Bavarian, a common shortening of Bavarian cream donut, is a type of filled doughnut characterized by its soft, fried dough and a rich, creamy filling.
The cream inside is a custard-based mixture made from milk, eggs, sugar, and sometimes gelatin, giving it a thick and smooth texture. While the cream filling is inspired by Bavarian cream, in practice the filling is closer to a crème pâtissière.
Unlike Boston cream donuts, which are topped with chocolate glaze, Bavarian cream donuts are typically plain or lightly dusted with powdered sugar.
The donut is a popular pastry in many bakeries and is often consumed as a dessert or snack.
The Bavarian cream donut is primarily a creation of American bakeries, and while its name suggests a connection to Europe, particularly Bavaria in Germany, the association is largely nominal. The Bavarian cream filling, which is derived from the French crème bavaroise, is European in origin, but its use in a fried donut is an American adaptation. There is no historical connection between the donut itself and Bavaria, and it reflects more of a fusion of European dessert traditions with American pastry-making practices. In Europe, particularly in Germany, similar pastries might exist, but they are not typically referred to as "Bavarian cream donuts."