Bavarian Cream Donuts - NO BAKE (For measurement and steps please READ THE DESCRIPTION BELOW)

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⚠️⚠️⚠️ This is the very first video that I made. I don't have nice equipment nor my videography skills aren't that great yet either. However, I'm trying to redeem myself so feel free to check out my other donut recipes:

CHOCO BAVARIAN DONUTS
   • Choco Bavarian Donuts - NO BAKE  

CHOCOLATE DONUT WITH BAVARIAN CREAM FILLING:
   • Chocolate Donut with Bavarian Cream Filling  

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BAVARIAN CREAM DONUTS
These are melt in your mouth, fluffy donuts with bavarian cream filling.
Yield: 10-12 pcs

Dough Ingredients:
2 cups + 3 tbsp flour
3 tbsp sugar
1/2 tsp salt
1 whole egg
1/2 cup warm milk (Every flour absorbs liquids differently, so you may need to add an extra 2-3 tbsp of milk)
3 tbsp butter
1 1/2 tsp active (or instant) dry yeast

Donut Filling Ingredients:
1 cup milk
1/2 cup condensed milk (Optional)*See note
1 egg yolk
3 tbsp flour
1 tsp vanilla extract
pinch of salt
*Note:
Condensed milk is used when you want a "yema" flavored filling, but if you want a plain vanilla flavored filling use 1/2 cup cream with 1/2 cup of sugar (or less depending to your taste), instead of using condensed milk.

Powdered sugar for dusting


INSTRUCTIONS:
For the dough:
1. In a bowl, combine flour, sugar and salt. Set aside.
2. In a separate bowl, combine milk, egg, butter and yeast.
3. Let the liquid mixture set for 5-10 minutes or until it becomes bubbly.
4. Using a wooden spoon, combine the liquid mixture and the dry ingredients.
*Note: The dough will be very sticky so don't be tempted to add more flour. Also, every flour absorbs liquid differently so you may have to add 2-3 tbsp of milk.
5. Grease the work area and your hand generously. Then transfer the dough on the work area and knead it for 15-20 minutes until it comes together.
6. Once the worked dough becomes sticky again, place it in a greased bowl and let it proof for 1 hour and 30 minutes or until it doubles in size.
7. While waiting for the dough to proof, work on the filling.
8. After proofing, place the dough on a floured surface. Sprinkle the dough with a little flour and flatten with a rolling pin for approximately 1/2 inch thick.
9. Using a cookie cutter, cut the dough into 8-10 pieces. Place them on a parchment paper to retain it's shape when frying.
10. Let it stand for 5 minutes.
*Note: Make sure not to over proof the dough or else it will absorb a lot of oil.
11. Heat the oil to 160 degree Celsius, and fry the donuts until golden brown.
*Note: Make sure you have a lot of oil in the pan for even browning, and not to overcrowd the pan to cook donuts properly.


For the filling:
1. With the heat turned off, using a whisk combine all the ingredients together.
2. Turn the heat to medium. Once it starts to simmer, turn the heat to medium low.
3. When the mixture becomes a little thick, switch to a stirring spoon and keep stirring to prevent the side from burning.
4. Once desired consistency is achieved, remove from heat. Make sure that it's not too runny nor too thick.
5. Place mixture in a bowl and cover with a plastic wrap. Make sure that the wrap touches the mixture.
6. Place in the fridge to completely cool.

Assembly:
1. Cool the donuts.
2. Place the cooled filling in a piping bag.
3. Poke holes into the donuts.
4. Fill the donuts, but make sure not to overfill them.
*A little tip: Fill them halfway before dusting with powdered sugar. Then completely fill them.
5. Dust the donuts with powdered sugar.
*Note: The donuts should be cooled completely or a little warm to touch before dusting with powdered sugar or else, it will melt and become a glaze.

TIP:
Donuts are best freshly made. However, if you'd like to make these ahead of time, once cooled, store the donuts in a ziplock bag or an air-tight container. Before serving, pop them in the microwave for 15 to 20 seconds.

ENJOY ❤️