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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

Ingredients
 
 

  • 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

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
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