Bavarian Cream Donuts

Fluffy, sugar-coated donuts filled with homemade Bavarian cream made from scratch with milk, egg yolks, sugar, and vanilla. Bakery perfection at home!

You ever have one of those serious dessert cravings where nothing store-bought will do? That was me.

this Recipe

It was a lazy Saturday, and I was flipping through one of my grandma’s old recipe books—you know, the ones where the pages are slightly sticky from years of flour dust and vanilla spills. I stumbled on a handwritten recipe labeled “Custard Donuts” in her perfect cursive handwriting.

I remember thinking, Why not give it a shot? I had never made donuts from scratch before, let alone ones filled with Bavarian cream, but I figured the worst that could happen was a flour explosion and some slightly burnt pastries. (Spoiler: The first batch was…questionable. Let’s just say the cream curdled, and my dough was more brick than pillow.)

But after a few tries—and a lot of sticky fingers—these Bavarian cream donuts became my thing. Fluffy, golden, and filled with that dreamy vanilla custard that somehow makes you feel both fancy and nostalgic at the same time.

Now, they’re the must-have at our weekend brunches, and let’s just say my family doesn’t mind the extra test batches.

Why You’ll Love This Bavarian Cream Donuts Recipe?

You’re probably thinking, Why not just buy a box from the bakery? And hey, I get it—but trust me, homemade hits differently. Here’s why you need these:

• Seriously Bakery-Worthy: Fluffy on the outside, creamy inside, and that sugar coating? Perfect crunch.
• From-Scratch Goodness: No mystery fillings here—just real, quality ingredients.
• A Fun Kitchen Project: It’s a bit of a process, but the kind that makes you feel like a pastry pro.
• Perfect for Sharing: Whether it’s brunch, birthdays, or just a random Tuesday, these steal the show.

Ingredient Notes:

I know—this list looks long, but I promise, it’s all basic stuff you probably already have.

For the Donuts:

• Flour: Go for unbleached all-purpose flour for that perfect donut fluff.
• Yeast: Instant dry yeast makes life easier and speeds up the rise.
• Eggs: Room temperature makes a difference here—it helps the dough rise better.
• Butter: Softened, not melted. It gives the dough that rich, buttery taste.
• Sugar: For the dough and that satisfying sugar coating.
• Vegetable Oil: For frying—neutral and perfect for crisping.

For the Bavarian Cream:

• Whole Milk: The base for that silky custard. Full fat is key here.
• Egg Yolks: These thicken the custard and make it rich and golden.
• Sugar: Sweet, but not too sweet—it balances the cream perfectly.
• Vanilla Extract: Pure vanilla gives the best flavor.
• Heavy Whipping Cream: Whipped to fluffy perfection for folding into the custard.

How To Make Bavarian Cream Donuts?

Let’s break this down—one part donuts, one part Bavarian cream. No stress, I’ll walk you through it like we’re baking together.

Step 1: Make the Dough

Start by tossing the flour, yeast, sugar, and salt into your stand mixer. Give it a quick spin with the paddle attachment—just enough to combine.

Add the eggs and most of the water (hold back a splash or two). If the dough looks dry, add the remaining water a teaspoon at a time.

Once it’s starting to come together, swap the paddle for the dough hook. Let the mixer work its magic for about 4 minutes until the dough looks smoother.

Step 2: Add the Butter (The Magic Moment)

Time to add the softened butter! Drop in a few pieces at a time while the mixer runs. Be patient—let the butter fully absorb before adding more.

Keep kneading until the dough is super soft but not sticky. If you press your finger into it and it gently springs back, you’re golden.

Step 3: The Overnight Rise

Now, transfer the dough to a greased bowl, cover it with plastic wrap, and let it chill in the fridge overnight. This slow rise makes the dough extra fluffy (and gives you more time to binge-watch your favorite show).

Step 4: Shape the Donuts

The next day, roll out the dough on a floured surface—about 1 inch thick. Cut out circles using a 2-inch cookie cutter.

Place each circle on a square of parchment paper on a baking sheet. Why parchment? It makes transferring to the oil so much easier.

Cover with plastic wrap and let them rise again until they’re puffy and doubled in size.

Step 5: Fry the Donuts

Heat your oil to 360°F—using a candy thermometer helps here. Carefully drop the donuts (parchment side up) into the hot oil.

The parchment will loosen after a few seconds—just grab it with tongs. Fry for about 90 seconds per side until golden brown.

Drain on paper towels and let them cool slightly. (The smell? Incredible.)

Step 6: Make the Bavarian Cream

1. Heat the Milk: Warm the milk just until it starts to steam—no boiling!
2. Mix the Yolks: Whisk together the egg yolks, sugar, and flour in a separate bowl.
3. Temper the Eggs: Slowly drizzle the warm milk into the egg mixture, whisking constantly to avoid scrambling the eggs.
4. Cook the Custard: Return everything to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Cool & Whip: Chill the custard, then fold in freshly whipped cream for that silky texture.

Step 7: Fill and Finish the Donuts

Once the donuts are cool, roll them in sugar (or powdered sugar if you’re feeling fancy).

Fill a piping bag with the Bavarian cream and use a small knife to make a hole in each donut. Pipe in the cream until they’re just about to burst—but not quite.

Storage Options:

Honestly? These are best fresh, but here’s how to keep them longer:

• Fridge: Store filled donuts in an airtight container for up to 2 days.
• Freezer: Freeze unfilled donuts for up to a month. Thaw, coat in sugar, and fill later.
• Reheating: Microwave for a few seconds or warm in the oven for a bakery-fresh feel.

Variations and Substitutions:

Feel like experimenting? Try these twists:

• Chocolate Cream: Add cocoa powder to the custard for a rich, chocolatey filling.
• Lemon Cream: Mix in a little lemon zest for a bright twist.
• Jam-Filled: Skip the cream and fill with raspberry or strawberry jam instead.
• Cinnamon Sugar: Toss the donuts in cinnamon sugar for a cozy fall vibe.

What to Serve with Bavarian Cream Donuts?

Honestly, these donuts don’t need anything, but if you’re going all out:

• Coffee: Strong black coffee + a cream-filled donut = perfect match.
• Hot Chocolate: Extra cozy with a side of whipped cream.
• Fresh Berries: The tartness balances the sweetness perfectly.

Frequently Asked Questions:

Can I make the dough ahead of time?

Totally! The dough needs that overnight rise anyway, so it’s perfect for prepping the night before.

What’s the difference between Bavarian cream and custard?

Bavarian cream is custard with whipped cream folded in—so it’s lighter and fluffier.

Can I bake these instead of frying?

You can, but the texture won’t be quite the same. Frying really gives them that classic donut magic.

I’d love to hear how your donuts turn out! If you try these, drop a comment or tag me—I can’t wait to see your sweet creations!

Keep the Flavor Coming – Try These:

Slow Cooker Queso Chicken Tacos Recipe

Tasty Swedish Meatball Noodle Bake Recipe

Glazed Carrots With Brown Sugar And Butter

Bavarian Cream Donuts

Prep Time 45 minutes mins

Cook Time 30 minutes mins

These Bavarian cream donuts are light, fluffy, and filled with a rich, homemade vanilla cream made from milk, egg yolks, sugar, and vanilla. Perfectly golden and coated in sugar, they make an irresistible treat for any occasion.

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12 Servings

Ingredients

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For the Donuts:

• 4 cups unbleached all-purpose flour 500g / 18 oz
• 1 1/4 tablespoons instant dry yeast 9g
• 1/4 cup granulated sugar 50g / 2 oz
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 3/4 cup cold water 180 ml / 6 fl oz
• 3/4 cup unsalted butter softened, cut into 1/2-inch pieces (170g / 6 oz)
• 4 cups vegetable oil for frying
• 2 cups granulated sugar for coating (400g / 14 oz)

For the Bavarian Cream:

• 1 cup whole milk 240 ml / 8 fl oz
• 1/4 cup + 2 teaspoons granulated sugar 60g / 2 oz
• 1 tablespoon all-purpose flour
• 4 large egg yolks 72g / 3 oz
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter 25g / 1 oz
• 1 1/2 cups heavy whipping cream 360 ml

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Instructions

 

Preparing the Donut Dough:

1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, and salt. Mix on low speed to combine the ingredients evenly.
2. Incorporate Wet Ingredients: Add the eggs and 2/3 cup of cold water. Mix on low until a shaggy dough begins to form. If dry flour remains at the bottom of the bowl, add additional water, 1 teaspoon at a time, until fully incorporated.
3. Knead the Dough: Replace the paddle attachment with the dough hook. Knead the dough on medium speed for 4 minutes, allowing the gluten structure to begin developing.
4. Incorporate the Butter: Gradually add the softened butter, two pieces at a time, allowing each addition to be mostly incorporated before adding more. Continue kneading until the dough becomes smooth and pulls away from the sides of the bowl without tearing when gently pressed.
5. Chill the Dough: Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and refrigerate for a minimum of 8 hours or overnight to develop flavor and texture.

Shaping and Frying the Donuts:

1. Prepare Baking Sheet: Cut twelve 4x4-inch squares of parchment paper and line a large baking sheet with them.
2. Roll Out the Dough: Remove the dough from the refrigerator and transfer it to a lightly floured surface. Roll it to a thickness of approximately 1 inch.
3. Cut the Donuts: Using a 2-inch round cookie cutter, cut circles from the dough. Place each circle on a prepared parchment square.
4. Proof the Donuts: Cover the donuts loosely with plastic wrap and allow them to proof in a warm location until doubled in size.
5. Heat the Oil: In a large, deep pan, heat the vegetable oil to 360°F (182°C).
6. Fry the Donuts: Carefully lower the donuts into the hot oil, parchment paper side up. Once submerged, gently peel away the parchment paper using tongs. Fry each side for 90 seconds or until golden brown.
7. Drain and Cool: Transfer the fried donuts to a paper towel-lined tray to drain excess oil. Allow them to cool for 5 minutes before coating in granulated sugar.

Preparing the Bavarian Cream:

1. Heat the Milk: In a medium saucepan over medium heat, bring the milk just to a simmer, avoiding boiling. Once bubbles appear along the edges, remove it from the heat.
2. Whisk the Yolks: In a separate bowl, whisk together the sugar, flour, and egg yolks until smooth.
3. Temper the Eggs: Gradually add the warm milk to the egg mixture, one tablespoon at a time, whisking constantly to prevent curdling.
4. Cook the Custard: Return the mixture to the saucepan and cook over medium-low heat, stirring continuously until the custard thickens enough to coat the back of a spoon.
5. Finish the Custard: Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer the custard to a glass bowl, cover with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate until fully chilled.
6. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Once the custard has cooled, gently fold the whipped cream into the custard until fully combined.

Filling the Donuts:

1. Prepare the Donuts: Roll each donut in granulated sugar or dust with powdered sugar if preferred.
2. Fill the Piping Bag: Transfer the Bavarian cream into a piping bag fitted with a round nozzle.
3. Fill the Donuts: Using a small knife, create a hole in the side of each donut and gently fill with the Bavarian cream. Avoid overfilling to prevent leakage.

Notes

To make these Bavarian cream donuts gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. Ensure all other ingredients, including the yeast and vanilla extract, are certified gluten-free. The results may be slightly denser due to the flour swap, but the rich Bavarian cream will still make them delightful.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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