Ingredients
Scale
- For the Bavarian Cream Filling:
- 3 egg yolks
- 1/4 cup (50g) white sugar
- 1 cup (240ml) whole milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/3 stick (38g) butter
- 1 cup (240ml) heavy cream
- For the Donut Dough:
- 5 cups (600g) all-purpose flour
- 1/2 cup (100g) white sugar (plus extra for coating)
- 2 packs (14g) active dry yeast (or instant yeast)
- 1 cup (240ml) whole milk
- 2 large eggs
- 2/3 stick (80g) butter, melted
- 1 teaspoon salt
- Vegetable oil, for frying
Instructions
- Make the Bavarian Cream (Prepare ahead):
- In a bowl, whisk egg yolks with cornstarch and 2 tablespoons of sugar.
- Heat the remaining sugar, milk, and vanilla in a saucepan over medium-low heat until warm.
- Gradually pour the warm milk into the yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
- Bring to a boil for 1 minute, then remove from heat. Strain through a fine mesh sieve if needed.
- Whisk in the butter, one tablespoon at a time.
- Cover with plastic wrap touching the surface and refrigerate until fully chilled.
- Make the Donut Dough:
- Warm milk to body temperature. Mix with yeast and 1 tablespoon sugar. Let sit for 5–10 minutes until frothy.
- In a stand mixer, add the remaining sugar, eggs, and salt. Pour in the yeast mixture and stir.
- Add flour and mix on low speed until mostly combined.
- Slowly drizzle in melted butter with the mixer running. Increase to high speed and knead for 3–5 minutes.
- Turn out onto a floured surface and knead until smooth.
- Shape into a ball, place in a greased bowl, cover, and let rise until doubled (1–2 hours).
- Punch down the dough. Roll to 1/2 inch thick and cut rounds using a 2.5–3 inch cutter.
- Place on lined baking sheet, cover, and proof for 45 minutes or until puffy.
- Fry the Donuts:
- Heat oil (at least 2–3 inches deep) to 350°F (180°C).
- Fry 2–3 donuts at a time, 1–2 minutes per side, until pale golden.
- Transfer to a wire rack lined with paper towels. Roll in sugar while warm.
Notes
Store leftover donuts in an airtight container in the refrigerator for up to 2 days. Freeze without filling for longer storage.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 270
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg