Bavarian Cream Donuts Delight

Fluffy on the outside and creamy at the center, Bavarian cream donuts take homemade indulgence to a new level. These treats have been a weekend baking ritual in my kitchen when I want something both nostalgic and showstopping. The pillowy dough is fried to perfection, rolled in sugar, and filled with a double cream pastry, making each bite absolutely irresistible.

I remember the first time I tackled yeast donuts at home the kitchen filled with the scent of frying dough and my husband declared they were the best dessert I had made yet It became our snowy-day comfort food and now we dream up new fillings each season

Ingredients

• Whole milk: brings moisture and richness Warm to about body temp for happy yeast
• Active dry yeast: ensures an extra lofty rise Use a fresh packet for best bubbles
• Granulated sugar: sweetens both dough and donut coating Look for fine crystals
• Shortening: keeps the texture super tender and light Swap for unsalted butter if desired
• Large egg and egg yolk: add richness and golden color Room temp is best for even mixing
• Vanilla extract: brings classic bakery aroma Splurge on pure vanilla if you can
• Bread flour: is crucial for structure and fluffiness Feel it between your fingers it should be slightly gritty
• Kosher salt or table salt: balances flavor Opt for kosher for a cleaner taste
• Baking powder and baking soda: ensure a gentle rise and an airy bite Check expiration for best results
• Canola oil or peanut oil: is perfect for frying Choose fresh oil to prevent off flavors
• Heavy cream and powdered sugar: give the filling its silkiness Heavy cream whips best when cold
• Homemade pastry cream: is essential Make sure it is well chilled before folding in

Instructions

Make the Pastry Cream:

Prepare pastry cream ahead of time since it needs at least two hours to chill in the fridge This allows the flavors to meld and the texture to become silky

Proof the Yeast:

Warm your whole milk until it feels pleasantly warm to the touch not hot Mix in active dry yeast and a bit of sugar Then watch for bubbles to confirm the yeast is alive This step is your ticket to extra fluffy donuts

Create the Dough Base:

In a large bowl or stand mixer add the bubbly yeast mix more sugar shortening eggs and vanilla Stir gently until combined Add the measured bread flour without stirring then sprinkle salt baking powder and baking soda over the top Fold them into the flour first then deeply mix everything together

Knead the Dough:

Switch to a dough hook or use your hands Knead for five full minutes until the dough stretches without tearing and feels smooth If it is too sticky dust in more flour a tablespoon at a time

First Rise:

Lightly grease a big bowl with oil Shape your dough into a round place it in the bowl grease the top then cover with oiled plastic wrap Set up a proofing box by putting steaming water in the oven with the bowl on the rack Let the dough double in volume for about one hour

Shape the Donuts:

Gently turn out the dough onto a lightly floured surface Roll it into a rectangle about half an inch thick Use a biscuit cutter to make rounds pressing straight down so they puff up as they rise Set each on a square of parchment for easy frying

Second Rise:

Set the shaped donuts in the warmed oven above another hot water pan again Let rise uncovered for thirty to forty five minutes until truly puffy but not collapsing

Heat Oil for Frying:

Add clean canola or peanut oil to a deep skillet about two inches deep Heat gently to three hundred fifty degrees Fahrenheit Use a thermometer for accuracy

Fry the Donuts:

With tongs or by grasping the parchment slide donuts into hot oil Fry each side for up to one minute until golden Move to a wire rack over paper to drain Repeat in batches keeping oil temp steady

Roll in Sugar:

While still warm but safe to touch bathe each donut in a bowl of granulated sugar making sure to coat all sides Place back on the rack to cool completely

Make the Cream Filling:

Whip cold heavy cream with powdered sugar until stiff peaks form Bring out chilled pastry cream Whisk until smooth then gently fold it into your whipped cream with a spatula

Fill the Donuts:

Cut a small hole in the side of each cooled donut using a paring knife or chopstick Pipe cream into the center using a pastry bag or zip top bag filled with your luscious cream Do not overfill unless you like messy treats

My favorite part is the moment I pipe that first cloud of pastry cream into the donut It always makes me think of my first trip to Germany biting into the warmest creamiest pastry from a street market one chilly morning The vanilla in the cream filling remains a family favorite at our table

Storage Tips

If you plan to eat donuts within one to two days store unfilled in a paper bag for a crisp exterior Once filled be sure to enjoy the same day as the filling will soften the dough quickly Extra pastry cream keeps well in the fridge for up to three days with plastic pressed directly to the surface to avoid a skin Used frying oil can be cooled strained and reused up to two more times Store in a jar in a cool dark place

Ingredient Substitutions

Butter can swap for shortening for a richer flavor but will yield a slightly denser crumb Bread flour is important for structure but all purpose flour can be used in a pinch with a bit less milk For a lactose free version try plant milk in the dough and a stabilized non dairy whipped topping for filling

Serving Suggestions

These donuts shine on a breakfast spread with fresh berries and coffee or make a spectacular dessert topped with shaved chocolate For a brunch bar make a selection of fillings like jam lemon curd and chocolate mousse and let everyone fill their own Dust donuts with cinnamon sugar for a fall inspired twist

Cultural Context

Bavarian cream donuts also called Berliner or Krapfen trace their roots to Germany and Austria Traditionally made for festivals and holidays these are often enjoyed during Carnaval The donut was named for the delicate vanilla custard known in Bavaria long before the American cream filled donut became common Modern versions skip the liquor but you can add a splash of dark rum to the pastry cream in classic style

Seasonal Adaptations

Swap vanilla for lemon zest in the dough in spring Fill with raspberry or plum jam in late summer Try a drizzle of chocolate or caramel for winter festivities

Success Stories

I have brought these donuts to many a bake sale and there is never a crumb left My friends refer to them as the donut that changed their mind about homemade pastries Even my neighbor who claims to hate sweets asks for these every December

Freezer Meal Conversion

You can freeze unfilled donuts once cooled Wrap them in plastic and freeze for up to two months Thaw at room temp then reheat briefly in the oven before filling with fresh cream

A little patience pays off with these bakery style treats Once you master the rise and the filling you might just start inventing your own family memory around them

Recipe Q&A

→ How do I keep my donuts light and fluffy?

Make sure you proof the dough long enough and don't add too much flour. Knead until stretchy for a soft texture.

→ What is the best way to fry donuts evenly?

Maintain oil temperature around 350°F and avoid overcrowding the pan for consistent browning on all sides.

→ Can I use different fillings for these donuts?

Yes, you can try fruit jams, chocolate spreads, or custards for other delicious filling options.

→ How should I store unfilled donuts?

Keep them in a paper bag or airtight container at room temperature to prevent them from getting soggy.

→ Why is it important to chill the pastry cream?

Chilled pastry cream thickens properly, ensuring it's stable and easy to pipe into the donuts without running.

→ What kind of oil works best for frying?

Use a neutral oil with a high smoke point, such as canola or peanut oil, for best results and flavor.