Bavarian Cream Donuts Recipe

Soft, fluffy Bavarian cream donuts filled with rich homemade custard are perfect for breakfast, brunch, or dessert. This bakery-style donut recipe includes a classic yeast dough and a smooth cream filling made with real vanilla and fresh whipped cream. Ideal for deep frying or adapting with an air fryer. Make these donuts from scratch for special occasions or weekend baking projects.

Soft, fluffy donuts filled with rich Bavarian cream and rolled in sugar — a bakery favorite made at home!

---

Ingredients

For the Bavarian Cream Filling:

• 3 egg yolks
• 1/4 cup (50g) white sugar
• 1 cup (240ml) whole milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/3 stick (38g) butter
• 1 cup (240ml) heavy cream

For the Donut Dough:

• 5 cups (600g) all-purpose flour
• 1/2 cup (100g) white sugar (plus extra for coating)
• 2 packs (14g) active dry yeast (or instant yeast*)
• 1 cup (240ml) whole milk
• 2 large eggs
• 2/3 stick (80g) butter, melted
• 1 teaspoon salt
• Vegetable oil, for frying

---

Instructions

Make the Bavarian Cream (Prepare ahead)

1. In a bowl, whisk egg yolks with cornstarch and 2 tablespoons of sugar.
2. Heat the remaining sugar, milk, and vanilla in a saucepan over medium-low heat until warm.
3. Gradually pour the warm milk into the yolk mixture, whisking constantly.
4. Return mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
5. Bring to a boil for 1 minute, then remove from heat. Strain through a fine mesh sieve if needed.
6. Whisk in the butter, one tablespoon at a time.
7. Cover with plastic wrap touching the surface and refrigerate until fully chilled.

Make the Donut Dough

1. Warm milk to body temperature. Mix with yeast and 1 tablespoon sugar. Let sit 5–10 minutes until frothy (skip this step if using instant yeast).
2. In a stand mixer, add remaining sugar, eggs, and salt. Pour in the yeast mixture and stir.
3. Add flour and mix on low speed until mostly combined.
4. Slowly drizzle in melted butter with mixer running. Increase to high speed and knead 3–5 minutes.
5. Turn out onto floured surface and knead until smooth.
6. Shape into a ball, place in a greased bowl, cover, and let rise until doubled (1–2 hours).
7. Punch down the dough. Roll to 1/2 inch thick and cut rounds using a 2.5–3 inch cutter.
8. Place on lined baking sheet, cover, and proof for 45 minutes or until puffy.

Fry the Donuts

1. Heat oil (at least 2–3 inches deep) to 350°F (180°C).
2. Fry 2–3 donuts at a time, 1–2 minutes per side, until pale golden.
3. Transfer to a wire rack lined with paper towels. Roll in sugar while warm.

Fill the Donuts

1. Whip heavy cream to stiff peaks. Fold into chilled pastry cream in two additions.
2. Poke a hole in each cooled donut with a chopstick or straw.
3. Fill a piping bag with cream and pipe into each donut until full.

---

Tips

• Ensure oil stays between 325–340°F (165–171°C) while frying.
• For best results, prepare the cream the day before.
• Only re-roll donut scraps once to keep texture light.

Variations and Substitutions

• Swap vanilla extract for almond or orange blossom for a twist.
• Fill with jam or Nutella instead of Bavarian cream.
• Use plant-based milk and cream for a dairy-free version.

FAQs

Can I bake the donuts instead of frying?
Baking changes the texture significantly. These are best fried.

How long do they last?
Best eaten the same day. Store unfilled donuts in an airtight container up to 2 days.

Can I freeze the donuts?
Yes, freeze unfried dough rounds. Thaw and rise before frying.

Serving Suggestions

• Serve freshly filled with a dusting of powdered sugar.
• Pair with coffee or hot chocolate.
• Add a side of fruit or jam for extra sweetness.

Why You’ll Love This Recipe

These Bavarian cream donuts feature a soft, fluffy dough with a luscious cream center. The combination of rich custard and light dough makes them a bakery-style treat that’s perfect for breakfast, brunch, or dessert.