boston cream donuts

Treat yourself to a batch of homemade Boston Cream Donuts covered in chocolate ganache. These delightful treats are made from scratch and create an irresistible combination of fluffy donuts, creamy filling, and delicious chocolate topping. 

Boston Cream Donuts

heavy cream

milk

sugar

unsalted butter

all-purpose flour

yeast

salt

Vegetable oil

cornstarch

vanilla extract

chocolate chips

heavy whipping cream

Combine the cream, milk, sugar and butter in a heat-proof bowl or measuring cup and heat in the microwave in 20 second intervals until it reaches 130 degrees Fahrenheit.

Mix the flour, yeast, and salt together in the bowl of a stand mixer. Add the liquid to the dry and mix with a dough hook until combined. Add the eggs and mix until combined.

Knead on low for 5 minutes before removing from the bowl and transferring to a lightly floured surface. Knead by hand for 5-8 minutes, until the dough is smooth and springs back when you poke it with your finger.

Form the dough into a ball and transfer it to a large, greased bowl. Cover and let rest for 20 minutes.

After the dough has rested, punch down and roll out until it is ½ inch thick. Use a 3-inch circle cookie cutter to cut out donuts. Lay them on a parchment lined baking sheet and cover with a clean kitchen towel. Let rise for about an hour, until they are nearly doubled in size.

When the donuts are close to being ready, begin heating the oil in a large, heavy-bottomed pot. Use a candy thermometer to keep track of the temperature until it reaches 360 degrees fahrenheit. While frying, keep the oil between 350-375 degrees Fahrenheit, though I found the sweet spot to be 360.

Fry the donuts for 2-3 minutes on each side, until golden brown.

Remove with a spider or slotted spoon to a cooling rack with paper towels underneath. Once cooled, fill the donuts with the cream filling and dip the tops in the chocolate ganache.

Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.

Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.

Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.

Chill in the fridge for 4 hours, or overnight.

Cream Filling

Heat the cream in the microwave for 45 seconds and then pour over the chocolate chips. Let sit for 2-3 minutes and then stir until smooth.

Dip the tops of the filled donuts in the chocolate.

Chocolate Ganache

Homemade Boston Cream Donuts or soft and airy donuts are filled with rich, creamy custard and topped with a decadent chocolate glaze.

dry yeast ((0.25 oz))

milk (lukewarm)

water (lukewarm)

Tablespoons sugar

egg (room temperature)

unsalted butter (softened, cubed)

baking powder

Combine the warm water, milk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.

Add the remaining ingredients. Knead on low using a dough hook on your mixer or by hand. Knead for about 5 minutes or until the dough is nice and smooth.

Place the dough into a greased bowl, cover with plastic wrap and let rise in a warm draft-free place until almost doubled in size, about an hour.

Punch the dough down and roll out on a lightly floured surface to 1/2-inch thick. Use a 3-inch cutter to cut the donuts. Place the donuts on a floured parchment-lined baking sheet, cover with plastic wrap, and let proof for 15 minutes. Re-roll the remaining dough, cut out the remaining donuts and add them to the baking sheet.

Heat 2 inches of oil in a heavy pot (Dutch oven) to 350-360°F. Drop 2-3 donuts at a time and allow to become golden before turning to the other side, about 2 minutes per side.

Remove from the oil and place on paper towel-covered wire rack. Let cool before filling.

For the pastry cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.

Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.

Remove from heat, add butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on surface. Refrigerate until cold.

For the chocolate glaze, heat the cream in a microwave or over the medium heat until just below boiling point. Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk it all together until the chocolate it fully melted.

Fill a piping bag with a round tip with the cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.

Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.

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Boston Cream Donuts

Top 2 boston cream donuts recipes from across the web

The most viewed boston cream donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Boston Cream Donuts

Boston Cream Donuts

The most viewed boston cream donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine