Bavarian Cream Donuts are a delectable treat that combines a soft, fluffy donut with a rich, creamy filling inspired by the classic Bavarian cream custard. These donuts are light and airy on the outside, filled with smooth, velvety custard on the inside, and then glazed with a sweet, slightly crispy exterior. Whether you’re a fan of donuts or creamy desserts, this recipe brings together the best of both worlds. Perfect for breakfast, dessert, or any occasion that calls for a sweet indulgence!

Why You’ll Love This Recipe

Bavarian Cream Donuts are indulgent and satisfying, with the combination of freshly fried donuts and smooth, sweet Bavarian cream filling. The donuts are crispy on the outside and soft on the inside, with a creamy custard filling that adds a rich flavor and luxurious texture. You’ll love the contrast of the warm, crispy donut and the cool, velvety filling. They’re perfect for any sweet-tooth craving and can be made at home with just a few simple ingredients.

Ingredients

For the Donut Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1/2 cup warm milk (110°F or 45°C)

• 1/4 cup sugar

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• 2 large eggs

• 1/4 cup unsalted butter, melted

• 1 teaspoon vanilla extract

• Vegetable oil for frying

For the Bavarian Cream Filling:

• 1 cup whole milk

• 1/2 cup heavy cream

• 3/4 cup granulated sugar

• 3 large egg yolks

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the Glaze:

• 1/2 cup powdered sugar

• 1-2 tablespoons milk (or as needed)

• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Donut Dough:

• Activate the yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready.

• Prepare the dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture, eggs, melted butter, and vanilla extract. Stir until the dough starts to come together.

• Knead the dough: Turn the dough onto a lightly floured surface and knead for about 7-10 minutes until it’s smooth and elastic. Add a little more flour if needed to prevent sticking.

• Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

2. Make the Bavarian Cream Filling:

• Heat the milk and cream: In a saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to simmer, but don’t let it boil.

• Whisk the egg yolks and sugar: In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until smooth.

• Temper the egg mixture: Gradually pour the hot milk and cream mixture into the egg mixture while whisking constantly. Once combined, pour the entire mixture back into the saucepan.

• Cook the custard: Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and reaches a pudding-like consistency (about 5-7 minutes). Remove from heat and stir in the vanilla extract and butter until smooth.

• Cool the filling: Transfer the Bavarian cream to a bowl, cover with plastic wrap (press it directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until chilled.

3. Fry the Donuts:

• Heat the oil: In a deep frying pan or large pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of dough in; if it sizzles and rises, the oil is ready.

• Shape the donuts: Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a round cookie cutter to cut out donut shapes. You can also use a smaller cutter or bottle cap to create donut holes.

• Fry the donuts: Fry the donuts in the hot oil, 2-3 at a time, for 2-3 minutes per side or until golden brown. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain.

4. Glaze the Donuts:

• Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency by adding more milk if necessary (you want a slightly thick but pourable glaze).

• Glaze the donuts: While the donuts are still warm, dip them into the glaze, allowing any excess to drip off. Set the glazed donuts aside to let the glaze set.

5. Fill the Donuts:

• Fill with Bavarian cream: Once the donuts have cooled slightly, use a piping bag with a long, round tip to fill each donut with the chilled Bavarian cream. Insert the tip into the side of the donut and squeeze the cream into the center until the donut feels full.

6. Serve and Enjoy:

• Serve your Bavarian Cream Donuts fresh for the ultimate indulgence. Enjoy them warm or at room temperature!

Servings and timing

• Servings: 10-12 donuts

• Prep time: 30 minutes (excluding rising and chilling times)

• Cook time: 30 minutes

• Total time: 2.5 to 3 hours (including rise and chill time)

Variations

• Chocolate Bavarian Cream Donuts: Add cocoa powder to the Bavarian cream filling for a chocolate twist.

• Fruit-filled Donuts: Instead of Bavarian cream, fill the donuts with fruit preserves like raspberry, strawberry, or blueberry for a fruity variation.

• Gluten-Free Donuts: Use a gluten-free flour blend and make sure all other ingredients are gluten-free.

• Toppings: For extra flavor, sprinkle powdered sugar over the filled donuts or drizzle with chocolate or caramel sauce for an extra indulgent touch.

Storage/Reheating

• Refrigeration: Leftover filled donuts can be stored in an airtight container in the refrigerator for up to 2 days. Because they are filled with cream, it’s best to eat them fresh, but they will still be delicious the next day.

• Freezing: Donuts can be frozen before glazing or filling. Place unglazed donuts in a freezer-safe bag or container for up to 3 months. When ready to serve, thaw them in the fridge overnight, then glaze and fill as usual.

FAQs

1. Can I use a different filling for these donuts?

Yes! You can substitute the Bavarian cream with custard, whipped cream, or chocolate ganache for different flavor profiles.

2. Can I bake these donuts instead of frying them?

Yes! To bake them, preheat your oven to 375°F (190°C) and bake for 12-15 minutes or until golden brown. The texture may differ slightly from the fried version, but they will still be delicious.

3. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. After the first rise, cover it and refrigerate it overnight. Let it come to room temperature before shaping and frying.

4. Can I make these donuts without a deep fryer?

Yes, you can use a large pot or pan with enough oil to submerge the donuts for frying. Just make sure the oil is at the right temperature (350°F or 175°C) to avoid greasy donuts.

5. How do I keep the donuts from becoming too greasy?

To avoid greasy donuts, make sure the oil temperature stays consistent while frying, and don’t overcrowd the pan. Drain the donuts on paper towels immediately after frying to remove excess oil.

6. How can I make these donuts less sweet?

You can reduce the sugar in the glaze or skip glazing altogether. Instead, dust the donuts lightly with powdered sugar or leave them uncoated for a less sweet option.

Conclusion

Bavarian Cream Donuts are a luxurious and irresistible treat that will elevate any dessert table or special occasion. With their light, fluffy texture and decadent cream filling, these donuts are sure to become a favorite. Though they require a bit of time and effort, the results are totally worth it! Whether you enjoy them fresh from the fryer or save them for a later treat, these homemade Bavarian Cream Donuts are a delicious indulgence that’s hard to beat.