Ingredients
Dough
- 200 g lukewarm water
- 12 g dark rum (approx. 1 Tbsp)
- 1/2 teaspoon vanilla extract or paste
- 80 g granulated sugar
- 20 g fresh yeast (or 9 g instant dry yeast)
- Zest of one lemon
- 150 g eggs (approx. 3 medium eggs)
- 600 g all-purpose flour
- 1/4 teaspoon ground nutmeg
- 8 g fine sea salt
- 150 g unsalted butter (room temperature)
- 1.5 liters sunflower or canola oil (for frying)
Cinnamon Sugar Coating
- 200 g caster sugar
- 2 teaspoons ground cinnamon
Bavarian Cream Filling
- 500 g whole milk
- 4 large egg yolks
- 1 large egg
- 45 g corn starch
- 150 g granulated sugar
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract or paste
- 30 g unsalted butter
- 200 g heavy cream (cold)
Instructions
- Prepare Dough Mixture: In the bowl of a stand mixer, combine lukewarm water, sugar, yeast, lemon zest, rum, vanilla extract, and eggs. Stir well. If using active dry yeast, activate first by combining with water and sugar until frothy before adding other ingredients.
- Knead Dough: Fit mixer with dough hook and add flour, salt, and nutmeg. Knead at low-medium speed 5-8 minutes until smooth, shiny, and no longer sticking.
- Incorporate Butter: Add butter gradually, one cube at a time, continuing to knead at medium-low speed. Initially dough will appear separated but will come together into sticky dough after all butter is added.
- Continue Kneading: Knead dough for an additional 5-10 minutes until it becomes smooth, elastic, and pulls away from bowl sides.
- First Proofing: Transfer dough to a lightly floured or greased bowl, cover with cling film, and refrigerate overnight to proof.
- Shape Doughnuts: Punch down dough, knead briefly on floured surface, then divide into 18 pieces (60-65 g each). Roll each into a smooth ball and place each on baking paper squares on a tray. Cover and let rise for 2-4 hours until puffy but not overproofed.
- Heat Oil: Heat 1.5 liters of sunflower or canola oil in a heavy-bottomed pan to 170-180°C (340-350°F).
- Fry Doughnuts: Fry 3-4 doughnuts at a time for 2-3 minutes per side or until golden brown. Drain on paper towels and let cool completely before filling.
- Make Bavarian Cream Filling: Heat milk to just boiling point in a saucepan.
- Mix Eggs and Cornstarch: In a bowl, whisk egg yolks, whole egg, cornstarch, sugar, and salt until smooth.
- Temper Egg Mixture: Slowly pour two-thirds of the hot milk into egg mixture while whisking continuously to prevent curdling. Return mixture to saucepan with remaining milk and cook over medium heat, whisking constantly until thickened and smooth, about 1-2 minutes more.
- Finish Cream: Remove from heat and stir in vanilla and butter. Strain through a sieve into a clean bowl to remove lumps. Cover surface with cling film and cool to room temperature, then chill completely.
- Whip Cream and Combine: Beat chilled Bavarian cream with an electric mixer to soften. Whisk cold heavy cream to stiff peaks and fold into the pastry cream until fully incorporated and smooth.
- Prepare Piping Bag: Transfer Bavarian cream to disposable piping bag and cut tip, no nozzle needed.
- Coat Doughnuts: Mix caster sugar and cinnamon in a bowl. Coat cooled doughnuts evenly in cinnamon sugar and arrange vertically on a tray.
- Fill Doughnuts: Using a small knife or scissors, cut a slit through the middle of each doughnut. Pipe in Bavarian cream until doughnut expands slightly, indicating sufficient filling.
Notes
- Do not overproof the doughnuts during the second rise to avoid hollow centers and excessive oil absorption during frying.
- Ensure oil temperature remains steady between 170-180°C for even frying and best texture.
- The Bavarian cream must be completely chilled and thickened before folding in whipped cream for best texture.
- Using fresh yeast can give a better flavor but dry yeast is a suitable substitute.
- Use a kitchen scale for precise portions for consistent doughnut size and baking times.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: German
