Bavarian Cream Donuts
Ingredients:
For the donuts:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2/3 cup warm milk
2 Unsalted
tablespoons butter, softened 1 egg
1 teaspoon vanilla extract
Oil for frying
For the Bavarois cream filling:
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
2teaspoons vanilla extract 1 cup cream
Sugar for dusting (optional)
Bavarian Cream Donuts
Directions:
For the donuts:
In a large mixing bowl, combine all-purpose flour, granulated sugar, active dry yeast, and salt.
In a separate bowl, mix together the warm milk, softened unsalted butter, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
Punch out the fermented dough and roll it out on a floured surface to a thickness of about 1cm. Cut out donut shapes using a round cookie cutter.
Place the cut out donuts on a baking sheet lined with baking paper and let rise for another 30 minutes.
Heat the oil in a frying pan or large pot to 175°C. Fry donuts until golden brown, 1 to 2 minutes per side. Place on a rack to cool.
For the Bavarois cream filling:
Heat the whole milk in a saucepan until it begins to boil slightly.
Add granulated sugar, egg yolks, and cornstarch to a mixing bowl and mix until smooth.
Gradually pour the hot milk into the egg mixture, stirring constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until creamy.
Remove from heat and stir in vanilla extract. Place the custard in a bowl, cover with plastic wrap and press directly onto the surface of the custard to avoid forming a skin. Leave until completely cool.
In a separate mixing bowl, whip the cream until stiff peaks form. Carefully fold the whipped cream into the cooled vanilla sauce until a smooth mixture forms.
Assembly:
Once the donuts are completely cool, use a piping bag fitted with a long tip to pipe the Bavarois cream onto each donut.
If desired, dust the filled donuts with powdered sugar.
Serve and enjoy these heavenly Bavarian Cream Donuts as a delicious treat any time of the day.