Description
These homemade Boston cream donuts are a deliciously soft and fluffy treat filled with silky smooth vanilla custard and topped with a rich chocolate glaze. Perfect for breakfast or dessert, these donuts offer a better-than-coffee-shop experience made right in your kitchen with a simple frying method.
Ingredients
Pastry Cream
- 1 batch homemade pastry cream (see recipe link)
Donuts
- 3 ½ cups (438 g) all-purpose flour, divided, plus additional as needed
- 2 ¼ teaspoons instant/rapid rise yeast
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon table salt
- ⅔ cup (157 ml) whole milk
- 6 Tablespoons (85 g) unsalted butter, melted
- 2 large eggs, lightly beaten (room temperature preferred)
- ¾ teaspoon vanilla extract
- Vegetable oil for frying
Glaze
- 3 oz (85 g) chopped chocolate or ½ cup semisweet chocolate chips
- ½ cup (118 ml) heavy cream
Instructions
- Prepare Pastry Cream: Make the homemade pastry cream ahead of time as it needs to chill for several hours before use.
- Mix Dry Ingredients: In a large bowl or stand mixer bowl, combine 2 cups (250 g) of flour, yeast, sugar, and salt; stir to combine evenly.
- Warm Milk and Combine: Heat the milk until it reaches 110-115°F (43-46°C) and pour it into the flour mixture. Stir until fully combined.
- Add Butter, Eggs, and Vanilla: Add the melted butter, beaten eggs, and vanilla extract to the mixture and stir until completely combined.
- Add Remaining Flour: Gradually mix in the remaining 1 ½ cups (188 g) of flour until the dough clings to itself and is slightly sticky but not wet. Adjust flour as needed for dough texture.
- First Rise: Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm draft-free spot until doubled in size, about 30-60 minutes.
- Shape Donuts: Turn the risen dough onto a floured surface and roll or pat out to ¾” (2 cm) thickness. Use a 3” biscuit cutter to cut out donuts and place them at least 1” (2.5 cm) apart on parchment-lined baking sheets. Cover with plastic or a towel.
- Second Rise: Allow the cut donuts to rise until puffy and nearly doubled in size, roughly 30 minutes.
- Heat Oil for Frying: Fill a heavy-bottomed medium saucepan with vegetable oil to 2-3” (5-8 cm) depth and heat over medium heat to maintain 350°F (175°C), using a candy/frying thermometer to monitor temperature.
- Fry Donuts: Fry donuts one at a time by carefully lowering them into hot oil using a spider or slotted spoon. Cook each side until light golden brown. Let the oil return to 350°F between donuts.
- Drain and Cool: Remove fried donuts to a cooling rack or paper towel-lined plate to cool for several minutes before filling.
- Fill Donuts: Fit a piping bag with a small round tip (e.g., Wilton 12) and fill it with chilled pastry cream. Pierce each donut and insert the tip halfway, piping the custard inside.
- Make Glaze: In a microwave-safe bowl, combine chopped chocolate and heavy cream. Heat in 20-second increments, stirring between each, until the chocolate is melted and smooth.
- Glaze Donuts: Dunk the top of each filled donut into the chocolate glaze and set on a cooling rack to allow the glaze to set.
- Serve: Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 48 hours.
Notes
- Ensure milk is warmed to 110-115°F to properly activate yeast without killing it.
- Dough should be slightly tacky but not overly sticky; add flour sparingly to achieve this texture.
- Maintain oil temperature around 350°F for even frying and to prevent greasy donuts.
- Use a thermometer to accurately monitor oil temperature for best results.
- Donuts can be filled with pastry cream ahead and glazed just before serving.
- Store filled and glazed donuts in the refrigerator and consume within 48 hours.
- Prep Time: 2 hours
- Cook Time: 5 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: American
