Description
Bavarian Cream Donuts offer a delightful German pastry experience with silky custard nestled in pillowy fried dough. Delicate and light, these treats bring European bakery magic right to your plate, promising pure indulgence in each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups bread flour
- 1 cup whole milk
- 3 tablespoons active dry yeast
- 12 cups canola oil
Dough Enhancers and Seasonings:
- ½ cup granulated sugar
- 1 tablespoon granulated sugar
- 2 ½ teaspoons kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup shortening
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
Coating and Filling:
- 3 cups granulated sugar for rolling
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- 1 batch pastry cream (prepared ahead)
Instructions
- Prepare pastry cream ahead of time and refrigerate until thoroughly chilled, ensuring a smooth and stable filling for the donuts.
- Gently heat milk to 105-110°F (40-43°C), then sprinkle of sugar and active dry yeast, allowing the mixture to activate and become frothy for approximately 5-7 minutes.
- In a spacious mixing bowl, combine the activated yeast mixture with remaining sugar, vegetable shortening, whole eggs, and pure vanilla extract, whisking until ingredients are thoroughly integrated.
- Sift together all-purpose flour, kosher salt, baking powder, and baking soda, then gradually incorporate into the wet ingredients, kneading methodically until a soft, elastic dough forms with a smooth texture.
- Place dough in a lightly greased bowl, cover with a damp cloth, and proof in a warm, humid environment (approximately 80-85°F or 27-29°C) until volume doubles, roughly 60-90 minutes.
- Punch down the risen dough, shape into uniform rounds, and allow a second proofing period until donuts become puffy and light.
- Heat vegetable oil to precisely 350°F (175°C) in a deep, heavy-bottomed pot, carefully frying donuts until they achieve a golden-brown exterior.
- Immediately transfer fried donuts to a wire rack lined with paper towels, then roll in granulated sugar while still warm for a delicate, sweet coating.
- Whip heavy cream with powdered sugar until soft peaks form, then gently fold in the chilled pastry cream, creating a luxurious, airy filling.
- Using a piping bag fitted with a round tip, inject the cream mixture into the cooled donuts from the side, ensuring even distribution of the delectable filling.
Notes
- Prepare pastry cream in advance to ensure it’s thoroughly chilled before filling donuts.
- Activate yeast carefully by using warm milk at the precise temperature of 105-110°F for perfect dough rising.
- Kneading dough develops gluten, creating a soft, tender texture that’s essential for light and fluffy donuts.
- Proofing in a warm, humid environment allows dough to rise evenly and develop rich, complex flavors.
- Maintain consistent oil temperature at 350°F while frying to achieve golden-brown donuts without absorbing excess oil.
- Fold whipped cream gently into pastry cream to create a luxurious, airy filling that’s smooth and decadent.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg