Description
Indulge in the delightful flavors of homemade Boston Cream Donuts filled with a creamy vanilla custard and topped with rich chocolate glaze. These irresistible treats are perfect for any occasion and will leave everyone wanting more!
Ingredients
Scale
- 3 ½ cups All-Purpose Flour
- 2 teaspoons Active Dry or Instant Yeast
- 1 cup Whole Milk
- ¼ cup Granulated Sugar (for dough)
- ½ teaspoon Salt
- 2 Large Eggs
- 6 tablespoons Unsalted Butter (softened)
- Neutral Oil for Frying (vegetable, canola, or sunflower)
- 2 cups Whole Milk (for filling)
- ½ cup Granulated Sugar (for filling)
- 4 Egg Yolks
- ¼ cup Cornstarch
- 1 teaspoon Pure Vanilla Extract (for filling)
- 2 tablespoons Unsalted Butter (for filling)
- 1 cup Powdered Sugar (Confectioners' Sugar)
- ¼ cup Unsweetened Cocoa Powder
- 3–4 tablespoons Whole Milk or Heavy Cream
- ½ teaspoon Pure Vanilla Extract (for glaze)
- Pinch of Salt (for glaze)
Instructions
- In a medium saucepan, heat 2 cups of whole milk and ½ cup of granulated sugar over medium heat until it just begins to simmer around the edges. Do not boil.
- While the milk is heating, in a separate bowl, whisk together 4 large egg yolks, ¼ cup of granulated sugar, and ¼ cup of cornstarch until smooth and pale.
- Once the milk is hot, slowly temper the egg mixture by gradually whisking about ½ cup of the hot milk into the egg yolks. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisk continuously over medium heat until the mixture thickens considerably, resembling a thick pudding. It should bubble slowly for about 1 minute after thickening to ensure the cornstarch is fully cooked.
- Remove from heat and stir in 1 teaspoon of pure vanilla extract and 2 tablespoons of unsalted butter until melted and smooth.
- Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 3-4 hours, or preferably overnight, until completely cold and firm.
- In a small bowl, warm 1 cup of whole milk to about 105-115°F (40-46°C). Stir in 2 teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine 3 ½ cups of all-purpose flour, ¼ cup of granulated sugar, and ½ teaspoon of salt.
- Pour the activated yeast mixture and 2 large eggs into the dry ingredients. Mix on low speed until a shaggy dough forms.
- Gradually add 6 tablespoons of softened unsalted butter, one tablespoon at a time, mixing until each piece is incorporated before adding the next.
- Knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Once the dough has doubled, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface. Roll the dough to about ½-inch thickness.
- Using a 3-inch round donut cutter, cut out circles. Re-roll scraps gently and cut additional donuts until all dough is used.
- Place the cut donuts on lightly floured baking sheets. Leave space between them.
- Cover the baking sheets lightly and let the donuts rise again for 30-45 minutes, or until visibly puffed up.
- Pour neutral frying oil into a large pot to a depth of about 3 inches. Heat the oil over medium heat to 350-360°F (175-182°C).
- Carefully lower 2-3 donuts into the hot oil using a slotted spoon. Fry for 1-2 minutes per side, or until golden brown.
- Using the slotted spoon, transfer the fried donuts to a wire rack to drain excess oil. Let them cool completely before filling.
- In a small saucepan, melt 2 tablespoons of unsalted butter over low heat.
- Remove from heat and whisk in 1 cup of powdered sugar, ¼ cup of unsweetened cocoa powder, 3-4 tablespoons of whole milk, and ½ teaspoon of pure vanilla extract.
- Whisk until completely smooth. Adjust consistency as needed.
- Once the donuts are completely cool and the vanilla filling is chilled, fit a piping bag with a long, plain piping tip. Fill the bag with the cold vanilla pastry cream.
- Insert the tip into the side of each donut and pipe in the vanilla cream until the donut feels full.
- Dip the top of each filled donut into the warm chocolate glaze, letting any excess drip off.
- Place the glazed donuts on a wire rack for the glaze to set.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Don't rush the rising process for lighter donuts. Ensure the pastry cream is completely cold before filling the donuts.