Boston Cream Donuts Recipe

Introduction

Boston Cream Donuts are a delightful treat featuring soft, fluffy dough filled with creamy custard and topped with rich chocolate glaze. Perfect for special occasions or a sweet breakfast indulgence, these donuts offer classic flavors in every bite.

Ingredients

• 1¼ cups whole milk (warm)
• 2¼ teaspoons active dry yeast (1 packet)
• 2 large eggs
• 8 tablespoons unsalted butter (melted, 1 stick)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting)
• Vegetable oil (for frying)
• 2 cups whole milk (for custard)
• ½ cup granulated sugar (for custard)
• 2 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract (for custard)
• ½ cup heavy cream
• 4 ounces semi-sweet chocolate (chopped)
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: In a large mixing bowl, dissolve the yeast in warm milk and let it sit until foamy, about 5 minutes.
2. Step 2: Add the eggs, melted butter, sugar, and salt. Mix until combined.
3. Step 3: Gradually add the flour, mixing until the dough comes together. It should be soft and slightly sticky.
4. Step 4: Knead the dough on a floured surface until smooth, about 5-7 minutes.
5. Step 5: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
6. Step 6: Roll out the dough to ½-inch thickness on a floured surface. Cut out circles using a donut cutter or large round cookie cutter.
7. Step 7: Cover the cut donuts with a kitchen towel and let rise for an additional 30 minutes.
8. Step 8: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
9. Step 9: Fry the donuts in batches until golden brown, about 1 minute per side. Remove and let cool on a wire rack.
10. Step 10: To make the custard filling, whisk together milk, sugar, egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
11. Step 11: Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
12. Step 12: For the chocolate glaze, heat the heavy cream in a small saucepan until it begins to simmer.
13. Step 13: Remove from heat and add the chopped chocolate, letting it sit for 1 minute. Stir until smooth.
14. Step 14: Stir in corn syrup and vanilla extract until the glaze is glossy.
15. Step 15: Once donuts are cooled, make a small hole in the side of each donut. Use a piping bag fitted with a small nozzle to pipe the custard filling into the donuts.
16. Step 16: Dip the top of each filled donut into the chocolate glaze. Let sit until the glaze sets.

Tips & Variations

• Use a candy thermometer to maintain the oil temperature at 350°F for perfectly cooked donuts without excess oil absorption.
• For a lighter filling, substitute half of the whole milk in the custard with half-and-half or cream.
• Try flavored custard by adding a splash of coffee or orange extract along with the vanilla.
• To make a gluten-free version, experiment with a gluten-free flour blend suited for yeast doughs, keeping in mind texture may vary.

Storage

Store Boston Cream Donuts in an airtight container in the refrigerator for up to 2 days. They are best eaten fresh but can be gently warmed before serving. Avoid freezing as the custard filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After kneading, cover the bowl with plastic wrap and refrigerate. Allow it to come to room temperature before continuing with rising and frying.

How do I prevent the glaze from melting off the donuts?

Make sure the donuts are completely cooled before dipping in the glaze. Cooling allows the glaze to set properly without sliding off.

Boston Cream Donuts Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

Classic Boston Cream Donuts feature fluffy, tender fried dough filled with creamy vanilla custard and topped with a rich, glossy chocolate glaze. This homemade recipe guides you step-by-step through making soft yeast donuts, preparing the smooth custard filling, and finishing with a decadent chocolate topping for an irresistible treat.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Donuts

• 1¼ cups whole milk (warm)
• 2¼ teaspoons active dry yeast (1 packet)
• 2 large eggs
• 8 tablespoons unsalted butter (melted, 1 stick)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour (plus more for dusting)
• vegetable oil (for frying)

For the Custard Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 2 large egg yolks
• ¼ cup cornstarch
• 1 teaspoon vanilla extract

For the Chocolate Glaze

• ½ cup heavy cream
• 4 ounces semi-sweet chocolate (chopped)
• 2 tablespoons corn syrup
• 1 teaspoon vanilla extract

Instructions

1. Activate Yeast: In a large mixing bowl, dissolve the active dry yeast in the warm milk and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is activated.
2. Mix Wet Ingredients: Add the eggs, melted butter, granulated sugar, and salt into the yeast mixture. Stir well until all ingredients are fully combined.
3. Add Flour: Gradually add the all-purpose flour to the wet ingredients, mixing continuously until the dough forms. The dough should be soft and slightly sticky to the touch.
4. Knead the Dough: Turn the dough onto a floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic.
5. First Rise: Place the kneaded dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 hour.
6. Shape Donuts: Roll out the risen dough to about ½-inch thickness on a floured surface. Use a donut cutter or a large round cookie cutter to cut out donut shapes.
7. Second Rise: Place the cut donuts on a baking sheet, cover them with a kitchen towel, and let them rise for another 30 minutes until puffed.
8. Heat Oil: Heat vegetable oil in a deep fryer or a large heavy pot to 350°F (175°C), ensuring there’s enough oil for the donuts to float and fry evenly.
9. Fry Donuts: Carefully fry the donuts in batches, cooking each for about 1 minute per side until they turn golden brown. Remove with a slotted spoon and place on a wire rack to cool.
10. Prepare Custard Filling: In a medium saucepan, whisk together 2 cups whole milk, ½ cup sugar, 2 egg yolks, and ¼ cup cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a gentle boil. Remove from heat, stir in 1 teaspoon vanilla extract, cover the surface with plastic wrap to prevent skin formation, and chill in the refrigerator until cold.
11. Make Chocolate Glaze: Heat ½ cup heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped 4 ounces semi-sweet chocolate. Let it sit for 1 minute, then stir until smooth. Stir in 2 tablespoons corn syrup and 1 teaspoon vanilla extract until the glaze is glossy.
12. Fill Donuts: Once the donuts are cooled, use a small knife or piping tip to make a hole in the side of each donut. Fill a piping bag fitted with a small nozzle with the chilled custard and pipe into each donut until filled.
13. Glaze Donuts: Dip the top of each filled donut into the chocolate glaze. Place them on a wire rack and allow the glaze to set before serving.

Notes

• Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
• Kneading is essential for gluten development; do not skip or rush this step.
• Use a thermometer to maintain the oil temperature at 350°F for perfect donut texture.
• Custard filling can be made a day ahead and refrigerated to save time.
• For best results, consume the donuts the same day they are made.
• If you don’t have a piping bag, a zip-top bag with a small corner cut off can be used to fill the donuts.

Keywords: Boston Cream Donuts, Homemade Donuts, Fried Donuts, Vanilla Custard Filled, Chocolate Glaze, Classic American Dessert