Bavarian Cream Doughnut: Best 45-Minute Bakery-Style Treat

Why You’ll Love This Bavarian Cream Doughnut

There are doughnuts, and then there are Bavarian Cream Doughnuts—the kind that make you pause mid-bite and whisper, “Oh wow.” If you’ve ever dreamt of re-creating that warm, bakery-fresh bliss at home, today’s your lucky day.

This Bavarian Cream Doughnut recipe combines everything we love about weekend treats and sugar-dusted nostalgia. Here’s why you’ll fall for it faster than you can say “custard-filled”:

• Fluffy & Rich: Imagine soft, airy brioche dough fried until golden and puffed like a little pastry pillow. These doughnuts are buttery and light, with just the right chew.
• Decadent Filling: The heart of this treat is a dreamy custard—smooth as velvet and folded with whipped cream until it’s practically floating.
• Bakery-Quality at Home: They look professional, they taste divine, and you made them all by yourself. Yes, you. No pastry degree required.

Whether you’re making these for brunch, a birthday surprise, or just because you deserve a little kitchen magic, this Bavarian Cream Doughnut recipe will have your whole household hovering around the stove, waiting for round two.

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Ingredients for Bavarian Cream Doughnut Recipe

Gathering your ingredients first is like laying out your paint before the masterpiece—smooth, stress-free, and ready to roll. Here’s what you’ll need for this bakery-style beauty.

Brioche Doughnuts

• 4 ½ cups all-purpose flour
• 2 ¼ tsp instant yeast
• 3 tbsp granulated sugar
• 1 tsp salt
• 2 large eggs
• 2 large egg yolks
• ½ cup salted butter, softened
• 1 cup water
• 1 cup granulated sugar (for coating)
• 1 tsp cinnamon or ½ tsp vanilla powder
• 48 oz canola oil (for frying)

Custard Filling

• 3 large egg yolks
• ½ cup granulated sugar
• ⅛ tsp salt
• ¾ cup whole milk
• 2 tbsp salted butter

Whipped Cream

• 1 ⅓ cups heavy whipping cream
• ¼ cup powdered sugar

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Step-by-Step Instructions

No need to be nervous—we’re walking through this together like Sunday morning brunch with your bestie. From mixing dough to that glorious final bite, every step is designed to set you up for delicious success.

Step 1 – Make the Brioche Dough

In the bowl of a stand mixer, combine the flour, instant yeast, sugar, and salt. Give it a quick mix. Add the eggs, extra yolks, softened butter, and water. Using the dough hook attachment, knead the mixture on medium speed for 6–8 minutes until it forms a soft, smooth ball.

🟡 It should be tacky but not sticky—kind of like a post-it note.

Step 2 – Proof the Dough

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 2 hours until doubled in size.

🟡 Pro tip: Set the bowl near a warm oven or inside your (turned-off) microwave with a cup of hot water for a DIY proofing box.

Step 3 – Shape and Proof Again

Once risen, gently punch down the dough (yes, it’s okay to be a little firm). Divide it into 16–20 equal pieces. Roll each into a ball and place on a parchment-lined tray with space between them. Cover and let them rise again for 30 minutes until puffed.

Step 4 – Fry the Doughnuts

Heat your canola oil in a deep pot to 360°F. Working in batches, fry the doughnuts for 1–2 minutes per side until golden brown and pillowy. Remove with a slotted spoon and drain on paper towels.

🟡 If the oil’s too cool, they’ll soak it up like a sponge. Too hot? They’ll brown too fast on the outside and stay raw in the center. Keep that thermometer handy!

Step 5 – Coat in Sugar

While the doughnuts are still warm (not hot!), toss them in a bowl of cinnamon sugar or vanilla sugar until fully coated. Let them cool on a wire rack.

🟡 The sugar sticks best while they’re warm—it’s like magic.

Step 6 – Make the Custard

In a small saucepan, whisk the egg yolks and sugar until light and combined. Stir in the salt and milk. Cook over medium-low heat, whisking constantly until it thickens and coats the back of a spoon—about 6–8 minutes. Remove from heat and stir in the butter until melted. Let cool completely.

🟡 This is where patience pays off. A too-hot custard will scramble. Go slow and steady.

Step 7 – Prepare the Whipped Cream

In a chilled bowl, whip the heavy cream and powdered sugar with a hand mixer until stiff peaks form. You’re looking for that sweet spot where the cream holds its shape but still feels cloud-like.

Step 8 – Combine & Fill

Once the custard is fully cooled, gently fold in the whipped cream until no streaks remain. Transfer to a piping bag fitted with a round tip. Use a skewer or knife to poke a small hole in the side of each cooled doughnut, then pipe in the cream until the doughnut feels heavy and plump.

🟡 If it’s puffing back at you, you’ve done it right.

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Helpful Tips for the Best Bavarian Cream Doughnut

Want your doughnuts to look and taste like they came from a high-end bakery? These little tweaks make a big difference:

• Use a thermometer: The oil sweet spot is 360°F. Fluctuating temps can ruin texture.
• Don’t rush the cooling: Custard must be fully cooled before mixing with whipped cream. Warm custard = sad, soupy filling.
• Poke don’t slash: A small hole on the doughnut’s side is all you need. Use a piping bag or zip-top with the corner snipped for smooth filling.

🔸 Now it’s time to stir the taste and bring the flavors to life—every bite should whisper, “You made this?!”

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Frequently Asked Questions

Got questions about this Bavarian Cream Doughnut recipe? You’re not alone—here’s the lowdown on the most common doughnut dilemmas.

Can I make the dough ahead of time?

Absolutely! You can prepare the brioche dough the night before. Just cover it and refrigerate after the first rise. In the morning, let it come to room temperature before shaping and proofing.

What’s the difference between custard and Bavarian cream?

Custard is rich and dense on its own. Bavarian cream takes it to the next level by folding in whipped cream, making it lighter, airier, and straight-up dreamy.

Can I freeze these doughnuts?

You can freeze the shaped, unfried dough. Just thaw and proof before frying. But filled doughnuts don’t freeze well—the cream loses its texture and charm.

What can I use instead of a piping bag?

A zip-top bag with a corner snipped off works like a charm. Slide in your cream, give it a twist, and squeeze like a pro.

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Storage & Maintenance

We won’t judge if these vanish in a day, but here’s how to keep your Bavarian Cream Doughnuts in top form if you somehow have leftovers:

• Room Temperature: Once filled, enjoy them within 6 hours for the best texture—crispy outside, creamy inside.
• Refrigerate: Store in an airtight container in the fridge for up to 2 days. Let them come to room temp before serving to soften the cream slightly.
• Avoid Freezing Filled Doughnuts: The filling doesn’t like the cold—it can split or become icy, and no one wants that.

Final Thought

This Bavarian Cream Doughnut recipe brings bakery bliss right to your kitchen—no fancy tools, no long lines, just pure, sugary joy with a creamy heart. Whether you’re feeding a crowd or just craving a cozy indulgence, these doughnuts prove that homemade always wins.

So, tie on your apron, crank up your favorite playlist, and let’s stir the taste into every golden, cream-filled bite.

Ready to make these beauties? I’d love to hear how they turn out. Drop your questions, share your creations, and don’t forget to save one for yourself before they vanish!

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