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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.

Ingredients
  

  • For the Dough:
  • cups all-purpose flour
  • 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

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

Method
 

  1. Make the Dough:
  2. In a small bowl, mix warm milk and yeast. Let sit for 5 minutes until frothy.
  3. 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).
  4. Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
  5. Prepare the Pastry Cream:
  6. In a saucepan, heat milk over medium heat until warm.
  7. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
  8. Slowly add warm milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened.
  9. Remove from heat, stir in vanilla extract and butter. Cool and refrigerate until ready to use.
  10. Shape and Fry the Donuts:
  11. 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.
  12. 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.
  13. Fill the Donuts:
  14. Once cooled, use a piping bag with a small tip to fill each donut with pastry cream.
  15. Make the Chocolate Glaze:
  16. 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.
  17. Glaze the Donuts:
  18. Dip the top of each donut into the chocolate glaze and let set on a cooling rack.