Fresh Filled Donuts

Bavarian Cream Doughnuts are the ultimate indulgence with their soft, pillowy dough and rich vanilla-cream filling. Whether enjoyed as a dessert or an all-day snack, these homemade treats pair perfectly with a hot cup of coffee or tea.

What Makes Them Special

Bavarian Cream Doughnuts are known for their luxurious vanilla pastry cream filling and powdered sugar coating. Unlike Boston Cream Donuts, which have a creamy texture and chocolate glaze, Bavarian donuts feature a firmer, custard-like filling. This classic treat offers a delightful contrast between the airy dough and the rich cream, making it a favorite for kids and adults alike.

Essential Ingredients For Success

• All-Purpose Flour: 4 cups (480g) at 68-72°F (20-22°C), protein content 10-12%. Sifted and measured using spoon-and-level method. Should feel powdery with no lumps or moisture.
• Granulated Sugar: 1/4 cup (50g) pure cane sugar, stored below 75°F (24°C). Crystals should be uniform and free-flowing.
• Fine Sea Salt: 1 teaspoon (6g), finely ground with no visible crystals for even distribution.
• Whole Milk: 1 cup (240ml) at precisely 110°F (43°C), 3.5% fat content. Temperature critical for proper yeast activation.
• Instant Yeast: 2 1/4 teaspoons (7g) fresh, active yeast, stored below 75°F (24°C). Should smell fresh with no off odors.
• Eggs: 2 large whole eggs plus 4 yolks at 65°F (18°C), combined weight of whole eggs 100g, yolks 80g.
• Unsalted Butter: 1/4 cup (57g) at 65°F (18°C), European-style with 82% butterfat content.
• Vanilla Extract: 2 teaspoons pure extract, clear variety for cream filling.
• Cornstarch: 1/4 cup (32g) for stabilizing cream filling, fresh with no lumps.
• Frying Oil: 2 quarts neutral oil (peanut or canola) for frying, smoke point above 400°F (204°C).
• Powdered Sugar: 1 cup (120g) for coating, 10X grade, sifted to remove all lumps.

Step By Step Instructions

Environment Preparation

Set room temperature to 72-75°F (22-24°C) with humidity 65-70%. Calibrate thermometers. Prepare workspace with digital scale, thermometer, and heavy-bottomed pot for frying.

Dough Development

Combine milk at exactly 110°F (43°C) with yeast. Mix dry ingredients until uniform. Add eggs and butter gradually while maintaining dough temperature 75-78°F (24-26°C). Knead 8-10 minutes until dough passes windowpane test and registers 77°F (25°C).

Primary Fermentation

Ferment dough at 75°F (24°C) for 60-90 minutes or until doubled. Internal temperature should reach 78°F (26°C). Dough should be puffy with small bubbles visible on surface.

Cream Filling Production

Heat milk to 185°F (85°C). Whisk yolks, sugar, and cornstarch until pale yellow (ribbon stage). Temper egg mixture with hot milk at 175°F (79°C). Cook until temperature reaches 185°F (85°C) and mixture coats back of spoon. Cool to 40°F (4°C).

Shaping Protocol

Portion dough into 2-ounce (57g) pieces. Shape into smooth balls with surface tension. Rest on individual parchment squares at 75°F (24°C) until doubled (30-45 minutes).

Frying Specifications

Heat oil to exactly 350°F (177°C). Maintain temperature between 345-355°F (174-179°C). Fry 2-3 minutes per side until golden brown and internal temperature reaches 190°F (88°C).

Assembly Process

Cool donuts to 80°F (27°C). Fill with cream at 40°F (4°C) using bismark tip. Pipe 30-35g filling per donut until resistance felt. Dust with powdered sugar immediately before serving.

Tips for Perfect Doughnuts

• Use parchment paper under each dough piece to avoid deflation during frying.
• Ensure the oil temperature stays consistent for even frying.
• Let the dough rise fully for fluffy, airy doughnuts.
• Handle the dough gently to maintain its puffiness.

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Storage and Reheating

Store leftover doughnuts in an airtight container in the refrigerator for up to three days. To reheat, place them on a microwave-safe plate and warm for 20-30 seconds on high. Enjoy warm for the best texture and flavor.

Frequently Asked Questions

→ Why do I need parchment squares under each donut?

The parchment helps transfer the soft dough to the oil without deflating it, and prevents sticking. It comes off easily during frying.

→ How do I know when the oil is the right temperature?

Use a thermometer to maintain 160-170°C. If too hot, donuts brown outside but stay raw inside. If too cool, they get greasy.

→ Can I make the filling ahead of time?

Yes, you can make the Bavarian cream a day ahead and keep it refrigerated. Let it warm slightly before piping.

→ Why did my donuts deflate?

This usually happens from overproofing or rough handling. Make sure to proof just until doubled and be gentle when transferring to oil.

→ Can I freeze these donuts?

While unfilled donuts can be frozen, filled ones don't freeze well due to the cream. Best eaten fresh within 1-2 days.