bavarian donut recipe

Recipe For Bavarian Donut

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  • Post last modified:April 12, 2022
  • Reading time:7 mins read

Bavarian donut is a classic, timeless dessert that’s not going away soon. Not even in the far future. Try now our recipe for Bavarian Donut.

Donuts started as oily cakes. They were invented thousands of years ago by the Dutch. Dutch settlers then brought donuts to early New York. From then on, donuts became a well-loved dessert.

In fact, donuts have taken the world by storm. As of writing, there are hundreds of thousands of donut shops all over the globe. 

There might be many donut flavors out there, but the bavarian donut is among the best. Pretty much every donut shop sells it. 

If you’re a donut shop that is not selling bavarian donuts, you might want to reconsider your business model. In addition, if you’re a home baker who hasn’t tried a bavarian donut, you also have to reconsider.

Whether you want to make donuts for your loved ones or for profits, you should try this easy recipe for bavarian donut. 

Recipe for Bavarian Donut

bavarian donut recipe

Recipe for Bavarian Donut

What's better than a donut? A Bavarian Donut! These delicious fried donuts are topped with sugar. So, if you want to add an extra pop of flavor to your day, you need the recipe for Bavarian Donuts.
5 from 1 vote
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins
Course Snack
Cuisine American
Servings 50 pcs

Ingredients
  

Instructions
 

  • Mix all dry ingredients into the mixing bowl
    700 g Bread Flour, 300 g Cake Flour, 10 g Sunstar Instant Dry Yeast, 60 g White Sugar, 15 g Baking Powder, 3 g Superfine Bread Improver, 7 g Salt
  • Add eggs and water and continue mixing.
    4 Whole Egg, 500 g Water
  • Add shortening and margarine. Continue mixing until dough is smooth and elastic
    40 g HICAPS Powermix Shortening, 40 g HICAPS Goldilite Margarine
  • Proof for ½ hour.
  • Sheet the dough ¼ inch thick and cut with doughnut cutter or makeup to desired shapes.
  • Place on a slightly greased and dusted baking sheets and proof for 1 hour.
  • Fry at 180°C until golden brown. Use CrispFry as frying medium.
    CrispFry Frying Fat
  • Let cool and apply icing, filling or glazes
Keyword bavarian donut
Tried this recipe?Let us know how it was!

How to Make Bavarian Filling with Magic Whizk 

bavarian filling

Magic Whizk Bavarian Filling

Create your bavarian filling using Magic Whizk.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Snack
Cuisine Filipino
Servings 100 donuts

Ingredients
  

Instructions
 

  • In a small bowl, stir together the gelatin and cold water. Set aside to soften.
    3 tbsp. Unflavored Gelatin, ½ cup Cold Water
  • In a medium bowl, whisk together egg yolk, sugar, and salt until smooth.
    6 Egg Yolk, ½ cup White Sugar, 1 pinch Salt
  • In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly then add Calamansi.
    2 cups Mlekovita UHT Milk, 1 Calamansi
  • Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon.
  • Remove from heat and pour the custard through a strainer.
  • Stir in the softened gelatin and vanilla. Allow to set.
    1 tsp. Emulco Vanilla Flavor
  • When the mixture has cooled almost to room temperature, whip Magic Whizk to medium stiffness and fold it into the custard.
    1 ½ Magic Whizk Instant Whipping Cream
  • Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Keyword bavarian filling
Tried this recipe?Let us know how it was!

Check Out Other Delicious Recipes

Want more mouth-watering recipes? Try this delicious red velvet cookie recipe, red velvet whoopie pie recipe, and ube French macarons.

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About HICAPS

Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like chiffon oil, Magic Whizk Whipping Cream, Red Velvet Emulco, and Royal Victoria Cream Cheese

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