Boston Cream Donuts Recipe

Boston Cream Donuts are a classic favorite combining fluffy donuts, creamy custard filling, and a decadent chocolate glaze. Perfect for breakfast, dessert, or a special indulgence, these donuts bring bakery-quality flavor to your kitchen.

Equipment:

• Mixing bowls
• Whisk
• Saucepan
• Stand mixer with dough hook attachment (optional)
• Rolling pin
• Round cookie cutter (3-4 inches)
• Frying pan or deep fryer
• Cooling rack
• Piping bag with a small tip

Ingredients:
For the Dough:

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (110°F/43°C)
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter, softened
• ½ teaspoon salt

For the Pastry Cream:

• 2 cups whole milk
• ½ cup granulated sugar
• 3 large egg yolks
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter

Instructions:

1. Make the Dough:
   • In a small bowl, mix warm milk and yeast. Let sit for 5 minutes until frothy.
   • In a large mixing bowl or stand mixer, combine flour, sugar, salt, eggs, butter, and yeast mixture. Mix until a smooth, elastic dough forms (about 7–10 minutes).
   • Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
2. Prepare the Pastry Cream:
   • In a saucepan, heat milk over medium heat until warm.
   • In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
   • Slowly add warm milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened.
   • Remove from heat, stir in vanilla extract and butter. Cool and refrigerate until ready to use.
3. Shape and Fry the Donuts:
   • Roll out the dough on a floured surface to about ½-inch thickness. Cut into circles using a cookie cutter. Place on parchment paper and let rise for 30 minutes.
   • Heat oil in a deep fryer or frying pan to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side until golden brown. Transfer to a cooling rack.
4. Fill the Donuts:
   • Once cooled, use a piping bag with a small tip to fill each donut with pastry cream.
5. Make the Chocolate Glaze:
   • In a small saucepan, heat heavy cream until steaming. Remove from heat and pour over chocolate chips and butter in a bowl. Stir until smooth.
6. Glaze the Donuts:
   • Dip the top of each donut into the chocolate glaze and let set on a cooling rack.

Tips:

• Ensure the oil temperature stays consistent while frying to avoid greasy or undercooked donuts.
• Use a thermometer for precise frying and glaze consistency.
• Store leftover donuts in the fridge for up to 2 days.

These homemade Boston Cream Donuts are a delightful blend of creamy, chocolaty, and fluffy goodness. They’re the perfect treat to share with family and friends or to enjoy with a cup of coffee. Happy baking!

Boston Cream Donuts Recipe

These Boston Cream Donuts are filled with silky vanilla pastry cream, dipped in rich chocolate glaze, and made with a soft, fluffy dough for the ultimate homemade treat.

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Equipment

• Mixing bowls
• Whisk
• Saucepan
• Stand mixer with dough hook attachment (optional)
• Rolling Pin
• Round cookie cutter (3-4 inches)
• Frying pan or deep fryer
• Cooling rack
• Piping bag with a small tip

Ingredients

  

• For the Dough:
• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast 1 packet
• ¾ cup warm milk 110°F/43°C
• ¼ cup granulated sugar
• 2 large eggs
• ¼ cup unsalted butter softened
• ½ teaspoon salt
• For the Pastry Cream:
• 2 cups whole milk
• ½ cup granulated sugar
• 3 large egg yolks
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• For the Chocolate Glaze:
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter

Instructions

 

• Make the Dough:
• In a small bowl, mix warm milk and yeast. Let sit for 5 minutes until frothy.
• In a large mixing bowl or stand mixer, combine flour, sugar, salt, eggs, butter, and yeast mixture. Mix until a smooth, elastic dough forms (about 7–10 minutes).
• Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
• Prepare the Pastry Cream:
• In a saucepan, heat milk over medium heat until warm.
• In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
• Slowly add warm milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened.
• Remove from heat, stir in vanilla extract and butter. Cool and refrigerate until ready to use.
• Shape and Fry the Donuts:
• Roll out the dough on a floured surface to about ½-inch thickness. Cut into circles using a cookie cutter. Place on parchment paper and let rise for 30 minutes.
• Heat oil in a deep fryer or frying pan to 350°F (175°C). Fry donuts in batches for 1–2 minutes per side until golden brown. Transfer to a cooling rack.
• Fill the Donuts:
• Once cooled, use a piping bag with a small tip to fill each donut with pastry cream.
• Make the Chocolate Glaze:
• In a small saucepan, heat heavy cream until steaming. Remove from heat and pour over chocolate chips and butter in a bowl. Stir until smooth.
• Glaze the Donuts:
• Dip the top of each donut into the chocolate glaze and let set on a cooling rack.