mgIron: 2mg

Notes

The donut dough is soft and requires careful handling. Let the dough rest for the best results, and fry in batches to avoid overcrowding the pot.

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