Indulge in Homemade Decadence: The Ultimate Bavarian Cream Donut Recipe

Prepare to elevate your baking game with these truly irresistible homemade Bavarian Cream Donuts. This exquisite recipe marries the unparalleled lightness and richness of super soft, pillowy Brioche Donuts with a luxurious, smooth, and intensely vanilla-flavored Bavarian Cream filling. The result is a decadently fluffy and utterly delightful pastry that promises to be the perfect special treat for any occasion.

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Why You’ll Adore These Bavarian Cream Donuts

Calling all donut enthusiasts and dessert connoisseurs – this recipe is designed with you in mind! If your heart beats for pillowy, cloud-like yeasted donuts, generously filled with a thick, rich, and velvety Vanilla Bavarian Cream, then these homemade Bavarian Cream Donuts are about to become your new obsession. Forget store-bought; the homemade difference is truly unparalleled.

The foundation of these donuts is a classic brioche dough, known for its super light, airy texture and subtly rich, buttery flavor. This perfectly complements the star of the show: a luscious Bavarian cream filling. Infused with fresh vanilla and wonderfully lightened with whipped cream, it’s a dream come true for your taste buds. These donuts are not just a dessert; they’re an experience, perfect for a special breakfast, an elegant afternoon tea, or as a show-stopping treat for any gathering.

One of the best aspects of this recipe is its flexibility. The rich vanilla cream filling can be prepared up to three days in advance and stored in the fridge, saving you valuable time. Furthermore, the brioche donut dough is ideal for an overnight proof in the refrigerator, allowing you to easily split the preparation over two days and enjoy freshly fried donuts whenever the craving strikes.

Essential Ingredients for Perfect Bavarian Cream Donuts

For the Decadent Bavarian Cream Filling

At its heart, a Bavarian Cream (Crème Bavaroise) is a sophisticated French pastry cream. It skillfully combines a rich pouring custard, known as Crème Anglaise (which is similar to Pastry Cream but notably without cornstarch as a thickener), with the setting power of gelatine, and the airy lightness of freshly whipped cream.

Here’s a closer look at the key ingredients that make this vanilla Bavarian cream filling so exceptional (you’ll find all exact quantities in the recipe card below):

• Milk: Opt for Full Cream or Whole Milk. Its higher fat content is crucial for achieving the lusciously rich flavor and smooth, creamy texture that defines a superior Bavarian cream.
• Vanilla: For the most authentic and intense vanilla flavor, nothing beats a fresh Vanilla Bean. Scrape out the fragrant seeds to infuse the milk. If a vanilla bean isn’t available, high-quality Vanilla Paste is an excellent alternative. While vanilla extract can be used (approximately 2 teaspoons), be aware that the vanilla taste will be less pronounced.
• Sugar: Caster Sugar is recommended. Its super-fine granules dissolve quickly and evenly, ensuring a perfectly smooth custard base without any grittiness.
• Egg Yolks: Use medium to large egg yolks, ideally at room temperature. They are essential for enriching the custard, providing its signature pale yellow hue and contributing to its thick, velvety consistency.
• Gelatine: This is the secret to the Bavarian cream’s stable yet delicate set. Gelatine Powder, dissolved in a small amount of cold water, works wonderfully. Alternatively, you can use gelatine sheets or leaves, bloomed in cold water and thoroughly squeezed dry.
• Cream: Heavy Cream or Thickened Cream, with a minimum of 30% fat content, is vital for whipping into stiff peaks. Creams with lower fat percentages will simply not whip properly, impacting the light and airy final texture of your Bavarian cream.

Flavor Variation: Don’t limit yourself to vanilla! Bavarian cream is incredibly versatile. You can easily infuse it with other delicious flavors. Try adding cocoa powder (or melted chocolate) for a chocolate Bavarian cream, incorporating fruit puree or juice (partially replacing the milk) for a fruity version, or even a touch of strong brewed coffee for a sophisticated twist.

For the Fluffy Brioche Donuts

Our Brioche Donuts are crafted from the same rich, tender dough used in a classic Brioche Loaf Bread. This type of yeast dough is famously called an “enriched dough” due to its high content of butter and eggs, which impart its characteristic tenderness and rich flavor profile.

• Milk: Use Full Cream or Whole Milk. It should be gently warmed to around 35°C (95°F). This warmth helps activate the yeast, but be extremely careful not to overheat it, as excessively hot milk can kill the yeast, preventing your dough from rising.
• Yeast: Instant Dry Yeast is convenient and works perfectly. If you opt for Active Dry Yeast, remember that it needs to be properly “bloomed” or rehydrated in the warm milk first for about 5-10 minutes to ensure it’s active and ready to work its magic.
• Flour: A unique characteristic of brioche doughs is their use of Plain or All-Purpose Flour, rather than bread flour. This choice is deliberate, contributing to the brioche’s signature lighter, softer, and more delicate crumb texture.
• Butter: Unsalted butter, softened to room temperature, is crucial. It needs to be soft enough to incorporate smoothly into the dough but not so warm that it’s partially melted, which could make the dough greasy and difficult to handle. Proper butter incorporation is key to brioche’s texture.

For an extra layer of flavor and texture, I love tossing the freshly fried donuts in a mixture of cinnamon sugar. A tiny hint of nutmeg in this coating would also be absolutely delicious! However, this step is entirely optional. If you prefer a simpler presentation, a dusting of powdered sugar over the filled donuts before serving is equally delightful and elegant.

How to Craft Homemade Bavarian Cream Filled Donuts

Mastering the Bavarian Cream Filling

The journey to the perfect Bavarian cream-filled donut begins with the filling itself. It requires two chilling periods, which conveniently allows you to start preparing your donut dough in parallel, especially if you’re comfortable with multitasking in the kitchen.

• Step 1 (Photo 1): Infuse the Milk. Begin by placing the milk in a medium-sized saucepan. If using a vanilla bean, split it lengthwise, scrape out the tiny seeds, and add both the seeds and the empty pod to the milk. Heat over low heat until it just reaches a gentle simmer. Once simmering, immediately remove from heat, cover the saucepan, and let it infuse for 10 to 20 minutes. This step extracts maximum vanilla flavor.

If you’re using vanilla paste or extract, you can skip this infusion step. Just add the vanilla later to the custard. Remember to remove the vanilla pod from the milk after infusion; you can even save it to make homemade vanilla extract!

• Step 2 (Photo 2): Temper the Egg Yolks. In a large, heat-proof bowl, whisk together the egg yolks and sugar until they are well combined and slightly pale. Gradually, and while continuously whisking, slowly pour the warm vanilla-infused milk over the egg yolk mixture. This “tempering” process gently raises the temperature of the egg yolks, preventing them from scrambling when added to the hot pan.
• Step 3 (Photo 3): Cook the Custard. Transfer the entire milk and egg yolk mixture back into the saucepan.
• Step 4 (Photo 4): Thicken the Custard. Cook the mixture over low to medium-low heat for about 5 to 10 minutes, stirring constantly with a whisk or a heat-proof spatula. It’s crucial not to let the mixture boil; boiling will curdle the eggs, leading to a lumpy custard. Continue stirring until the cream visibly thickens and coats the back of a spoon. Once it reaches this consistency, remove it from the heat immediately.

There are two reliable ways to confirm your Crème Anglaise (custard) is perfectly cooked. Firstly, using a thermometer: the custard is ready when it reaches 82°C (180°F). Secondly, perform the “nappe” test: dip the back of a spoon into the custard, then run your finger across it. If the line holds and the custard coats the spoon without dripping back directly, it has reached the ideal consistency.

• Step 5 (Photo 5): Add Gelatine. In a small separate bowl, combine the gelatine powder with cold water. Allow it to sit for a few minutes until it thickens into a paste. Add this bloomed gelatine directly to the warm custard and whisk vigorously until it is completely dissolved and fully integrated.
• Step 6: First Chill. Transfer the gelatine-infused custard into a large clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, then place it in the fridge to cool for 30 minutes to 1 hour. The goal is for the custard to return to room temperature, or just slightly cooler, before the next step.

If the custard begins to set too much due to the gelatine while chilling, don’t worry! Simply whisk it vigorously to loosen it up before proceeding. However, avoid leaving it in the fridge for much longer than an hour, or it might set too firmly.

• Step 7 (Photo 6): Whip the Cream. In a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment), whip the heavy or thickened cream until it forms stiff peaks. Be careful not to over-whip it into butter.
• Step 8: Loosen Custard. Take the cooled custard out of the fridge and give it a quick whisk to ensure it’s smooth and pliable.
• Step 9 (Photo 7 & 8): Fold in Whipped Cream. Gently, in 3 or 4 additions, fold the whipped cream into the custard. Use a spatula and a light hand, folding from the bottom up, until the mixture is uniform, light, shiny, and wonderfully smooth. This careful folding creates the airy texture of Bavarian cream.
• Step 10: Final Chill. Cover the Bavarian cream again with plastic wrap, directly touching its surface. Store it in the fridge until your brioche donuts are ready to be filled.

If you’ve already prepared and fried your donuts, you can proceed directly to piping the Bavarian cream into them, then store the filled donuts in the fridge until you’re ready to serve them for maximum freshness and enjoyment.

Crafting the Irresistible Donut Dough

• Step 1 (Photo 9): Activate the Yeast. In the bowl of your stand mixer, combine the lukewarm milk, sugar, and instant yeast. Give it a gentle stir. Let this mixture sit for about 10 minutes until a small layer of foamy bubbles appears on the surface. This indicates that your yeast is active and ready to leaven your dough.

While “blooming” the yeast isn’t strictly necessary for instant yeast, it’s a fantastic preliminary step. It confirms your yeast is alive and active, preventing wasted effort on a dough that won’t rise. If you’re using active dry yeast, this activation step is essential.

• Step 2 (Photo 10): Combine Dry & Wet Ingredients. Add the eggs (I suggest whisking them lightly first in a separate bowl) to the yeast mixture, followed by the flour and salt. Attach the dough hook to your mixer and begin kneading on low to medium speed. Knead for about 5 minutes, or until all ingredients are roughly combined and a shaggy dough forms.
• Step 3 (Photo 11): Incorporate Butter. With the mixer still running on low speed, gradually add the soft, cubed butter, one piece at a time. Wait until each addition of butter is fully incorporated into the dough before adding the next. This slow incorporation ensures the butter is evenly distributed, creating a smooth and pliable dough. Don’t hesitate to stop the mixer and scrape down the sides of the bowl as needed to ensure everything is well mixed.
• Step 4: Intensive Kneading. Once all the butter has been incorporated, increase the mixer speed to medium-high and continue kneading for a solid 20 minutes. This extensive kneading develops the gluten, resulting in a brioche dough that is incredibly soft, elastic, and only slightly sticky to the touch.

To verify if your dough has been sufficiently kneaded, perform the “windowpane test.” Gently pull and stretch a small piece of the dough between your fingers. If it tears quickly, it needs more kneading. If it stretches easily to form a translucent “window” through which light can pass without breaking, your dough has passed the windowpane test and is perfectly kneaded.

• Step 5 (Photo 12): First Proof. Cover the bowl containing your dough with a clean tea towel. Place it in a warm spot to proof for approximately 2 hours, or until the dough has doubled significantly in size. For an enhanced flavor development and easier handling (a cold brioche dough is less sticky), you can also opt for an overnight proof in the fridge (8 to 12 hours).

Shaping, Frying, and Filling Your Donuts

• Step 1: Prepare for Shaping. Line a large baking sheet with 10 small, individually cut pieces of baking or parchment paper. These will prevent your shaped donuts from sticking.
• Step 2: Divide and Shape. Gently punch down the proofed dough to deflate it. Transfer it to a very lightly floured surface. Using a kitchen scale for precision, divide the dough into 10 equal pieces to ensure uniformly sized donuts.
• Step 3 (Photo 13): Form Rolls. Shape each individual piece of dough into a tight, smooth ball or roll.

To effectively shape the dough into a taut roll, flatten the piece of dough slightly. Then, fold the edges of the dough towards the center, gradually tucking them in until you feel a slight resistance and tension build. Flip the ball over so the seam is facing down. Gently pull the ball towards you, using your fingers on one side/bottom of the bun to create surface tension. Roll it under the palm of your hand in a circular motion to achieve smooth, perfectly round little balls. This technique creates a tight skin on the dough, which helps it hold its shape during frying.

• Step 4 (Photo 14): Second Proof. Place each shaped dough ball onto its own individual piece of baking paper on the prepared tray. Cover the tray with a tea towel and let the donuts proof for a second time, for 45 minutes to 1 hour, or until they have almost doubled in size.

To determine if your brioche donuts are ready for frying, gently poke one of the balls with a floured finger. If the indent slowly springs back but doesn’t fully disappear, they have achieved optimal proofing and are ready for the hot oil.

• Step 5 (Photo 15): Fry the Donuts. In a large, heavy-bottomed saucepan or Dutch oven, heat your frying oil (a neutral vegetable oil like canola oil or sunflower oil is best) over medium heat until it reaches approximately 170°C (340°F). Carefully drop each proofed dough ball into the hot oil, seam-side facing up, and use tongs to gently peel off the baking paper. Fry each side for about 2 minutes, or until the donuts are beautifully golden brown and puffed.

Using a candy thermometer is highly recommended for precise oil temperature control. If the oil temperature is too low, your donuts will absorb too much oil and become greasy. If it’s too high, the outside will burn before the inside cooks through, leaving you with raw centers. Maintaining a consistent temperature is key to perfectly fried donuts.

The exact quantity of oil you’ll need will depend on the size of your pot. However, it’s generally recommended to have at least 10 cm (4 inches) of oil in the pot to ensure the donuts are fully submerged and do not touch the bottom of the pan while frying, allowing them to cook evenly.

• Step 6: Drain and Coat. Using a slotted spoon or spider, carefully remove the fried donuts from the oil and transfer them to a wire rack lined with paper towels. This allows excess oil to drain. While the donuts are still warm, you can optionally toss them in a mixture of sugar and cinnamon (or just sugar for a simpler finish). Let them cool completely before filling.
• Step 7 (Photo 16): Fill with Cream. Once the donuts are completely cool, retrieve your chilled Bavarian Cream Filling from the fridge. Transfer it to a piping bag fitted with a round nozzle. Make a small incision on the side of each donut using a small knife or skewer, then gently pipe the luscious cream into the center until it feels full. Serve these magnificent Bavarian cream donuts as soon as possible for the best taste and texture experience.

Frequently Asked Questions About Bavarian Cream Donuts

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