Description
Bavarian cream donuts bring German pastry magic to your kitchen, offering a delightful blend of light, airy dough and silky custard filling. Rich vanilla-infused cream nestled inside golden fried dough creates a delectable treat you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 milliliters) all-purpose flour
- 4 egg yolks
- 2 cups (480 milliliters) fresh milk
- 2 teaspoons instant dry yeast
- 1 egg, beaten
Sweeteners and Sugars:
- 2/3 cup (133 grams) sugar
- 1/4 cup (50 grams) white sugar
- 1/2 cup (60 grams) powdered sugar
Fats, Liquids, and Additional Ingredients:
- 2 cups (480 milliliters) corn oil or canola oil (for frying)
- 1 cup (240 milliliters) lukewarm milk
- 2 tablespoons (30 milliliters) melted butter
- 1 tablespoon (15 milliliters) butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (30 grams) cornstarch (optional)
- 3 tablespoons (24 grams) cornstarch
Instructions
- Combine flour, sugar, and salt in a spacious mixing bowl, creating a dry ingredient foundation.
- Create a well in the center and incorporate milk, egg, softened butter, and activated yeast.
- Blend ingredients until a cohesive, slightly tacky dough develops.
- Vigorously knead the dough for 10-12 minutes, transforming it into a smooth, elastic consistency.
- Allow dough to rest and expand in a warm environment for 45-60 minutes, doubling in volume.
- Gently partition dough into 16 uniform segments.
- Craft each segment into a rounded shape, delicately pressing to create a slight disc formation.
- Permit donuts to proof for an additional 30-40 minutes, increasing nearly to original volume.
- Heat oil to 165°C and fry donuts for 2-4 minutes per batch, achieving a golden-brown exterior.
- Transfer fried donuts onto absorbent paper towels to drain excess oil.
- Warm milk in a saucepan until it reaches a gentle simmer.
- Whisk together sugar, cornstarch, and egg yolks in a separate bowl.
- Gradually integrate hot milk into egg mixture, continuously stirring and cooking until thickened.
- Incorporate butter and vanilla extract, then allow Bavarian cream to cool completely.
- Delicately coat donuts with a light dusting of powdered sugar.
- Using a piping tool, inject each donut with prepared Bavarian cream.
Notes
- Keep oil consistently between 160-170°C for evenly golden, crispy donuts without burning.
- Ensure lukewarm milk helps yeast activate properly, creating soft, airy texture.
- Stretch and fold dough to develop gluten, resulting in lighter, more tender donuts.
- Stir constantly when cooking cream to prevent lumps and achieve smooth, silky filling.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg