Name: How to Make Classic Bavarian Cream Donuts at Home
Prep time: 30 min
Cook time: 30 min
Total time: PT-485931H23M18S
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast; 3/4 cup whole milk, warm; 1/4 cup granulated sugar; 2 large eggs; 1/4 cup unsalted butter, softened; 1/2 tsp salt; 1 tsp vanilla extract; Oil for frying (vegetable or canola); 2 cups whole milk (for filling); 4 large egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch; 2 tbsp unsalted butter; 1 tsp vanilla extract or vanilla bean paste; Powdered sugar for dusting

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Classic Bavarian Cream Donuts are pillowy, golden-fried yeast donuts filled with rich, smooth vanilla custard and dusted with powdered sugar. These bakery-style favorites are easier to make than they look, and I love preparing a batch when I want an indulgent, nostalgic treat that tastes like it came straight from a pastry shop.

Why You’ll Love This Recipe

I love how these donuts balance light, fluffy dough with creamy, vanilla-infused filling. Each bite is soft, sweet, and full of rich custard flavor. Whether I serve them warm or chilled, they always feel like a special treat—and making them at home means I can enjoy them fresh any time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

All-purpose flour
Active dry yeast
Whole milk (warm)
Granulated sugar
Eggs
Unsalted butter (softened)
Salt
Vanilla extract
Oil (for frying – vegetable or canola)

For the Bavarian cream filling:

Whole milk
Egg yolks
Granulated sugar
Cornstarch
Unsalted butter
Vanilla extract or vanilla bean paste

For finishing:

Powdered sugar (for dusting)

Directions

1. Make the dough:

I activate the yeast by mixing it with warm milk and a bit of sugar. I let it sit until foamy (about 5–10 minutes).
I mix in eggs, sugar, butter, salt, and vanilla, then gradually add flour until a soft dough forms.
I knead until smooth and elastic, then cover and let the dough rise in a warm spot for about 1 to 1.5 hours, until doubled.

2. Shape and fry the donuts:

I roll out the dough to about ½ inch thickness and cut into 3-inch rounds.
I place them on parchment-lined trays, cover lightly, and let them rise again for 30–45 minutes.
I heat oil to 350°F (175°C), then fry the donuts in batches for about 1–2 minutes per side until golden brown.
I transfer them to paper towels to drain and cool completely.

3. Make the Bavarian cream:

I whisk together egg yolks, sugar, and cornstarch in a bowl.
I heat the milk in a saucepan until steaming, then slowly pour it into the egg mixture while whisking.
I return the mixture to the pot and cook over medium heat, whisking constantly until thickened.
I remove it from heat, stir in butter and vanilla, then chill the cream for at least an hour.

4. Fill the donuts:

I use a piping bag fitted with a small round tip to fill each donut with the chilled Bavarian cream through a small hole on the side.
I dust the filled donuts with powdered sugar before serving.

Servings and timing

This recipe makes about 12 donuts. It takes about 30 minutes to prep, 2 hours for rising and filling, and 30 minutes to cook and assemble—ready in about 3 to 3.5 hours.

Variations

Sometimes I flavor the cream with chocolate, espresso, or citrus zest for a twist. I’ve also rolled the donuts in granulated sugar instead of powdered for a different texture.

storage/reheating

I store filled donuts in the refrigerator for up to 2 days. To enjoy warm, I let them sit at room temperature for 10–15 minutes before serving. I avoid microwaving to preserve the filling and texture.

FAQs

Can I bake the donuts instead of frying?

For this recipe, frying gives the best texture, but I’ve baked them at 375°F for about 10–12 minutes—they’re good, but not quite the same.

Can I make the cream ahead?

Yes, I prepare the Bavarian cream up to 2 days in advance and store it in the fridge until ready to use.

Do I need a donut cutter?

No, I use a biscuit cutter or a glass to shape the rounds. Uniform size helps them cook evenly.

How do I avoid greasy donuts?

I keep the oil at a steady 350°F. If it’s too cool, the donuts absorb oil; too hot and they brown too fast without cooking through.

What’s the difference between Bavarian cream and custard?

Bavarian cream is similar to pastry cream but often lighter, sometimes set with gelatin and folded with whipped cream. This version is a richer custard-like filling perfect for donuts.

Conclusion

Classic Bavarian Cream Donuts are a labor of love, but the result is a batch of bakery-style treats that are tender, filled with creamy vanilla goodness, and completely irresistible. Whether I serve them fresh for brunch or chill them for dessert, these donuts always bring big smiles and sweet satisfaction.