Bavarian Cream Donuts
Bavarian cream donuts, brimming with luscious vanilla-infused custard, encased in a delicately fried, golden dough, invite you to indulge in a heavenly bite of pure bliss.
Ingredients
Bavarian Cream Filling:
- 1 tbsp. gelatin
- ⅛ cup water cold
- ¾ cup whole milk
- 1 vanilla bean or 1 tbsp. vanilla extract
- 2 large eggs room temperature
- ½ cup sugar
- 1 cup heavy cream
Donut Dough:
- 2 cups flour
- 2 tbsp. sugar
- 1 ½ teaspoon yeast
- ½ cup milk
- 1 egg
- 1 egg yolk
- 2 ½ tablespoon butter
- ½ tablespoon brown rum optional
- ¼ teaspoon salt
- 40 fl.oz. neutral vegetable oil or lard
- ¼ cup powdered sugar
Instructions
Bavarian Cream Filling
- Add the water to a small bowl and sprinkle the gelatin on top. Set aside for bloom.
- Cut the vanilla bean lengthwise, scrape out the vanilla bean seeds, and add both to a small saucepan with the milk. Bring to a light simmer and remove from the heat.
- Separate the eggs and whisk the egg yolks with the sugar until creamy and light. Preserve the egg whites for another dish in an airtight container.
- Add a ladleful of milk to the yolk mixture and blend well. This is called tempering. (The milk dilutes the egg yolks and prevents them from forming scramble.)
- Add the tempered egg yolk mixture to the milk in the saucepan and heat the mixture on medium-low for a couple of minutes while whisking constantly. The mixture should reach about 170 degrees F, which is just below simmering.
- Add the bloomed gelatin to the warm custard and whisk until everything is well combined.
- Transfer through a fine-mesh sieve to a large mixing bowl and whisk to cool down. (Use an ice bath for the quickest results.)
- In the meantime, whip heavy cream. Fold the whipped cream into the cooled custard. Cover and refrigerate for about 6–8 hours for best results over night.
Donuts
- Add flour to a bowl and form a well in the middle. Add 1 tablespoon of sugar and the yeast to the bowl and mix with about a quarter of the lukewarm milk while incorporating some of the flour from the rim of the well.
- Cover with a clean kitchen towel and set aside for 15 minutes.
- In the meantime, whisk the egg and the egg yolks in a small bowl with a fork and melt the butter in the remaining milk.
- Cover the well with some flour, then add the eggs, the milk mixture, remaining sugar, rum, and a pinch of salt to the bowl. Knead for about 10 minutes on medium-low speed.
- Form the dough into a ball and place it into the bowl that has been lightly dusted with flour. Cover the bowl with a clean kitchen towel and allow to rise for about 1 hour.
- Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a floured surface, sprinkle with a bit of flour, and allow to sit for about 15 minutes.
- Flatten the balls with the palm of your hand or a small plate to about ½ inch in height and set aside for 30 minutes.
- In the meantime, heat oil in a large pot or deep pan to 320-330 degrees Fahrenheit.
- With a slotted spoon, lower the dough pieces into the hot oil. Place a lid on the pot and bake for 3 minutes. Remove the lid, turn the dough balls, and bake uncovered for another 3 minutes.
- Remove carefully and place on a plate lined with paper towels.
Filling:
- Either cut the donuts into halves and pipe the Bavarian cream on one half, cover with the other half. Or fill the Bavarian cream into a piping bag with a filler tip.
- Sprinkle with powdered sugar.
Nutrition
Yield: 1 Bavarian Cream DonutCalories: 311kcalCarbohydrates: 38gProtein: 8gFat: 15gFiber: 1gSugar: 18gNet Carbohydrates: 37g