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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
Prepare the Pastry Cream
Make the Donut Dough
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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.
This new_england recipe takes 205 minutes to prepare and yields 12 servings. At 499.71 calories per serving with 6.91g of protein, it's a moderately challenging recipe perfect for dessert or snack.
First Rise
Shape and Second Rise
Fry the Donuts
Make the Chocolate Glaze
Fill and Glaze the Donuts
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.
Instead of chocolate, make a simple vanilla or maple glaze using powdered sugar, milk, and your choice of extract.
Sprinkle the wet chocolate glaze with chopped nuts, toasted coconut, or colorful sprinkles for added texture and visual appeal.
The carbohydrates from the flour and sugar provide a rapid source of energy, which can be useful for a quick boost.
Enjoying a delicious, comforting treat like a Boston Cream Donut can trigger the release of endorphins, providing a sense of pleasure and improving mood.
A homemade Boston Cream Donut typically contains between 380 and 450 calories, depending on its exact size and the specific ingredients used.
Boston Cream Donuts are an indulgent dessert high in sugar, fat, and refined carbohydrates. They are best enjoyed as an occasional treat in moderation as part of a balanced diet.
Yes, you can bake them at 375°F (190°C) for 10-12 minutes. However, the texture will be very different—more like a soft bread roll than a light, airy, classic donut.
Due to the dairy-based cream filling, leftovers must be stored in an airtight container in the refrigerator for up to 2 days. They are best enjoyed on the day they are made for optimal texture.
A runny pastry cream is usually caused by not cooking it long enough to fully activate the cornstarch, or by not chilling it completely before piping. Ensure it comes to a full boil for one minute while whisking.
Greasy donuts are a sign that the frying oil temperature was too low. When the oil isn't hot enough, the dough absorbs oil instead of quickly cooking and forming a crust. Use a thermometer to maintain a steady 360°F (182°C).