Irresistible Bavarian Doughnut Recipe: The Ultimate Guide for Perfect Pastries

Let’s be honest—there’s something magical about sinking your teeth into a soft, fluffy Bavarian doughnut filled with creamy goodness. It’s the kind of treat that makes you pause and savor every bite. If you’ve ever wondered how to recreate that bakery-level perfection at home, you’re in the right place. This isn’t just another doughnut recipe; it’s your go-to guide for making pastries that will wow your family, impress your friends, and, let’s be real, satisfy those late-night cravings. Trust me, once you try these, you’ll never look at store-bought doughnuts the same way again!

I’ve got a confession: I’m totally addicted to scrolling through food vlogs on Facebook. You know those moments when you see one too many doughnut recipes and suddenly your cravings are out of control? Yeah, that happened to me. So, I gave in and followed a popular recipe from a Filipino vlogger I adore. But me being me, I had to get creative—I swapped a few ingredients, threw in my own twist, and BAM! My Bavarian doughnut turned out to be something totally unique.

Trust me, this version will blow your mind! If you love this recipe you might also want to try kimchi Jjigae, nachos overload, and chicken bacon rolls. For more exciting recipes check out our youtube channel.

Ingredients You’ll Need

Dough

Ingredients:

• Instant yeast: to make the dough rise and double in size.
• Fresh milk: I use non-fat milk to keep it gym-friendly, but you can use any milk you prefer.
• White sugar: Adds sweetness to the doughnut.
• Large egg: I use eggs from my mother’s chicken farm for a fresh touch.
• Vanilla extract: Choose your favorite flavor to enhance the taste.
• Bread flour: I prefer bread flour for a crunchier doughnut, but all-purpose flour can also be used.
• Salt: I used rock salt, but iodized salt works just as well.
• Unsalted butter or margarine: Any brand will do.
• Oil for frying: Ensure the oil is 2 to 3 inches deep for frying.

Filling

Ingredients:

• Condensed milk: Provides a rich, sweet base for the filling, enhancing the creaminess and flavor.
• Fresh milk: Balances the thickness of the filling and adds a smooth, creamy texture.
• Vanilla: Adds a delightful aroma and depth of flavor to the filling.
• Cornstarch: Thickens the filling, giving it the perfect creamy consistency without lumps.
• Egg yolks: Contribute to the richness and smoothness of the filling, helping to achieve a silky texture.
• Butter: Adds a velvety richness and enhances the flavor of the filling.

Coating

Ingredients:

• All-purpose flour: Used in the coating to provide a light, dry texture that helps the powdered sugar adhere better to the Bavarian doughnut.
• Powdered milk: Adds a creamy, slightly sweet flavor to the coating, giving the Bavarian doughnut a deliciously rich finish.

Why You Will Love This Bavarian Doughnut

You’ll love this recipe because it turns doughnuts into something extraordinary! Imagine biting into a fluffy doughnut filled with smooth, creamy Bavarian cream. It’s made with fresh, wholesome ingredients and coated in a sweet, delicious mix. Perfect for treating yourself or sharing with others, this recipe makes doughnuts that are simply irresistible. Give it a try, and you’ll see why it’s such a hit!

Quick Guide On How To Make Bavarian Doughnuts

Making The Dough

1. In a small bowl, dissolve instant yeast in fresh milk. Add white sugar, a large egg, and vanilla extract. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, combine bread flour and salt. Gradually add the yeast mixture, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes, or use a stand mixer with a dough hook. Incorporate unsalted butter or margarine during kneading.
4. Place the dough in a greased bowl, cover with a damp cloth or cling wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Deflate the dough and shape it into doughnut. Place them on a flat surface or parchment paper and let them proof for 45 minutes.
6. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnut in batches for 1-2 minutes per side, until golden brown. Drain on paper towels.
7. Using the tip of a spoon, make a hole in each doughnut for the filling.

Making The Delicious Coating:

1. Heat a pan over low heat and add all-purpose flour and powdered milk. Cook, stirring constantly, until the mixture turns a light yellowish color.
2. Sprinkle a small amount of evaporated milk to the donuts. Roll the Bavarian doughnut in a mixture of all-purpose flour and powdered sugar.

Making The Bavarian Cream Filling:

1. In a bowl, mix condensed milk, vanilla extract, cornstarch, and egg yolks. Strain the mixture to remove any lumps.
2. Cook in a saucepan over medium heat, stirring constantly until thickened. Add the butter and continue to stir until melted.
3. Let the filling cool before using. Once cooled, use a piping bag to fill the doughnuts with Bavarian cream.

Irresistible Bavarian Donut Recipe: The Ultimate Guide for Perfect Pastries

5.0 from 2 votes

Course: DessertCuisine: FrenchDifficulty: Medium

Servings

18

Pieces

Prep time

30

minutes

Cooking time

15

minutes

Rest Time

2

hours

Bavarian Doughnut that’s both sweet and indulgent. Made with fresh, wholesome ingredients like eggs from a family farm and non-fat milk, this recipe combines a delightful crunch with a velvety filling.

Ingredients

• Dough

• 1 tsp 1 Vanilla

• 2 1/2 cups 2 1/2 cups Bread flour 320g

• 1 cup 1 fresh milk 240ml

• 3 tbsp 3 white sugar 38g

• 11/2 tsp 11/2 instant yeast 5g

• 1 large 1 fresh egg

• 1/2 tsp 1/2 salt

• 3 tbsp 3 unsalted butter / margarine

• Oil for frying (2 to 3 inches)

• Filling

• 1 cup 1 Condense milk

• 1 tsp 1 vanilla

• 3 tsp 3 cornstarch

• 1 tbsp 1 butter

• 2 pieces 2 egg yolk (large)

• 1 cup 1 fresh milk or evaporated milk

• Coating

• 1 cup 1 All purpose flour

• 1 1/2 cup 1 1/2 powdered milk

Directions

• Dough
• In a small bowl, dissolve instant yeast in fresh milk. Add white sugar, a large egg, and vanilla. Let it sit for 5-10 minutes until foamy.
• In a large bowl, combine bread flour and salt. Gradually add the yeast mixture, mixing until a dough forms. Knead on a floured surface for about 10 minutes, or use a stand mixer with a dough hook. Incorporate unsalted butter or margarine during kneading.
• Place the dough in a greased bowl, cover with a damp cloth or cling wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
• Deflate the dough, divide, and shape it into donuts. Place them on a flat surface or parchment paper and let them proof for 45 minutes.
• Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches for 1-2 minutes per side, until golden brown. Drain on paper towels.
• Using the tip of a spoon, make a hole in each donut for the filling.
• Filling
• In a bowl, mix condensed milk, vanilla, cornstarch, and egg yolks. Strain the mixture to remove any lumps.
• Cook in a saucepan over medium heat, stirring constantly until thickened. Add the butter and continue to stir until melted. Let it cool before using.
• Once cooled, use a piping bag to fill the donuts with Bavarian cream.
• Coating
• For the coating, heat a pan over low heat and add all-purpose flour and powdered milk. Cook, stirring constantly, until the mixture turns a light yellowish color.
• When done, roll the donuts in a mixture of all-purpose flour and cups powdered sugar.
• Serve and enjoy!

Notes

• Get the Oil Temperature Right: Make sure the oil is at the right temperature. If it’s too hot, the outside will burn while the inside remains undercooked. Too cool, and the doughnuts will absorb excess oil and become greasy. Aim for about 350°F (175°C) for the best results.
  
• Chill the Bavarian Cream: Ensure the Bavarian cream is well-chilled before filling the doughnuts. This makes the cream easier to pipe into the doughnuts and helps it stay in place.
• Let the Dough Rise Properly: Allow the dough to rise until it has doubled in size. This ensures the doughnuts will be light and fluffy. Don’t rush this step; it’s crucial for the perfect texture.
• You may use powdered sugar for the coating.