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A freshly baked fluffy Bavarian cream donut sliced in half showing the rich cream filling on a wooden table.

The Ultimate Fluffy Bavarian Cream Donuts Recipe

Easy homemade Bavarian cream-filled donuts that are incredibly light, airy, and stuffed with a silky, velvety custard-whipped cream filling (Bavarian cream). Perfect bakery-style donuts made from scratch!
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Prep Time 30 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American, Traditional
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Yeast Dough
  • 3 1/4 cups all-purpose flour or bread flour
  • 2 1/4 tsp active dry yeast 1 packet
  • 3/4 cup whole milk warm, around 110°F/43°C
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 4 tbsp unsalted butter softened
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 6 cups vegetable oil for deep frying
  • 1/2 cup powdered sugar or granulated sugar, for coating
For the Bavarian Cream Filling
  • 1 1/2 cups whole milk
  • 4 large egg yolks rich and custardy
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter cold
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • 3/4 cup heavy whipping cream cold

Equipment

  • 1 Stand mixer (with dough hook) For kneading the donut dough to perfect elasticity.
  • 1 Deep-fry thermometer Essential for maintaining a precise 350°F (175°C) oil temp.
  • 1 Heavy-bottomed pot (Dutch oven) For safe and even deep frying.
  • 1 Slotted spoon or spider strainer To safely flip and scoop the hot donuts.
  • 1 Rolling Pin To roll out the dough evenly to 1/2-inch thickness.
  • 1 3-inch round biscuit cutter To shape the donuts cleanly.
  • 1 Piping bag (with Bismarck filling tip) For piping the silky Bavarian cream smoothly into the donuts.
  • 1 Fine mesh sieve To strain the custard base for an incredibly smooth filling.
  • 12 Parchment paper squares To transfer the puffy dough rounds to the oil without losing shape.

Method
 

Make and Knead the Dough
  1. Combine warm milk, active dry yeast, and 1 tbsp of granulated sugar in a stand mixer bowl. Let sit for 5-10 minutes until frothy.
  2. Whisk in the remaining sugar, eggs, vanilla extract, and salt.
  3. Add the flour and mix on low with a dough hook until a shaggy dough forms.
  4. Gradually add softened butter, kneading for 6-8 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours in a warm place until doubled.
Prepare the Bavarian Cream Filling
  1. In a saucepan, heat milk and vanilla paste over medium heat until simmering. Remove from heat.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
  3. Slowly pour half of the warm milk into the eggs while whisking constantly to temper.
  4. Pour back into saucepan and cook over medium-low, whisking constantly until thick and glossy.
  5. Whisk in cold butter. Strain into a bowl, press plastic wrap to the surface, and chill for 2 hours.
  6. Whip heavy cream to stiff peaks. Whisk chilled custard to loosen, then fold in the whipped cream.
Shape, Fry & Assemble
  1. Punch down dough, roll to 1/2-inch thickness, and cut 3-inch rounds. Place each on a square of parchment paper.
  2. Cover and let rise for 30-45 minutes.
  3. Heat oil to 350°F (175°C) in a heavy pot.
  4. Fry donuts for 1.5 to 2 minutes per side until golden. Drain on paper towels.
  5. While warm, roll in sugar (or dust with powdered sugar once cooled).
  6. Poke a hole in the side of each donut with a skewer, pipe in the Bavarian cream, and serve!

Notes

For the absolute best texture, make sure to use a candy/deep-fry thermometer to monitor the oil temperature. It is the secret to getting that perfect bakery-style ring on your donuts!