Creamy Bavarian Cream Donuts
Light, fluffy yeast-raised donuts filled with silky, vanilla-laced Bavarian cream—these bakery-style treats are fried to golden perfection and dusted in sugar. The cream filling is made with a custard base and lightened with whipped cream, offering a spoonable, pipeable texture that’s both rich and airy. Ideal for weekend baking, brunch spreads, or anytime you want to wow a crowd.
Equipment
- Mixing bowls
- Stand mixer with dough hook (or by hand)
- Rolling Pin
- Biscuit or donut cutter
- Candy or kitchen thermometer
- Piping bag with Bismarck or round tip
- Whisk and saucepan (for custard)
- Wire cooling rack
- Frying pot or deep fryer
Ingredients
For the Donut Dough
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk (110°F / 43°C)
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2¾ to 3 cups all-purpose flour
- ½ tsp salt
- Oil for frying (canola, vegetable, or peanut)
For the Bavarian Cream
- 4 large egg yolks
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1½ cups whole milk
- 1 tsp vanilla bean paste or extract
- 1 tsp unflavored gelatin (plus 1 tbsp water to bloom)
- ½ cup heavy cream, whipped to soft peaks
For Finishing
- Granulated or powdered sugar for coating
- Optional: chocolate glaze or drizzle
Instructions
Make the Dough:
- Activate the yeast in warm milk with a pinch of sugar. Combine with eggs, butter, vanilla, flour, sugar, and salt. Knead until smooth and elastic. Let rise in a warm spot until doubled, about 1 to 1½ hours.
Shape & Proof:
- Roll dough to ½-inch thickness, cut into 3-inch rounds. Place on parchment-lined tray. Cover and proof until puffy (30–45 minutes).
Fry the Donuts:
- Heat oil to 350°F (175°C). Fry donuts 2–3 minutes per side until golden. Drain on a wire rack, not paper towels, to keep them crisp.
Make Bavarian Cream:
- Whisk egg yolks, sugar, and cornstarch. Heat milk until steaming. Slowly temper hot milk into yolks, then return to pot and cook until thick. Remove from heat, stir in bloomed gelatin and vanilla. Chill until cool. Gently fold in whipped cream. Chill again until firm enough to pipe.
Fill & Finish:
- Use a piping bag fitted with a narrow tip to fill each donut with Bavarian cream. Roll in sugar. Optionally drizzle with glaze or dust with cocoa.
Notes
- Cream Stability: Let the custard cool fully before folding in whipped cream to avoid melting.
- Frying Tip: Fry in small batches and maintain oil temperature for best texture.
- No Bismarck Tip? A regular piping tip or plastic bag with a small cut works in a pinch.
- Flavor Boost: Add a little lemon zest or orange blossom water to the cream for elegance.
- Make-Ahead Tip: Prepare cream up to 2 days in advance; donuts are best filled the day of serving.