Description
These Bavarian Cream Donuts are soft, pillowy, and filled with a luscious homemade pastry cream blended with whipped cream. The dough is carefully proofed twice and then deep-fried to golden perfection before being rolled in sugar and filled with rich cream, creating a classic indulgent treat perfect for dessert or special occasions.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk
- 3 tablespoons active dry yeast
- 1 tablespoon granulated sugar (for yeast activation)
- 1/2 cup granulated sugar
- 1/4 cup shortening
- 1 large egg
- 1 large egg yolk
- 1 and 1/2 teaspoons vanilla extract
- 3 and 1/4 cups bread flour (plus up to 1/4 cup more as needed)
- 2 and 1/2 teaspoons kosher salt (or 2 teaspoons table salt)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Frying and Coating
- 12 cups canola oil (or peanut oil) for frying
- 3 cups granulated sugar (for rolling donuts)
Filling Ingredients
- 1 batch Pastry Cream (chilled, recipe linked separately, requires 2 hours chilling)
- 3/4 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Make the Pastry Cream: Prepare the pastry cream first according to the linked recipe and chill it for at least 2 hours.
- Activate the Yeast: Warm 1 cup of whole milk to about 105-110°F and add 3 tablespoons of active dry yeast along with 1 tablespoon sugar. Wait a few minutes until bubbles form, indicating the yeast is active.
- Mix Dough Ingredients: In a large bowl or stand mixer, combine the yeast mixture, 1/2 cup sugar, 1/4 cup shortening, 1 egg, 1 egg yolk, and 1.5 teaspoons vanilla extract. Stir to combine.
- Add Flour and Leavening: Add 3 1/4 cups bread flour to the mixture, then add 2 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir until incorporated.
- Knead the Dough: Knead the dough with a dough hook or by hand for about 5 minutes until elastic and stretchy. Add up to 1/4 cup more flour if the dough is sticky.
- First Proof: Place the dough ball into a greased bowl, cover with plastic wrap sprayed with nonstick spray. Create a proofing box by warming your oven briefly then turning it off. Place a pan of boiling water on the lower rack and the bowl with dough on the upper rack. Let rise 1 hour until doubled.
- Prepare Baking Sheets: Line three half baking sheets with 6×6 inch parchment squares.
- Shape Donuts: Turn dough onto a floured surface, knead briefly and roll out to a 12×12 inch circle about 1/2 inch thick. Use a 2 1/2 inch biscuit cutter to cut donuts without twisting to avoid sealing edges. Place each on its own parchment square.
- Second Proof: Repeat the proofing box setup and let shaped donuts rise in the warm, humid oven for 30-45 minutes until doubled.
- Heat Oil: Halfway through rising, heat 12 cups canola oil in a high-sided 12-inch skillet to 350°F, using a candy thermometer.
- Fry Donuts: Using two hands, lower donuts into hot oil by tilting the parchment so the donut slides off gently. Fry each side for 30-60 seconds until light golden brown. Use tongs or chopsticks to flip. Drain on cooling racks set over paper towels.
- Maintain Oil Temperature: Monitor and maintain oil at 350°F throughout frying to ensure even cooking. Fry 3-4 donuts per batch.
- Roll in Sugar: While still warm, roll donuts generously in granulated sugar. Allow to cool completely on wire racks.
- Make Filling: Whip 3/4 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Whisk chilled pastry cream, then fold it into the whipped cream until combined.
- Fill Donuts: Using a piping bag or a snipped gallon ziplock bag filled with the cream mixture, poke a hole in the side of each cooled donut with a paring knife or chopsticks, then pipe in the filling.
Notes
- Ensure the milk for activating yeast is warm but not hot to preserve yeast viability.
- Do not twist the biscuit cutter when cutting donuts to allow proper rising and airy texture.
- Use a proofing box with warm steam in the oven to encourage appropriate dough rise.
- Keep the frying oil temperature steady at 350°F to avoid greasy or undercooked donuts.
- The pastry cream filling requires at least 2 hours chilling before use for best texture.
- Donuts are best eaten the day they are made but can be stored in an airtight container at room temperature for 1 day.
- Use fresh granulated sugar for coating to ensure a sweet crunchy exterior.
