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Homemade Boston Cream Donuts photo

Boston Cream Donuts

These Boston Cream Donuts are a delightful twist on a classic! Fluffy donuts filled with rich pastry cream and topped with decadent chocolate.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts:
  • 16 ounces all-purpose flour
  • 1 package fast-acting dry yeast (0.25 oz)
  • 1 ounce milk (lukewarm)
  • 7 ounces water (lukewarm)
  • 3 tablespoons granulated sugar
  • 1 large egg (room temperature)
  • 3 ounces unsalted butter (softened, cubed)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • Oil (for frying)
For the Pastry Cream:
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
For the Chocolate Glaze:
  • 4 ounces semisweet chocolate chips
  • 1/2 cup heavy cream

Equipment

  • Mixing Bowls
  • Whisk
  • Rolling Pin
  • Frying Thermometer
  • Slotted Spoon
  • Pastry Brush
  • Cooling rack

Method
 

Method: Boston Cream Donuts
  1. In a large mixing bowl, combine the lukewarm water, lukewarm milk, and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy.
  2. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Once the yeast mixture is frothy, add the egg and softened butter to the bowl. Gradually add the flour mixture, stirring until a soft dough forms.
  4. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  5. While the dough is rising, prepare the pastry cream. In a saucepan, heat 1 cup of milk until hot but not boiling. In a separate bowl, whisk together the egg yolks, cornstarch, and sugar until smooth. Gradually add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover, and let cool.
  6. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Use a round cutter to cut out donuts and place them on a floured baking sheet. Cover and let them rise for another 30 minutes.
  7. In a deep pot, heat the oil to 350°F (175°C). Carefully drop the donuts into the hot oil, frying them in batches until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them and place them on a cooling rack.
  8. Once the donuts are cool, use a piping bag or a small knife to fill them with the pastry cream.
  9. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.
  10. Dip the tops of each filled donut into the chocolate glaze and let the excess drip off. Place them back on the cooling rack to set.

Notes

  • Store filled donuts in an airtight container in the refrigerator for up to 3 days.
  • Freeze unfilled donuts for up to 2 months; thaw and fill before serving.
  • For a unique twist, experiment with different fillings like raspberry jam or custard.