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
