Bavarian Cream Doughnuts Recipe

Family is over for the weekend and bless-ed bismarks are the answer. They are, in fact, the answer to more things than one might even think. So while your family piles up on the sectional sofa to re-watch Star Wars – the good ones, not the new ones – for the gazillionth time, make this dough and chill the pudding tonight and make sure you have enough Crisco to fill your deep fryer tomorrow. Bavarian Cream Doughnut

Bavarian Cream Doughnuts

The answer, bismarks are.

Bavarian Cream Filling (The easy, puddingy version)

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute.

Remove from heat; immediately pour through a sieve into a bowl. In addition, stir butter and vanilla into hot pudding.

Place plastic wrap directly on the surface of pudding (to prevent skin from forming); chill at least 3 hours. Before serving, whisk until smooth.

Chocolate Icing

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butter (or 1 stick)
  • 3 cups powdered sugar
  • 1 teaspoon sea salt
  • 2-3 tablespoons hot water

Heat chocolate and butter in a medium-sized microwave-safe bowl in 30-second intervals – stirring in between each interval – until melted. When finished melting, stir until creamy. Add powdered sugar and hot water. Stir again until smooth. Because, well, glorious. Set aside until ready to frost doughnuts.

Doughnuts

  • 2 packages of yeast
  • 2 tablespoons sugar
  • 1/2 cup warm water (not over 110 degrees)
  • 1 cup warm milk (not over 110 degrees)
  • 2 large eggs
  • 1/4 cup butter, softened
  • 2 teaspoons salt
  • 5 cups flour (approximate)
  • Enough oil for deep fryer

Make Bavarian cream filling and place in the fridge as instructed to chill. Dissolve yeast and sugar in warm water and give a quick stir.

Whisk in milk, eggs, butter, and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm; and, as a result, will be perfect to work with.

Knead until dough becomes smooth and elastic. Only add flour as needed during this process. Knead dough for about 15 minutes.The dough should be able to be formed into a ball easily.

If using a mixer with a dough hook attachment, knead dough for about 8 minutes.Finally, cover and allow to sit in a warm place again for about an hour or until the dough ball has doubled in size.

Finally, cover and allow to sit in a warm place again for about an hour or until the dough ball has doubled in size.

Remove towel and when the dough has doubled in size, punch it down. Let it rise again for about an hour in a warm place covered by the towel again (either that or covered with saran wrap in the fridge overnight).

Planning ahead? Make the dough on Friday night and serve on Sunday morning!

After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise.

While waiting the last half hour for dough balls to rise, place shortening in a deep fryer and turn on to 325F to preheat. In addition, make chocolate icing and set aside.

After dough balls have doubled in size, place two at a time into the deep fryer to cook. Don’t cram the fryer too full because this will cool your oil and the doughnuts won’t cook properly. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook the other side until it is also a deep golden brown (about 3 more minutes).

Place fried doughnuts onto a baking sheet that has been lined with a few layers of paper towels and allow to cool almost to room temperature.

Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. Frost the tops of each doughnut with chocolate icing.

This recipe makes about a dozen large doughnuts; or, if you rather, you can stretch the recipe to make more if you’d like to make them smaller. Bavarian Cream Doughnuts, you complete me.

In addition to the glorious Bavarian Cream Doughnuts, present thee with an opportunity to win Trophy Cupcakes, I must.

This contest is now closed. 

I’m giving away a Trophy Cupcakes gift card to three different winners. Each card is worth one dozen cupcakes (a $42 value).

Ways you can enter:

  • Comment on this blog post with your favorite Star Wars quote. If you’ve never seen Star Wars just post your favorite movie quote – we’re nothing if not flexible.
  • Mention @TrophyCupcakes AND @theoldhen in the same tweet. Creativity may earn you more entries. Retweets of this post from @theoldhen count).
  • Share our Bismark post with your friends on Facebook.

Winners will be chosen using random.org on Sunday, Nov. 25, 2012, and announced Monday morning. The Force is strong with this one.

P.S. It may or may not be the truth that I have never seen Star Wars (any of them) because I am a geek from a different universe. I am a kitchen geek. But I solemnly swear that I will watch all of them before my next birthday on February 7th. If you’ve never seen Star Wars, join me. Won’t you? Probably more on my Star Wars commitment later.

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