If you’re on the lookout for a show-stopping, indulgent treat that practically melts in your mouth, this Bavarian Cream Doughnuts Recipe is your golden ticket. Imagine pillowy, tender doughnuts fried to perfection, coated with a warm cinnamon-sugar embrace, then filled with the most luscious, silky Bavarian cream you can dream of. It’s a delightful dance of textures and flavors that brings a touch of European pastry magic right into your kitchen. Whether you’re making them for a special occasion or just because you deserve a decadent treat, these doughnuts will quickly become a beloved staple.

Ingredients You’ll Need

A clear glass mixing bowl with a handle sits on a white marbled surface, holding a smooth, light beige dough inside. The dough is soft and slightly sticky, gathered in a rounded mound in the center of the bowl. Some streaks of dough cling to the sides of the bowl, showing its creamy texture. The overall scene is simple and clean, highlighting the mixed dough ready for the next step. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Bavarian Cream Doughnuts Recipe lies in its simple yet carefully selected ingredients. Each one plays a crucial role, delivering the perfect balance of flavor, texture, and color to these irresistible doughnuts. From fresh yeast to luscious heavy cream, these ingredients are essentials that work together to create something extraordinary.

200 g lukewarm water: Activates the yeast and brings moisture to the dough.
12 g dark rum (approx. 1 Tbsp): Adds a subtle depth of flavor and richness.
1/2 teaspoon vanilla extract or paste: Brings fragrant warmth to both dough and cream.
80 g granulated sugar: Sweetens the dough just enough, supporting yeast fermentation.
20 g fresh yeast (or 9 g instant dry yeast): The magic ingredient that makes the dough rise beautifully.
Zest of one lemon: Infuses a bright citrus note to balance richness.
150 g eggs (approx. 3 medium eggs): Provides structure, moisture, and richness.
600 g all-purpose flour: The foundation for a light yet sturdy dough.
1/4 teaspoon ground nutmeg: Adds an aromatic warmth, enhancing the spice profile.
8 g fine sea salt: Enhances all flavors, balancing sweetness beautifully.
150 g unsalted butter (room temperature): Brings tenderness and richness to the dough.
1.5 liters sunflower or canola oil (for frying): Perfect for frying with a neutral taste and high smoke point.
200 g caster sugar*: For a fine, even cinnamon-sugar coating.
2 teaspoons ground cinnamon: Provides that classic warming touch on the doughnuts.
500 g whole milk: Essential for the silky Bavarian cream filling.
4 large egg yolks: Adds richness and thickening power to the cream.
1 large egg: Helps stabilize the custard.
45 g corn starch: Thickens the pastry cream without lumping.
150 g granulated sugar: Sweetens the cream perfectly.
½ teaspoon fine sea salt: Balances the sweetness in the cream.
1 teaspoon vanilla extract or paste: Guarantees a beautifully aromatic filling.
30 g unsalted butter: Added to the cream for extra silkiness.
200 g heavy cream (cold): Whipped and folded in to create that signature Bavarian cream texture.

How to Make Bavarian Cream Doughnuts Recipe

Step 1: Preparing the Dough

Start by waking up your yeast in the lukewarm water along with the granulated sugar, lemon zest, dark rum, vanilla extract, and eggs. This mixture builds the flavorful base of your dough. If you’re using active dry yeast, bring it to life first by combining it with water and sugar and waiting for it to bubble up. Then add in the rest of the ingredients.

Step 2: Kneading to Perfection

With your stand mixer fitted with the dough hook, incorporate the flour, salt, and ground nutmeg into that wet mixture. Knead the dough at a low to medium speed for 5-8 minutes until it’s smooth, shiny, and just a little tacky—but not sticky. The magic continues as you add the butter in cubes, one by one, while the mixer is running. It may look a little messy at first, but keep faith. The dough will transform into a soft, elastic marvel after 5-10 more minutes of kneading.

Step 3: First Proofing

Transfer your sticky dough ball into a lightly floured or greased bowl, cover it with cling film, and tuck it into the fridge for an overnight rest. This slow chill allows the flavors to develop beautifully and the dough to get that airy structure you want for light, fluffy doughnuts.

Step 4: Shaping and Second Rise

When you’re ready, deflate the dough gently and place it on a floured surface. Divide it precisely into 18 equal pieces using a kitchen scale for consistency. Roll each piece into a smooth ball, set them on individual parchment squares, and let them rise under a cloth for 2 to 4 hours until puffy and lovely. Keep an eye though—you don’t want overproofing or you’ll end up with hollow, oil-saturated doughnuts.

Step 5: Frying to Golden Perfection

Heat your vegetable oil to between 170 and 180 degrees Celsius (340-350°F). Fry 3-4 doughnuts at a time for a few minutes each side or until they puff up and turn a beautiful golden brown. Drain them on paper towels and let them cool completely before moving to the next delicious stage.

Step 6: Crafting the Bavarian Cream Filling

Heat the milk gently until just about to boil, while whisking together the egg yolks, whole egg, corn starch, sugar, and salt in a separate bowl. Slowly temper the egg mixture by adding about two-thirds of the hot milk in a thin stream, whisking nonstop. Pour everything back into the saucepan and whisk over medium heat until thickened and silky. Remove from heat and stir in vanilla and butter. Strain to ensure smoothness, cover with cling film directly on the surface, and cool completely.

Step 7: Folding in the Cream

When the pastry cream is cold and stiff, whip it with an electric mixer until creamy again. Whip the cold heavy cream to stiff peaks and gently fold it into the pastry cream with medium-high speed until perfectly blended for that signature airy, creamy texture.

Step 8: Assembling Your Bavarian Cream Doughnuts Recipe

Coat each cooled doughnut generously in cinnamon sugar. Stand them upright on a tray and make a slit in the middle where the white line is using a small knife or scissors. Fill each doughnut with the sumptuous Bavarian cream until you notice them puffing up—this means you have just the right amount!

How to Serve Bavarian Cream Doughnuts Recipe

The image shows seven small round doughnuts covered in sugar on a white marbled surface. Four doughnuts are whole and arranged in a line on the left side, each topped with a dollop of white cream and some red berry pieces. One doughnut is split open on the right side, revealing a thick, smooth white cream filling inside. Small crumbs and bits of red berry are scattered around the doughnuts. The colors focus mainly on light brown dough, white cream, and red berry bits with a textured dark gray paper beneath part of the doughnuts. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra cinnamon sugar on top just before serving for that classic sweet-spiced finish. Or, if you’re feeling playful, dust lightly with powdered sugar for a delicate touch that hints at elegance. Some fresh berries on the side add a fresh, tangy contrast.

Side Dishes

Bavarian Cream Doughnuts pair beautifully with a steaming cup of coffee or a velvety latte for a perfect morning pick-me-up or afternoon indulgence. For a brunch spread, add fresh fruit salad or creamy vanilla custard for a well-rounded, decadent yet balanced treat.

Creative Ways to Present

Serve these incredible doughnuts in a rustic wooden tray lined with parchment paper for a cozy, homey vibe that invites everyone to dig in. You can also place them in decorative paper cupcake liners and stack them up for a charming dessert tower that’s sure to be a conversation starter at any gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be rare!), keep them in an airtight container in the fridge for up to 2 days. The cream filling stays fresh, but the doughnuts are best enjoyed the day they’re made for optimal fluffiness.

Freezing

You can freeze unfilled doughnuts before frying by placing them on a baking sheet, freezing until solid, then transferring to a freezer bag for up to one month. Fry them straight from the freezer, just adding extra frying time. Avoid freezing after filling to preserve cream texture.

Reheating

Gently warm leftover doughnuts in the oven at 150°C (300°F) for 5-7 minutes to regain softness and freshness but be mindful not to overheat to preserve the Bavarian cream inside. Avoid microwaving as it can make the doughnuts soggy.

FAQs

Can I use instant dry yeast instead of fresh yeast?

Absolutely! The recipe accounts for both, but if using instant yeast, simply skip the activation step and add it directly with the flour. The dough will rise well, just keep an eye on your proofing times.

How do I know when the doughnuts are cooked perfectly?

Look for a uniform golden brown color and a slightly puffed appearance. Cooking time should be a few minutes on each side, and the oil temperature is key to avoid greasy or undercooked doughnuts.

What makes Bavarian cream different from regular custard?

Bavarian cream is lighter and fluffier because it incorporates whipped cream into the custard base, resulting in an airy, silky filling that’s less dense than traditional custards.

Can I make the cream filling ahead of time?

Yes! The Bavarian cream improves in flavor and texture after chilling overnight. Just whip it up, store in an airtight container, and fill your doughnuts when you’re ready to serve.

Are these doughnuts suitable for kids?

They definitely are, but the dark rum in the dough is optional and can be omitted if you prefer a completely alcohol-free version. The doughnuts themselves are soft, sweet, and perfect for little hands!

Final Thoughts

This Bavarian Cream Doughnuts Recipe is truly a labor of love that rewards you with unforgettable flavors and textures. It’s the kind of recipe that turns a simple moment into something special and invites your friends and family to gather around and share the joy of homemade treats. Give it a try, and you’ll soon discover these doughnuts will become a cherished favorite in your baking repertoire.