Bavarian Cream Donut
Ingredients:
For the dough:
2 cups + 5 tablespoons (290 g) all-purpose flour
2 tablespoons (30 g) white granulated sugar
1 teaspoon (3 g) instant yeast
1/4 teaspoon salt
1/2 cup (125 ml) milk (warm – max 110F or 43C)
1 egg (room temperature)
41/2 tablespoons (60 g) unsalted butter (room temperature)
1 teaspoon vanilla extract
For the Bavarian cream filling:
1 cup (250 ml) milk
2 egg yolks (room temperature) White granulated sugar
2 tablespoons (15 g) cornstarch
1 teaspoon vanilla extract
1/3 cup cream (80 g), cold
2 tablespoons (15 g) powdered sugar
For dip:
1/2 cup (65 g) powdered sugar
Bavarian Cream Donut
Directions:
Make the dough:
Combine the flour, sugar, yeast, and salt in a large bowl. Mix together the eggs, milk, and vanilla extract until a dough forms. Knead the dough or use a stand mixer fitted with a dough hook until the dough is smooth and elastic (about 10 minutes). Add the butter and knead until the dough is smooth and elastic (4 to 5 minutes). Knead on a cool surface.
Let it rise:
Place the dough in a large greased bowl, cover with plastic wrap and let rise until doubled in size (about 60 minutes).
Prepare the vanilla pudding:
Heat the milk in a saucepan (not hot). Beat the egg yolks, sugar, cornstarch and salt until creamy. Pour into the hot milk and cook over medium heat, stirring constantly, until the mixture thickens. Cover with plastic wrap to prevent a skin from forming (avoid touching the custard).
Prepare donuts:
Divide the dough into 70g portions, make smooth balls and place on baking paper. Cover and let rise for 20-40 minutes until the mixture has risen.
Fry the donuts:
Heat the oil to 160-180°C (325-350°F). Fry the donuts in batches until golden brown, about 2 minutes per side. After the first flip, remove the baking paper and leave to cool on paper towels.
Prepare the Bavarian cream filling:
Whisk the cold cream until soft, then add the powdered sugar and beat until stiff peaks form. Mix the chilled vanilla pudding with the whipped cream. Fill a
piping bag. Dip in icing sugar:
Once cooled, dip each donut into the icing sugar and press lightly to adhere.
Fill the donuts:
Poke a hole in the side of each donut and pipe the Bavarian cream into it. Be careful not to fill too much. Enjoy your homemade treats!