Are you in the mood for a sinful breakfast treat? Then why not try Bavarian cream donuts? These bite-sized doughy delights are light and fluffy with just the right sweetness to complete your morning. Filled with smooth custard or jam, each donut holds an explosion of flavor that’ll keep you coming back for more–even if it’s for seconds!
From their creamy texture to the unique manner in which they’re served, Bavarian cream donuts are sure to add something special to your everyday breakfast routine. Making them at home is surprisingly easy; you only need a few ingredients and time set aside for baking! Read on to learn about delicious recipes for traditional and inventive takes on this timeless favorite.
How do I know when my dough has sufficiently been proofed?
The dough should consistently double in size, according to a general rule of thumb. When you press on it, it should slowly spring back and make a slight indentation. It needs more time to rise if the dough bounces back quickly. A flat, deflated bread may result from over-proofing if it doesn’t spring back when touched.
Why these Bavarian cream donuts will appeal to you
- A recipe for fluffy Bavarian cream donuts is simpler than you might think.
- Bavarian cream is made by combining fresh whipped cream with loose pastry cream. Yum!
- The vanilla sugar tastes appetizing!
How can I flavor the Bavarian cream?
Yes! Mix a few cups of peanut butter, cookie butter, or hazelnut spread into the Bavarian cream. Add two tablespoons of cocoa powder to the pastry cream and the egg yolk and sugar mixture. Add 1-2 teaspoons of any extract, the zest, and a half- to whole lemon juice to the finished cream.
I like to use one teaspoon of vanilla extract, vanilla bean paste, or one-fourth teaspoon of vanilla powder made from dried vanilla beans when making just vanilla cream.
More Dessert Recipes
Bavarian Cream Donuts
- 3 cups all-purpose flour
- ¼ cup white sugar
- ½ tsp salt
- 1 cup lukewarm water
- 1 egg beaten
- 2 tbsp butter melted
- 2 ts instant dry yeast
- 2 cups canola oil
- ½ cup powdered sugar
- ¼ cup cornstarch
- ⅔ cup sugar
- 3 tbsp yolks
- 2 cups warm milk
- 1 tbsp butter
- 1 tsp vanilla extract
- For donuts: in a large bowl, blend togetherthe flour,sugar, and salt.
- With your hands, make a well in the center offlour mixture.
- In the well of flour mixture, add the milk, eggand butter.
- The place the yeast on top and with a wooden spoon,mix untila sticky dough forms.
- Place the dough onto a floured surface and withyour hands, knead until a smooth and elastic dough forms.
- Shape the dough into a ball and then lightlycoat with oil.
- Place the dough into a bowl and cover with aplastic wrap.
- Place the bowl of dough in a warm place forabout 30-60 minutes or until doubled in size.
- Meanwhile, cut 16 (3x3-inch)pieces of wax paper.
- Uncover the bowl of dough and with your hands, punchdown the dough many times.
- Place the doughonto a lightly floured surfaceand divide into 16 equal-sized pieces.
- Shape each dough piece into a smooth ball.
- Place each ball onto a wax paper piece and thenpress them lightly.
- With a kitchen towel, cover the dough balls and placein a warm place for about 30-60 minutes or until doubled in size.
- In a wide and deep pan, heat oil over mediumheat and fry the donuts in 4 bathes 3-5 minutes, flipping frequently.
- With a slotted spoon, transfer the donuts onto apaper towels-lined plate to drain.
- Set aside to cool slightly.
- In a wide bowl, blend together the powderedsugar and cornstarch. Set aside.
- For filling: in a bowl, blend together the sugarand cornstarch.
- Add the egg yolks and beat with a wire whiskuntil smooth and light.
- Add ¼ cup of the warm milk and whisk until wellcombined.
- Add the remaining milk and sugar mixture andwhisk toblend.
- Place the saucepan over medium heat and cookuntil it becomes smooth, whisking continuously.
- Remove from the heat and whisk in the butteruntil smooth and shiny.
- Add the vanilla extract and mix well.
- Set the mixture aside to cool.
- Transfer the filling mixtureinto a piping bagwith a piping tip.
- Coat the fried donuts in powdered sugar mixture.
- Carefully insert a chopstick from the sidethrough the middle.
- Gently twist the chopstick inside to create acavity.
- Pipe the cream filling in the cavity of eachdonut and serve.