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Boston Cream Donuts Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Fill the Donuts: Once the doughnuts have cooled, fill them with the chilled cream filling using a piping bag or small spoon.
  12. 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

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