Description
Indulge in these bakery-quality Bavarian cream donuts, featuring an airy, yeast-risen dough fried to golden perfection and generously filled with a rich, velvety egg-yolk custard. This classic European-style pastry offers the perfect contrast between a crispy, sugar-coated exterior and a cool, smooth cream filling. Ideal for weekend brunches or special celebrations, this recipe provides a foolproof method to achieve professional-level results in your own kitchen, ensuring every bite is a luxurious experience for friends and family alike.
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm milk
2 large eggs
4 tbsp unsalted butter, softened
Vegetable oil for frying
1 cup granulated sugar for coating
1 1/2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
Instructions
In a large bowl, whisk together flour, sugar, yeast, and salt.
Add warm milk, eggs, and butter to the dry ingredients, kneading until a smooth, elastic dough forms.
Cover the dough and let it rise in a warm place for 60-90 minutes until doubled in size.
For the pastry cream, whisk egg yolks, sugar, and cornstarch until smooth.
Heat milk in a saucepan, then slowly temper the egg mixture before thickening over medium heat.
Stir in vanilla, cover with plastic wrap touching the surface, and refrigerate until completely cool.
Roll out the risen dough to 1/2 inch thickness, cut into rounds, and let proof for another 30 minutes.
Heat oil to 350°F and fry donuts until golden brown on both sides.
Drain donuts on paper towels and toss in granulated sugar while still warm.
Once cooled, fill each donut with the chilled custard using a piping bag with a side-injection nozzle.
Notes
You can prepare the pastry cream a day in advance to save time. Ensure the oil temperature stays consistent to prevent the donuts from becoming greasy. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 45
- Cook Time: 30
- Category: Desserts
- Method: Deep Frying
- Cuisine: European-Style