Boston Cream Donuts
Soft, pillowy fried donuts filled with a rich, creamy vanilla pastry cream and topped with a shiny chocolate glaze. This classic American treat from New England is pure comfort and indulgence.
For 12 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Pastry Cream
- b.In a medium saucepan, whisk together 1/2 cup granulated sugar, cornstarch, and 1/4 tsp salt.
- c.Gradually whisk in 1 cup of whole milk until smooth, then whisk in the 3 egg yolks.
- d.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.
- e.Remove from heat and immediately stir in 2 tbsp of unsalted butter and the vanilla extract until smooth.
- f.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
Step 2
- a.Make the Donut Dough
- b.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.
- c.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.
- d.Add the yeast mixture, melted butter (reserving 1 tbsp for the glaze), and the large egg to the dry ingredients.
- e.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
Step 3
- a.First Rise
- b.Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides.
- c.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
Step 4
- a.Shape and Second Rise
- b.Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness.
- c.Using a 3-inch round cutter, cut out 12 donuts. Re-roll scraps once if necessary. Do not cut holes in the center.
- d.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
Step 5
- a.Fry the Donuts
- b.In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 360°F (182°C). Use a thermometer for accuracy.
- c.Carefully place 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot.
- d.Fry for 60-90 seconds per side, until a deep golden brown. The donuts will puff up significantly.
- e.Using a slotted spoon or spider strainer, remove the donuts and place them on a wire rack to drain and cool completely.
- 6
Step 6
- a.Make the Chocolate Glaze
- b.Place the semi-sweet chocolate chips in a medium heatproof bowl.
- c.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.
- d.Pour the hot cream mixture over the chocolate chips. Let it sit undisturbed for 5 minutes to melt the chocolate.
- e.Whisk gently from the center outwards until the glaze is completely smooth, glossy, and uniform.
- 7
Step 7
- a.Fill and Glaze the Donuts
- b.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.
- c.Transfer the chilled pastry cream to a piping bag fitted with a small round or bismarck tip.
- d.Insert the tip into the hole and pipe about 2-3 tablespoons of cream into each donut until it feels full and slightly heavy.
- e.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best pastry cream, strain it through a fine-mesh sieve after cooking to remove any small bits of cooked egg, ensuring a silky-smooth texture.
- 2Use a kitchen thermometer to monitor the oil temperature. If the oil is too hot, the donuts will burn on the outside before cooking through. If it's too cool, they will absorb too much oil and become greasy.
- 3Ensure donuts are completely cool before filling. Warm donuts will melt the pastry cream, causing it to become runny.
- 4Don't overcrowd the pot when frying. This lowers the oil temperature and leads to soggy donuts. Fry in batches of 2-3.
- 5For a richer flavor, use high-quality semi-sweet chocolate (60-70% cacao) for the glaze.
- 6If you don't have a piping bag, you can use a zip-top bag with a corner snipped off to fill the donuts.
Adapt it for your goals.
Filling
Infuse the pastry cream with other flavors. Add 1-2 teaspoons of instant espresso powder for a coffee cream, or use a different extract like almond or coconut.
GlazeGlaze
Instead of chocolate, make a simple vanilla or maple glaze using powdered sugar, milk, and your choice of extract.
ToppingTopping
Sprinkle the wet chocolate glaze with chopped nuts, toasted coconut, or colorful sprinkles for added texture and visual appeal.
Why this is on our healthy list.
Quick Energy Source
The carbohydrates from the flour and sugar provide a rapid source of energy, which can be useful for a quick boost.
Mood Enhancer
Enjoying a delicious, comforting treat like a Boston Cream Donut can trigger the release of endorphins, providing a sense of pleasure and improving mood.
Frequently asked questions
A homemade Boston Cream Donut typically contains between 380 and 450 calories, depending on its exact size and the specific ingredients used.
