How to Make Bavarian Cream Donuts at Home

Golden, pillowy, and filled with a rich, creamy dream, Bavarian cream donuts are the perfect fusion of French pastry elegance and deep-fried indulgence. With their smooth, vanilla-kissed filling and sugar-dusted exterior, these donuts are more than a treat, they’re an experience. Let’s dive into what makes them so irresistibly special.

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What is Bavarian Cream Donuts?  

Bavarian cream donuts are a beloved pastry filled with a rich, smooth cream known as Bavarian cream or crème bavaroise. This luscious filling is a classic custard-based dessert that has been enriched with whipped cream and set with gelatin, giving it a light yet creamy texture that is thicker and silkier than traditional custard. The donuts themselves are soft, fluffy, and golden-fried, making the combination with the delicate Bavarian cream irresistibly indulgent.

The term crème bavaroise refers specifically to the Bavarian cream filling, which originates from a French dessert that uses a base of crème anglaise (a pourable custard made from egg yolks, milk, and sugar), combined with gelatin and whipped cream to create a stable, airy texture. This filling is what sets Bavarian cream donuts apart from other cream-filled donuts, offering a luxurious mouthfeel and a subtly sweet, buttery flavor that complements the donut perfectly.

Is Bavarian Cream Like Custard? 

Bavarian cream and custard are often confused because they share similar ingredients and textures, but they are distinct desserts with key differences. Below is a detailed comparison table to clarify how Bavarian cream differs from classic custard:

Bavarian Cream Taste

Bavarian cream offers a uniquely rich and luxurious flavor profile that sets it apart from other cream fillings. It is smooth, silky, and light, with a delicate sweetness balanced by a subtle vanilla essence. The inclusion of gelatin and whipped cream gives Bavarian cream a fluffy, airy texture that melts in your mouth, providing a luscious, velvety mouthfeel. Unlike heavier custards, Bavarian cream is not overly dense or sticky; instead, it feels light yet indulgent, making it a perfect complement to the soft, fried dough of Bavarian cream donuts. This creamy filling has a refined sweetness that is rich but not overwhelming, often described as a cross between a mousse and a classic custard, enhanced by its creamy, buttery undertones.

Bavarian Cream Donut vs Boston Cream Donut

Though Bavarian cream donuts and Boston cream donuts are both beloved cream-filled pastries, they differ significantly in their fillings and toppings. Here is a clear comparison to highlight the distinctions:

Ingredients for Making Bavarian Cream Donuts

Essential Ingredients for the Donut Dough

• All-purpose flour (about 4 to 5 cups / 500-600g)
• Instant dry yeast (7-14g, about 2 to 2 1/4 teaspoons)
• Granulated sugar (1/4 to 1/2 cup, plus extra for coating)
• Salt (1/2 to 1 teaspoon)
• Eggs (2 large eggs, plus 1-2 egg yolks)
• Unsalted butter (about 1/3 to 1/2 cup, softened)
• Warm or cold water or milk (3/4 to 1 cup, depending on recipe)
• Oil for frying (vegetable, canola, sunflower, or corn oil)

Ingredients for the Bavarian Cream Filling (Crème Bavaroise)

• Whole milk (about 1 to 1 1/4 cups)
• Egg yolks (3 to 4 large)
• Granulated sugar (1/4 to 1/2 cup)
• Vanilla extract or vanilla bean (1 teaspoon or 1 vanilla bean)
• Gelatin (optional, for stability)
• Heavy whipping cream (1 to 1 1/3 cups, cold)
• Butter (optional, 1-2 tablespoons for richness)

Optional Toppings

• Granulated sugar (for coating)
• Powdered sugar
• Cinnamon sugar
• Vanilla sugar

Equipment Needed for Making Bavarian Cream Donuts

• Stand mixer with dough hook and paddle attachments (for kneading and mixing dough)
• Saucepan (for cooking custard/Bavarian cream)
• Candy thermometer (to monitor frying oil temperature)
• Deep frying pan or electric fryer (for frying the donuts)
• Slotted spoon or spider strainer (to remove donuts from hot oil)
• Piping bag and filling tip (for injecting Bavarian cream into donuts)
• Parchment paper squares (to transfer dough pieces safely into hot oil)
• Cooling rack (to cool donuts after frying)
• Whisk (for mixing custard and whipping cream)
• Mixing bowls

Making the Donut Dough – Step-by-Step Instructions

Step 1: Combine Dry Ingredients

In the bowl of a stand mixer, combine all-purpose flour, granulated sugar, instant yeast, and salt. Mix briefly to blend the dry ingredients evenly.

Step 2: Add Wet Ingredients Gradually

Add eggs, egg yolks, softened butter, and warm water (or milk) gradually while mixing on low speed. Continue mixing until the dough starts to come together.

Step 3: Knead the Dough

Switch to the dough hook attachment and knead the dough on medium-high speed for 10-15 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the windowpane test — stretch a small piece; it should stretch thin without tearing.

Step 4: First Proofing

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot (75°F to 100°F / 24°C to 38°C) for 1 to 2 hours, or until doubled in size and fluffy.

Step 5: Shape the Dough

Turn the risen dough onto a lightly floured surface. Shape it into a log, then cut into equal pieces. Roll each piece into a smooth ball. Optionally, place each ball on a small square of parchment paper for easier handling during frying.

Step 6: Second Proofing

Place the shaped dough balls on a baking sheet, cover, and let them proof again for 30 to 60 minutes, until they have doubled in size.

Step 7: Fry the Donuts

Heat oil in a deep fryer or heavy pan to 360°F (182°C). Gently lower the dough balls into the hot oil (parchment paper side down if using). Fry for about 1 to 2 minutes per side until golden brown and puffed. The donuts should float and feel light when fully cooked.

Step 8: Coat Donuts with Sugar

Remove the donuts with a slotted spoon and drain on paper towels briefly. While still warm, toss or roll the donuts in granulated sugar, vanilla sugar, or cinnamon sugar to coat evenly.

Step 9: Cool Completely Before Filling

Transfer the sugared donuts to a cooling rack and allow them to cool completely before filling with Bavarian cream. Filling warm donuts can cause the cream to melt and leak.

Preparing the Bavarian Cream Filling – Step-by-Step Instructions

Step 1: Make the Custard Base

In a medium bowl, whisk together egg yolks, sugar, and cornstarch (if using) until smooth and pale. In a saucepan, heat the milk with vanilla extract over medium-low heat until it just starts to simmer do not let it boil. Gradually pour the warm milk into the egg yolk mixture in a slow stream while whisking constantly to temper the eggs and prevent curdling. Transfer the mixture back to the saucepan and cook over medium-low heat, stirring constantly until it thickens into a smooth custard. Remove from heat and stir in butter until melted and incorporated. Strain the custard through a fine sieve to remove any lumps or cooked egg bits. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until fully chilled.

Step 2: Whip the Heavy Cream

Once the custard is chilled, whip cold heavy cream with a bit of sugar until stiff peaks form. Be careful not to overwhip, as the cream should be light and airy but still foldable.

Step 3: Fold the Whipped Cream into the Custar

Gently fold the whipped cream into the chilled custard in two batches. The first batch lightens the custard, and the second preserves the airiness, resulting in a smooth, fluffy Bavarian cream filling.

Optional Step: Add Gelatin for Stability

If you want a firmer, more stable filling, bloom gelatin in cold water, then gently warm it and mix it into the custard base before folding in the whipped cream. This step helps the cream hold its shape better inside the donuts.

Tips and Tricks for Success

• Refrigerate Dough Overnight: Allowing the dough to rest overnight in the refrigerator enhances the flavor and improves the texture, resulting in a more tender and flavorful donut.
• Use a Candy Thermometer: Maintain the frying oil temperature at a steady 360°F (182°C) to ensure even cooking and avoid greasy or undercooked donuts.
• Avoid Over-Whipping Cream: Whip the heavy cream just until stiff peaks form; over-whipping can cause the cream to become grainy or turn into butter.
• Cool Donuts Completely Before Filling: Filling warm donuts can cause the Bavarian cream to melt and leak, so ensure the donuts are fully cooled on a wire rack before piping.
• Re-roll Dough Scraps: Don’t waste any dough scraps; gather and gently re-roll them to make additional donuts, maximizing your yield.
• Use parchment paper squares to handle dough pieces easily.

Conclusion

From the silken layers of crème bavaroise to the golden embrace of freshly fried dough, Bavarian cream donuts are a dessert that captures both nostalgia and refinement. They remind us that indulgence doesn't have to be heavy, it can be light, airy, and absolutely unforgettable.

So whether you're planning to bake a batch at home or simply want to understand what sets this donut apart, you now carry the knowledge (and maybe the craving) to enjoy them fully. Ready to roll up your sleeves and whisk up some magic? Because your next bite of Bavarian cream delight is just a recipe away.