Bavarian Cream Donut Recipe

Of all the sweet treats in the world, few evoke the same level of pure, unadulterated joy as a freshly made donut. For me, that joy reaches its absolute peak with a Bavarian Cream Donut. I still remember the first time I decided to tackle this recipe, convinced it was a complex art reserved only for professional bakeries. My kitchen was dusted in a fine layer of flour, the scent of yeast hung in the air, and my family watched with a mix of curiosity and skepticism. When I finally pulled those perfectly golden orbs from the hot oil, let them cool, and piped in that rich, velvety cream, the moment of truth arrived. The first bite was a revelation. A slight crispness from the fried exterior gave way to an impossibly soft, pillowy interior, and then, the star of the show: the cool, luscious, vanilla-kissed Bavarian cream. It wasn’t just a donut; it was an experience. The silence in the room, broken only by satisfied murmurs, told me everything I needed to know. This wasn’t just a recipe; it was a memory in the making, a new family tradition, and proof that the most spectacular bakery treasures can indeed be created in your very own kitchen.

A Treat Worth the Effort: Why You’ll Love This Recipe

Making donuts from scratch can seem intimidating, but this comprehensive guide is designed to walk you through every step, ensuring your success. This isn’t just about mixing and frying; it’s about understanding the craft.

• Unparalleled Flavor and Texture: Store-bought donuts simply cannot compare. The dough is ethereally light and airy, a perfect cloud-like vessel for the rich filling.
• The Ultimate Cream Filling: This isn’t a simple pastry cream. True Bavarian cream, with its crème anglaise base, gelatin for stability, and folded-in whipped cream, has a luxurious, melt-in-your-mouth quality that is utterly sublime.
• Total Customization: You control the quality of the ingredients. You can opt for a classic chocolate glaze, a simple dusting of powdered sugar, or even a cinnamon-sugar coating. The power is in your hands.
• The “Wow” Factor: Presenting a platter of these homemade Bavarian Cream Donuts at a family brunch, a party, or as a special weekend treat will earn you legendary status among your friends and family. It’s a true labor of love that tastes like it.

The Heart of the Donut: Understanding Bavarian Cream

Before we dive into the recipe, it’s important to understand what makes Bavarian cream so special and distinct from other fillings. Many “Bavarian Cream” donuts from chain shops are actually filled with a simple vanilla pastry cream or pudding. True Bavarian cream (or crème bavaroise) is a classic French dessert in its own right and consists of three key components:

1. Crème Anglaise: A rich, stirred custard made from egg yolks, sugar, and hot milk, gently cooked until it thickens enough to coat the back of a spoon.
2. Gelatin: This is the magic ingredient. Gelatin is dissolved into the warm crème anglaise, and as it cools, it gives the cream stability and a delicate, sliceable set. This is what prevents the filling from gushing out of the donut.
3. Whipped Cream: Once the custard-gelatin mixture is cool, freshly whipped cream is gently folded in. This is what transforms the cream from a simple custard into something light, airy, and exceptionally luxurious.

This combination creates a filling that is rich yet light, stable yet creamy, and a perfect counterpart to the fluffy fried dough.

Essential Tools and Equipment

Having the right tools will make the donut-making process smoother and more enjoyable.

• Stand Mixer (Highly Recommended): While you can knead the dough by hand, a stand mixer with a dough hook attachment makes the process effortless and develops the gluten perfectly.
• Heavy-Bottomed Pot or Dutch Oven: Essential for deep-frying. A heavy pot maintains a stable oil temperature, which is crucial for evenly cooked donuts.
• Deep-Fry/Candy Thermometer: This is non-negotiable for frying. Guessing the oil temperature is the fastest way to greasy, burnt, or raw donuts.
• Round Biscuit or Cookie Cutters: You’ll need a larger one (about 3 inches / 7.5 cm) for the donut and a smaller one (about 1 inch / 2.5 cm) for the hole, though for filled donuts, we won’t be cutting the hole.
• Piping Bag and Tip: A piping bag fitted with a small, round tip (or a bismarck tip, which is specifically designed for filling) is the cleanest and most efficient way to fill the donuts.
• Wire Cooling Rack: This allows air to circulate around the donuts as they cool, preventing them from becoming soggy on the bottom.
• Saucepans, Whisk, and Spatula: Standard kitchen tools for making the Bavarian cream.

Bavarian Cream Donuts: The Complete Recipe

This recipe is broken down into three main parts: the donut dough, the Bavarian cream filling, and the chocolate glaze. It’s best to make the Bavarian cream first, as it needs several hours to chill and set properly.

For the Rich Bavarian Cream Filling

• 1 teaspoon (about 3g) unflavored gelatin powder
• 1 tablespoon cold water
• 1 cup (240ml) whole milk
• 1 vanilla bean, split and scraped (or 1 ½ teaspoons pure vanilla extract)
• 3 large egg yolks
• ⅓ cup (67g) granulated sugar
• Pinch of salt
• ¾ cup (180ml) heavy whipping cream, very cold

For the Pillowy Yeast Donuts

• ½ cup (120ml) whole milk, warmed to 105-115°F (40-46°C)
• 2 ¼ teaspoons (7g, or one packet) active dry yeast
• ¼ cup (50g) granulated sugar, plus a pinch
• 2 ½ cups (313g) all-purpose flour, plus more for dusting (bread flour can also be used for a chewier texture)
• ½ teaspoon salt
• 2 large eggs, at room temperature
• 4 tablespoons (57g) unsalted butter, softened to room temperature
• 4-6 cups (1-1.5 liters) vegetable, canola, or other neutral frying oil

For the Classic Chocolate Glaze

• 1 cup (120g) powdered sugar, sifted
• ¼ cup (21g) unsweetened cocoa powder, sifted
• 3-4 tablespoons milk or cream
• ½ teaspoon pure vanilla extract
• Pinch of salt

Step-by-Step Instructions: Crafting the Perfect Donut

Follow these detailed steps carefully for bakery-quality results. The process takes time, primarily for proofing and chilling, so plan accordingly.

Part 1: Making the Velvety Bavarian Cream (Do this First!)

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the 1 tablespoon of cold water. Let it sit for 5-10 minutes to “bloom” or soften. It will become a solid, jiggly mass.
2. Infuse the Milk: In a medium saucepan, combine the 1 cup of whole milk and the scraped seeds and pod from the vanilla bean. Heat over medium heat until it just begins to simmer around the edges (scalding). Do not let it boil. Once simmering, remove it from the heat, cover, and let it steep for 15-20 minutes to infuse the vanilla flavor. If using vanilla extract, skip the steeping and add it at the end.
3. Create the Custard Base: In a separate medium bowl, whisk together the egg yolks, ⅓ cup of granulated sugar, and the pinch of salt until the mixture is pale yellow and slightly thickened. This is called the “ribbon stage.”
4. Temper the Eggs: This is a crucial step to prevent scrambled eggs. While whisking the egg yolk mixture continuously, slowly pour about half of the hot milk mixture into the yolks. This gently raises the temperature of the eggs. Now, pour the warmed egg mixture back into the saucepan with the remaining milk.
5. Cook the Crème Anglaise: Return the saucepan to the stove over low-medium heat. Cook, stirring constantly with a heat-proof spatula or wooden spoon, making sure to scrape the bottom and corners. Continue cooking for 5-8 minutes, or until the custard thickens enough to coat the back of the spoon (when you run your finger through it, the line should hold). The temperature should be around 175-180°F (80-82°C). Do not let it boil, or it will curdle.
6. Add Gelatin and Strain: Remove the custard from the heat. Fish out the vanilla bean pod. Add the bloomed gelatin to the hot custard and whisk until it is completely dissolved. Pour the custard through a fine-mesh sieve into a clean bowl. This ensures a silky-smooth texture and removes any bits of cooked egg. If using vanilla extract, stir it in now.
7. Chill the Custard: Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until it is completely cold and has started to set to a soft, jelly-like consistency.
8. Finish the Cream: Once the custard is fully chilled and set, it’s time to lighten it. In a separate, chilled bowl, use a hand mixer or stand mixer with a whisk attachment to whip the cold heavy cream until it holds medium-stiff peaks. Gently fold about one-third of the whipped cream into the chilled custard base to lighten it. Then, gently fold in the remaining whipped cream until just combined. Do not overmix. The result should be a light, airy, and voluminous cream. Cover and return to the refrigerator to firm up for at least another hour while you make the donuts.

Part 2: Preparing the Pillowy Donut Dough

1. Activate the Yeast: In the bowl of your stand mixer (or a large bowl), combine the warm milk, a pinch of sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. The mixture should become foamy and bubbly. If it doesn’t, your yeast may be old, and you should start over.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and the ½ teaspoon of salt.
3. Mix the Dough: To the activated yeast mixture, add the remaining ¼ cup of sugar, the room temperature eggs, and about half of the flour mixture. Mix with the dough hook on low speed until just combined. Add the remaining flour and continue to mix until a shaggy dough forms.
4. Knead the Dough: Increase the mixer speed to medium-low and knead the dough for about 5 minutes. The dough will still look a bit rough. Now, add the softened butter, one tablespoon at a time, waiting until each piece is incorporated before adding the next. Once all the butter is added, continue to knead for another 8-10 minutes. The dough should transform into a very smooth, soft, and elastic ball that pulls away from the sides of the bowl. It will be slightly tacky but not sticky. To check if it’s ready, perform the “windowpane test”: tear off a small piece of dough and gently stretch it between your fingers. It should stretch thin enough to see light through it without tearing.
5. First Proof: Lightly grease a large, clean bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.

Part 3: Shaping and Proofing the Donuts

1. Prepare Your Workspace: Line two baking sheets with parchment paper and lightly flour them.
2. Roll and Cut: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Roll the dough out to about ½-inch (1.25 cm) thickness. Using a 3-inch round cutter, cut out as many circles as you can. For filled donuts, you do not need to cut a hole in the center.
3. Second Proof: Carefully place the cut-out donuts onto the prepared baking sheets, leaving a few inches of space between them. Gather the scraps, gently re-roll once (try not to overwork the dough), and cut more donuts. Cover the donuts loosely with plastic wrap or a light kitchen towel and let them rise again for another 30-45 minutes, or until they look puffy and have increased in size by about 50%. They will not double this time.

Part 4: Frying to Golden Perfection

1. Heat the Oil: While the donuts are in their second proof, pour your frying oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium heat until it reaches a steady temperature of 365-375°F (185-190°C). This is the ideal temperature range. Too low, and the donuts will absorb too much oil and become greasy. Too high, and they will brown too quickly on the outside before the inside is cooked.
2. Fry the Donuts: Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot, as this will lower the oil temperature. Fry for about 60-90 seconds per side, or until they are a deep golden brown. They should puff up beautifully in the oil. A tell-tale sign of a perfectly proofed and fried yeast donut is the white ring that forms around its equator.
3. Drain and Cool: Using a spider strainer or slotted spoon, carefully remove the donuts from the oil, allowing excess oil to drip off. Place them on a wire cooling rack set over a baking sheet to catch any drips. Allow the donuts to cool completely before filling. This is very important, as warm donuts will melt the Bavarian cream.

Part 5: Filling and Glazing Your Masterpieces

1. Prepare to Fill: Transfer your chilled, set Bavarian cream into a piping bag fitted with a filling tip (like a bismarck tip) or a small round tip.
2. Fill the Donuts: Once the donuts are completely cool, use a small, sharp knife or a skewer to poke a hole in the side of each donut, wiggling it around a bit to create a cavity inside. Insert the piping tip into the hole and gently squeeze the piping bag to fill the donut. You will feel the donut become heavier and expand slightly. Be careful not to overfill.
3. Make the Glaze: In a medium bowl, whisk together the sifted powdered sugar and sifted cocoa powder. Add 3 tablespoons of milk and the vanilla extract and whisk until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches a desired dipping consistency.
4. Glaze the Donuts: Hold a filled donut by its sides and dip the top surface into the chocolate glaze. Lift it up, allowing the excess glaze to drip off. Place the glazed donut back on the wire rack and let the glaze set for about 15-20 minutes before serving.

Nutrition Facts

• Servings: This recipe yields approximately 12-15 donuts.
• Calories per serving (1 donut): Approximately 480-550 kcal.

Disclaimer: The nutritional information is an estimate and will vary depending on the exact size of the donuts, the amount of oil absorbed during frying, and the quantity of filling and glaze used.

Preparation Time

• Active Preparation Time: 1 hour 15 minutes
• Dough Proofing Time: 1 hour 45 minutes
• Cream Chilling Time: 3-4 hours (can be done concurrently with proofing)
• Cooking Time: 15-20 minutes
• Total Time: Approximately 4 to 5 hours (includes inactive time)

How to Serve Your Homemade Bavarian Cream Donuts

These donuts are best enjoyed on the day they are made, preferably within a few hours. Here are some wonderful ways to serve them:

• The Classic Way: Serve them fresh, as is. The contrast between the soft dough, cool cream, and sweet glaze is perfection.
• With a Hot Beverage: They are the ultimate companion to a strong cup of black coffee, a frothy cappuccino, or a simple glass of cold milk.
• As a Brunch Centerpiece: Arrange them on a beautiful platter for a weekend brunch. They will be the undisputed star of the spread.
• Celebration Treat: Perfect for birthdays, holidays, or any special occasion that calls for an indulgent dessert.
• Powdered Sugar Alternative: For a simpler, less sweet finish, you can skip the chocolate glaze and give the filled donuts a generous dusting of powdered sugar instead.

Additional Tips for Donut Dominance

1. The Importance of Room Temperature Ingredients: For the dough, having room temperature eggs and softened (not melted) butter is crucial. These ingredients incorporate more easily into the dough, creating a more uniform and tender crumb.
2. Don’t Over-Proof Your Dough: While under-proofing is a problem, over-proofing is just as bad. If the donuts rise for too long in the second proof, they can collapse when you put them in the hot oil, resulting in flat, greasy discs. They should look puffy, but still have some spring back when gently poked.
3. Master Your Oil Temperature: We can’t stress this enough. Keep a constant eye on your thermometer. The temperature will drop when you add the donuts, so you may need to adjust the heat slightly between batches to bring it back up to the 365-375°F (185-190°C) range.
4. The Secret to Lump-Free Cream: The two keys to a perfectly smooth Bavarian cream are tempering the eggs correctly and straining the custard. Don’t rush the tempering process, and never skip the straining step. It’s your insurance policy against any small bits of scrambled egg.
5. Storing and Reviving Donuts: These donuts are best eaten the same day. Because of the dairy-based cream filling, they must be stored in an airtight container in the refrigerator for up to 2 days. The dough will firm up when chilled. To revive one, you can let it sit at room temperature for 20-30 minutes, or microwave it for just 5-10 seconds to take the chill off and soften the dough slightly.

Frequently Asked Questions (FAQ)

Q1: Can I make the dough ahead of time?
A: Yes! You can perform the first rise in the refrigerator overnight. After kneading, place the dough in a greased bowl, cover it tightly, and refrigerate for 8-12 hours. The cold temperature will slow the yeast activity. The next day, let the dough sit at room temperature for about an hour before punching it down, shaping, and proceeding with the second proof. The flavor is often even better with a cold fermentation.

Q2: My Bavarian cream is runny. What went wrong?
A: There are a few potential culprits. First, the crème anglaise may not have been cooked long enough to thicken properly. It must be thick enough to coat the back of a spoon. Second, you may not have used enough gelatin, or the gelatin may not have dissolved completely in the hot custard. Finally, the cream needs adequate time to chill and set. Be patient and ensure it’s fully chilled and jello-like before folding in the whipped cream.

Q3: Why didn’t my donuts get the white ring in the middle?
A: That beautiful white line is the hallmark of a great yeast donut. Its absence usually points to one of two things: improper proofing or incorrect oil temperature. If the donuts are under-proofed, they won’t have enough gas built up to float high in the oil. If they are over-proofed, they may collapse. If the oil is too hot, the entire surface cooks and browns too quickly, preventing the ring from forming.

Q4: Can I bake these donuts instead of frying them?
A: You can, but it’s important to manage expectations. Baked donuts will have a texture more akin to a soft bread roll or brioche rather than a light, airy, crispy donut. They will still be delicious, but they won’t be a true “donut.” To bake them, arrange the proofed donuts on a baking sheet and bake at 375°F (190°C) for 12-15 minutes, or until golden brown.

Q5: What’s the real difference between Bavarian Cream and Pastry Cream (Crème Pâtissière)?
A: This is a great question! While both are custard-based, Pastry Cream is thickened with both egg yolks and a starch (like cornstarch or flour), making it denser and more stable for baking inside tarts. Bavarian Cream is thickened with egg yolks and set with gelatin, then lightened with whipped cream. This makes Bavarian Cream much lighter, airier, and more of a standalone dessert or delicate filling, whereas pastry cream is a sturdier, all-purpose baking component.