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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 7 votes
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


  • 500 g Flour
  • 1 ½ tablespoon Dry yeast
  • ¼ cup Granulated sugar
  • 1 teaspoon Kosher salt
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 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


  • ½ cup Powder sugar
  • ½ cup Granulated sugar


  • 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.


  • 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).


  • 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.


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
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