- Why You’ll Love These Bavarian Cream Donuts
- What is a Bavarian Cream Donut?
- How to Properly Fry Donuts
- How to Make Bavarian Cream Donuts
- More Filling Ideas
- Common Questions
- Ready to Become a Donut Pro?
Bavarian cream donut cravings hit hard sometimes, don’t they? I mean, picture this: it’s a rainy afternoon, you’re scrolling recipes, and suddenly you need something fluffy and creamy… and regular store-bought stuff isn’t cutting it. You want to make real-deal donuts at home, but you just—honestly—don’t know where to start. Been there myself! I used to stare longingly at bakery pastries while my soup simmered (kind of like when I tried making this creamy cajun sausage pasta) and think, could I possibly handle dough and all that filling? Turns out, yes—yes you totally can. And if you love anything dreamy and sweet, oh man, you’re gonna fall for these. Maybe after a batch of donuts, you’ll want a savory twist, so why not check out this deliciously creamy broccoli cheese soup you’ll love for balance?
Why You’ll Love These Bavarian Cream Donuts
Okay, let me tell you straight up: Bavarian cream donuts are magic. Light as a cloud, golden on the outside, stuffed with silky vanilla cream. It’s a real five-star restaurant dessert, but in breakfast form. The first time I tried one, I was hooked—like, unreasonably delighted. The flavor? Insanely rich, but not so heavy you feel like a rock afterwards. These donuts don’t pretend to be anything but joyful, and honestly, the satisfaction you get from frying up your own is next-level. (My friends literally gobble these down before the coffee’s even ready.) Plus, you can make extra and freeze ‘em. Or eat three and nap. Anyway. If there’s any treat I could eat forever, it’d be this—no exaggeration.
“This recipe finally gave me the confidence to try frying donuts at home, and wow—the Bavarian cream was even better than my local bakery! My kids request them for every special occasion now.” — Jamie, reader
What is a Bavarian Cream Donut?
Let’s clear this up, cause some folks mix it up with Boston cream or regular custard. A Bavarian cream donut is a pillowy donut, no hole, pumped full of that famous, rich, and almost mousse-like vanilla cream. Different from custard, because it’s lighter—thanks to whipped cream folded in at the end. The donut part is pretty classic: soft, just a tiny bit sweet, and such a good match with the filling. You usually see them dusted with powdered sugar, but I’ve even tried ‘em with chocolate or a drizzle of honey. Don’t worry about fancy pastry bags or equipment; a zip bag works fine to pipe in the goodness. Fun little fact I learned? These are the first treats gone at every brunch I host—hands down.
How to Properly Fry Donuts
Oh, I used to be scared of frying oil, splattering, and burning things. No, thank you! But making Bavarian cream donuts really isn’t scary if you keep a few tricks in mind. First, use a big, heavy pot and pour in enough oil so the doughnuts can float. A thermometer helps, but honestly, I just watch for small bubbles and test with a tiny dough blob. You’re aiming for about 350°F (or, you know, “golden brown fast but not too fast”). Don’t overcrowd—give each one some space to puff up. And flip ‘em gently so you get that lovely even color. They’ll soak up less oil if the temp is right. After frying, lay them on a paper towel mountain and let them cool a bit before filling. Definitely don’t skip that step. Seriously, keep toddlers and pups out while frying. That’s experience talking.
How to Make Bavarian Cream Donuts
Let’s get into the good stuff—how to actually bring these to life. Start with a simple dough: flour, yeast, sugar, butter, eggs, milk, and a pinch of salt. Mix and knead it until smooth, then let it sit until it’s doubled (could take an hour or two, just go scroll TikTok or something). Cut out circles, let ’em puff up, then fry (as above). For the Bavarian cream? Honestly, it’s like making pudding, but a little bit extra. Whisk egg yolks, sugar, a touch of cornstarch, and milk, then cook until thick and dreamy. Drop in some vanilla, then let it cool. Fold in whipped cream—and boom. You’ve got your silky, cloudlike filling. A ziptop bag works great for squeezing it into the donuts (just snip a tiny corner). Then—dust with powdered sugar and try not to eat four before anyone else notices.
Oh, and pro tip: If you want a less-sweet option, go light on the sugar in both dough and filling. Works beautifully. Also, these are best eaten the day you make them, but I’ve stashed my leftovers in the fridge for 48 hours and still loved every bite.
More Filling Ideas
Alright, I’ll admit—even though Bavarian cream donut is king, sometimes you wanna mix it up, right? Here are a few fun ideas if you feel like getting wild in your kitchen:
- Swap the Bavarian cream for jam—raspberry or strawberry, honestly, both are awesome.
- Chocolate ganache is decadent and makes them feel like a treat from a European café.
- Irresistible cream cheese glaze for your favorite treats works inside or on top for cheesecake vibes.
- For a no-stress version, try these irresistible no-bake Boston cream pie bars you’ll love filling—super adaptable.
Go ahead—play with flavors! Sometimes I add espresso powder to the cream, or even fill half the donuts with whipped peanut butter. Let your taste buds do the talking.
Common Questions
Q: Can I make these ahead of time?
Sure, but they’re best fresh. If you need to, make the dough and cream the day before, then fry and fill the next day.
Q: My dough’s not rising. Help!
Check your yeast and keep the kitchen warm. Drafty kitchens slow down the rise big time.
Q: Is there a substitute for heavy cream in the filling?
You can use coconut cream or a plant-based whip, though the texture gets a bit different. Still delicious!
Q: How do I store leftover donuts?
Airtight container in the fridge for up to two days. Warm them up just a tad before eating for best results.
Q: Can I bake instead of fry?
You can, but honestly, fried is way better for texture. Baking works in a pinch!
Ready to Become a Donut Pro?
So what are you waiting for? Making a fresh Bavarian cream donut from scratch is way easier than most folks think. It’s messy in the best way, smells unreal, and, wow, you’ll impress anyone who takes a bite. If you need extra ideas, check out this easy guide at the Bavarian Cream Donuts Recipe One Sarcastic Baker or see how the folks at Baran Bakery do it. Wanna keep going? How to Make Bavarian Cream Donuts at The Food Charlatan has even more tips. Trust me, once you’ve made these, bakery trips won’t feel the same! Good luck and happy frying—can’t wait to hear how yours turn out!
Bavarian Cream Donuts
Ingredients
Method
- In a large bowl, combine warm milk, yeast, and sugar. Let sit until frothy, about 5-10 minutes.
- Add flour, butter, eggs, and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-10 minutes.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1-2 hours.
- Once the dough has risen, roll it out to about 1/2 inch thick. Cut into circles.
- Let the circles sit and rise for about 30 minutes.
- Heat oil in a large, heavy pot to 350°F (175°C).
- Fry donuts in batches until golden brown, about 3-4 minutes per side.
- Remove from oil and place on paper towels to drain.
- In a saucepan, whisk egg yolks, sugar, and cornstarch together.
- Slowly add milk and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla. Allow to cool.
- Once cooled, fold in whipped cream to create a light, fluffy filling.
- Using a piping bag or a zip bag with a corner cut off, fill each donut with the Bavarian cream.
- Dust with powdered sugar before serving.
