Dunkin Donuts Bavarian Cream Filled Donuts Copycat
This Dunkin Donuts recipe is easy to make, and the filling tastes just like the original vanilla cream!
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Skip a trip to the bakery, and whip up a batch of homemade cream-filled donuts! It's easier than you think, and this Dunkin Donuts Bavarian Cream Filled Donuts Copycat recipe is sure to please everyone in your family. This homemade version of this Dunkin Donuts recipe is a phenomenally delicious breakfast, dessert, or snack item.
The light vanilla cream in these homemade doughnuts is perfect with the soft and fluffy exterior of the doughnut. A basket of these freshly made doughnuts won't last long in any house and everyone will be impressed that you can make your own doughnuts. Start your day on a brighter note with this copycat Dunkin Donuts recipe.
Preparation Time2 hr
- 1 package regular yeast
- 1 cup + 1 cup sugar, divided
- 2 tablespoons water at 105 degrees F
- 3/4 cup lukewarm milk
- 1 egg
- 1 tablespoon solid vegetable shortening
- 1/2 teaspoon salt
- 2 1/2 cups flour, divided
- 6 cups vegetable oil for frying
- For the Filling:
- 1/4 cup solid vegetable shortening
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 2 cups sifted powdered sugar
- 1 tablespoon milk
- 1 cup powdered sugar for garnish
Dissolve in warm water with 1 tablespoon sugar in the bottom of the bowl. Beat with an electric mixer until it is foamy, about 5 minutes. Meanwhile, place milk into the microwave for 1 ½ minutes on high power, then let cool to 105º–115º F.
Combine wet and dry ingredients:
Add milk, remaining ¼ cup sugar, the egg, shortening, and salt plus 1 cup of the flour. Beat on low for 30 seconds; scrape the bowl. Then beat 2 minutes on medium speed and scrape the bowl once or twice.
On low speed, add the remaining flour:
Beat on low for 1 minute until smooth. Cover the bowl with plastic wrap and let rise until double, about 1 hour. Turn dough out onto a lightly floured surface and roll to ½ -inch thickness. Cut out circles with a 3-inch cutter and place them on lightly floured baking sheets. Cover and let them rise again until double, about 30 minutes.
Heat frying oil:
We recommend using a wide, deep pot over medium heat to 350 degrees F. Carefully slide 4 – 5 donuts into the oil at one time and fry for 1 minute on each side until golden brown. Remove with tongs or a wide slotted spatula to a paper-towel lined cookie sheet, being careful not to puncture the sides of the donuts. Continue to fry remaining donuts, adjusting heat to maintain a constant 350º F.
While donuts cool, prepare the filling:
Cream butter with the shortening, then gradually add the sugar until smooth and fluffy. Add the milk and vanilla and beat until smooth. Filling can be made as much as a week ahead, stored in the refrigerator in an airtight container. Bring to room temperature before filling a piping bag which has been fitted with a large plain tip.
Fill the donuts with the vanilla cream:
Use a sharp small knife to pierce each donut on the side into the center, then moving the knife side-to-side to make a cavity in the center. Insert the pastry tip into this hole and fill with about 1 to 1 ½ tablespoons filling. Sprinkle tops of the donuts generously with powdered sugar before serving.
Did you know?
The name "Dunkin Donuts" was given to this delicious donut and breakfast chain in 1950, but the restaurant itself has been around a little bit longer than that. The restaurant was founded as "Open Kettle" in 1948 by entrepreneur Bill Rosenberg. After a few name shifts, he settled on "Dunkin Donuts," and a brand was born. Since that time, the restaurant has spread its business and its sweet menu around the world. At the time the Open Kettle first opened for business, its coffee was only 10 cents, and its donuts were 5 cents. Times may have changed, but their delicious donuts remain a staple of fast food breakfasts everywhere.
Do you run on Dunkin'? Check out these other Dunkin Donuts secret recipes: 7 Copycat Dunkin' Donuts Recipes
What's your favorite Dunkin' Donuts recipe?
Let us know in the comments!
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