Bavarian Cream Donuts
Delightfully airy donuts filled with rich Bavarian cream and dusted with powdered sugar, perfect for any occasion.
Ingredients
For the Dough
- 3 cups all-purpose flour providing that perfect chewy texture
- 0.25 cups white sugar adding just the right amount of sweetness
- 0.5 teaspoon salt to enhance flavor
- 1 cup lukewarm milk ensuring the dough rises beautifully
- 1 large egg, beaten for richness and binding
- 2 tablespoons melted butter for that luscious mouthfeel
- 2 teaspoons instant dry yeast essential for that airy lift
- 2 cups corn oil or canola oil for frying, guaranteeing a crisp golden crust
For the Bavarian Cream Filling
- 0.5 cups powdered sugar for a lovely touch of sweetness
- 0.25 cups cornstarch (optional) to stabilize the cream
- 0.67 cups sugar to enhance the overall flavor
- 3 tablespoons cornstarch to bring about a velvety texture
- 4 large egg yolks for richness
- 2 cups fresh milk to create a creamy consistency
- 1 tablespoon butter adding depth of flavor
- 1 teaspoon vanilla extract imparting a warm aroma
Instructions
Dough Preparation
- In a large mixing bowl, combine the flour, sugar, and salt, creating a base for your dough.
- Create a well in the center of the dry ingredients and pour in the lukewarm milk, beaten egg, melted butter, and instant dry yeast.
- Mix these ingredients until a sticky dough forms.
- Transfer the dough to a floured surface and knead for about 8-12 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 30-60 minutes, or until it has doubled in size.
- Once risen, gently punch down the dough, then divide it into 16 pieces and form each piece into balls.
- Allow shaped donuts to rise again until they are almost doubled.
Frying
- In a deep frying pan, heat the oil to 160-170°C (320-340°F).
- Carefully place a few donuts into the hot oil, frying them for about 3-5 minutes or until golden brown.
- Once fried, cool the donuts on paper towels to absorb excess oil.
Cream Preparation
- Heat the milk until it is simmering.
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
- Gradually combine this mixture with the hot milk, stirring until thickened.
- Remove from heat and stir in butter and vanilla extract until incorporated. Set aside to cool.
Assembly
- Roll each donut in powdered sugar for a sweet touch.
- Fill with the cooled Bavarian cream using a piping bag or small spoon.
Notes
Ensure proper yeast activation and oil temperature for best results. Consider variations like baked donuts for a lighter version.