Certainly! Here’s a recipe for Bavarian Cream Donuts:
Ingredients:
For the donuts:
- 1 package active dry yeast
- 1/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup unsalted butter, softened
- 3 to 3 1/2 cups all-purpose flour
- Oil for frying
For the Bavarian Cream filling:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Dough:
- In a small bowl, dissolve the yeast in warm water. Let it stand for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the warm milk, sugar, salt, egg, butter, and 1 1/2 cups of flour. Mix until smooth.
- Add the yeast mixture and mix well.
- Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Make the Bavarian Cream:
- In a medium saucepan, heat the milk until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
- Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract.
- Transfer the mixture to a bowl and cover it with plastic wrap, making sure the plastic wrap touches the surface of the cream to prevent a skin from forming.
- Chill the cream in the refrigerator for at least 2 hours.
- Shape and Fry the Donuts:
- Punch down the risen dough and roll it out on a floured surface to about 1/2 inch thickness.
- Cut out rounds using a donut cutter or two differently sized round cutters.
- Place the cut-out donuts on a baking sheet lined with parchment paper, cover them with a clean cloth, and let them rise again for about 30 minutes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the donuts in batches, turning them once, until they are golden brown on both sides (about 2-3 minutes per side).
- Remove the donuts from the oil and drain them on paper towels.
- Fill the Donuts:
- Once the donuts have cooled, fill a pastry bag fitted with a round tip with the chilled Bavarian cream.
- Insert the tip into the side of each donut and gently squeeze to fill with cream. You can also use a knife to make a small slit in the side of the donut and pipe the cream inside.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of the filled donuts into the glaze and place them on a wire rack to set.
- Serve and Enjoy:
- Once the glaze has set, your Bavarian Cream Donuts are ready to be enjoyed! Serve them fresh and store any leftovers in an airtight container in the refrigerator.
Enjoy your homemade Bavarian Cream Donuts!
