Bavarian Cream Donuts Recipe — Soft, Custardy, Crowd-Pleaser 🍩🥛🍯

These Bavarian cream donuts are tender and filled with silky custard. They smell of warm vanilla and butter as they fry. The outside turns golden and light. The inside stays soft and cool. Making them takes time but not too much skill. You get a bakery treat at home. I will guide you through the dough, the custard, and the frying. You can bake instead if you prefer a lighter version. They work for brunch, a special breakfast, or a cozy weekend bake. Perhaps you will get a little messy. I think you will also get lots of happy faces.

⏱ Time & Servings ⏳

🧾 Ingredients 🧂

For the Bavarian cream (custard)

🛠 Kitchen tools needed 🔪

• Deep pot or fryer
• Candy or frying thermometer
• Mixing bowls
• Stand mixer with dough hook (optional)
• Rolling pin
• Round cutter (about 3 in / 7.5 cm)
• Pastry bag and small tip for filling
• Wire rack and tray

🍞 Make the dough — step by step 📝

Step 1 — Activate yeast (5 minutes)

Warm the milk to lukewarm. Not hot. Mix the sugar and yeast in the milk. Let sit 5 minutes. It should foam. If not start again with new yeast.

Step 2 — Mix dough (10 minutes)

In a bowl combine flour and salt. Add yeast milk, egg yolk, whole egg, and vanilla. Mix until rough dough forms. Add butter in pieces. Knead 8 to 10 minutes by hand or 5 minutes with a mixer. The dough must be soft and slightly sticky.

Step 3 — First rise (60 minutes)

Place dough in a lightly oiled bowl. Cover with a towel. Let it rise until doubled. This may take 45 to 75 minutes based on temperature.

Step 4 — Shape and proof (30 minutes)

Turn dough onto a floured board. Roll to 1/2 inch thickness. Cut rounds with a cutter. Place on a tray. Cover. Let rise 25 to 30 minutes. They should look puffy.

Step 5 — Heat oil (while they proof)

Heat oil to 175°C (350°F). Use a thermometer. Frying at correct temp keeps donuts tender. If oil is too hot they brown outside and stay raw inside. If oil is too cool they soak oil.

Step 6 — Fry (8-10 minutes)

Fry 2 to 3 donuts at a time. Do not crowd. Fry 1.5 to 2 minutes per side until golden. Use a slotted spoon. Drain on paper then transfer to a rack to cool.

🥣 Make the Bavarian cream (custard) — simple and stable

1. Warm milk and vanilla in a pot.
2. Whisk sugar, yolks and cornstarch. Add a little warm milk to temper eggs. Stir then return to pot.
3. Cook over medium heat. Stir until thick. Do not boil hard.
4. Remove from heat. Stir in butter. If you want firmer cream bloom gelatin in water and whisk it in now.
5. Chill until cool. Whisk to smooth before filling.

🍩 Fill the donuts — easy guide

1. Fit a pastry bag with a small tip.
2. Fill it with chilled Bavarian cream.
3. Insert tip into side of each donut. Squeeze gently to fill. You will feel weight when it fills.
4. Dust with powdered sugar or glaze. Serve slightly chilled or at room temp.

📝 Recipe Notes & Tips ✅

• Use a thermometer for oil and for the milk. It helps.
• Keep dough slightly warm for best rise. A warm oven with light on works.
• If you add gelatin the cream holds shape in heat better. Good for warm climates.
• Fry in small batches. That keeps oil temp steady.
• For a glaze mix powdered sugar and milk until pourable. Dip the top. Let set.

🍽 Serving Suggestions 🍷

• Serve with strong coffee or espresso.
• Pair with hot chocolate for kids.
• Add fresh berries on the side for color.
• They make a lovely brunch item with fruit and yogurt.

🧊 Storage & Reheating 🔁

• Filled donuts: Best same day. Store in fridge up to 24 hours. Cream may soften the dough.
• Unfilled donuts: Can keep in an airtight box at room temp for 1 day.
• Freeze: Freeze unfilled donuts. Thaw then fill.
• Reheat: Warm briefly in a low oven 150°C (300°F) for 5 minutes. Do not microwave filled donuts. Cream may split.

🥗 Nutrition (Per donut approx) 🔍

(Estimates vary. Use your ingredients to calculate exact values.)

⚖️ Small health notes 🥛

• Milk and eggs add protein and calcium.
• These are a treat. Portion size matters.
• Using real dairy keeps the cream silky. Low fat swaps change texture.

❌ Common Mistakes to Avoid

• Oil too hot. Donuts burn outside and stay raw inside.
• Oil too cool. Donuts soak oil and become greasy.
• Overproofing. Donuts collapse when fried.
• Filling hot cream. That can melt the dough and make a mess. Chill cream well.

✨ Extra tips to make them perfect

• Weigh flour for consistent results.
• Use room temp eggs and butter for smooth dough.
• If you want lighter donuts fold a bit of beaten egg white into dough at the end. I sometimes do this.
• Dust with powdered sugar right before serving. It looks fresh.

🛠 Kitchen workflow — stay organized

1. Make custard first and chill.
2. Mix dough while custard cools.
3. Rise dough. Shape. Proof.
4. Heat oil and fry.
5. Fill and serve. This keeps timing smooth.

❓ FAQs — quick answers 🧾

Can I bake these instead of frying?
You can bake. They will not be the same. Baked ones are less rich. Bake at 190°C (375°F) for 12 to 15 minutes.

How do I know cream is safe?
Cook custard until it thickens and coats a spoon. Use fresh eggs. Chill well.

Can I make the cream ahead?
Yes. Make 1 day ahead and keep chilled.

Why add gelatin?
Gelatin helps the cream stay stable in warm rooms. Use small amount.

Can I use pastry cream from a mix?
Yes. Quality varies. Homemade has the best texture.

Final thoughts ✨

Bavarian cream donuts are a bakery classic. They take time but not too much fuss. The dough is soft and slightly sweet. The custard is the star. It is silky and rich. Filling each donut is a quiet joy. You will get a little messy and then a big reward. These donuts are perfect for a weekend bake day. They are worth sharing. Maybe try a light glaze and a sprinkle of toasted almond. I think friends will be impressed. Do not worry about small flaws. They will taste great anyway. Enjoy the warmth and the cream.