Bavarian Cream Donut
Indulge in the ultimate dessert experience with these homemade Bavarian Cream Donuts, a decadent fusion of soft, pillowy dough and silky vanilla custard. Filled with a rich, luxurious cream made from whole milk, real vanilla bean, and egg yolks, each bite delivers an irresistible burst of flavor. The delicate donuts, made from a buttery yeast dough, are fried to golden perfection and lightly dusted with powdered sugar, adding just the right hint of sweetness. Perfect for breakfast, dessert, or a special treat, this recipe combines classic pastry techniques with simple ingredients to create bakery-quality donuts in the comfort of your home. Whether you're making them for a family gathering or to satisfy your own cravings, these Bavarian Cream Donuts are guaranteed to impress. Keywords: Bavarian Cream Donut recipe, homemade custard donut, easy yeast donut, decadent vanilla dessert.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 1 pod Vanilla bean
- 100 g Granulated sugar
- 30 g Cornstarch
- 4 large Egg yolks
- 30 g Unsalted butter
- 500 g All-purpose flour
- 10 g Instant yeast
- 1 tsp Salt
- 240 ml Whole milk (for dough)
- 2 large Eggs
- 60 g Unsalted butter (melted)
- 1000 ml Vegetable oil
- 50 g Powdered sugar
Instructions
To prepare the Bavarian cream, heat the 240 ml of whole milk in a saucepan over medium heat.
Slice the vanilla bean lengthwise, scrape out the seeds, and add them to the milk.
In a separate bowl, whisk together 50g of granulated sugar, cornstarch, and egg yolks until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and continue to cook over medium heat, stirring constantly, until it thickens.
Remove from heat, add the 30g of unsalted butter, and mix until smooth.
Transfer the cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours or until set.
For the donut dough, combine flour, yeast, 50g sugar, and salt in a large bowl.
In a separate bowl, beat together 240 ml of milk, eggs, and melted butter.
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until combined and a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
After the dough has risen, roll it out on a floured surface to a 1 cm thickness.
Cut out rounds using a donut cutter or a circular cookie cutter, about 8 cm in diameter.
Place the donuts on a baking sheet lined with parchment paper, cover with a cloth, and let rise for another 30-45 minutes until puffy.
Heat the vegetable oil in a large pot to 175°C (350°F).
Carefully fry the donuts in batches, about 1-2 minutes per side, or until golden brown.
Remove from oil using a slotted spoon and drain on paper towels.
Once cool, use a piping bag fitted with a small tip to fill each donut with the prepared Bavarian cream.
Dust the filled donuts with powdered sugar before serving.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 47.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 14.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
