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Boston Cream Donuts Recipe

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4.7 from 108 reviews

Delight in these classic Boston Cream Donuts featuring light, fluffy fried dough filled with a rich vanilla custard and topped with a smooth, glossy chocolate glaze. Perfect for a decadent breakfast treat or dessert.

Ingredients

Scale

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 warm whole milk and let it sit until it becomes foamy, about 5 minutes, to ensure the yeast is active.
  2. Mix Wet Ingredients: Add the eggs, melted butter, granulated sugar, and salt to the yeast mixture. Mix well until combined.
  3. Add Flour and Form Dough: Gradually incorporate the all-purpose flour into the wet mixture, stirring until a soft, slightly sticky dough forms.
  4. Knead Dough: Transfer the dough to a floured surface and knead it until smooth and elastic, about 5-7 minutes.
  5. First Rise: Place the kneaded dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area until doubled in size, approximately 1 hour.
  6. Shape Donuts: Roll out the risen dough to ½-inch thickness on a floured surface, then cut circles using a donut cutter or a large round cookie cutter.
  7. Second Rise: Cover the cut donuts with a kitchen towel and let them rise for an additional 30 minutes for puffiness.
  8. Heat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C), ideal for frying.
  9. Fry Donuts: Fry the donuts in batches for about 1 minute per side or until golden brown. Remove from oil and transfer to a wire rack to cool.
  10. Prepare Custard Filling: In a saucepan, whisk together whole milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly until thickened and boiling.
  11. Cool Custard: Remove from heat, stir in vanilla extract, then cover the surface with plastic wrap to prevent skin formation. Chill in refrigerator until set.
  12. Make Chocolate Glaze: Heat heavy cream in a small saucepan until simmering. Remove from heat, add chopped semi-sweet chocolate, and let sit for 1 minute.
  13. Finish Glaze: Stir chocolate and cream until smooth, then mix in corn syrup and vanilla extract to achieve a glossy finish.
  14. Fill Donuts: Once donuts are cool, make a small hole on the side and use a piping bag with a nozzle to fill each with chilled custard.
  15. Glaze Donuts: Dip the top of each filled donut into the chocolate glaze. Allow the glaze to set before serving.

Notes

  • Warm the milk to about 110°F to activate the yeast without killing it.
  • Kneading is essential for gluten development; ensure the dough is smooth but not too stiff.
  • Use a thermometer to maintain oil temperature at 350°F for perfect frying and to avoid greasy donuts.
  • Covering the custard with plastic wrap directly on its surface prevents skin formation.
  • Allow donuts to cool completely before filling to prevent custard melting.
  • For best texture, serve donuts the same day or store custard separately to fill fresh before serving.

Keywords: Boston Cream Donuts, custard filled donuts, chocolate glazed donuts, classic donuts, fried donuts

Find it online: https://ricoloranz.com/boston-cream-donuts-recipe/