Bavarian Cream Donut (Print Version)
# Ingredients:
→ Dough
01 -
2 cups + 5 tbsp (290g) all-purpose flour
02 -
2 tbsp (30g) white granulated sugar
03 -
1 tsp (3g) instant yeast
04 -
1/4 tsp salt
05 -
1/2 cup (125ml) warm milk (max 110°F/43°C)
06 -
1 egg, room temperature
07 -
4 1/2 tbsp (60g) unsalted butter, room temperature
08 -
1 tsp vanilla extract
→ Bavarian Cream Filling
09 -
1 cup (250ml) milk
10 -
2 egg yolks, room temperature
11 -
1/3 cup (65g) white granulated sugar
12 -
2 tbsp (15g) cornstarch
13 -
1 tsp vanilla extract
14 -
1/3 cup (80g) heavy cream, cold
15 -
2 tbsp (15g) powdered sugar
→ For Coating
16 -
1/2 cup (65g) powdered sugar
# Instructions:
01 -
Mix flour, sugar, yeast, salt, egg, milk, and vanilla. Knead until smooth, then add butter and continue kneading until elastic (about 15 minutes total).
02 -
Place dough in oiled bowl, cover with plastic wrap. Let rise until doubled, about 60 minutes.
03 -
Heat milk, then mix with egg yolks, sugar, and cornstarch. Cook until thickened. Add vanilla and cover surface with plastic.
04 -
Divide dough into 2.5oz (70g) portions, shape into balls. Place on parchment squares and cover.
05 -
Let donuts rise again until puffy, 20-40 minutes.
06 -
Fry at 325-350°F for about 2 minutes per side until golden. Cool completely.
07 -
Whip cream with powdered sugar until stiff, fold into cooled custard.
08 -
Coat cooled donuts in powdered sugar, then fill with Bavarian cream.
# Notes:
01 -
Can make dough ahead and refrigerate overnight
02 -
Best eaten same day
03 -
Can use different fillings like jelly or dulce de leche