Introduction

Boston Cream Donuts are a delightful treat featuring a soft, fluffy dough filled with rich pastry cream and topped with smooth chocolate ganache. This homemade recipe brings the classic bakery favorite right to your kitchen, perfect for impressing friends or enjoying a special indulgence.

Boston Cream Donuts Recipe - Recipe Image

Ingredients

½ cup heavy cream
½ cup whole milk
¼ cup granulated sugar
¼ cup unsalted butter
3 ¼ cup all-purpose flour
2 packets rapid rise yeast
1 teaspoon salt
2 egg yolks
Vegetable oil for frying
¼ cup granulated sugar
1 ½ tablespoons cornstarch
1 pinch salt
1 ¼ cup whole milk
1 large egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate chips
⅓ cup heavy whipping cream

Instructions

Step 1: Combine the cream, milk, sugar, and butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals until the mixture reaches 130 degrees Fahrenheit.
Step 2: In the bowl of a stand mixer, mix the flour, yeast, and salt together. Add the warm liquid to the dry ingredients and mix with a dough hook until combined. Then, add the egg yolks and mix until incorporated.
Step 3: Knead the dough on low speed for 5 minutes. Transfer it to a lightly floured surface and knead by hand for 5–8 minutes, until the dough is smooth and springs back when poked.
Step 4: Shape the dough into a ball and place it in a large, greased bowl. Cover and let rest for 20 minutes.
Step 5: Punch down the dough and roll it out to ½ inch thickness. Use a 3-inch circle cookie cutter to cut out donuts. Place them on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise for about an hour until nearly doubled in size.
Step 6: Heat vegetable oil in a large, heavy-bottomed pot. Use a candy thermometer to maintain the oil temperature between 350-375 degrees Fahrenheit, aiming for about 360 degrees.
Step 7: Fry the donuts for 2–3 minutes on each side until golden brown.
Step 8: Remove donuts using a slotted spoon and place them on a cooling rack lined with paper towels. Once cooled, fill the donuts with the cream filling and dip the tops in the chocolate ganache.
Step 9: To make the cream filling, mix sugar, cornstarch, and salt in a medium heavy-bottomed saucepan. Whisk in milk and egg yolks.
Step 10: Heat over medium, whisking constantly until the mixture thickens and begins to bubble, about 5–8 minutes. Continue cooking for 1–2 more minutes while whisking.
Step 11: Remove from heat and whisk in butter and vanilla extract. Pour into a heat-proof container and place plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours or overnight.
Step 12: For the chocolate ganache, heat heavy cream in the microwave for 45 seconds. Pour it over the chocolate chips and let sit for 2–3 minutes, then stir until smooth.
Step 13: Dip the tops of the filled donuts into the warm ganache to coat.

Tips & Variations

Use a kitchen scale for precise measurements, especially for the flour, to ensure the dough has the right texture.
Let the cream filling chill fully before using to make filling easier and help it set properly inside the donuts.
For a twist, try using dark chocolate or adding a hint of espresso to the ganache for deeper flavor.
Ensure the oil temperature stays steady to prevent greasy or undercooked donuts.

Storage

Store Boston Cream Donuts in an airtight container in the refrigerator for up to 3 days. Because of the cream filling, it’s best to keep them chilled. Reheat gently in the microwave for 10–15 seconds before serving if desired, but they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of rapid rise yeast?

Yes, but you will need to proof active dry yeast in warm water for 5-10 minutes before adding it to the dough. This may also increase the rising time.

How do I fill the donuts with the cream?

You can use a piping bag fitted with a small tip to inject the chilled cream filling into the donuts once they have cooled. Insert the tip into the side or bottom of each donut and squeeze in the filling evenly.

Boston Cream Donuts Recipe

Print Recipe

★★★★★

5 from 82 reviews

These classic Boston Cream Donuts are light, fluffy fried doughnuts filled with a rich, creamy vanilla custard and topped with a luscious chocolate ganache. Perfectly golden and indulgent, these treats bring the beloved Boston Cream Pie flavors in a delightful handheld form.

Author: Kai
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 5 hours 55 minutes
Yield: 12 donuts 1x
Category: Dessert
Method: Frying
Cuisine: American

Ingredients

Scale

Dough

½ cup heavy cream
½ cup whole milk
¼ cup granulated sugar
¼ cup unsalted butter
3 ¼ cups all-purpose flour
2 packets rapid rise yeast (about 4 ½ teaspoons)
1 teaspoon salt
2 egg yolks
Vegetable oil for frying

Cream Filling

¼ cup granulated sugar
1 ½ tablespoons cornstarch
1 pinch salt
1 ¼ cups whole milk
1 large egg yolk
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Chocolate Ganache

4 ounces semi-sweet chocolate chips
⅓ cup heavy whipping cream

Instructions

Prepare the Liquid Mixture: Combine the heavy cream, whole milk, granulated sugar, and unsalted butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals, monitoring the temperature until it reaches 130°F, ensuring the butter melts and the mixture is warm but not hot.
Mix Dry Ingredients and Form Dough: In the bowl of a stand mixer, combine the all-purpose flour, rapid rise yeast, and salt. Add the warm liquid mixture and mix with a dough hook attachment until just combined. Then add the two egg yolks and continue mixing until incorporated.
Knead the Dough: Knead on low speed with the dough hook for 5 minutes. Transfer the dough to a lightly floured surface and knead by hand for an additional 5 to 8 minutes until the dough is smooth, elastic, and springs back when poked.
Rest the Dough: Shape the dough into a ball and place it in a large greased bowl. Cover the bowl and let the dough rest for 20 minutes to relax the gluten and start rising gently.
Shape the Donuts: Punch down the dough to release gas. Roll it out on a floured surface to about ½-inch thickness. Using a 3-inch round cookie cutter, cut out donut shapes. Place the cut donuts on a parchment-lined baking sheet and cover with a clean kitchen towel. Let them rise for about 1 hour or until nearly doubled in size.
Heat the Oil: While the donuts rise, heat vegetable oil in a large heavy-bottomed pot to 360°F, monitoring with a candy thermometer. Keep the oil temperature steady between 350°F and 375°F during frying.
Fry the Donuts: Fry each donut in the hot oil for 2 to 3 minutes per side until golden brown. Do not overcrowd the pot. Use a slotted spoon or spider to remove them and place on a cooling rack lined with paper towels to drain excess oil.
Prepare the Cream Filling: In a medium heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in whole milk and egg yolks. Heat over medium while whisking constantly until the mixture thickens and bubbles, about 5 to 8 minutes. Continue whisking and cook for another 1 to 2 minutes.
Finish the Cream Filling: Remove from heat and stir in unsalted butter and vanilla extract. Pour the custard into a heat-proof container. Press plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until fully set.
Make the Chocolate Ganache: Heat heavy whipping cream in the microwave for about 45 seconds. Pour over the semi-sweet chocolate chips. Let sit for 2 to 3 minutes, then stir gently until smooth and glossy.
Fill the Donuts: Once the doughnuts have cooled, fill them with the chilled cream filling using a piping bag or small spoon.
Glaze with Ganache: Dip the top of each filled donut into the chocolate ganache, allowing the excess to drip off. Place on a rack to set before serving.

Notes

Use a candy thermometer to maintain accurate oil temperature for perfect frying.
Make sure the custard filling is completely chilled before filling the donuts to prevent melting.
Donuts can be stored in an airtight container in the refrigerator for up to 2 days; best enjoyed fresh.
For easier handling, use a piping bag to fill donuts cleanly without mess.
You can substitute semi-sweet chocolate chips with dark chocolate for a richer ganache.

Keywords: Boston Cream Donuts, fried donuts, custard-filled donuts, chocolate ganache donuts, homemade donuts, classic desserts