Why You’ll Love This Recipe
Boston Cream Donuts are the perfect combination of textures and flavors: soft, fluffy donuts filled with silky pastry cream and topped with smooth, glossy chocolate ganache. The richness of the custard perfectly complements the slightly sweet dough, while the chocolate glaze provides a decadent finishing touch. Every bite is a satisfying journey of creamy, chocolaty, and doughy indulgence, making these donuts the perfect treat for any occasion. They’re easy to make and are sure to impress with their beautiful layers and elegant presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
The Pastry Cream Filling:
- 3 large egg yolks
- ¼ cup (50g) granulated sugar
- 1 cup (240ml) whole milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ⅓ stick (38g) unsalted butter
The Donuts:
- 5 cups (600g) all-purpose flour
- ½ cup (100g) granulated sugar (plus extra for coating)
- 2 packets (14g) of active dry yeast or instant yeast
- 1 cup (240ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- ⅔ stick (80g) unsalted butter, melted
- 1 teaspoon salt
- Vegetable oil, for frying
The Chocolate Glaze:
- 8 oz (225g) semi-sweet chocolate, chopped
- ½ cup (120ml) heavy cream
Directions
1. Make the Pastry Cream
In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and lightened in color.
In a saucepan, heat the milk and vanilla over medium-low until steaming, but not boiling.
Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles gently. Let it boil for 1–2 minutes while continuing to whisk.
Remove from heat and strain through a fine sieve to achieve a silky texture.
Whisk in the butter one tablespoon at a time until fully incorporated.
Cover the cream with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours, or until well chilled.
2. Make the Donut Dough
Warm the milk until it’s just warm to the touch. Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy (skip this step if using instant yeast).
In the bowl of a stand mixer, combine the remaining sugar, salt, eggs, and yeast mixture. Mix until combined.
Add the flour and mix on low speed for 1 minute to begin forming the dough.
Gradually add the melted butter while mixing.
Increase to medium-high speed and knead for 3–5 minutes, until the dough becomes smooth and pulls away from the bowl. If it’s too sticky, add flour 1 tablespoon at a time.
Transfer the dough to a lightly floured surface, knead briefly, and form into a ball.
Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1–2 hours.
3. Shape the Donuts
Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thick.
Use a 2½ to 3-inch round cutter to cut circles and place them on a parchment-lined baking sheet.
Cover loosely and let rise for about 45 minutes, or until puffy. To test, press one gently—if the indent slowly bounces back, they’re ready.
4. Fry the Donuts
Heat about 2 inches of vegetable oil in a heavy-bottomed pan to 350°F (180°C). Use a thermometer to maintain accurate temperature.
Fry 2–3 donuts at a time, about 1–2 minutes per side, or until golden brown.
Maintain the oil between 325°F–340°F (165°C–171°C) for even cooking.
Drain on a wire rack lined with paper towels and cool completely.
5. Make the Chocolate Glaze
Heat the heavy cream in a small saucepan until steaming.
Pour the hot cream over the chopped chocolate and let sit for 1 minute.
Stir until smooth, glossy, and fully melted.
6. Fill and Glaze the Donuts
Lightly whisk the chilled pastry cream to loosen it, then transfer it to a piping bag fitted with a long, narrow tip.
Poke a hole in the side of each donut using a skewer or metal straw.
Insert the piping tip and fill each donut with pastry cream until it feels heavy.
Dip the top of each filled donut into the chocolate glaze, letting the excess drip off. Place on a tray to set.
Servings and Timing
- Servings: 12–16 donuts (depending on size)
- Prep Time: 30 minutes (excluding resting time)
- Cook Time: 2–3 hours (including rising and frying)
- Total Time: 3–4 hours (including chilling and setting time)
Variations
- Other Fillings: Feel free to substitute the classic pastry cream with other fillings like chocolate ganache, lemon curd, or Nutella for a personalized twist on the Boston Cream Donut.
- Flavored Donuts: Add a splash of vanilla or almond extract to the donut dough for an extra layer of flavor that complements the custard and chocolate.
- Vegan Version: Use dairy-free milk and butter substitutes to make a vegan version of these donuts. Replace the egg yolks in the pastry cream with cornstarch or a plant-based egg substitute.
Storage/Reheating
- Storage: These donuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days.
- Reheating: To reheat, place the donuts in a 350°F (175°C) oven for 5 minutes to restore their warmth and softness.
FAQs
1. Can I make Boston Cream Donuts ahead of time?
While the dough and custard can be made in advance, it’s best to fry and fill the donuts just before serving to maintain their freshness and texture.
2. Can I bake the donuts instead of frying them?
Baking these donuts will yield a different texture—less crispy and airy than the fried version. However, if you prefer to bake, preheat your oven to 350°F (175°C) and bake for about 10–12 minutes or until golden brown.
3. Can I use instant yeast instead of active dry yeast?
Yes, if using instant yeast, you can skip the step of proofing the yeast in warm milk. Simply add it directly to the dry ingredients along with the sugar and salt.
4. How do I fill the donuts with pastry cream?
To fill the donuts, use a skewer or metal straw to make a hole on the side, then pipe the pastry cream into the center using a piping bag fitted with a long, narrow tip.
5. Can I make a chocolate glaze with milk chocolate instead of semi-sweet?
Yes, you can use milk chocolate for a sweeter, creamier glaze, but it may be softer and less glossy than semi-sweet chocolate.
6. Can I freeze Boston Cream Donuts?
While it’s not recommended to freeze filled donuts, you can freeze the unfilled donuts after frying. Once thawed, fill and glaze them for a fresh taste.
7. How do I know when the oil is the right temperature for frying?
Use a kitchen thermometer to ensure the oil temperature stays between 325°F–350°F (165°C–180°C). You can also test by dropping a small piece of dough into the oil—if it sizzles and rises quickly, the oil is ready.
8. Can I use a different filling for Boston Cream Donuts?
Yes! You can experiment with different fillings like pastry cream, whipped cream, jam, or even chocolate ganache. Choose a filling that complements the rich chocolate glaze.
9. How do I make the pastry cream thicker?
If the pastry cream is too thin, you can add a little more cornstarch during the cooking process. Be sure to whisk constantly to avoid lumps.
10. How can I make the glaze thicker?
If you want a thicker glaze, simply add more chopped chocolate to the heavy cream. You can also refrigerate the glaze briefly to help it set before dipping.
Conclusion
Homemade Boston Cream Donuts are a perfect balance of creamy custard, rich chocolate glaze, and soft, fluffy dough. They offer an elevated, indulgent dessert that is sure to impress family and friends. With a bit of patience and a few key steps, you can recreate this iconic treat right at home. Whether you enjoy them fresh from the fryer or as an after-dinner treat, these donuts are sure to bring comfort and joy to every bite.
Homemade Boston Cream Donuts in Minutes
Homemade Boston Cream Donuts feature a rich, creamy custard center, a glossy chocolate glaze, and a soft, pillowy dough, making them the perfect indulgence or afternoon treat.
- Prep Time: 30 minutes (excluding resting time)
- Cook Time: 2–3 hours (including rising and frying)
- Total Time: 3–4 hours (including chilling and setting time)
- Yield: 12–16 donuts (depending on size)
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 large egg yolks
¼ cup (50g) granulated sugar
1 cup (240ml) whole milk
2 tablespoons cornstarch
1 teaspoon vanilla extract
⅓ stick (38g) unsalted butter
5 cups (600g) all-purpose flour
½ cup (100g) granulated sugar (plus extra for coating)
2 packets (14g) of active dry yeast or instant yeast
1 cup (240ml) whole milk, at room temperature
2 large eggs, at room temperature
⅔ stick (80g) unsalted butter, melted
1 teaspoon salt
Vegetable oil, for frying
8 oz (225g) semi-sweet chocolate, chopped
½ cup (120ml) heavy cream
Instructions
- Make the Pastry Cream: Whisk together the egg yolks, sugar, and cornstarch. Heat milk and vanilla in a saucepan. Gradually pour the hot milk into the yolk mixture. Cook over medium heat until thickened, then strain and whisk in butter. Refrigerate for at least 2 hours.
- Make the Donut Dough: Warm the milk, then stir in yeast and sugar. Let it sit until frothy. Combine with remaining sugar, salt, eggs, and yeast mixture. Gradually add flour, butter, and knead the dough until smooth. Let rise for 1–2 hours until doubled.
- Shape the Donuts: Punch down the dough, roll it out to ½ inch thickness, and cut with a 2½–3 inch round cutter. Let rise for 45 minutes until puffy.
- Fry the Donuts: Heat oil to 350°F (180°C). Fry 2–3 donuts at a time for 1–2 minutes per side until golden. Drain on paper towels and cool completely.
- Make the Chocolate Glaze: Heat the cream and pour over the chopped chocolate. Stir until smooth and glossy.
- Fill and Glaze the Donuts: Fill the donuts with chilled pastry cream using a piping bag. Dip the tops of the donuts in the chocolate glaze, letting excess drip off. Let set.
Notes
Best served fresh, but can be stored in an airtight container for up to 2 days.
For a sweeter glaze, use milk chocolate instead of semi-sweet chocolate.
Ensure oil temperature stays between 325°F–350°F (165°C–180°C) for even cooking.
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
