Bavarian Cream Donut Recipe with Strawberries

My Strawberry Bavarian Cream Donuts are made with a pillowy soft brioche exterior, stuffed with rich, velvety strawberries & cream flavored filling, and rolled in sparkling granulated sugar for a little texture and sparkle. In short, they’re the perfect project for your next spring brunch!

⭐ Why You’ll Love This Recipe 

While I don’t think I’ve ever met a doughnut that disagreed with me, I have a particular soft spot for light and fluffy brioche donuts, especially when they’re filled with sweet berry-flavored bavarian cream.

Brioche dough is enriched with extra fat from eggs and butter, resulting in a rich flavor and tender crumb. This dough is also the basis for many other baked goods like my chocolate hazelnut tahini babka, my chocolate cacao nib cream donuts, delectable dinner rolls, hamburger or hot dog buns, as well as the perfect bread for making French Toast or bread pudding.

Unlike my many recipes for baked donuts, I always prefer to fry my brioche doughnuts for superior flavor and texture. While the recipe does take quite a while to execute (you’ll need an overnight rise for the dough), I guarantee the results are worth it. Make these Strawberry Bavarian Cream Donuts your next weekend baking project and reap the rewards!

❓ What is Bavarian Cream?

Bavarian cream is part of the general class of custards, which also encompasses crème anglaise (the basis of most ice creams), pastry cream, and chocolate pudding. Also known as crème Bavarois (or simply Bavarois), Bavarian cream has a thick, rich consistency that allows it to stand alone as a dessert, similar to a French mousse.

What sets Bavarian cream apart from the other types of custard is its use of both gelatin and egg yolks as setting agents, as well as the addition of whipped cream to give it a light and creamy texture. In fact, Bavarian cream starts with crème anglaise which is then fortified with gelatin before folding in fully whipped cream.

Filled donuts are so incredibly delicious - try my blackberry brioche donuts, bavarian cream donuts, and passion fruit curd donuts for more options!

🍴Ingredients

For the brioche doughnuts, you’ll need:

• Granulated Sugar - You don’t need much sugar for the actual donut shell, just enough to feed the yeast and bring it out of hibernation. 
• Active Dry Yeast - Yeast is a living organism, so you’ll need to proof it before starting to make sure it is still viable. Store your yeast in the freezer to extend its shelf life to make more yeast donuts in your future!
• All-Purpose Flour - This is the best option for the lightest, fluffiest doughnuts, so try not to replace it.
• Eggs - You’ll need plenty of eggs between the brioche donut dough and the Bavarian cream, so make sure you’re well-stocked.
• Salt - Salt can actually kill the yeast if it is too high of a concentration, so make sure to not add it to the mix until you’ve added the AP flour as a buffer first.
• Unsalted Butter - Look for butter that is labeled organic, grass-fed, and/or cultured for the best flavor.
• Neutral Oil - Any neutral-tasting oil with a high smoke point is great for frying donuts. I suggest using palm oil (sustainably sourced, of course!) or canola oil, but peanut, vegetable, corn, or grapeseed oil will all do the trick. Head on over to my guide for choosing the right oil to fry donuts for more information!

For the strawberry bavarian cream filling, grab:

• Gelatin - Either sheets or powder will work for this recipe. If you’re using sheets, remember this simple conversion: 1 tablespoon of powdered gelatin = 4 sheets/leaves
• Vanilla Extract - Vanilla powder or paste will also work here.
• Sugar - Plain white granulated sugar is perfect.
• Egg Yolks - Separate your large eggs when they are cold, as they’ll be less likely to break. 
• Whole Milk - You need full-fat milk in order to get the best, most luscious consistency in your bavarian cream.
• Strawberry Jam - Feel free to use either homemade or store-bought preserves here. I reached for my personal favorite brand, Bonne Maman.
• Heavy Cream - With a minimum fat content of 36%, heavy cream is the best and literally creamiest option here. If necessary, you can swap in heavy whipping cream, which clocks in between 30-36% fat.

⚒️ Equipment

As I stated earlier, these bavarian cream doughnuts are something of a project. While you’ll end up dirtying your fair share of bowls, spoons, and spatulas, these three pieces of equipment will make your life much easier:

• Mixer with Paddle Attachment and Whisk - Making brioche dough requires quite a bit of kneading, whisking crème anglaise takes a good amount of effort, and whipping cream takes a lot of mixing. Give your arms a break with a little electronic assistance!
• Thermometer - If you’re new to frying, you may not realize that adding dough to your hot oil will cause the temperature to dip. Make sure you keep your oil at a nice, steady 340F to prevent either soggy donuts (from too low temps) or burned ones with raw interiors (from too high temps). You’ll also want to keep an eye on your Bavarian cream filling temperature.
• Small Fryer - I've recently fallen in love with this little fryer that doesn't take up too much space in the kitchen. It allows me to fry consistently though this is completely optional - a sturdy dutch oven or heavy-bottomed pot to hold your oil in will work as well!
• Pastry Bag and Tip - Filling donuts with bavarian cream can be a messy affair if you don’t have the right tools. In a pinch, you can swap in a zip-top bag with the corner snipped off or make a pastry bag using parchment paper.

📖 Step by Step Instructions

Before you go getting too intimidated by these lengthy instructions, remember that the work of making bavarian cream-filled brioche donuts is broken up over the course of 2 days. Here’s how it’s done:

Make Brioche Donuts

Step 1: Proof Yeast. Mix together the warm water, sugar and yeast together in the bowl of a stand mixer. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.

Step 2: Knead Dough. Add the flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and room temperature butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the large bowl and passes the window pane test. This means that your dough has been well developed and we can stop mixing. 

Step 3: First rise & overnight rest. Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas (that’s de-gas, as in remove the gas, not Degas, the French painter) the dough by punching it down before recovering and placing in the fridge overnight. This overnight rest of about 12-14 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.

Step 4: Shape & second rise. After the dough has rested overnight, it’s time to start shaping! Divide your dough using a sharp knife or a bench scraper into even 65-gram pieces. Gently degas each piece by pressing on top of the smooth ball with the heel of your hand before forming into a tight boule. Place each piece of dough onto a parchment-lined baking tray that has been sprayed with oil and cover with plastic wrap. Let the dough sit undisturbed in a warm spot to proof until they have doubled in size for about 1.5 -2 hours.

Step 5: Fry Prep. Approximately twenty minutes before the doughnuts have finished their final proof, it’s time to start heating your frying oil! Grab a large heavy Dutch oven or your preferred container for frying. Add the oil, ensuring that you have at least 3 inches of oil from the bottom of the Dutch oven to the top of the oil. Turning the stove on medium-high, heat the oil to 340° F. Place sugar on a plate for tossing the donuts after they’ve fried. I use a candy thermometer to help keep an eye on the temperature throughout the drying process.

Step 6: Fry time! I always do a “test” doughnut before moving on to the remaining doughnuts. Fry the test doughnut for 2-3 minutes on each side until golden brown before removing from the oil with a slotted spoon and placing on a cooling rack lined with paper towels. Then, coat in sugar before letting cool completely. Continue this process in small batches by gently dropping four pieces of proofed dough into the oil at a time, making sure not to crowd the doughnuts too much! Give them plenty of room. Make sure to check the temperature of the oil after each batch, in case you need to reheat the oil back to 340° F.

Step 7: Coat in Sugar: Place your fried doughnuts in a wide, small bowl filled with sugar. Roll freshly fried doughnuts in sugar before setting aside to cool on a wire rack set on top of a baking sheet.

Make Strawberry 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. 

Step 3: Temper milk & make gelatin base. Add milk and heat in a bain-marie until you’ve reached no more than 180F over medium heat - then add strawberry jam and gelatin mixture, whisking until completely combined. Use a mesh strainer to remove any lumps.

Step 4: Chill. Allow the mixture to cool in an ice bath in the fridge for about 45 minutes until the strawberry base has thickened, but is not fully set. Then whisk vigorously until smooth. 

Step 5: Add whipped cream. Whip cream to medium peaks. Fold whipped cream into the strawberry base until smooth. If the mixture is too thin, set in the fridge to further firm. 

Fill Donuts

Whisk strawberry cream until smooth. Fill a piping bag with your whisked bavarian cream. Pierce the doughnut with the tip of the piping bag (or use a knife to assist if you’re using a homemade piping bag) and fill the center of the doughnut until it feels heavy. Add a slice of strawberry as garnish. Repeat with remaining donuts. Enjoy!

⏲️ Substitutions & Variations

These strawberry bavarian cream donuts are pretty much the bee’s knees, but there’s always room for customization. Here are a few ideas to get you started:

• Flavor your sugar. Add pulverized freeze-dried strawberries to your sugar and a dose of color and a pop of flavor.
• Use different preserves. Not a fan of strawberries? Feel free to use any flavor jam you prefer. Plum jam and apricot preserves are some of my favorites!
• Keep it simple, sunshine! Plain vanilla bavarian cream also makes for an excellent doughnut filling. If you opt for this flavor combo, I suggest using vanilla paste in place of the extract so you get those gorgeous black vanilla flecks.

👩🏻‍🍳 Expert Tips

1. Eat ‘em while they’re fresh! Technically, you can store doughnuts in an air-tight container in a dry, cool space for up to three days. This being said, I would highly recommend baking and enjoying these strawberry bavarian cream doughnuts rather promptly after frying! Doughnuts are best straight from the fryer as they can dry out quite quickly.
2. Don’t forget to proof your yeast. If the yeast/water/sugar mixture doesn’t start bubbling and foaming within 10-15 minutes, your yeast is dead. Don’t make the mistake of forging ahead anyway; the brioche dough will end up hard as a rock.
3. DON’T skip the overnight rest. The dough continues to ferment slowly overnight within the low temperatures, which is essential to developing flavor.
4. Use a thermometer to consistently check the oil’s temperature. It can rise and lower as you move through the frying process. Keep a close eye on the temperature to ensure it stays at 340ºF for even and consistent doughnuts.
5. Be prepared before you start frying! After the second rise, this recipe moves quickly, so have your thermometer, a plate lined with paper towels, and your sugar coating ready before you begin frying.

💭 Recipe FAQs

More Filled Fried Donuts to try

• Blackberry Cream Brioche Donuts
• Brioche Donuts with Rose Vanilla Bean Pastry Cream
• Chocolate Cacao Nib Cream Donuts

More Doughnut Recipes

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