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Instructions. Split the vanilla bean lengthwise and use a paring knife to scrape out the seeds. In a large mixing bowl, combine the vanilla bean seeds, egg yolks, Kirschwasser (optional), and powdered sugar and beat to a thick and fluffy cream. In a small bowl sprinkle gelatin over ¼ cup cold milk.
Bavarian Filled Donuts
Start by making the Bavarian cream, which needs to chill overnight. Step 1: First, add the water to a small bowl and sprinkle the gelatin on top. Step 2: Cut the vanilla bean into halves and scrape out the seeds. Add the bean and the vanilla seeds to a small saucepan along with the milk and bring to a light boil.
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Directions. Combine the instant pudding and heavy whipping cream in a large bowl or the bowl of a stand mixer. Whisk the pudding and cream until the mixture is light and fluffy, about 5 minutes.
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Mix with a spoon until combined. Step 2: Add the room temperature milk, vegetable oil, vanilla extract, brandy or vodka, and the eggs, and start mixing on low until the dough forms. Step 3: Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
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Bring the edges of the dough over the cream to the center and pinch to seal. Preheat air fryer to 390 degrees F, air fryer setting, for 5 minutes. Lightly spray the air fryer basket with cooking spray. Add the donuts to the basket and cook in a single layer for 6-8 minutes. Remove from the basket and let cool for 5 minutes.
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Start by adding the lukewarm water, sugar, yeast, rum, lemon zest, vanilla and eggs to the bowl of a standing mixer. Then add the dry ingredients - flour, salt and ground nutmeg. It's important that the yeast doesn't come to direct contact with the salt. Using a dough hook attachment, start kneading at low speed.
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Shaping, Frying and Filling the Donuts. Prepare a large baking sheet with 10 small cut out pieces of baking paper / parchment paper. Punch the dough to deflate it and transfer it over a very lightly floured surface. Cut it into 10 equal pieces, using a kitchen scale to be precise and get even buns.
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Directions. Prepare the donuts as written in the recipe making sure not to cut out hole in the donuts. Make the Pastry Cream: While the dough is chilling, make the pastry cream. In a small bowl, whisk together the sugar, flour and salt. In a medium bowl, whisk together the egg yolks until well combined, about 30 seconds.
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Add 1 cup sugar to a ziplock bag or shallow bowl. While donuts are still warm, add 1 donut at a time to the sugar and toss so it is well coated in the sugar. Transfer back to the paper towel after. Once donuts are fully cooled off, after about 30 minutes, fill each donut with the cold bavarian cream filling.
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Bavarian Cream Filling. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, salt, half and half, and vanilla. Whisking constantly, cook over medium heat until it reaches 180-185°. Don't let it reach boiling. Take care to not let the pudding burn on the bottom of the pan.
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Make The Donuts. In a bowl of a stand mixer, place the flour, yeast, sugar and salt and mix on low using the paddle attachment. Add the eggs and 2/3 cup of water and mix until a shaggy mass forms. If you notice dry flour at the bottom of the bowl, add 1 tsp of water and mix for about 10 seconds and check again.
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Carefully measure 3 and 1/4 cups bread flour (spoon the flour into the measuring cup, then level off the top.) Add the flour to your yeast mixture but don't stir yet. Add 2 and 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir this into the flour. Knead the dough.
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In a bowl, combine sugar and cornstarch and mix. Then add the egg yolks and beat with a whisk until it becomes smooth and lighter in color. Add ¼ cup of the hot milk and whisk, then, another and whisk again until. Then add the egg mixture to the rest of the hot milk in the saucepan and turn on the heat again to medium.
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Add the flour and salt. Add eggs 1 at a time, mixing with a spatula or the paddle attachment of a stand mixer. Add vanilla and nutmeg. Switch to the dough hook. Knead dough on medium-low for about 1 minute. Add unsalted butter by the tablespoon with the mixer on. Let the mixer knead the dough for quite some time.
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STEP SIX: Fry. Fill a pot with oil and heat to 325F -350 F (160C - 180C). Carefully lower the donuts into the oil along with the parchment paper and fry until golden, then flip and fry until golden again. Carefully remove the donuts from the oil and place on a plate lined with paper towels and allow to cool down.
How to make Bavarian cream donut recipe /Quick and easy bavarian donut
Make Bavarian Cream Filling. Step 1: Bloom Gelatin. Add gelatin, cold water, and vanilla extract together - allow to sit for a few minutes while you start the crème anglaise. Step 2: Whisk yolks and sugar. Add granulated sugar and egg yolks into a bowl and whisk until you reach a pale yellow color.
