Bavarian Cream Doughnuts Bliss (Printable Version)
# What You'll Need:
→ Dough
01 -
250 g all-purpose flour
02 -
100 g granulated sugar
03 -
10 g instant yeast
04 -
3 g salt
05 -
120 ml whole milk
06 -
60 g unsalted butter
07 -
2 large eggs
→ Filling & Coating
08 -
240 ml Bavarian cream
09 -
Vegetable oil, for frying
10 -
Powdered sugar, for dusting
# Step-by-Step Directions:
01 -
In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt until thoroughly blended.
02 -
Warm the milk with butter in a saucepan over low heat until the butter melts and the mixture is just warm to the touch (approximately 37°C). Pour into the dry ingredients and mix well.
03 -
Add eggs to the mixture and stir until a soft dough forms. Transfer to a lightly floured surface and knead for 5–10 minutes until dough is smooth and elastic.
04 -
Place the dough in a lightly greased bowl, cover, and allow to rise in a warm place for about 1 hour or until doubled in size.
05 -
Roll risen dough to a thickness of 1.2 cm on a floured surface. Cut out circles using a round cutter and place on a parchment-lined baking sheet.
06 -
Cover shaped doughnuts with a towel and let rise for 30 minutes until slightly puffy.
07 -
Heat vegetable oil in a deep pan to 175°C. Fry a few doughnuts at a time for 2–3 minutes on each side or until golden brown. Remove and drain on a wire rack.
08 -
Let doughnuts cool slightly, then fill each with Bavarian cream using a piping bag. Dust generously with powdered sugar before serving.
# Helpful Notes:
01 -
Use a thermometer to maintain oil temperature at 175°C to prevent greasy or burnt doughnuts.
02 -
For an even cream filling, use a piping bag fitted with a long-tip nozzle.
03 -
Dough can be prepared in advance and cold-proofed in the refrigerator overnight.
04 -
Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.