Sourdough Doughnut Recipe with Bavarian Cream Filling
Last Updated on October 30, 2024 by TheFarmChicken
One of my very favorite things is a filled doughnut. It turns out when you make the doughnut with sourdough and fill it with a homemade cream filling, they are even better than store bought! Who would have thought! You guys are going to love these fluffy doughnuts. Fried to golden brown, rolled in sugar and filled with Bavarian cream. You could also add a jam too! What are you going to make this Sourdough Doughnut Recipe with Bavarian Cream Filling for?
These doughnuts are fluffy and soft, the vanilla cream is smooth, thick and creamy. The doughnut is rolled in sugar and filled. Simply shape the doughnuts like a hamburger bun and let them proof, then fry them up in a neutral frying oil. Next time I want to add a homemade jam to them AND the cream filling. Yum!
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The Ingredients for Sourdough Doughnut Recipe with Bavarian Cream Filling
Active Sourdough Starter
You want the sourdough starter to be active, bubbly and at least doubled. A ripe sourdough starter will make for a beautiful wild yeast risen doughnut.
If you don’t have a sourdough starter no problem! You can learn to make one or purchase a dehydrated sourdough starter from my Farm Goods shop.
Bread Flour
You want an unbleached good quality bread flour. You can try to use all purpose, but you might have issues with a rise and gluten structure on your dough.
Whole Milk
These doughnuts are an enriched dough meaning they have ingredients like milk, butter and eggs added to the dough to make it soft and delicious.
Eggs
Two eggs are added to the dough, and more are added in the custard.
Butter
Butter is important in making a soft doughnut.
Sugar
Just a little bit of sugar too is added to the doughnut dough.
Salt
I like using sea salt.
Cream Filling
Egg Yolks
You will separate the eggs and use the egg yolks to make the cream/custard.
Sugar
For some sweetness in the custard.
Cornstarch
This helps the filling be a good consistency.
Salt
Just a little salt to balance flavors.
Whole Milk
Like the doughnut recipe, the custard is made with whole milk.
Butter
Just a couple tablespoons of butter!
Pure Vanilla Extract
You can use imitation if that is what you have but go for the pure vanilla extract if you can!
Frying the Doughnuts:
These doughnuts are fried. This can seem intimidating, but it really is a pretty straightforward process if you have the right tools. You will want a thermometer, Dutch oven and metal spatula. They only take 2 minutes on each side and then you are done!
You can save your oil for another round of frying. I will usually use my oil three times before I throw it out.
Schedule for Making Sourdough Doughnuts:
- 10 PM Feed your sourdough starter
- 10 AM Mix up the doughnuts and let rest
- 1 PM Place dough in fridge
Next Morning:
- 6-8 am Shape and let dough rest
- 10 am-1 pm Fry Doughnuts
Other Sourdough Recipes to Try:
- My Beginner Sourdough Bread Recipe
- Sourdough Apple Cider Donuts
- Sourdough Apple Fritters
- Sourdough Biscuits
The Process of Sourdough Doughnuts in Pictures:
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Sourdough Doughnut Recipe with Bavarian Cream Filling
- 100g active sourdough starter
- 100g granulated sugar
- 175g whole milk
- 450g unbleached bread flour
- 2 eggs, room temperature
- 120g or ½ cup butter, softened
- 5g sea salt
Bavarian Cream Filling:
- 3 large egg yolks
- 100g (½ cup) granulated sugar
- 1 T cornstarch
- ¼ tsp sea salt
- ¾ cup whole milk
- 30g (2T) butter
- 1 ½ tsp pure vanilla extract
Extras:
- Granulated sugar for rolling the doughnuts in
- A quart of neutral frying oil – I used Canola oil
- Optional: Your Favorite Jam
Instructions for Doughnuts:
- In a large bowl or the bowl of a stand mixer combine the active starter, milk, sugar and mix until it forms a slurry.
- Next, add the bread flour and mix, with the dough hook attachment or by hand, until it is a shaggy dough. Let the dough rest or fermentolyse for 20 minutes.
- When the 20 minutes is over starting the mixer (or by hand) and add the salt, the eggs one at a time, and the soft butter 1 tablespoon at a time while the mixer is mixing. Scrape down the sides of the bowl as needed.
- Knead the dough for 15-20 minutes or until it passes the windowpane test*.
- At this point take the dough and transfer it to a greased medium bowl and cover with plastic wrap. Let rise on the counter for 2-3 hours before transferring to the fridge for 6-16 hours which will complete the bulk fermentation.
- Within that 6–16-hour window and when you are ready to shape the doughnuts remove them from the fridge and divide them into equal pieces. The easiest way to do this is to weigh the whole piece of doughnut dough and then divide that number by 15. It is roughly 70 g of dough per doughnut. You want cold dough so make sure to shape the doughnuts directly after removing the dough from the fridge. It is much easier to work with this dough when it is cold.
Shaping the Doughnuts:
- To shape the doughnuts, take each ball of dough and roll it on the counter using your hand. Create tension in the dough and then place each dough ball on a parchment paper baking sheet that has been greased. Finish with the remaining dough balls and then cover and place in a warm spot.
- You want the doughnuts to at least double in size and depending on how cool your house is this can take anywhere from 4-6 hours. Placing them in the oven with the light on will help speed up this process. This creates a warm place for the proofing of the doughnuts.
- Once the doughnuts are doubled in size you are ready to fry the doughnuts.
- Using a large Dutch oven place enough oil so that you are deep frying in at least 3 inches of oil. Heat the oil on a medium heat and using a thermometer, I like to use a candy thermometer, heat the oil to 350-360 degrees. This can take a while.
- After the oil is preheated take a metal slotted spoon or spatula and slide it under a proofed doughnut, being careful not to deflate it, transfer it to the hot oil placing the top side down in the oil.
- Be careful not to splash yourself with the hot oil. Then add 1-2 more into the pan depending on how much room you have. Fry for 2 minutes on each side and then remove to a paper towel lined plate. This helps soak up any excess oil.
- Add more to the Dutch oven and when the first batch is slightly cooled take and roll them in granulated sugar that is in a small bowl. After you have rolled them in sugar place them on a cooling wire rack to cool the rest of the way.
- Continue this process with the remaining doughnuts. You may need to adjust the temperature of your burner up and down some so that you can keep the frying temperature at 350-360 degrees. Be sure to do this so you don’t over cook or under cook your doughnuts.
Making the Bavarian Cream:
- In a medium saucepan add the cornstarch, sugar, and salt and whisk to combine. Next add the three egg yolks and whisk this together. Add the milk next and whisk until well combined and smooth.
- At this point place the pan on the burner over a medium heat and whisking frequently bring the mixture to a boil. Boil for a minute and then remove from the heat and stir in the butter and vanilla extract. Stir until smooth and then transfer to a heat safe bowl and cover the top of the cream with plastic wrap. This prevents a skim forming on the custard.
- Transfer to the refrigerator until it is completely cool.
- Note: You can make this part in advance up to a couple of days.
Filling the Sourdough Doughnuts:
- Once the cream and doughnuts are cool you can begin filling the doughnuts.
- Take a long thin knife and make a deep cut into the center of the doughnut…on the side. Then using a pastry bag with a large tip, insert the tip into the doughnut and squeeze in the filling pulling out the tip as you fill them.
- Note: If you want a jam filled doughnut, use the same technique. If you want a jam and cream filled place a couple teaspoons of jam in the doughnut first and then finish with the cream.
- Repeat with all the doughnuts and enjoy!
- These doughnuts are best the day of but will also keep well in a loosely covered container if left unfilled until ready to eat. I just keep the pastry bag in the fridge until it is time to fill the doughnut.
NOTES:
How to do the windowpane test: Take a part of the dough and pull it apart gently. If the dough stretches without ripping to the point of it being a thin layer it has passed the windowpane test. This test is used to measure the dough’s gluten development.
Sourdough Doughnut Recipe with Bavarian Cream Filling
Ingredients
- 100 g active sourdough starter
- 100 g granulated sugar
- 175 g whole milk
- 450 g unbleached bread flour
- 2 eggs room temperature
- 120 g or ½ cup butter softened
- 5 g sea salt
Bavarian Cream Filling:
- 3 large egg yolks
- 100 g (½ cup) granulated sugar
- 1 T cornstarch
- ¼ tsp sea salt
- ¾ cup whole milk
- 30 g (2T) butter
- 1 ½ tsp pure vanilla extract
Extras:
- Granulated sugar for rolling the doughnuts in
- A quart of neutral frying oil – I used Canola oil
- Optional: Your Favorite Jam
Instructions
Instructions for Doughnuts:
- In a large bowl or the bowl of a stand mixer combine the active starter, milk, sugar and mix until it forms a slurry.
- Next, add the bread flour and mix, with the dough hook attachment or by hand, until it is a shaggy dough. Let the dough rest or fermentolyse for 20 minutes.
- When the 20 minutes is over starting the mixer (or by hand) and add the salt, the eggs one at a time, and the soft butter 1 tablespoon at a time while the mixer is mixing. Scrape down the sides of the bowl as needed.
- Knead the dough for 15-20 minutes or until it passes the windowpane test*.
- At this point take the dough and transfer it to a greased medium bowl and cover with plastic wrap. Let rise on the counter for 2-3 hours before transferring to the fridge for 6-16 hours which will complete the bulk fermentation.
- Within that 6–16-hour window and when you are ready to shape the doughnuts remove them from the fridge and divide them into equal pieces. The easiest way to do this is to weigh the whole piece of doughnut dough and then divide that number by 15. It is roughly 70 g of dough per doughnut. You want cold dough so make sure to shape the doughnuts directly after removing the dough from the fridge. It is much easier to work with this dough when it is cold.
Shaping the doughnuts:
- To shape the doughnuts, take each ball of dough and roll it on the counter using your hand. Create tension in the dough and then place each dough ball on a parchment paper baking sheet that has been greased. Finish with the remaining dough balls and then cover and place in a warm spot.
- You want the doughnuts to at least double in size and depending on how cool your house is this can take anywhere from 4-6 hours. Placing them in the oven with the light on will help speed up this process. This creates a warm place for the proofing of the doughnuts.
- Once the doughnuts are doubled in size you are ready to fry the doughnuts.
- Using a large Dutch oven place enough oil so that you are deep frying in at least 3 inches of oil. Heat the oil on a medium heat and using a thermometer, I like to use a candy thermometer, heat the oil to 350-360 degrees. This can take a while.
- After the oil is preheated take a metal slotted spoon or spatula and slide it under a proofed doughnut, being careful not to deflate it, transfer it to the hot oil placing the top side down in the oil.
- Be careful not to splash yourself with the hot oil. Then add 1-2 more into the pan depending on how much room you have. Fry for 2 minutes on each side and then remove to a paper towel lined plate. This helps soak up any excess oil.
- Add more to the Dutch oven and when the first batch is slightly cooled take and roll them in granulated sugar that is in a small bowl. After you have rolled them in sugar place them on a cooling wire rack to cool the rest of the way.
- Continue this process with the remaining doughnuts. You may need to adjust the temperature of your burner up and down some so that you can keep the frying temperature at 350-360 degrees. Be sure to do this so you don’t over cook or under cook your doughnuts.
Making the Bavarian Cream:
- In a medium saucepan add the cornstarch, sugar, and salt and whisk to combine. Next add the three egg yolks and whisk this together. Add the milk next and whisk until well combined and smooth.
- At this point place the pan on the burner over a medium heat and whisking frequently bring the mixture to a boil. Boil for a minute and then remove from the heat and stir in the butter and vanilla extract. Stir until smooth and then transfer to a heat safe bowl and cover the top of the cream with plastic wrap. This prevents a skim forming on the custard.
- Transfer to the refrigerator until it is completely cool.
- Note: You can make this part in advance up to a couple of days.
Filling the sourdough doughnuts:
- Once the cream and doughnuts are cool you can begin filling the doughnuts.
- Take a long thin knife and make a deep cut into the center of the doughnut…on the side. Then using a pastry bag with a large tip, insert the tip into the doughnut and squeeze in the filling pulling out the tip as you fill them.
- Note: If you want a jam filled doughnut, use the same technique. If you want a jam and cream filled place a couple teaspoons of jam in the doughnut first and then finish with the cream.
- Repeat with all the doughnuts and enjoy!
- These doughnuts are best the day of but will also keep well in a loosely covered container if left unfilled until ready to eat. I just keep the pastry bag in the fridge until it is time to fill the doughnut.
Notes
This Sourdough Doughnut Recipe with Bavarian Cream Filling is so good! A great recipe for a treat to share with family or friends. Bake these homemade sourdough doughnuts up and enjoy with a cup of coffee or with a couple of farm fresh fried eggs in the morning. They are easier to make than you would think. I hope you love this recipe! Let me know below what you think of the recipe and also if you have any questions!
Thank you for stopping by!
Mariah Nienhuis | TheFarmChicken
Jesus Christ the same yestarday, and to day, and for ever.
Hebrew 13:8
Frequently Asked Questions:
Like many sourdough baked goods the proofing time varies a lot by what the temperature of your home is. The above times are in a house that is generally at 69 degrees.
Simply make a cut in the side of the doughnut and using a piping bag pipe the filling in until the doughnut is full.
No, I wouldn’t bake these. You would have a hard time getting a good result with baking them. If you are looking for a delicious baked donut you can check out these Apple Cider Doughnuts.
Canola oil, vegetable oil, lard or tallow, avocado oil, or certain coconut oils.
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this recipe never says how many eggs are to be added to the dough 🙁
Hello! Thank you for your comment. I reviewed the recipe, and it says 2 eggs in the ingredient list. Is that what you are needing? Sorry for any confusion.