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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.