These homemade Bavarian Cream Donuts combine super soft and pillowy Brioche Donuts with a creamy, luscious Vanilla Bavarian Cream filling. They are deliciously fluffy and decadent - perfect for a special treat!
9gr (1 1/2 teaspoon)Instant Dry Yeastor active dry yeast
3Eggsmedium to large, at room temperature
350gr (2 1/3 cup)Plain / All-Purpose Flour
1/2teaspoonFine Table Salt
120gr (1/2 cup)Unsalted Buttersoft
Canola Oil or Neutral Vegetable Oilfor frying
Instructions
Bavarian Cream
Place the Milk in a medium size saucepan with the Seeds of the Vanilla Bean and the rest of the pod. Turn on low heat and bring to a simmer. Once it starts to simmer, turn off the stove, cover the saucepan and leave to infuse for 10 to 20 minutes (see note 1).
In a separate heat-proof bowl, whisk together the Egg Yolks and Sugar. Slowly pour the warm milk over the egg yolk mixture while continuously whisking, then transfer it all back into the saucepan.
Cook for 5 to 10 minutes on low to medium-low heat while continuously stirring until the cream has slightly thickened (see note 2). Remove from the heat.
In a small bowl, mix together the Gelatine Powder and cold Water and leave for a few minutes until it resembles a thick paste. Mix it into the warm custard and whisk until completely dissolved.
Transfer into a large clean bowl, cover with plastic wrap touching the surface of the cream and place in the fridge to cool down for 30 minutes to 1 hour. The cream should be back at room temperature (see note 3).
In a large mixing bowl (or the bowl of a stand mixer), whip the Heavy / Thickened Cream until it reaches stiff peaks.
Take the custard out of the fridge and whisk it to loosen it. Gently fold the whipped cream into the custard in 3 or 4 times. Cover with plastic wrap touching the surface and store in the fridge until the donuts are ready to be filled.
Brioche Donuts
In the bowl of your stand mixer fitted with the dough hook attachment, mix together the lukewarm Milk, Sugar and Instant Yeast. Set aside for 10 minutes or until small bubbles appear on the surface.
Mix in the Eggs then the Flour and Salt. Turn on your mixer on low to medium speed and knead for about 5 minutes or until all the ingredients are combined.
Slowly add the soft cubed Butter on low speed, waiting for all the butter to have been incorporated before adding more (see note 4).
Increase the speed to medium to medium high and continue to knead for about 20 minutes. The dough should be very soft, stretchy and just only slightly sticky (see note 5).
Cover the bowl with a tea towel and leave in a warm place to proof for about 2 hours (or until doubled in size), or leave to proof in the fridge overnight (for 8-12 hours).
Prepare a large baking sheet with 10 small cut out pieces of baking paper.
Punch the dough to deflate it and transfer it over a very lightly floured surface. Cut it into 10 equal pieces (using a kitchen scale for accuracy) and shape into small rolls (see note 6). Place each roll on an individual piece of baking paper on the prepared tray.
Cover with a tea towel and leave to proof for 45 minutes to 1 hour, or until almost doubled in size (see note 7).
In a large saucepan, heat up your frying oil (neutral vegetable oil or canola oil) on a medium heat until reaches about 170 degree Celsius / 340 degree Fahrenheit (see note 8). Use a candy thermometer to keep checking on the temperature of the oil.
Gently drop each roll in the hot oil, seam side facing up and peel off the baking paper with tongs. Fry for about 2 minutes on each side or until the donuts are be golden (see note 9).
Using a slotted spoon, pick up the fried donuts and place on a wire rack lined with paper towels to drain and cool down completely.
Take the Bavarian Cream Filling out of the fridge and transfer into a piping bag fitted with a round nozzle. Make a small incision on the side of each donuts and fill them with cream. Serve straight away.
Notes
You can skip the infusion step if using Vanilla Paste or Extract. Make sure to remove the Vanilla Pod once the milk has infused. Keep it to make homemade vanilla extract for example.
Don't let the mixture boil or the eggs will curdle and you will get lumps in your custard. There are two ways to know the custard is cooked. First with a thermometer - the custard is cooked when it reaches 82 degree Celsius or 180 degree Fahrenheit. Second, dip the back of a spoon in the mixture. If the custard coats the spoon without dripping back directly, it is ready.
If the custard has started to set with the gelatin, vigorously whisk it to loosen it. Make sure not to leave it in the fridge for longer than an hour or it will set hard.
Stop to scrap the sides of the bowl if required. Make sure the butter is soft enough that it incorporates easily into the dough but not too warm or melted, or the dough will turn greasy.
To know the dough has been kneaded enough, to the "windowpane test". Pull and stretch a small piece of the dough. If it breaks quickly, it needs to be kneaded for longer. If it stretches easily without breaking and you can see light coming through it, it has passed the windowpane test.
To shape the piece of dough into a roll, flatten it and fold the edges of the dough towards the centre until you start feeling some resistance. Turn the ball over, seams down. Gently pull it towards you, your fingers placed on one side / bottom of the bun. Roll it under your palm to get smooth little balls.
To know the brioche donuts are ready to be fried, softly poke one of the ball. If it leaves a small indent that slowly springs back (but not fully), they are ready.
The exact quantity of oil will vary based on the size of your pot, but I recommend having at least 10 cm (4-inch) of oil in the pot to insure the donuts do not touch the bottom of the pan while frying.
I recommend doing a time test with the first donut and check the crumb before frying the rest of the batch. It should give you a good indication of the right frying time. Keep on adjusting the temperature of your stove to keep the frying oil at the right temperature.