Indulge in the creamy goodness of Bavarian Cream Donuts with a delightful vanilla bean pastry cream filling. These donuts are a perfect treat for any occasion.
Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1/4 cup unsalted butter, melted. 1 cup milk. 1 tsp vanilla extract. Vegetable oil for frying. Powdered sugar for dusting. For the Vanilla Bean Pastry Cream Filling:. 2 cups whole milk. 1/2 cup granulated sugar. 1/4 cup cornstarch. 4 large egg yolks. 1 vanilla bean, split and seeds scraped out. 1/4 cup unsalted butter.
Instructions: In a large mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together eggs, melted butter, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be lumpy. Heat vegetable oil in a deep fryer or a large, deep skillet to 350F 175C. Using a piping bag fitted with a round tip, pipe the donut batter into the hot oil in a circular shape, forming a ring. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. For the Vanilla Bean Pastry Cream Filling: In a saucepan, heat the milk and vanilla bean seeds and pod over medium heat until it begins to simmer. Remove from heat and let it steep for 10 minutes. Remove the vanilla bean pod. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to combine. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat. Stir in the unsalted butter until fully incorporated. Let the pastry cream cool to room temperature, then refrigerate until chilled and firm. To assemble the donuts, pipe the chilled vanilla bean pastry cream into the center of each donut. Dust the filled donuts with powdered sugar and serve. Enjoy your Bavarian Cream Donuts!
Prep Time: 20 minutes
Cook Time: 15 minutes
Sean Fulop
