{
 "id": "bavarian-cream",
 "type": "donut",
 "names": {
  "name": "Bavarian cream",
  "aliases": [
   "custard-filled",
   "cream-filled",
   "Boston cream (when chocolate-topped)"
  ],
  "said": "Ask whether it is custard or whipped. The answer tells you what kind of shop you are in."
 },
 "region": [
  "us"
 ],
 "facets": {
  "dough": "yeast",
  "finish": "filled"
 },
 "text": {
  "what": "A raised round with no hole, filled with a set custard — Bavarian cream is custard lightened with whipped cream and held with gelatin — and finished in sugar, or iced with chocolate, at which point most counters call it a Boston cream.",
  "story": "The filled fried round is the older European form; the American shop split it by filling. Jam is a jelly donut or a bismarck; pastry cream and its relatives are custard, Bavarian or Boston cream depending on the shop and the region. The words are not standard and no authority governs them.",
  "how": "Fry the round, cool it, then inject from the side with a nozzle until it gains weight in the hand. Chocolate icing goes on the top face after.",
  "today": "The filled donuts are the ones a shop fills in the morning and the ones left over at closing, because a filled donut does not hold overnight the way a glazed ring does."
 },
 "kin": [
  {
   "to": "bismarck",
   "as": "Same shell, jam instead of custard.",
   "rel": "donut"
  },
  {
   "to": "filling-injector",
   "as": "The nozzle, and the weight in the hand.",
   "rel": "kitchen"
  },
  {
   "to": "long-john",
   "as": "The bar version of the same filling.",
   "rel": "donut"
  },
  {
   "to": "day-old",
   "as": "What a filled donut is not sold as.",
   "rel": "term"
  }
 ],
 "sources": [
  "s:wp-bavarian-cream",
  "s:wp-jelly-doughnut",
  "s:wp-custard",
  "s:fdc-sr-legacy"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-bavarian-cream"
  },
  "fields": {
   "names.said": {
    "tier": "tradition"
   },
   "text.today": {
    "tier": "tradition",
    "note": "how filled donuts hold is bench knowledge, hedged"
   },
   "profile": {
    "tier": "harvested",
    "source": "s:fdc-sr-legacy"
   }
  }
 },
 "schema": 1,
 "confidence": "high",
 "updated": "2026-09-16",
 "profile": {
  "dough": "yeast",
  "finish": "filled",
  "kind": "usda",
  "leaven": null,
  "serving_g": 85.0,
  "kcal": 306.8,
  "sugar_g": 12.4,
  "fat_g": 20.8,
  "sat_fat_g": 4.6,
  "carb_g": 25.5,
  "sodium_mg": 262.6,
  "ingredients": [],
  "flour_rank": null,
  "sugar_rank": null,
  "fat_rank": null,
  "egg_rank": null,
  "maker": null,
  "town": null,
  "state": null,
  "source": "s:fdc-sr-legacy",
  "url": "https://fdc.nal.usda.gov/food-details/172757/nutrients",
  "accessed": "2026-09-17",
  "note": "USDA SR Legacy 172757, \"Doughnuts, yeast-leavened, with creme filling\", published per 100 g and scaled here to the portion USDA itself lists as \"doughnut oval (3-1/2\" x 2-1/2\")\" — 85 g. No ingredient list is published for these generic rows, so the ingredient ranks are null. A shop's own donut is not this donut; this is the closest published measurement of the kind."
 },
 "blurb": "A raised round with no hole, filled with a set custard — Bavarian cream is custard lightened with whipped cream and held with gelatin — and finished in sugar, or iced with chocolate, at which point most counters call it…",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "bismarck",
   "type": "donut",
   "name": "Bismarck",
   "as": "Same shell, jam instead of custard.",
   "rel": "donut"
  },
  {
   "to": "filling-injector",
   "type": "kitchen",
   "name": "The filler",
   "as": "The nozzle, and the weight in the hand.",
   "rel": "kitchen"
  },
  {
   "to": "long-john",
   "type": "donut",
   "name": "Long John",
   "as": "The bar version of the same filling.",
   "rel": "donut"
  },
  {
   "to": "day-old",
   "type": "term",
   "name": "Day-old",
   "as": "What a filled donut is not sold as.",
   "rel": "term"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-bavarian-cream",
   "kind": "web",
   "title": "Bavarian cream — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Bavarian_cream",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-jelly-doughnut",
   "kind": "web",
   "title": "Jelly doughnut — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Jelly_doughnut",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-custard",
   "kind": "web",
   "title": "Custard — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Custard",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:fdc-sr-legacy",
   "kind": "data",
   "title": "FoodData Central, SR Legacy — doughnut foods",
   "publisher": "U.S. Department of Agriculture, Agricultural Research Service",
   "url": "https://fdc.nal.usda.gov/",
   "accessed": "2026-09-17",
   "license": "Public domain (U.S. government work)",
   "note": "SR Legacy CSV bundle 2018-04; the nine doughnut rows last updated 2019-04-01. Values per 100 g, with USDA's own portion weights."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-bavarian-cream"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-bavarian-cream"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:wp-bavarian-cream"
  },
  "text.today": {
   "tier": "tradition",
   "note": "how filled donuts hold is bench knowledge, hedged"
  }
 },
 "primary_image": null,
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "bismarck",
   "type": "donut",
   "name": "Bismarck",
   "as": "Same shell, custard instead of jam.",
   "rel": "donut"
  },
  {
   "from": "filling-injector",
   "type": "kitchen",
   "name": "The filler",
   "as": "The custard version.",
   "rel": "donut"
  }
 ]
}