Oh, these Bavarian Cream Donuts are just pure joy in every bite. Soft, fluffy dough filled with creamy vanilla custard—it’s like biting into a little cloud. I still remember the first time I made them; the smell alone made everyone rush to the kitchen.

I love how the golden dough turns light and pillowy after frying. And that smooth cream filling? It’s rich but not too sweet, just the way I like it. Every time I dust them with powdered sugar, they look bakery-perfect.

If you’ve never tried making them at home, don’t worry—it’s easier than it looks. I’ll walk you through it step by step. Trust me, once you taste one warm from the pan, you’ll never want to buy donuts again.

Why You’ll Love This Recipe

Decadent and Delicious: These donuts are everything you want in a treat—crispy on the outside, soft and airy on the inside, and filled with a rich, creamy custard.
Made from Scratch: With simple ingredients like flour, eggs, sugar, and butter, you can craft your very own homemade donuts.
A Perfect Balance: The sweetness of the custard filling and the fried donut dough offers a delightful contrast that will leave you craving more.
Perfect for Any Occasion: Whether you’re serving these at a brunch, a birthday, or simply treating yourself, they’re bound to be a hit.
Fun to Make: While the process involves a few steps, the end result is well worth the effort. Plus, who doesn’t love the satisfaction of homemade donuts?

Required Kitchen Tools

Large Mixing Bowls: For mixing the dry and wet ingredients.
Stand Mixer (Optional): For easier dough mixing and kneading.
Rolling Pin: To roll out the donut dough.
Donut Cutter or Cookie Cutter: To shape the donuts.
Deep Fryer or Heavy Pot: For frying the donuts.
Thermometer: To monitor the oil temperature and ensure perfect frying.
Whisk: For mixing the custard and whipping the cream.
Piping Bag: For filling the donuts with Bavarian cream.

Ingredients

For the Donuts:

4 1/2 cups (540g) all-purpose flour: Spoon and leveled for accurate measurement.
2 1/4 tsp (7g) instant yeast: This is the key to achieving light, airy donuts.
3 tbsp (36g) granulated sugar: A little sweetness to balance the dough.
1 tsp salt: Enhances the flavor of the dough.
2 large eggs: Room temperature for better mixing.
2 large egg yolks: Adds richness to the dough.
1/2 cup (113g) salted butter: Softened to ensure smooth incorporation.
1 cup (8 oz) water: To help activate the yeast and form a dough.
1 cup (200g) granulated sugar: For the sweet coating after frying.
1 tsp cinnamon (optional): Adds a hint of warm spice, perfect with the custard.
1/2 tsp vanilla powder: A subtle vanilla flavor that complements the custard.

For the Custard (Bavarian Cream):

3 large egg yolks: Room temperature for smooth mixing.
1/2 cup (100g) granulated sugar: Sweetens the custard just right.
1/8 tsp salt: Enhances the sweetness.
3/4 cups (180mL) whole milk: A creamy base for the custard.
2 tbsp (28g) salted butter: For richness and flavor.
1 1/3 cups (300mL) heavy whipping cream: Cold and ready for whipping.
1/4 cup (30g) powdered sugar: For light, sweet whipped cream.

How to Make Bavarian Cream Donuts

Step 1: Prepare the Donut Dough

Making homemade donuts starts with a soft, rich dough that’s perfect for frying. Here’s how to get the dough ready:

Activate the Yeast: In a small bowl, combine the warm water (about 110°F) with the sugar and instant yeast. Let the mixture sit for 5 minutes until it becomes foamy. This indicates that the yeast is active and ready to work its magic.
Mix the Wet Ingredients: In a stand mixer (or large mixing bowl), add the eggs, egg yolks, softened butter, and the activated yeast mixture. Stir together until everything is well incorporated.
Add the Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients in the mixer, a little at a time. Once combined, knead the dough for about 8 minutes, either using the stand mixer or your hands, until it’s smooth and elastic.
Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Step 2: Roll and Cut the Donuts

Roll the Dough: After the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out to about 1/2-inch thickness.
Cut the Donuts: Using a donut cutter or two round cookie cutters (one larger for the outer edge, one smaller for the hole in the middle), cut out the donut shapes. You can re-roll any scraps and cut more donuts, ensuring you get as many as possible from the dough.
Let the Donuts Rise Again: Place the cut donuts on a baking sheet lined with parchment paper, making sure they are not touching. Cover them with a clean towel and let them rise for an additional 30-45 minutes, until puffed up.

Step 3: Fry the Donuts

Heat the Oil: While the donuts are rising, heat the oil in a deep fryer or a large, heavy pot to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
Fry the Donuts: Gently lower the donuts into the hot oil, a few at a time, being careful not to overcrowd them. Fry each donut for about 2 minutes on each side, or until golden brown and crisp. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Coat the Donuts: While still warm, roll the fried donuts in granulated sugar mixed with cinnamon (if desired) for a delicious sweet coating.

Step 4: Make the Bavarian Cream (Custard)

Prepare the Custard Base: In a medium saucepan, whisk together the egg yolks, sugar, and salt. Gradually add the milk and whisk until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens and reaches a custard-like consistency. This should take about 5-7 minutes.
Finish the Custard: Remove the saucepan from the heat and stir in the butter until it’s melted and the custard is smooth. Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the fridge for at least 2 hours.

Step 5: Whip the Cream

Whip the Heavy Cream: In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. You can use a hand mixer or a stand mixer for this step.

Step 6: Assemble the Donuts

Fill the Donuts: Once the donuts have cooled slightly, use a piping bag fitted with a small round tip to inject the Bavarian cream into the center of each donut. Make sure you fill each donut generously but don’t overstuff them.
Top with Whipped Cream: If you’d like an extra layer of indulgence, top the filled donuts with a dollop of freshly whipped cream. You can also add a dusting of powdered sugar for a finishing touch.

Variations for Bavarian Cream Donuts

While this recipe is already delicious, you can always tweak it to your liking. Here are a few fun variations:

Flavored Custard: Add a splash of vanilla extract, almond extract, or citrus zest to the custard for a unique twist.
Chocolate Bavarian Cream: Stir in some melted chocolate to the custard for a rich, chocolate-flavored cream filling.
Fruit-Filled Donuts: Instead of custard, fill your donuts with fruit preserves like raspberry or strawberry for a fruity surprise inside.
Glazed Donuts: After frying, dip your donuts in a simple glaze made of powdered sugar, milk, and vanilla for a classic finish.

How to Serve Bavarian Cream Donuts

These donuts are a treat all on their own, but here are some ideas for serving them:

For Breakfast: Pair with a cup of hot coffee or tea for the perfect morning indulgence.
At a Party: Serve these at your next brunch or birthday party for a fun and delicious dessert.
As a Snack: Perfect for an afternoon snack with a cold glass of milk or a sweet iced coffee.
With Fresh Fruit: Serve with a side of fresh berries or a fruit salad for a refreshing contrast to the rich donut.

Storing Bavarian Cream Donuts

Since these donuts are best enjoyed fresh, I recommend serving them right after they’re filled. However, if you have leftovers, here’s how to store them:

Store at Room Temperature: You can store the filled donuts at room temperature for up to 1 day. Just make sure they’re kept in an airtight container to prevent them from drying out.
Refrigerate: If you want to keep the donuts longer, store them in the refrigerator for up to 2 days. Just know that the donut texture may change slightly when chilled.

Nutrition Information (Per Donut)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Carbohydrates	Fiber	Sugars	Protein
320 kcal	15g	6g	60mg	100mg	42g	1g	15g	5g

Conclusion

Bavarian Cream Donuts are a luxurious dessert that’s surprisingly easy to make at home. With a fluffy brioche donut, creamy custard filling, and a touch of whipped cream, they’re the perfect sweet treat for any occasion. Whether you’re a beginner or an experienced baker, this recipe will make you feel like a professional pastry chef! Enjoy these delectable donuts fresh from the fryer, and don’t forget to savor each bite.