Who doesn’t love biting into a pillowy-soft doughnut with a rich, creamy filling? Bavarian cream doughnuts have stolen the hearts of dessert lovers everywhere—and honestly, it’s no surprise. They’re soft, fluffy, and packed with that smooth, custard-like filling that keeps you coming back for more. And guess what? You don’t need to be a pastry chef to whip up these gems at home.

This guide walks you through every step of making easy Bavarian cream doughnuts in your kitchen. Whether you’re a beginner or a doughnut-making enthusiast, there’s something here for you. So grab your apron—it’s doughnut time!

Introduction

Why Everyone Loves Bavarian Cream Doughnuts

There’s something downright irresistible about cream-filled pastries, especially when they’re as fluffy and decadent as Bavarian cream doughnuts. With their golden-brown exterior and creamy, dreamy centers, these doughnuts strike the perfect balance between comfort food and indulgent dessert. They’re not just sweet treats—they’re an experience.

Unlike heavy frosted or jelly-filled varieties, Bavarian cream doughnuts offer a more luxurious bite. Their filling—made from a light, velvety custard—sets them apart from ordinary doughnuts. They melt in your mouth and feel like something you’d find in a top-tier bakery.

What makes them even more appealing? You don’t need a fancy kitchen to make them. A few pantry staples, a little patience, and a love for doughnuts are all it takes. This article walks you through everything from ingredients and tools to filling and frying—so you can create bakery-style magic right at home. Ready to dive into the world of homemade doughnuts? Let’s do this.

Understanding Bavarian Cream Doughnuts

What Are Bavarian Cream Doughnuts?

Bavarian cream doughnuts are soft, round doughnuts filled with a rich custard. The cream inside is made from milk, eggs, sugar, and vanilla. It’s smooth, light, and not too sweet. The dough is fluffy and yeast-raised, giving it that perfect bite.

These doughnuts are often dusted with powdered sugar or glazed for extra flavor. They’re served cold or at room temperature, making them great for any time of the day. While some filled doughnuts use jam or jelly, Bavarian cream stands out. It’s more luxurious. It feels like a dessert from a fancy bakery.

They’re loved for their texture. Crispy outside, creamy inside—it’s a win-win. And even though they sound fancy, making them at home is easier than you think. You’ll be surprised how good homemade food can taste.

History of Bavarian Cream Doughnuts

Bavarian cream comes from traditional German desserts. It started as a simple custard made for royalty. Over time, pastry chefs around Europe added their own twist. The version we know today uses cream, eggs, and vanilla. It’s chilled to set and used in cakes, tarts, and yes—doughnuts.

The doughnut version became popular in the U.S. in the mid-1900s. Bakers began filling soft yeast doughnuts with Bavarian cream instead of fruit. It was a hit. The balance of soft dough and creamy filling turned into a bakery favorite.

Now, these doughnuts show up in coffee shops and home kitchens alike. They blend old-world flavor with modern comfort. No wonder they’ve become a staple among cream-filled pastries lovers. The best part? You don’t have to travel to Germany to enjoy them. You just need a good recipe—and you’ve come to the right place.

Ingredients and Equipment

Essential Ingredients

To make Bavarian cream doughnuts, you don’t need anything fancy. Most of the ingredients are simple and can be found in your kitchen.

For the dough:

All-purpose flour
Sugar
Salt
Eggs
Milk
Butter
Instant yeast

The dough is soft and slightly sweet. Butter adds flavor, and eggs help it stay rich. Yeast makes it rise and gives it that soft texture.

For the cream filling:

Whole milk
Sugar
Egg yolks
Cornstarch
Vanilla extract
Heavy cream

This cream is smooth and thick. Cornstarch helps it set. The egg yolks make it rich and golden. Vanilla gives it that sweet bakery flavor.

Try to use fresh ingredients. Good milk and eggs make a big difference. Real vanilla adds more flavor than imitation vanilla.

If you want to make a vegan version, you can swap out the dairy and eggs. Almond milk and plant-based cream work well, too.

Necessary Equipment

You don’t need special tools, but a few things make it easier.

Must-have items:

Mixing bowls
Measuring cups and spoons
Whisk
Rolling pin
Doughnut cutter or round cookie cutter
Deep fryer or large heavy pot
Slotted spoon or spider strainer
Piping bag with a round tip

Use a heavy pot if you don’t have a fryer. It holds heat better and keeps the oil steady.

A thermometer is helpful, too. It makes sure your oil stays at the right temperature. Around 350°F (175°C) is perfect.

The piping bag is key. It helps fill the doughnuts cleanly. You can also use a plastic bag with the tip cut off.

These tools aren’t expensive. They’re easy to find and great for other recipes, too. Once you’ve got them, you’re all set to get started.

Preparing the Dough

Step-by-Step Dough Preparation

Start by warming your milk. It should be warm to the touch—not hot. Too much heat can kill the yeast.

Next, mix the milk, sugar, and yeast in a bowl. Let it sit for about 5 to 10 minutes. You’ll see bubbles form. That means the yeast is active.

In another bowl, whisk the eggs. Add melted butter, then mix everything into the yeast bowl.

Now, slowly add flour and salt. Stir until a sticky dough forms. It might feel soft—that’s okay.

Put the dough on a floured surface. Knead it for about 8 minutes. Push, fold, and turn. Add flour a little at a time if it’s too sticky.

When the dough feels smooth and stretchy, stop kneading. Form it into a ball.

Place the dough in a greased bowl. Cover it with a clean towel or plastic wrap. Let it rise in a warm spot.

It should double in size after 1 to 2 hours. If your kitchen is cool, give it a bit more time.

This part is key. A soft dough makes light, fluffy doughnuts.

Proofing the Dough

Once the dough has doubled, press it down gently. This removes the air.

Place it on a floured counter. Roll it out to about ½ inch thick.

Use a doughnut cutter or round cookie cutter. Cut out circles. Place them on a floured tray or baking sheet.

Cover the tray with a towel. Let the dough rest again. This is called the second rise.

Leave them for 30 to 45 minutes. They should puff up again.

Keep them in a warm, draft-free area. This helps the dough stay soft.

Don’t rush this part. Rushing can make the doughnuts dense or flat.

Once they’ve puffed up nicely, they’re ready to fry.

Light, airy dough comes from good proofing. Take your time here. It’ll make your yeast-raised doughnuts taste amazing.

Making the Bavarian Cream Filling

Crafting the Perfect Bavarian Cream

This creamy filling is what makes the doughnuts special. It’s smooth, rich, and full of flavor.

Start by heating the milk in a pot. Don’t let it boil—just warm it up.

In a bowl, whisk the egg yolks, sugar, and cornstarch. Keep whisking until the mix is smooth and pale.

Now, slowly pour the warm milk into the egg mix. Do this a little at a time. Keep stirring so the eggs don’t cook too fast.

Pour everything back into the pot. Stir over low heat. Keep stirring. The cream will thicken.

When it coats the back of a spoon, it’s done. Take it off the heat.

Add vanilla extract. Stir it in well.

Pour the cream into a bowl. Cover it with plastic wrap—press the wrap right on the surface. This stops a skin from forming.

Cool it in the fridge for 2 to 3 hours. It needs to be cold before you fill the doughnuts.

This cream is soft, not stiff. That’s what makes it feel fancy.

Cooling and Storing the Cream

Once your pastry cream is cool, it’s ready to use.

If it feels too thick, stir it gently. A quick whisk brings it back to life.

Don’t leave it out too long. The cream should stay cold.

You can store it in the fridge for up to three days. Keep it in a sealed container.

Don’t freeze it—the texture won’t be the same.

If you’re making the doughnuts later, make the cream first. That way, it’s chilled and ready when the doughnuts are done.

Try not to skip the chill time. Cold cream is easier to pipe and tastes better, too.

This filling isn’t just for doughnuts. You can use it in cakes or tarts or as a fruit dip.

But let’s be real—it’s best inside a warm, soft doughnut.

Assembling and Cooking the Doughnuts

Shaping and Frying the Doughnuts

Once the dough has risen a second time, it’s time to fry.

Pour oil into a deep pot. Fill it about halfway. Heat it to 350°F (175°C). Use a thermometer if you can. It helps keep the heat steady.

Carefully place 2–3 dough rounds into the hot oil. Don’t crowd the pot.

Fry each side for about 1 to 2 minutes. Turn them with a slotted spoon or tongs. They should turn golden brown.

When they’re done, remove them from the oil. Place them on a paper towel to drain.

Keep frying the rest, a few at a time. Let them cool before filling.

Make sure the oil stays hot between batches. If it’s too cool, the doughnuts will soak up oil. Too hot, and they’ll burn on the outside but stay raw inside.

Fried right, these deep-fried sweets will be crisp on the outside and soft inside.

Filling the Doughnuts with Bavarian Cream

Once the doughnuts are cool, they’re ready for filling.

Use a piping bag with a round tip. Fill the bag with cold Bavarian cream.

Poke a hole in the side of each doughnut. You can also use a small knife or a skewer.

Place the tip of the piping bag into the hole. Gently squeeze until the doughnut feels full. Don’t overfill—it can make a mess.

You’ll feel the doughnut get heavier as it fills. That’s your sign to stop.

Wipe off any extra cream. You can roll the filled doughnuts in powdered sugar or glaze them.

Now you’ve got the best part—fluffy doughnuts with a smooth, sweet center.

Homemade cream-filled pastries had never tasted so good. And yes, they are that easy.

Finishing Touches

Glazing and Topping Options

Once your doughnuts are filled, it’s time to make them shine.

You can roll them in powdered sugar. It’s fast, easy, and tasty.

Or try a simple glaze. Mix powdered sugar with a little milk and vanilla. Stir until smooth. Dip the top of each doughnut into the glaze. Let the glaze set for a few minutes.

Want something different? Add cocoa powder to the glaze for a chocolate twist. Or try a maple glaze by swapping the vanilla for maple syrup.

You can even add sprinkles, crushed nuts, or toasted coconut on top. They stick well if the glaze is still wet.

Keep it simple, or have fun with it. You’re in charge.

The toppings add flavor and a pretty finish. But the doughnut will still be amazing even without them.

Presentation and Serving Suggestions

Serve your doughnuts fresh. That’s when they taste best.

Place them on a tray or a plate. You can line it with parchment for a clean look.

Add a few toppings for color. A dusting of powdered sugar makes them pop.

They go great with coffee, hot chocolate, or even tea. That soft dough and sweet cream are a perfect match.

Want to impress? Stack them on a cake stand. Or serve them warm in a napkin-lined basket.

Don’t forget to store leftovers in an airtight container. They stay good for a day or two.

These homemade doughnut recipes don’t need much to shine. Just soft dough, rich filling, and a little love.

They look good, taste better, and are easy to share. Serve them up, and watch the smiles roll in.

Tips and Troubleshooting

Common Mistakes and How to Avoid Them

Even simple recipes can go wrong. But don’t worry—these quick fixes will help.

Is the dough too sticky? Add flour, a little at a time. But don’t add too much, or your doughnuts may turn dry.

Why won’t it rise? The room might be too cold. Try placing the dough in a slightly warm oven (turned off). Make sure your yeast isn’t expired.

Is the oil too hot? Your doughnuts will brown too fast and stay raw inside. Use a thermometer to check the heat.

Is the oil too cold? The doughnuts soak up oil. They turn greasy and heavy.

Is the cream too runny? It might not have cooked long enough. Next time, stir it over low heat until it thickens more.

Is the cream too thick? Whisk in a little milk after cooling. This makes it smooth again.

Are doughnuts flat after frying? You may have over-proofed the dough. Next time, let them rise just until they’re puffy, not too soft.

Expert Tips for Perfect Doughnuts Every Time

Use fresh ingredients. Good flour, butter, and eggs make a big difference.

Keep your oil at the right temperature—350°F (175°C) is best.

Let the dough rest enough. Rushing the rise makes tough doughnuts.

Cool the doughnuts before filling them. Hot ones can melt the cream or turn soggy.

Use a piping bag with a firm tip. It makes filling neater and faster.

Try filling from the side for better control. You’ll waste less cream.

Don’t skip chilling the cream. It pipes better when cold.

Make small batches first. You’ll get a feel for the steps.

Taste as you go. That’s the best way to learn.

And remember—practice helps. Your second batch will be even better than the first.

Even if they’re not perfect, they’ll still taste amazing. Making homemade doughnuts is about joy, not pressure. Keep it fun and enjoy the process.

Variations and Dietary Alternatives

Flavor Variations

Want to try something new? You can switch up the flavor of your cream.

Add cocoa powder for a chocolate version. Mix it in while the cream is still warm.

Love citrus? Stir in a little lemon or orange zest. It adds a fresh taste.

You can also use flavored extracts. Almond, coconut, or hazelnut all work great.

For a fruity twist, fold in jam after the cream cools. Raspberry and strawberry are both tasty.

Spices like cinnamon or nutmeg can also change the flavor. Just a pinch makes a big difference.

Or add instant coffee powder to the milk for a soft mocha flavor.

There are lots of fun ways to make this custard doughnut filling your own.

Try one at a time and find your favorite.

Dietary Substitutions

Need a dairy-free option? Use almond, soy, or oat milk instead of regular milk.

Coconut cream works well in place of heavy cream. It still gives a rich texture.

For an egg-free version, use a cornstarch mix instead. It won’t be as rich, but it still tastes good.

You can also use vegan butter for the dough. Choose one without strong flavor.

To make it gluten-free, use a 1:1 gluten-free flour mix. Look for one made for baking.

Make sure your yeast is gluten-free, too. Some are not.

These swaps don’t change the taste too much. The doughnuts stay soft and sweet.

Cream-filled pastries don’t have to be off-limits. With a few changes, everyone can enjoy them.

Just go step by step. Test the swaps before serving a big batch.

And keep things simple. Great taste doesn’t need to be complicated.

Frequently Asked Questions (FAQ)

Can I bake the doughnuts instead of frying them?

Yes, you can. But the texture will be different. Baked doughnuts are softer and less crisp. To bake them, place them on a greased tray. Brush with melted butter. Bake at 375°F (190°C) for about 10–12 minutes. They won’t puff up the same, but they’ll still taste great.

How long do homemade Bavarian cream doughnuts last?

They’re best the same day. After 24 hours, the dough can get soggy. Store leftovers in a container in the fridge. Eat within 2 days. Always keep them cold because of the cream.

Can I prepare the dough ahead of time?

Yes. After kneading, cover and chill the dough overnight. Take it out the next day, and let it warm up. Then, shape and fry as normal. This saves time and still gives great results.

What is the best oil for frying doughnuts?

Use neutral oils. Canola, vegetable, or sunflower oil work best. Avoid olive oil—it has too strong a flavor. Make sure the oil is fresh. Old oil can make the doughnuts taste bad.

How do I store leftover Bavarian cream?

Put the cream in a clean, sealed container. Press plastic wrap right on the surface. This stops a skin from forming. Keep it in the fridge for up to 3 days. Don’t freeze it—it may split.

Can I use store-bought custard?

Yes, if you’re in a hurry. But homemade cream tastes much better. Store-bought versions can be too sweet or too thick. Making it from scratch lets you control the taste and texture.

These tips help make your Bavarian cream doughnuts even easier. When in doubt, keep it simple. Most of the time, the basics work best.

Wrapping Up

Making Bavarian cream doughnuts at home sounds tricky, but it’s not. With a few basic tools, simple ingredients, and a little time, you can create a sweet treat that’s better than store-bought.

The soft dough, the rich cream, and the fun of adding your toppings all come together in one perfect bite. You can make them for special days or just because. Once you try them, they might become your new favorite dessert.

Don’t stress about perfection. It’s okay if they’re not bakery-perfect. They’ll still be soft, sweet, and filled with love.

So grab your flour, heat the oil, and start rolling. The smell alone is worth it.

And when you finally bite into that fluffy, cream-filled center? That’s when you’ll know it was all worth it.

Happy doughnut making!

Thanks for Reading!

That’s it! You now know how to make Bavarian cream doughnuts from start to finish.

Every step is easier than it sounds. Just take your time, enjoy the process, and don’t worry if things get a little messy.

The best part? You don’t need fancy skills. Just basic tools and a bit of care.

Homemade treats always taste better—especially when they’re filled with rich, creamy goodness.

Keep practicing, keep baking, and most of all, have fun.

You’ve got this.

Easy Bavarian Cream Doughnuts: A Delight You Can Make at Home

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Author: Amanda Thompson
Total Time: 3 hours (includes chilling and rising)
Yield: 12 doughnuts 1x
Diet: Vegetarian

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Description

Easy Bavarian Cream Doughnuts are soft, fluffy, yeast-raised pastries filled with a smooth, custard-style cream. These homemade doughnuts are golden on the outside and luxuriously creamy on the inside—perfect for breakfast, dessert, or a sweet snack. With a simple dough and rich vanilla filling, they taste like they came straight from a bakery.

Ingredients

Scale

For the Dough:

3 ½ cups all-purpose flour
¼ cup sugar
½ tsp salt
2 ¼ tsp instant yeast
2 eggs
¾ cup warm milk
¼ cup melted butter

For the Bavarian Cream:

2 cups whole milk
½ cup sugar
4 large egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
½ cup heavy cream (whipped)

For Frying and Topping:

Vegetable oil (for frying)
Powdered sugar or glaze (optional)

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Instructions

Make the Dough:

In a bowl, mix warm milk, sugar, and yeast. Let sit until bubbly.
Whisk eggs and melted butter. Add to yeast mix.
Slowly add flour and salt. Mix until dough forms.
Knead on a floured surface for 8–10 minutes until smooth.
Let rise in a greased bowl until doubled (1–2 hours).
Roll out dough to ½ inch thick. Cut into rounds.
Let rise again on a tray for 30–45 minutes.

Make the Cream Filling:

Heat milk until warm (do not boil).
In a bowl, whisk yolks, sugar, and cornstarch.
Slowly add warm milk to yolk mix while stirring.
Return to pot. Cook on low until thick.
Stir in vanilla. Chill for 2–3 hours.
Fold in whipped cream.

Fry and Fill:

Heat oil to 350°F (175°C).
Fry doughnuts 1–2 minutes per side until golden. Drain on paper towels.
Cool completely. Fill with cream using piping bag.
Dust with powdered sugar or glaze as desired.

Notes

Don’t overproof dough. Watch for light puffiness.

Chill cream before piping—it holds its shape better.

Use a thermometer to keep the oil steady while frying.

These are best eaten fresh, within 1–2 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Deep Frying
Cuisine: American (with European roots)