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Bavarian Cream Doughnuts Recipe

Bavarian Cream Doughnuts


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 Doughnuts

Bavarian Cream Doughnuts

The answer, bismarks are.

 Bavarian Cream Doughnuts

Bavarian Cream Doughnuts Filling Ingredients (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 sieve into bowl. In addition, stir butter and vanilla into hot pudding.

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

Chocolate Icing Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butter (or 1 stick)
  • 3 cups powdered sugar
  • 3-4 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.

Doughnut Ingredients

  • 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
  • 1 teaspoon salt
  • 5 cups flour (approximate)
  • Enough oil for deep fryer

Make Bavarian cream filling and place in fridge as instructed to chill. Dissolve yeast and sugar into 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. The dough should be able to be formed into a ball easily. Finally, cover and allow to sit in a warm place again for about an hour or until dough ball has doubled in size.

Remove towel and when 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 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 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 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.

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 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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13 Responses

  1. My favorite quote is “I’ve got a bad feeling about this.”

    It is applicable in so many different use cases. Like, my stomach is saying right now “Only one entry in contest to win a dozen donuts. That’s a lot of donuts and sugar to eat. I’ve got a bad feeling about this.”

    🙂 But I’ll share at the office.

  2. […] to enter the Trophy Cupcakes give-away – ends on Sunday Nov. 25th at midnight! var addthis_config = […]

  3. Michelle Aandahl

    I shared your blog on my page, but wanted to make sure you had at least 667 comments! <3

  4. […] I would recommend buying Rhodes frozen bread dough and using that.  Also the Bavarian cream in the recipe I used was really just vanilla pudding but made from scratch.  So it wouldn’t be that big of […]

  5. This was good but very sweet. It is the same recipe I use for lemon pie filling, just no lemon. I ate a little dish of it warm and put the rest to chill. Will see tomorrow how it is. The texture is pudding right now. Star wars…it has been so long I don’t remeber a quote!!!

  6. Pamela

    “HOLD ME!!!”

  7. Well, late to the reply (by about three years or so), but we made the doughnuts and enjoyed them quite a bit (yum). And since “I’ve got a bad feeling about this.” is taken…. How about “It’s not my fault, they told me they fixed the hyper drive!” (Or something like that.)
    Thanks for the recipe!
    Charles Sloane.

  8. […] Anything deep-fried, covered in sugar and stuffed with fruity jam or vanilla cream is going to be good. Bavarian donuts may not be news to you, but have you ever wondered what a real one tastes like? As we have learned with Star Wars™, the original is always better. Can’t wait until you touch down in the land of fantastic food? Try The Old Hen’s recipe. […]

  9. […] while hot or wait for doughnuts to cool a bit before frosting. This chocolate frosting recipe is fantastic.  Or if you are feeling rather maple-y this maple frosting recipe is top […]

  10. asdf

    The instructions leave out when to add the milk to the filling.

    • Hi there! The milk is listed in the directions after the sugar, cornstarch & salt. You whisk it into those dry ingredients while it’s still cold. 🙂 Thank you so much for checking!

  11. The best donut I ever had was a Bavarian cream filled maple bar that had crumbled up Bacon on top I just can’t remember where I got it from

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