ADVERTISEMENT
ADVERTISEMENT

Homemade Boston Cream Donuts

Sharing is caring!

When it comes to indulgent treats, Boston Cream Donuts hold a special place in many hearts. These donuts are more than just a dessert—they’re a sensory experience. Imagine biting into a soft, fluffy donut filled with velvety pastry cream and topped with a luscious chocolate glaze. Every bite brings a delightful mix of textures and flavors, from the pillowy dough to the creamy filling and rich, chocolatey finish. While it might seem intimidating to make these donuts at home, following each step patiently will reward you with a batch that’s well worth the effort. Here’s a guide that will take you through the ingredients, step-by-step instructions, and tips to make the perfect Boston Cream Donuts, so you can enjoy this beloved classic from your own kitchen.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Boston Cream Donuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sink your teeth into these fluffy Boston Cream Donuts filled with rich vanilla custard and topped with smooth chocolate ganache. The perfect treat for any time of day!

  • Total Time: : 4 hours 45 minutes (includes total resting and chilling time)

Ingredients

For the Doughnuts:

  • Active Dry Yeast – 2 packages (1/4 ounce each)
  • Warm Water – 1/4 cup (57 grams), between 110° to 115° F
  • Whole Milk – 3/4 cup (170 grams), warm, full-fat for the best texture, at 110° to 115° F
  • Unsalted Butter – 5 tablespoons (67 grams), softened at room temperature
  • Granulated Sugar – 1/3 cup (67 grams)
  • Large Egg – 1, at room temperature
  • Large Egg Yolk – 1, at room temperature
  • Salt – 3/4 teaspoon
  • All-Purpose Flour – 3 and 3/4 cups (450 grams), ideally weighed for accuracy
  • Frying Oil – 1 liter of canola, vegetable, peanut, or refined coconut oil

For the Boston Cream Filling:

  • Large Egg Yolks – 8, at room temperature
  • Granulated Sugar – 1 cup (198 grams)
  • Cornstarch – 1/2 cup (57 grams)
  • Whole Milk – 2 and 3/4 cups (624 grams), full-fat
  • Unsalted Butter – 5 tablespoons (67 grams), cut into small pieces
  • Vanilla Extract – 2 teaspoons, pure
  • Salt – 1/8 teaspoon, fine sea salt if possible

For the Chocolate Glaze:

  • Semi-Sweet Chocolate – 1 cup (170 grams), high-quality chocolate chips or finely chopped
  • Heavy Cream – 2/3 cup (152 grams)
  • Espresso Powder (optional) – 1/2 teaspoon

Instructions

Step 1: Prepare the Dough

  1. Prepare Baking Sheets: Line one large baking sheet with a few layers of paper towels for draining the donuts after frying. Lightly grease another baking sheet with butter or nonstick spray and set it aside for the donuts to rise.
  2. Activate the Yeast: In a small bowl, combine the yeast with warm water and set aside for about 5 minutes, or until it becomes foamy.
  3. Combine Milk and Butter: In the bowl of a stand mixer with a hook attachment, mix the warm milk and butter until the butter melts completely. Then, add sugar, egg, egg yolk, salt, the yeast mixture, and 3 cups of flour.
  4. Form Dough: Beat on medium-low speed until smooth, then add the remaining flour just until a soft dough forms around the hook. (Avoid kneading the dough just yet.)
  5. First Rise: Transfer the dough to a greased bowl, turning it once to coat all sides. Cover the bowl with plastic wrap, and let it rise in a warm area until it triples in size, about 1 hour.

Step 2: Shape and Fry the Doughnuts

  1. Punch and Knead Dough: Gently punch down the dough and turn it onto a lightly floured surface. Knead it gently about 7–8 times until it becomes smooth.
  2. Roll Out Dough: Using a rolling pin, roll the dough to a thickness of about 1/2″ to 3/4″ inch. Use a 2.5-inch round cutter to cut circles, rerolling scraps for donut holes if desired.
  3. Second Rise: Place the cut donuts on the greased baking sheet with a bit of space between each. Cover with plastic wrap and let rise for about 45 minutes, or until nearly doubled.
  4. Fry the Donuts: Heat the oil in a heavy-bottomed pot to 360°F. Fry each donut for 1–2 minutes per side until golden brown, then drain on the prepared paper towel-lined baking sheet.

Step 3: Prepare the Boston Cream Filling

  1. Mix Ingredients: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  2. Heat Milk and Combine: In a saucepan, heat milk until it begins to boil, then remove from heat. Slowly add 1 cup of hot milk to the egg mixture, whisking constantly.
  3. Cook the Filling: Return the mixture to the saucepan and cook over medium-high heat, whisking until thick. Once thickened, remove from heat, and whisk in butter, vanilla, and salt. Strain to remove any lumps, then cover and chill for at least 2 hours.
  4. Fill Donuts: Use a pastry bag to pipe cream into each donut, making a small hole on the side of each donut for filling.

Step 4: Make the Chocolate Glaze

  1. Prepare Chocolate and Cream: Place chocolate in a heatproof bowl, then warm the cream to a boil. Stir in espresso powder if using, then pour over chocolate, whisking until smooth.
  2. Glaze the Donuts: Dip the tops of each donut into the glaze, letting any excess drip off. Let the glaze set for about 20 minutes, or refrigerate briefly to speed up the process.

Notes

  • Keep Oil Temperature Steady: Maintaining a steady frying temperature around 360°F ensures the donuts cook evenly and don’t absorb excess oil.
  • Make Ahead: For convenience, the dough can be prepared a day ahead and kept in the fridge for up to 24 hours. This allows for a relaxed cooking schedule without sacrificing freshness.
  • Control the Filling Amount: Be generous but careful when filling each donut. Too much filling can cause tears, but a well-filled donut is crucial for achieving that iconic Boston Cream experience.
  • Use a Candy Thermometer: It’s helpful for both the oil and chocolate glaze to achieve the right texture and consistency.
  • Author: Paula Susan
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Method: Deep Frying

Ingredients

For the Doughnuts:

  • Active Dry Yeast – 2 packages (1/4 ounce each)
  • Warm Water – 1/4 cup (57 grams), between 110° to 115° F
  • Whole Milk – 3/4 cup (170 grams), warm, full-fat for the best texture, at 110° to 115° F
  • Unsalted Butter – 5 tablespoons (67 grams), softened at room temperature
  • Granulated Sugar – 1/3 cup (67 grams)
  • Large Egg – 1, at room temperature
  • Large Egg Yolk – 1, at room temperature
  • Salt – 3/4 teaspoon
  • All-Purpose Flour – 3 and 3/4 cups (450 grams), ideally weighed for accuracy
  • Frying Oil – 1 liter of canola, vegetable, peanut, or refined coconut oil

For the Boston Cream Filling:

  • Large Egg Yolks – 8, at room temperature
  • Granulated Sugar – 1 cup (198 grams)
  • Cornstarch – 1/2 cup (57 grams)
  • Whole Milk – 2 and 3/4 cups (624 grams), full-fat
  • Unsalted Butter – 5 tablespoons (67 grams), cut into small pieces
  • Vanilla Extract – 2 teaspoons, pure
  • Salt – 1/8 teaspoon, fine sea salt if possible

For the Chocolate Glaze:

  • Semi-Sweet Chocolate – 1 cup (170 grams), high-quality chocolate chips or finely chopped
  • Heavy Cream – 2/3 cup (152 grams)
  • Espresso Powder (optional) – 1/2 teaspoon

Instructions

Step 1: Prepare the Dough

  1. Prepare Baking Sheets: Line one large baking sheet with a few layers of paper towels for draining the donuts after frying. Lightly grease another baking sheet with butter or nonstick spray and set it aside for the donuts to rise.
  2. Activate the Yeast: In a small bowl, combine the yeast with warm water and set aside for about 5 minutes, or until it becomes foamy.
  3. Combine Milk and Butter: In the bowl of a stand mixer with a hook attachment, mix the warm milk and butter until the butter melts completely. Then, add sugar, egg, egg yolk, salt, the yeast mixture, and 3 cups of flour.
  4. Form Dough: Beat on medium-low speed until smooth, then add the remaining flour just until a soft dough forms around the hook. (Avoid kneading the dough just yet.)
  5. First Rise: Transfer the dough to a greased bowl, turning it once to coat all sides. Cover the bowl with plastic wrap, and let it rise in a warm area until it triples in size, about 1 hour.

Step 2: Shape and Fry the Doughnuts

  1. Punch and Knead Dough: Gently punch down the dough and turn it onto a lightly floured surface. Knead it gently about 7–8 times until it becomes smooth.
  2. Roll Out Dough: Using a rolling pin, roll the dough to a thickness of about 1/2″ to 3/4″ inch. Use a 2.5-inch round cutter to cut circles, rerolling scraps for donut holes if desired.
  3. Second Rise: Place the cut donuts on the greased baking sheet with a bit of space between each. Cover with plastic wrap and let rise for about 45 minutes, or until nearly doubled.
  4. Fry the Donuts: Heat the oil in a heavy-bottomed pot to 360°F. Fry each donut for 1–2 minutes per side until golden brown, then drain on the prepared paper towel-lined baking sheet.

Step 3: Prepare the Boston Cream Filling

  1. Mix Ingredients: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  2. Heat Milk and Combine: In a saucepan, heat milk until it begins to boil, then remove from heat. Slowly add 1 cup of hot milk to the egg mixture, whisking constantly.
  3. Cook the Filling: Return the mixture to the saucepan and cook over medium-high heat, whisking until thick. Once thickened, remove from heat, and whisk in butter, vanilla, and salt. Strain to remove any lumps, then cover and chill for at least 2 hours.
  4. Fill Donuts: Use a pastry bag to pipe cream into each donut, making a small hole on the side of each donut for filling.

Step 4: Make the Chocolate Glaze

  1. Prepare Chocolate and Cream: Place chocolate in a heatproof bowl, then warm the cream to a boil. Stir in espresso powder if using, then pour over chocolate, whisking until smooth.
  2. Glaze the Donuts: Dip the tops of each donut into the glaze, letting any excess drip off. Let the glaze set for about 20 minutes, or refrigerate briefly to speed up the process.

Flavor and Texture

These Boston Cream Donuts are a delightful mix of textures: the donut is airy and fluffy, with a slightly crispy exterior from frying. The pastry cream filling is silky and rich, adding a vanilla-kissed creaminess that pairs perfectly with the chocolate glaze. Together, the flavors create a balance of sweetness, warmth, and richness that’s pure indulgence.

The chocolate glaze adds the final touch, lending a deep, slightly bitter edge that contrasts beautifully with the sweet cream filling. With the optional espresso powder, the glaze takes on a mocha flavor, enhancing the complexity without overpowering the rest of the donut.

Tips for Perfect Donuts

  1. Keep Oil Temperature Steady: Maintaining a steady frying temperature around 360°F ensures the donuts cook evenly and don’t absorb excess oil.
  2. Make Ahead: For convenience, the dough can be prepared a day ahead and kept in the fridge for up to 24 hours. This allows for a relaxed cooking schedule without sacrificing freshness.
  3. Control the Filling Amount: Be generous but careful when filling each donut. Too much filling can cause tears, but a well-filled donut is crucial for achieving that iconic Boston Cream experience.
  4. Use a Candy Thermometer: It’s helpful for both the oil and chocolate glaze to achieve the right texture and consistency.

Variations and Serving Suggestions

  1. Add Fruit to the Filling: For a twist, add a fruit purée, such as raspberry or strawberry, to the pastry cream, or try lemon zest for a citrusy touch.
  2. Make Mini Donuts: Use a smaller cutter to create bite-sized Boston Cream Donuts, which can be perfect for parties or brunch.
  3. Espresso Twist: If you’re a coffee lover, add espresso powder directly to the pastry cream as well for a mocha cream filling.
  4. Topping Options: Top the chocolate glaze with a sprinkle of crushed nuts, a dusting of powdered sugar, or even edible gold flakes for a luxurious touch.

Serving and Storage

Boston Cream Donuts are best enjoyed fresh but can be stored in an airtight container in the fridge for up to 48 hours. For optimal texture, bring them to room temperature before serving. If you’re making these for a party, serve with a variety of drinks: coffee, espresso, or even a hot chocolate to complement the creamy, chocolaty flavors.

Making these donuts from scratch may require patience and attention to detail, but it’s a rewarding endeavor. The moment you bite into that creamy, chocolaty goodness, it’s all worth it! Whether for a special brunch or a weekend treat, Boston Cream Donuts bring a bit of bakery-style luxury right to your home kitchen.

ADVERTISEMENT

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star