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
For the Dough:
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3 ½ cups all-purpose flour
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¼ cup sugar
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½ tsp salt
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2 ¼ tsp instant yeast
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2 eggs
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¾ cup warm milk
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¼ cup melted butter
For the Bavarian Cream:
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2 cups whole milk
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½ cup sugar
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4 large egg yolks
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3 tbsp cornstarch
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1 tsp vanilla extract
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½ cup heavy cream (whipped)
For Frying and Topping:
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Vegetable oil (for frying)
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Powdered sugar or glaze (optional)
Instructions
Make the Dough:
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In a bowl, mix warm milk, sugar, and yeast. Let sit until bubbly.
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Whisk eggs and melted butter. Add to yeast mix.
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Slowly add flour and salt. Mix until dough forms.
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Knead on a floured surface for 8–10 minutes until smooth.
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Let rise in a greased bowl until doubled (1–2 hours).
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Roll out dough to ½ inch thick. Cut into rounds.
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Let rise again on a tray for 30–45 minutes.
Make the Cream Filling:
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Heat milk until warm (do not boil).
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In a bowl, whisk yolks, sugar, and cornstarch.
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Slowly add warm milk to yolk mix while stirring.
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Return to pot. Cook on low until thick.
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Stir in vanilla. Chill for 2–3 hours.
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Fold in whipped cream.
Fry and Fill:
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Heat oil to 350°F (175°C).
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Fry doughnuts 1–2 minutes per side until golden. Drain on paper towels.
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Cool completely. Fill with cream using piping bag.
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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)