Bavarian Cream Donuts
Delightful homemade Bavarian Cream Donuts that are soft, sugar-dusted, and filled with creamy Bavarian custard, perfect for satisfying a sweet tooth.
Ingredients
For the Donuts
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Oil for frying (canola or vegetable)
For the Bavarian Cream Filling
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 tbsp cornstarch
- 1 tsp vanilla extract
For the Topping
- Powdered sugar for dusting
Instructions
Prepare the Bavarian Cream Filling
- In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir occasionally until it starts to warm up.
- In a separate bowl, whisk the egg yolks and cornstarch together until combined.
- Slowly add a little of the warm cream mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Continue to cook on low heat, whisking constantly until thickened (about 5-7 minutes). Take it off the heat and stir in the vanilla extract.
- Let it cool before transferring it to a piping bag (or a ziplock bag with the corner cut off).
Make the Donut Dough
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In another bowl, beat the eggs and mix in the milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed (don’t overdo it!).
- Let the dough rest for about 10 minutes while you heat the oil in a deep pot to 350°F.
Fry the Donuts
- Carefully drop spoonfuls of dough into the hot oil. Fry until golden brown, about 2-3 minutes per side.
- Use a slotted spoon to remove them and let them drain on a paper towel-lined plate.
Fill the Donuts
- Once the donuts are cooled, poke a hole in the side and fill them with the Bavarian cream. Don’t be shy—fill them up until they’re nice and plump!
Dust and Serve
- Finish it off with a generous dusting of powdered sugar. Voilà! Your Bavarian Cream Donuts are ready to steal the spotlight.
Notes
Oil Temperature Matters: If your oil is too hot, you’ll end up with crisp on the outside and raw on the inside. Too low, and they’ll absorb too much oil. Aim for that sweet spot of 350°F. Be Creative: Feel free to experiment with flavors! A splash of almond extract can add a nice twist. Don’t Overmix: This is key to keeping your donuts light and fluffy. Think gentle folds, not a workout!