Boston Cream Donuts

1. 1
   prep · ~10 min

   Make the yeast dough.

   1.In the bowl of a stand mixer, whisk 3 cups flour, 3 tbsp sugar, 2 tsp instant yeast, and 1 pinch salt.

   2.Add 1 cup lukewarm milk, 1 large egg, and 3 tbsp softened butter.

   3.Knead with the dough hook on medium speed for 8 minutes until a smooth, elastic ball forms.

   TIPDough should clear the sides of the bowl but stick slightly to the bottom.
2. 2
   rest · ~90 min

   Let the dough rise.

   Transfer dough to a lightly greased bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 90 minutes.

3. 3
   prep · ~10 min

   Prepare the vanilla pastry cream.

   1.In a saucepan, heat 1.5 cups milk over medium heat until steaming but not boiling.

   2.In a bowl, whisk 3 egg yolks, 0.25 cup sugar, and 2 tbsp cornstarch until pale and thick.

   3.Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

   4.Return the entire mixture to the saucepan and cook over medium heat, whisking continuously until thick and bubbling (2–3 minutes).

   5.Remove from heat; stir in 1 tsp vanilla and 1 tbsp cold butter until smooth.
4. 4
   rest · ~120 min

   Chill the pastry cream.

   Transfer the pastry cream to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled and set, at least 2 hours.

   TIPPastry cream can be made a day ahead and kept refrigerated.
5. 5
   prep · ~5 min

   Shape the donuts.

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to 0.5-inch thickness. Using a 3-inch round cutter, cut out 8 circles and place them on a parchment-lined baking sheet.

6. 6
   rest · ~45 min

   Proof the donuts.

   Loosely cover the cut donuts with a damp towel and let them rise until noticeably puffy and nearly doubled, about 45 minutes.

7. 7
   fry · ~10 min

   Fry the donuts until golden brown.

   1.Heat 4 cups of vegetable oil in a heavy-bottomed pot to 350°F (175°C).

   2.Carefully slide 2–3 donuts into the hot oil; do not overcrowd.

   3.Fry for 90 seconds per side until deep golden brown.

   4.Transfer to a wire rack set over paper towels and cool completely before filling.

   TIPMaintain oil temperature between 340–350°F. Too cool and donuts absorb excess oil; too hot and they burn before cooking through.
8. 8
   assemble · ~5 min

   Fill the donuts with pastry cream.

   Transfer the chilled pastry cream to a piping bag fitted with a bismarck tip. Poke the tip into the side of each cooled donut and pipe in about 2 tablespoons of cream until you feel the donut swell slightly.

9. 9
   mix · ~5 min

   Make the chocolate glaze.

   1.Place 100g chopped dark chocolate in a bowl.

   2.Heat 0.5 cup heavy cream and 1 tsp corn syrup in a small saucepan just until simmering.

   3.Pour the hot cream over the chocolate and let it sit for 1 minute.

   4.Whisk gently until completely smooth and glossy.

   TIPWhisk gently to avoid air bubbles; a smooth glaze gives the classic bakery look.
10. 10
    assemble · ~16 min

    Glaze the tops of the donuts.

    Dip the top half of each filled donut into the warm chocolate glaze, letting the excess drip off. Return to the wire rack and let the glaze set for 15 minutes before serving.

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