These homemade Bavarian Cream Donuts combine some super soft and pillowy Brioche Donuts with a creamy, luscious Vanilla Bavarian Cream filling. They are deliciously fluffy and decadent and make the perfect special treat!
Why we love this recipe
Calling all Donuts lovers - this one is for you... If you like pillowy, fluffy yeasted Brioche Donuts with a thick, rich Vanilla Custard Filling, you won't be able to resist these Bavarian Cream Donuts!
The brioche donuts are super light and airy with a rich flavour and the Bavarian cream is packed with fresh vanilla and lightened up with whipped cream. They make the perfect sweet treat for breakfast, afternoon tea or a special occasion.
The cream filling can be kept in the fridge for three days and the donut dough can be proofed overnight to make in advance.
Ingredients
For the Bavarian Cream
What is Bavarian Cream: a Bavarian Cream is a classic French Pastry cream filling that combines a Pouring Custard (Crème Anglaise - similar to Pastry Cream but without cornstarch), Gelatine for thickening and Whipped Cream.
What is the Bavarian Cream Donuts Filling made off (scroll down to recipe card below for all quantities):
- Milk: use Full Cream / Whole Milk for the best flavour and texture.
- Vanilla: fresh Vanilla Bean will always give you the best flavours, but Vanilla Paste will work as well. Vanilla extract can be used too (about 2 teaspoon vanilla extract), but the vanilla taste won't be as strong.
- Sugar: Caster Sugar, which is a super fine white granulated sugar.
- Egg Yolks: medium to large egg yolks, at room temperature.
- Gelatine: Gelatine Powder dissolved in a little bit of cold water. Alternatively, you can also use gelatine sheets or gelatine leaves bloomed in cold water and drained well.
- Cream: Thickened/ Heavy Cream, containing at least 30% of fat (a cream won't whip if it has less than that percentage of fat). It is sometimes called Double Cream (in the UK) or heavy whipping cream.
Flavour Variation: you can also flavour the bavarian cream with cocoa powder (or chocolate), some fruits (replacing part of the milk with fruit juice or fruit puree) or even coffee!
For the Brioche Donuts
The Brioche Donuts are made with the same dough as a classic Brioche Loaf Bread. It is a type of yeasted dough called "enriched dough" because of its high content of fat.
- Milk: Full Cream / Whole Milk, slightly heat it up to around 35 degree Celsius / 95 degree Fahrenheit. Be careful not to heat it up too much or it might kill the yeast.
- Yeast: I used Instant Dry Yeast here but you can use Active Dry Yeast too. Simply make sure to properly bloom it (rehydrate it) in the warm milk first to activate it.
- Flour: a specificity of brioche doughs is that they are made with Plain / All-Purpose Flour - not bread flour - for a lighter and softer crumb.
- Butter: unsalted butter and soft, at room temperature. It won't incorporate into the dough properly if too cold, but will turn the dough greasy if too warm (or partially melted).
I tossed the donuts in cinnamon sugar (a little bit of nutmeg will be delicious too) before filling them with the vanilla cream filling, but that is optional. You could also simply dust the filled donuts with a bit of powder sugar before serving.
How to make Bavarian Cream Filled Donuts
Bavarian Cream Filling
The first step of the recipe is to prepare the Bavarian Cream filling. It will need to chill twice, so you can actually knead the dough of the donuts in the meantime if you feel confident enough with time management.
- Photo 1: Place the Milk in a medium size saucepan with the Seeds of the Vanilla Bean and the rest of the pod. Turn on low heat and bring to a simmer. Once it starts to simmer, turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes.
You can skip the infusion step if using Vanilla Paste or Extract. Make sure to remove the Vanilla Pod once the milk has infused. Keep it to make homemade vanilla extract for example.
- Photo 2: Place the egg yolks and sugar in a large bowl and whisk until combined. Slowly pour the warm milk over the egg yolk mixture while continuously whisking.
- Photo 3: Transfer the whole mixture back into the saucepan and turn on low heat.
- Photo 4: Cook for 5 to 10 minutes on low to medium-low heat while continuously stirring until the cream has thickened. Don't let the mixture boil or the eggs will curdle and you will get lumps in your custard. Remove from the heat.
There are two ways to know the custard is cooked. First with a thermometer - the custard is cooked when it reaches 82 degree Celsius or 180 degree Fahrenheit. Second, dip the back of a spoon in the mixture. If the custard coats the spoon without dripping back directly, it is ready.
- Photo 5: Mix together the Gelatine Powder and cold Water in a small bowl. When thick, add to the warm custard and whisk well until completely dissolved.
- Transfer into a large clean bowl, cover with plastic wrap touching the surface of the cream and place in the fridge to cool down for 30 minutes to 1 hour. The cream should be back at room temperature before using.
If the custard has started to set with the gelatin, vigorously whisk it to loosen it. Make sure not to leave it in the fridge for longer than an hour or it will set.
- Photo 6: In a large mixing bowl (or the bowl of a stand mixer), whip the Heavy / Thickened Cream until it reaches stiff peaks.
- Take the custard out of the fridge and whisk it to loosen it.
- Photo 7 & 8: Gently fold the whipped cream into the custard in 3 or 4 times. You could get a very light, shiny and smooth cream.
- Cover with plastic wrap touching the surface and store in the fridge until the donuts are ready to be filled.
If you have made and fried the donuts first, you can pipe the bavarian cream in them straight away then store the filled donuts in the fridge until ready to be served.
Making the Donut Dough
- Photo 9: In the bowl of your stand mixer, mix together the lukewarm Milk, Sugar and Instant Yeast. Set aside for 10 minutes or until small bubbles appear on the surface.
Note that "blooming" the yeast is not technically required when using Yeast, but is a good way to check that the yeast is alive before making the dough. If using Instant Yeast, this step is mandatory or the yeast won't be activated.
- Photo 10: Mix in the Eggs (I like to whisk them separately first) then the Flour and Salt using a silicone or wooden spatula. Fit the mixer with the dough hook attachment and turn on low to medium speed. Knead for about 5 minutes or until all the ingredients are roughly combined.
- Photo 11: Slowly add the soft cubed Butter while the mixer is kneading the dough on low speed. Wait until the butter is fully incorporated before adding more. Stop to scrap the sides of the bowl if required.
- Once the butter has been incorporated, increase the speed to medium to medium high and continue to knead for about 20 minutes. The brioche dough should be very soft, stretchy and just only slightly sticky.
To know the dough has been kneaded enough, to the "windowpane test". Pull and stretch a small piece of the dough. If it breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
- Photo 12: Cover the bowl with a tea towel and leave in a warm place to proof for about 2 hours, or until doubled in size. Alternatively, place in the fridge to proof overnight (for 8 to 12 hours).
Shaping, Frying and Filling the Donuts
- Prepare a large baking sheet with 10 small cut out pieces of baking paper / parchment paper.
- Punch the dough to deflate it and transfer it over a very lightly floured surface. Cut it into 10 equal pieces, using a kitchen scale to be precise and get even buns.
- Photo 13: Shape each piece of dough into a tight roll.
To shape the piece of dough into a roll, flatten it and fold the edges of the dough towards the centre until you start feeling some resistance. Turn the ball over, seams down. Gently pull it towards you, your fingers placed on one side / bottom of the bun. Roll it under your palm to get smooth little balls.
- Photo 14: Place each rolls on an individual piece of baking paper over the tray and cover with a tea towel. Leave to proof for 45 minutes to 1 hour, or until almost doubled in size.
To know the brioche donuts are ready to be fried, softly poke one of the ball. If it leaves a small indent that slowly springs back (but not fully), they are ready.
- Photo 15: In a large saucepan, heat up your frying oil on a medium heat until reaches about 170 degree Celsius (340 degree Fahrenheit). Gently drop each roll in the hot oil, seam side facing up and peel off the baking paper with tongs. Fry for about 2 minutes on each side or until the donuts are be golden.
I highly recommend using a candy thermometer to measure the exact temperature of the oil. If the temperature is too low, your donuts will turn out greasy. If too high, they will burn and the centre will remain raw.
The exact quantity of oil will vary based on the size of your pot, but I recommend having at least 10 cm (4-inch) of oil in the pot to insure the donuts do not touch the bottom of the pan while frying.
- Using a slotted spoon, pick up the fried donuts and place on a wire rack lined with paper towels to drain and cool down. Optionally while still warm, toss the donuts in a mix of sugar and cinnamon (or just sugar).
- Photo 16: Take the Bavarian Cream Filling out of the fridge and transfer into a piping bag fitted with a round nozzle. Make a small incision on the side of each donuts and fill them with cream. Serve as soon as possible.
Recipe FAQs
Bavarian Donuts and Boston Cream Donuts are both fried donuts filled with a vanilla custard cream. Boston Cream Donuts are usually filled with Pastry Cream (vanilla custard) and topped with a Chocolate Glaze or Chocolate Frosting.
Bavarian Donuts are filled with Bavarian Cream (Crème Bavaroise), although they are also sometimes filled with a simple Pastry Cream instead. They are not coated with any glaze or frosting.
This recipe will work well with a Vanilla Pastry Cream, Chocolate Pastry Cream or even Diplomat Cream too! You could also add a fruity element along with the cream filling, such as a Strawberry Compote or Blueberry Coulis.
Yes! Proofing the dough in the fridge (for about 8 to 12 hours) will help develop its flavours and make the dough much easier to work with. A cold brioche dough will be less sticky and soft than one at room temperature.
The best oils for frying are neutral-flavoured oils that have a high smoke point such as Vegetable Oil or Canola Oil (what I used here).
I find that the best frying temperature is about 170 degree Celsius (340 degree Fahrenheit). Over 180 degree Celsius (350 degree Fahrenheit), the donuts will burn before they are fully cooked and their centre will be raw.
Under 165 degree Celsius (330 degree Fahrenheit), the donuts will fry to slowly resulting in overly greasy donuts.
Tips & Tricks
- Temperatures are key to make the perfect Bavarian Cream. The custard base needs to be cool enough that it doesn't melt the whipped cream when you fold it in, but if too cold, the gelatine will have set the custard.
- Use a candy thermometer to check the frying oil temperature at all time. Keep adjusting the temperature of your stove if required to insure the oil doesn't go too high or too low.
- Fry the donuts one by one to keep a constant oil temperature. Frying multiple donuts at once tends to make the oil temperature drop quickly.
Troubleshooting
- The Bavarian Cream is grainy or lumpy: usually happens if the eggs are cooked at a temperature too high and curdle. The soft custard base (before adding gelatine and whipped cream) can be poured through a thin mesh sieve to remove any lumps.
- The donuts are flat or dense: can mean that the dough was under-proofed or over-proofed. Make sure the dough has doubled in size for the first proofing. Once shaped into balls, softly poke one of the roll. If it leaves a small indent that slowly springs back (but not fully), they are ready to fry.
- The centre of the donuts is raw: the donuts were fried at a temperature too high or not for long enough. I always recommend doing a time test with the first donut and check the crumb before frying the rest of the batch. It should give you a good indication of frying time.
Storing & Freezing
Bavarian Cream Donuts are best served straight away (or within a day) for the best texture and freshness. They can be stored in the fridge in an airtight container for up to 3 days otherwise.
Although I do not recommend freezing the Bavarian Cream filling, the Brioche Donuts can be frozen (once completely cool) for up to a month. Leave at room temperature to fully thaw before filling them with the custard.
More Cream Filled Desserts
- Mini Fruit Tarts
- Choux à la Crème
- Strawberry Custard Tart
- Choux au Craquelin
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Recipe
Bavarian Cream Donuts
Ingredients
Bavarian Cream
- 240 ml (1 cup) Full Cream / Whole Milk
- 1 Vanilla Bean or 1 1/2 teaspoon of Vanilla Paste
- 4 Egg Yolks at room temperature (about 75gr)
- 50 gr (1/4 cup) Caster Sugar
- 6 gr (1 1/2 teaspoon) Gelatine Powder plus 1 tablespoon cold water
- 240 ml (1 cup) Heavy / Thickened Cream min. 30% fat
Brioche Donuts
- 75 ml (5 tablespoons) Full Cream / Whole Milk lukewarm
- 80 gr (1/3 cup) Caster Sugar
- 9 gr (1 1/2 teaspoon) Instant Dry Yeast or active dry yeast
- 3 Eggs medium to large, at room temperature
- 350 gr (2 1/3 cup) Plain / All-Purpose Flour
- 1/2 teaspoon Fine Table Salt
- 120 gr (1/2 cup) Unsalted Butter soft
- Canola Oil or Neutral Vegetable Oil for frying
Instructions
Bavarian Cream
- Place the Milk in a medium size saucepan with the Seeds of the Vanilla Bean and the rest of the pod. Turn on low heat and bring to a simmer. Once it starts to simmer, turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes (see note 1).
- In a separate heat-proof bowl, whisk together the Egg Yolks and Sugar. Slowly pour the warm milk over the egg yolk mixture while continuously whisking, then transfer it all back into the saucepan.
- Cook for 5 to 10 minutes on low to medium-low heat while continuously stirring until the cream has slightly thickened (see note 2). Remove from the heat.
- In a small bowl, mix together the Gelatine Powder and cold Water and leave for a few minutes until it resembles a thick paste. Mix it into the warm custard and whisk until completely dissolved.
- Transfer into a large clean bowl, cover with plastic wrap touching the surface of the cream and place in the fridge to cool down for 30 minutes to 1 hour. The cream should be back at room temperature (see note 3).
- In a large mixing bowl (or the bowl of a stand mixer), whip the Heavy / Thickened Cream until it reaches stiff peaks.
- Take the custard out of the fridge and whisk it to loosen it. Gently fold the whipped cream into the custard in 3 or 4 times. Cover with plastic wrap touching the surface and store in the fridge until the donuts are ready to be filled.
Brioche Donuts
- In the bowl of your stand mixer fitted with the dough hook attachment, mix together the lukewarm Milk, Sugar and Instant Yeast. Set aside for 10 minutes or until small bubbles appear on the surface.
- Mix in the Eggs then the Flour and Salt. Turn on your mixer on low to medium speed and knead for about 5 minutes or until all the ingredients are combined.
- Slowly add the soft cubed Butter on low speed, waiting for all the butter to have been incorporated before adding more (see note 4).
- Increase the speed to medium to medium high and continue to knead for about 20 minutes. The dough should be very soft, stretchy and just only slightly sticky (see note 5).
- Cover the bowl with a tea towel and leave in a warm place to proof for about 2 hours (or until doubled in size), or leave to proof in the fridge overnight (for 8-12 hours).
- Prepare a large baking sheet with 10 small cut out pieces of baking paper.
- Punch the dough to deflate it and transfer it over a very lightly floured surface. Cut it into 10 equal pieces (using a kitchen scale for accuracy) and shape into small rolls (see note 6). Place each roll on an individual piece of baking paper on the prepared tray.
- Cover with a tea towel and leave to proof for 45 minutes to 1 hour, or until almost doubled in size (see note 7).
- In a large saucepan, heat up your frying oil (neutral vegetable oil or canola oil) on a medium heat until reaches about 170 degree Celsius / 340 degree Fahrenheit (see note 8). Use a candy thermometer to keep checking on the temperature of the oil.
- Gently drop each roll in the hot oil, seam side facing up and peel off the baking paper with tongs. Fry for about 2 minutes on each side or until the donuts are be golden (see note 9).
- Using a slotted spoon, pick up the fried donuts and place on a wire rack lined with paper towels to drain and cool down completely.
- Take the Bavarian Cream Filling out of the fridge and transfer into a piping bag fitted with a round nozzle. Make a small incision on the side of each donuts and fill th
