Bavarian Cream Donuts

Name: Bavarian Cream Donuts
Ingredients: 110 g Whole milk (lukewarm); 50 g Granulated sugar; 12.5 g Fresh yeast (Can be substituted with 5g (1,5 teaspoons) instant yeast); 1 Egg yolk (room temperature); 1 Egg (room temperature); 250 g Bread flour (High protein content flour. Can be substituted with All purpose flour); ¼ teaspoon Salt; 120 g Unsalted butter (room temperature, soft); 1.5 liter Vegetable or Canola oil (for frying); 250 g Whole milk (3% fat); 75 g Granulated sugar; 60 g Egg yolk (approx. yolk of 3 eggs); 2 teaspoons Vanilla extract; 4 Gelatin sheets (or 6.8g (1,5 teaspoon) gelatin powder); 230 g Heavy cream (36% fat, use it very cold)

"Made with buttery brioche bread and filled with a rich Bavarian cream, these Bavarian cream donuts are perfect for breakfast or dessert!..."

INGREDIENTS

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110 g Whole milk (lukewarm)

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50 g Granulated sugar

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12.5 g Fresh yeast (Can be substituted with 5g (1,5 teaspoons) instant yeast)

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1 Egg yolk (room temperature)

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1 Egg (room temperature)

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250 g Bread flour (High protein content flour. Can be substituted with All purpose flour)

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¼ teaspoon Salt

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120 g Unsalted butter (room temperature, soft)

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1.5 liter Vegetable or Canola oil (for frying)

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250 g Whole milk (3% fat)

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75 g Granulated sugar

•

60 g Egg yolk (approx. yolk of 3 eggs)

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2 teaspoons Vanilla extract

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4 Gelatin sheets (or 6.8g (1,5 teaspoon) gelatin powder)

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230 g Heavy cream (36% fat, use it very cold)

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