Bavarian Cream Donuts are soft, pillowy pastries filled with rich cream, and coated in sparkling sweetness on the outside.
This Bavarian Cream Donut recipe is surprisingly easy to make and perfect for a delicious Dessert or Breakfast Treat. For more homemade donuts, try my recipes for Apple Fritters and Baked Cinnamon Donut Muffins.
Sabrina’s Bavarian Cream Donut Recipe
These breakfast favorites are perfect for serving with a cup of coffee in the morning. It’s similar to classic Boston cream donuts, but with a tasty sugar coating instead of a chocolate glaze. After deep frying, this recipe makes the perfect puffy golden brown donut. The pastry cream at the center of Bavarian Cream Donuts is what makes this recipe absolutely irresistible. This recipe has a wonderful vanilla flavor and is the perfect blend of rich and fluffy.
Ingredients
Yeast Donuts:
- 1 packet active dry yeast 0.25 ounces
- 1/4 cup warm water
- 1/3 cup sugar divided
- 1 cup evaporated milk
- 1/2 cup vegetable oil
- 1 large egg
- 3 tablespoons baking powder
- 1/4 teaspoon salt
- 5 cups flour
- vegetable oil , for frying
Bavarian Pastry Cream Filling:
- 3 cups whole milk
- 3/4 cups sugar
- 1/4 cup cornstarch
- 1 pinch salt
- 4 large egg yolks
- 4 tablespoons unsalted butter , room temperature
- 1 tablespoon vanilla extract
- 1 cup heavy cream , very cold
For the Coating:
- 1 cup sugar
Instructions
Donuts:
- In a large mixing bowl add yeast, warm water and 1 teaspoon sugar, stirring well.
- Let sit for five minutes, until foamy.
- Add evaporated milk, oil, remaining sugar and egg.
- Add in baking powder, salt, and flour, whisking in the flour in ½ cups cup increments until all the flour has been mixed in.
- Cover with plastic wrap and refrigerate at least 4 hours.
- Punch down dough and remove onto a floured surface.
- Roll dough into a 12″x12″ square, roughly 1/2″ thick.
- Cut out donuts with a 3″ biscuit cutter.
- Heat 2 inches of vegetable oil to 375 degrees.
- Without crowding the pot, fry donuts in batches.
- Fry for 2-3 minutes until golden brown on both sides.
- Remove with slotted spatula onto a baking sheet.
- Note: Fry the remaining edges and enjoy as a treat for the cook!
For the Bavarian Cream Filling:
- In a medium saucepan, bring the milk to a simmer, stirring regularly to prevent a film from forming.
- Is a separate bowl, mix the sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy (this may take a few minutes.)
- Gradually mix in the milk while whisking constantly to prevent the egg from solidifying.
- Return the filling to the saucepan and bring to a boil for 30 seconds to reduce to a pudding-like consistency.
- Stir in 3 tablespoons butter and vanilla until creamy and smooth,
- Rub remaining 1 tablespoon butter over the top of the mixture gently, cover with plastic wrap and refrigerate until cool, 1-2 hours.
- Add heavy cream to a bowl and using a hand mixer beat the heavy cream to soft peaks.
- Using a spatula fold the heavy cream into the chilled pastry cream filling.
- Load the filling into a piping bag (in a pinch you can put it in a plastic ziploc bag and just cut off the corner.)
To Finish:
- Add sugar to a bowl and roll fresh fried donuts in the sugar then place onto baking sheet.
- Add Vanilla Pastry Cream filling to a piping bag.
- Using a straw or a thin knife, poke a hole into the center of the donut from the side.
- Pipe in a tablespoon of filling.
Nutrition
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