Boston Cream Donuts

Instructions

1. 1

   Prepare the Pastry Cream

   • In a medium saucepan, whisk together 1/2 cup granulated sugar, cornstarch, and 1/4 tsp salt.
   • Gradually whisk in 1 cup of whole milk until smooth, then whisk in the 3 egg yolks.
   • Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens and comes to a rolling boil. Continue to boil for 1 minute, whisking vigorously.
   • Remove from heat and immediately stir in 2 tbsp of unsalted butter and the vanilla extract until smooth.
   • Strain the cream through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled and set.
2. 2

   Make the Donut Dough

   • In a small bowl, combine 1/2 cup of lukewarm whole milk (105-115°F or 40-46°C), the active dry yeast, and a pinch of sugar. Let it stand for 5-10 minutes until foamy.
   • In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, 1/4 cup granulated sugar, and 1 tsp salt.
   • Add the yeast mixture, melted butter (reserving 1 tbsp for the glaze), and the large egg to the dry ingredients.
   • Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 6-8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, do so on a lightly floured surface for 10-12 minutes.
3. 3

   First Rise

   • Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides.
   • Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
4. 4

   Shape and Second Rise

   • Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
   • Using a 3-inch round cutter, cut out 12 donuts. Re-roll scraps once if necessary. Do not cut holes in the center.
   • Place the cut donuts on a parchment-lined baking sheet, cover loosely, and let them rise again for 30-45 minutes, until they look puffy.
5. 5

   Fry the Donuts

   • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 360°F (182°C). Use a thermometer for accuracy.
   • Carefully place 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot.
   • Fry for 60-90 seconds per side, until a deep golden brown. The donuts will puff up significantly.
   • Using a slotted spoon or spider strainer, remove the donuts and place them on a wire rack to drain and cool completely.
6. 6

   Make the Chocolate Glaze

   • Place the semi-sweet chocolate chips in a medium heatproof bowl.
   • In a small saucepan, heat the heavy cream, light corn syrup, and the remaining 1 tbsp of unsalted butter over medium heat until it just begins to simmer around the edges.
   • Pour the hot cream mixture over the chocolate chips. Let it sit undisturbed for 5 minutes to melt the chocolate.
   • Whisk gently from the center outwards until the glaze is completely smooth, glossy, and uniform.
7. 7

   Fill and Glaze the Donuts

   • Once the donuts are completely cool, use a small knife or skewer to poke a hole in the side of each one, wiggling it to create a cavity inside.
   • Transfer the chilled pastry cream to a piping bag fitted with a small round or bismarck tip.
   • Insert the tip into the hole and pipe about 2-3 tablespoons of cream into each donut until it feels full and slightly heavy.
   • Dip the top of each filled donut into the warm chocolate glaze. Place back on the wire rack and let the glaze set for at least 20 minutes before serving.