A variety of filled doughnut known as a “Bavarian Cream donut” is created from soft, puffed fried dough filled with vanilla pastry cream and dusted with powdered sugar.

Made of milk, egg, sugar, cream, and gelatin to thicken it, this traditional German delicacy known as “Bayrische Creme” or Bavarian cream is really like Panna Cotta, which is often shaped.

We used a simple vanilla pastry cream for this recipe. You may simply create it in the comfort of your own home because it is so easy. These handmade snacks used with some earl gray black tea would be a hit with both kids and adults. It's a tasty snack or dessert that goes well with a steaming cup of coffee.

Let's have fun with the filling now that we know how to make the tastiest brioche donuts ever!

Table of Contents

Bavarian Cream Donut

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 2 hours (chilling and resting)
Total Time: 2 hours 45 minutes

For 9 Servings

Author: Chris

Total time: 6 hours 40 minutes

Ingredients

3 cups all purpose flour.
¼ cup white sugar.
½ teaspoon salt.
1 cup milk lukewarm.
1 egg beaten.
2 tablespoon butter melted.
2 teaspoon instant dry yeast.
2 cups corn oil or canola oil for frying.
½ cup powdered sugar.
¼ cup cornstarch optional.

BAVARIAN CREAM:

⅔ cup sugar.
3 Tbsp cornstarch.
4 egg yolks.
2 cup fresh Milk.
1 Tbsp butter.
1 teaspoon vanilla extract.

FILLING:

1 1/2 cups heavy whipping cream.
2 Tbsp powdered sugar.
1 tsp. vanilla extract.

CHOCOLATE GANACHE:

1 cup heavy whipping cream.
1/3 cup semi-sweet chocolate chips.

Steps

Vanilla Bean Custard

Scrape the insides of the vanilla bean and add the milk to a small sauce saucepan. If adding vanilla extract, do not add it just yet. Stirring constantly, cook over medium heat until steaming.
Whisk the egg yolks and sugar in a separate basin. Lay down next to the pot on a moist towel.
Once the milk is steaming, reduce the heat to low and use a ladle to slowly pour the heated vanilla milk into the eggs while continuously whisking the egg yolk mixture. Continue doing this until the egg yolks have absorbed half of the liquid. By doing this, the eggs will become less likely to curdle.
Repeat with the tempered egg mixture, mixing in the remaining vanilla milk as you pour.
Put the saucepan back over medium-low heat and use a rubber spatula to scrape along the sides and bottom until the surface bubbles go away. Stir continuously but gently.
After the custard has cooked and thickened somewhat, transfer it to a clean bowl using a fine-mesh sieve. Beat in the butter and, if used, the vanilla extract at this point.
After covering the custard with a layer of plastic wrap, let it to cool to room temperature. After that, refrigerate till cool.

Donut Dough

The milk should first be heated to a temperature that is barely warm to the touch, no more than 100 degrees Fahrenheit.
Combine the flour, sugar, and yeast in the bowl of a stand mixer. After that, whisk everything by hand.
Stir in the butter, egg, warmed milk, salt, and vanilla essence. Using the dough hook, knead the ingredients in the stand mixer on low speed for 15 to 20 minutes, or until the mixture is smooth and the bowl is clean.
After removing the dough, roll it into a ball. Re-fill the mixing bowl with the ball of dough after giving it a quick greasing.
After that, wrap the bowl in plastic wrap or a cloth and set it somewhere warm for 30 to 45 minutes. The size of the dough should double.
Separate the dough into six sections of the same weight.
Completing a single section at a time. Initially, gently flatten into a disk, and then bring the edges into the disk's center by rotating them clockwise.
Press your palm over the ball of dough, smooth side up, like a claw. To build tension in the dough and seal the seam on the bottom of the ball, roll the ball around in your palm on a sanitized surface.
After lining a baking sheet with a little flour, place the rolls on it and cover it with plastic wrap. Place the rising area somewhere warm.
If using a gas burner, heat the oil to 350 degrees Fahrenheit over medium heat in a big, heavy-bottomed saucepan with a candy thermometer attached to the side.

Fry the donuts

If you want to make vanilla sugar, scrape the insides of a vanilla bean into a dish, add the sugar, and mix everything together. Use a mortar and pestle to crush the vanilla bean if it has dried out before adding the sugar. Sort any remaining vanilla bean fragments.
Arrange a baking sheet with a wire rack on it, then cover the rack with two layers of paper towels.
After the rolls have proofed, drop the proofed dough into the heated oil using a slotted spoon or a spider. To prevent the temperature from dropping more than 10 degrees, don't cook more than three at once.
Fry for one and a half minutes on each side. Press down on one side of the spoon and delicately turn them over. Fry for a further one and a half minutes.
After the three minutes are up, take the donuts out of the oil with the slotted spoon and set them on the rack covered with paper towels. Reheat the oil to 350 degrees Fahrenheit before putting in another donut batch.
After the subsequent batch is submerged in the oil, coat the initial batch with the vanilla sugar and set it aside on a different wire rack to cool.

Notes

Ensure that every component in the dough is at room temperature. See this Yeasted Dough Guide for additional advice on working with yeasted dough.
Every time you divide and shape the rolls, begin with the same amount of dough. This indicates that the first component to form a ball is also the first to be separated.
After shaping, lay the rolls on a board dusted with flour. Once they are soft and fluffy, this makes handling them simple, and it also facilitates their transfer into the fry oil.

Nutrition Facts (per serving)

Calories: 320 kcal
Sugar: 15 g
Sodium: 240 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg

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