Ingredients
For the donuts:
– 2 1/4 teaspoons (1 packet) active dry yeast
– 2 tablespoons warm water (about 110°F)
– 3/4 cup lukewarm milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 egg
– 1/4 cup unsalted butter, softened
– 3 1/2 cups all-purpose flour, plus more for dusting
– Vegetable oil, for deep-frying
For the Bavarian cream:
– 2 teaspoons unflavored gelatin powder
– 2 tablespoons cold water
– 4 egg yolks
– 1/2 cup granulated sugar
– 1 1/2 cups whole milk
– 1 teaspoon pure vanilla extract
– 1 cup heavy cream, whipped to soft peaks
For garnish:
– Powdered sugar for dusting
Preparation
1. Begin with the donut dough: In a small bowl, dissolve the yeast in warm water and set aside until foamy, about 5 minutes.
2. In a mixing bowl, combine the yeast mixture, milk, sugar, salt, egg, butter, and two cups of flour. Beat until smooth and then gradually add in the remaining flour to form a soft dough.
3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 to 7 minutes. Place the dough into a greased bowl, turning once to coat, cover with a clean kitchen towel, and let it rise in a warm place until doubled, around 1 hour.
4. While the dough is rising, prepare the Bavarian cream filling: Sprinkle the gelatin over the cold water in a bowl to soften.
5. In a medium saucepan, whisk together egg yolks and sugar until well combined. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture just coats the back of a spoon.
6. Remove from heat, add the softened gelatin, and whisk until gelatin is completely dissolved. Stir in vanilla extract. Transfer the mixture to a bowl, cover with plastic wrap, and chill until slightly thickened, about 1 hour.
7. Once chilled, gently fold in the whipped cream into the custard mixture until no streaks remain. Refrigerate until ready to use.
8. Punch down the donut dough and roll out on a floured surface to about 1/2-inch thickness. Cut with a floured donut cutter and let donuts rise again until double in size.
9. Heat oil in a deep-fryer or large saucepan to 365° F. Fry donuts a few at a time until golden brown. Drain on paper towels.
10. Once donuts have cooled, use a piping bag fitted with a small round tip to fill each donut with the Bavarian cream. Just insert the tip into the side of the donut and gently squeeze the filling inside.
11. Finally, dust with powdered sugar before serving to those you love most.
Variations & Tips
– For a chocolate twist, add a tablespoon of cocoa powder to your custard for a rich and dreamy chocolate Bavarian cream.
– If any of your little ones are not fans of cream-filled treats, just set aside a few donuts before filling and cover them with a simple glaze or cinnamon sugar. There’s something for everyone!
– For a more time-efficient approach, you can make the donut dough the night before and let it rise in the refrigerator overnight. It’ll be all set to go first thing in the morning for a special breakfast treat.
Happy cooking, and remember, the key to the fluffiest donuts is a gentle touch—just like hugging your loved ones, the gentler, the better!