Description
Bavarian cream donuts bring indulgent German pastry magic to your kitchen. Pillowy pastries filled with silky custard and dusted with powdered sugar promise sweet satisfaction that will delight you.
Ingredients
Scale
- 12 cups canola oil
- 3 ¼ cups (410 g) bread flour
- 1 cup (240 ml) whole milk
- 3 tbsps active dry yeast
- ½ cup (100 g) granulated sugar
- 1 tbsp granulated sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (57 g) shortening
- 2 ½ tsps kosher salt
- 1 ½ tsps vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- 3 cups (600 g) granulated sugar for rolling
- ¾ cup (180 ml) heavy cream
- 2 tbsps powdered sugar
- 1 batch pastry cream (prepared ahead)
Instructions
- Yeast Activation: Warm milk to 105-110°F, sprinkle yeast and sugar, allowing mixture to become frothy for 5-7 minutes.
- Dough Preparation: Blend activated yeast with remaining sugar, shortening, eggs, and vanilla extract into a uniform mixture, then gradually incorporate flour, salt, baking powder, and baking soda, kneading until a smooth, elastic dough develops.
- Proofing Process: Transfer dough to a greased bowl, cover, and let rise in a warm environment (80-85°F) until volume doubles, approximately 60-90 minutes, then reshape into uniform rounds for a second proofing.
- Frying Technique: Heat oil to precisely 350°F in a deep pot, carefully frying donuts until achieving a golden-brown exterior, then transfer to a wire rack lined with paper towels and roll in granulated sugar while warm.
- Cream Filling: Whip heavy cream with powdered sugar until soft peaks form, gently fold in chilled pastry cream to create a luxurious filling.
- Final Assembly: Once donuts cool completely, use a piping bag with a round tip to inject cream mixture evenly from the side, ensuring a delectable, well-distributed filling.
Notes
- Precise Temperature Control: Monitor milk and oil temperatures carefully, as they critically impact yeast activation and donut frying quality.
- Proofing Perfection: Choose a draft-free, consistently warm environment for dough rising to ensure optimal texture and volume.
- Gentle Handling Matters: Knead dough delicately and avoid over-mixing to maintain a tender, light donut structure.
- Filling Technique: Pipe cream slowly and steadily, rotating the donut to distribute filling evenly without tearing the delicate pastry.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 455
- Sugar: 43 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 42 mg