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    Home » All Recipes » Desserts

    Bavarian Cream Donuts

    Published: Apr 14, 2022 · Modified: Dec 19, 2022 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    These Bavarian cream donuts are made with a soft and fluffy donut dough, rolled with sugar, and filled with decadent vanilla pastry cream.

    Bavarian cream donuts in a baking dish.

    These Bavarian doughnuts are so incredible and easy to make! All you will need are super simple ingredients. The only waiting time for these is the wait, but they are sooo worth it!

    Jump to:
    • Ingredients
    • Instructions
    • Expert Tips
    • Faq's
    • Freezing
    • Serving tips
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • Made with super simple ingredients.
    • Tastes a million times better than a store-bought donut.
    • Easy to make.
    • Cheap to make.
    • Fluffy and melt in your mouth delicious.
    Stack of donuts with vanilla filling,

    Ingredients

    Flour– we use all-purpose flour for this recipe. Bread flour will work great as well for this recipe.

    Active dry yeast– active dry yeast works best for this recipe.

    Granulated sugar– granulated sugar works best for this recipe, but caster sugar can work as well.

    Vegetable oil- use either vegetable oil or canola oil for this recipe. You will need oil for the dough and for frying the dough.

    Kosher salt– use kosher salt for this recipe.

    Milk- use room temperature whole milk.

    Eggs- you will need three large eggs, make sure that your eggs are at room temperature.

    Vanilla extract- for extra flavor.

    Brandy or vodka- classic sufganiyot are made with 1 tablespoon of either brandy or vodka. This step is optional, if you don't have brandy or vodka laying around, you can simply skip this step.

    For the bavarian cream:

    Milk- use room temperature whole milk.

    Egg yolks- you will need 4 egg yolks for this recipe. Use large eggs.

    Vanilla extract- for extra flavor.

    Granulated sugar– granulated sugar works best for this recipe, but caster sugar can work as well.

    Cornstarch- you will need cornstarch for the bavarian cream.

    Assembly:

    For the assembly, we used a combination of powder sugar and granulated sugar.

    Bite missing from a donut.

    Instructions

    Step 1: In a bowl of a stand mixer, add the flour, dry yeast, kosher salt, and sugar. Mix with a spoon until combined.

    Donuts process shots.

    Step 2: Add the room temperature milk, vegetable oil, vanilla extract, brandy or vodka, and the eggs, and start mixing on low until the dough forms.

    Donuts process shots.

    Step 3: Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.

    Step 4: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).

    Donuts process shots.

    Make the filling:

    Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove from heat. Scoop ¼ cup of the milk and set aside.

    Donuts process shots.

    In a small mixing bowl, add the sugar and cornflour. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the ¼ cup of milk and mix constantly with a whisk.

    Donuts process shots.
    Donuts process shots.
    Donuts process shots.

    Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.

    Mix over medium-low heat and mix constantly with a whisk until the mixture thickens. Don't increase the heat, be patient it will be worth it!

    Donuts process shots.

    Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge. to set and cool for a few hours.

    Donuts process shots.

    Punch down the dough and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼ inch rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.

    Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.

    Donuts process shots.

    Transfer the dough rounds to parchment paper squares, cover with a clean towel and let the dough rise until its doubles in size or at least for 30 minutes.

    Donuts process shots.

    Heat canola oil in a dutch oven, saucepan, or frying pan and allow it to get to about 180c (350f). Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.

    Donuts process shots.

    Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.

    Overhead shot of donuts tossed in sugar.

    Assembly:

    Dip the donuts in a sugar and powder sugar mixture, and coat it all around.

    Using a sharp knife, make a hole on the side of the donut, and create a pocket inside the donut (as seen in the video).

    A knife making a whole in a donut.

    Transfer the bavarian cream into a piping bag (we used a star tip) Pipe the cream into each donut. Enjoy!

    Expert Tips

    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
    • Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the sufganiyot will be.
    • Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
    • Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
    • Don’t overcrowd the pan when frying the sufganiyot, this step ensures that your sufganiyot cook well.
    • Remove the fried donuts to paper towels to drain any excess oil.
    • Use room temperature ingredients.
    • Make these your own! If you don't like bavarian cream, simply fill the donuts with whatever filling that you'd like! Nutella, vanilla pastry cream, dulce de leche, jelly, etc.
    Close up shot of donuts.

    Faq's

    How long will the donuts last?

    The donuts will last for about 2 days at room temperature, stored in an airtight container. Or freeze for up to 3 months.

    Can I bake these in the oven?

    Yes, simply preheat an oven to 180c (350f), and bake for about 5 minutes or until the donuts are slightly golden brown.

    How many donuts does this recipe make?

    This recipe makes about 12 donuts, depending on the size. You can make them smaller or bigger.

    Can I use an air fryer to cook these donuts?

    Yes, you can air fry these donuts. Simply grease the basket of the air fryer generously with canola oil or vegetable oil. Add 4 dough rounds to the basket of the air fryer and brush the donuts with butter or oil.

    Fry at 180c (350f) for about 5 minutes flipping halfway through.

    Stack of Bavarian cream doughnuts.

    Freezing

    After baking or frying them, let them cool completely and freeze them in an airtight container for up to 3 months. When ready to use, defrost at room temperature for 30 minutes and reheat in a toaster oven for 2-3 minutes.

    Serving tips

    Classic Bavarian cream doughnuts are served with pastry cream filling and topped with powder sugar or sugar. For the ones who don't like pastry cream, there are a few filling options:
    Fill the donuts with:

    • Dulce de leche.
    • Nutella.
    • Chocolate spread.
    • Jelly.
    • Vanilla or chocolate pudding.

    Roll the donuts with:

    • Powder sugar.
    • Granulated sugar.
    • Cinnamon sugar.
    • Leave plain.

    Or if you are using jelly, switch out the jelly flavor! You can fill these donuts with strawberry jelly, blueberry jelly, apple jelly, peach jelly, raspberry jelly, or any of your favorite homemade jelly!

    More dessert recipes:

    Pecan upside down cake- This pecan upside-down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.

    Ferrero rocher cake- These Ferrero rocher cookies are made with chewy hazelnut chocolate cookies, filled with chopped hazelnuts, and topped with Nutella.

    Mini burnt basque cheesecake- This mini basque cheesecake is the perfect-sized cheesecake if you don't serve a crowd. Yes, this cake is intentionally "burnt" with a slightly burnt caramelly flavor that adds so much to this cheesecake.

    Mini strawberry pavlova- Mini strawberry pavlova is the lightest dessert that is made with a light meringue that is baked at low temperature, and topped with homemade whipped cream and fresh fruit.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

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    • Share/pin this recipe to Pinterest.
    • Leave a comment down below!

    📖 Recipe

    Bavarian cream donuts in a baking dish.

    Bavarian Cream Donuts

    Rich and delish
    These Bavarian cream donuts are made with a soft and fluffy donut dough, rolled with sugar, and filled with decadent vanilla pastry cream.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    Rise time 2 hrs
    Total Time 2 hrs 40 mins
    Course Dessert
    Cuisine German
    Servings 12 donuts
    Calories 363 kcal

    Ingredients
     
     

    • 500 g Flour
    • 1 ½ tablespoon Dry yeast
    • ¼ cup Granulated sugar
    • 1 teaspoon Kosher salt
    • 2 Eggs
    • 1 teaspoon Vanilla extract
    • â…“ cup Vegetable oil
    • 1 cup Milk
    • 1 tablespoon Vodka or whisky
    • Vegetable oil for frying

    For the filling:

    • 1 ½ cups Milk whole milk
    • 2 teaspoon Vanilla extract
    • 4 Egg yolks large
    • ½ cup Granulated sugar
    • 30 g Cornstarch

    Assembly:

    • ½ cup Powder sugar
    • ½ cup Granulated sugar

    Instructions
     

    • Step 1: In a bowl of a stand mixer, add the flour, dry yeast, kosher salt, and sugar. Mix with a spoon until combined.
    • Step 2: Add the room temperature milk, vegetable oil, vanilla extract, brandy or vodka, and the eggs, and start mixing on low until the dough forms.
    • Step 3: Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
    • Step 4: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
    • Step 5: Punch down the dough and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼ inch rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.
    • Step 6: Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.
    • Step 7: Transfer the dough rounds to parchment paper squares, cover with a clean towel and let the dough rise until its doubles in size or at least for 30 minutes.
    • Step 8: Heat canola oil in a dutch oven, saucepan, or frying pan and allow it to get to about 180c (350f). Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.
    • Step 9: Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.

    Make the filling:

    • Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove from heat. Scoop ¼ cup of the milk and set aside.
    • In a small mixing bowl, add the sugar and cornflour. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the ¼ cup of milk and mix constantly with a whisk.
    • Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.
    • Mix over medium-low heat and mix constantly with a whisk until the mixture thickens. Don't increase the heat, be patient it will be worth it!
    • Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge. to set and cool for a few hours.

    Assembly:

    • Dip the donuts in a sugar and powder sugar mixture, and coat it all around.
    • Using a sharp knife, make a hole on the side of the donut, and create a pocket inside the donut (as seen in the video).

    Notes

    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
    • Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the sufganiyot will be.
    • Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
    • Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have a great dough to work with.
    • Don’t overcrowd the pan when frying the sufganiyot, this step ensures that your sufganiyot cook well.
    • Remove the fried donuts to paper towels to drain any excess oil.
    • Use room temperature ingredients.
    • Make these your own! If you don't like bavarian cream, simply fill the donuts with whatever filling that you'd like! Nutella, vanilla pastry cream, dulce de leche, jelly, etc.

    Nutrition

    Calories: 363kcalCarbohydrates: 63gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 98mgSodium: 228mgPotassium: 144mgFiber: 1gSugar: 24gVitamin A: 208IUVitamin C: 1mgCalcium: 81mgIron: 2mg
    Keyword bavarian cream donuts
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Rena Sterling

      August 04, 2022 at 4:05 am

      I am half way through, I only know cups as a measure. I did the math though. When I was thickening the filling I had no idea of the consistency I was looking for. All in all easier than I thought. Thank you!

      Reply
    2. Suzanne

      May 10, 2022 at 9:03 pm

      5 stars
      Made these donuts this morning and chose to fill with raspberry jam and coat in powdered sugar. This recipe is amazing, simple to make, the
      Directions are precise and easy to follow. I have always wanted to make sufganiyot but until today had not found a recipe that I was comfortable using. I recommend it without any hesitation. The dough is a dream to work with so silky smooth and easy to handle. The doughnuts are soft and fluffy and absolutely delicious!! Make these now you will not regret it!!

      Reply
    3. Hannah

      April 14, 2022 at 9:18 pm

      5 stars
      These donuts are absolutely incredible!

      Reply

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