Introduction

Boston Cream Donuts are classic fried doughnuts filled with creamy custard and topped with a rich chocolate glaze. This homemade recipe brings a bakery favorite right into your kitchen with fluffy donuts and silky filling.

Two cream-filled donuts are placed on a white plate with a textured dark rim, stacked vertically; the top donut has a bite taken out, showing its smooth light yellow cream inside, while both donuts have a thick, shiny dark chocolate layer covering their tops and golden-brown fried dough on the sides. Beside the donuts on the plate, there are two halves of a fresh red strawberry with green leaves. In the background, more chocolate-topped cream-filled donuts are piled on another white plate, all set on a white marbled surface with some scattered chocolate bits around. Photo taken with an iphone --ar 4:5 --v 7

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
½ cup granulated sugar
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

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

Tips & Variations

Use room temperature eggs for best dough consistency.
For richer custard, substitute half the whole milk with cream.
Try using dark chocolate for a deeper glaze flavor.
Make sure oil temperature stays steady to avoid greasy donuts.
For a quicker version, you can fill store-bought plain donuts with custard and glaze them.

Storage

Store Boston Cream Donuts in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be gently reheated in a microwave for 10-15 seconds to warm the custard before serving. Do not leave at room temperature for long due to the dairy filling.

How to Serve

A round white plate filled with a pile of small, golden brown doughnuts, each covered halfway with a smooth, dark chocolate glaze on top, showing a glossy texture. One doughnut is cut open and lays on top, revealing a creamy white filling inside, with soft texture visible inside the bite area. The doughnuts have a light and fluffy look, and the plate is placed on a white marbled surface with scattered small chocolate pieces and a halved strawberry nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be made a day ahead and refrigerated. Be sure to cover it with plastic wrap pressed directly on the surface to prevent a skin from forming.

What is the best oil for frying donuts?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for frying. This ensures even cooking without imparting extra flavors.