Introduction

Boston Cream Donuts are a delightful treat featuring a soft, fluffy dough filled with creamy custard and topped with rich chocolate ganache. Perfect for indulging your sweet tooth, these homemade donuts bring the classic Boston Cream Pie flavors into a fun, handheld form.

The image shows six small round cream-filled donuts placed on a white marbled textured surface. Each donut has a golden-brown dough base with a smooth and glossy dark chocolate glaze layered on top. One donut is cut in half, revealing a thick, creamy white filling inside its soft, light yellow dough. The dark chocolate glaze looks rich and shiny, slightly uneven on some donuts. Near the donuts is a clear piping bag filled with white cream, with some cream visible at the nozzle tip. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup heavy cream
½ cup whole milk

¼ cup granulated sugar (plus extra ¼ cup for filling)
¼ cup unsalted butter

3 ¼ cups all-purpose flour
2 packets rapid rise yeast

1 teaspoon salt
2 egg yolks
Vegetable oil for frying

1 ½ tablespoons cornstarch
1 pinch salt (for filling)
1 ¼ cups whole milk (for filling)

1 large egg yolk (for filling)
1 tablespoon unsalted butter (for filling)
1 teaspoon vanilla extract (for filling)

4 ounces semi-sweet chocolate chips
⅓ cup heavy whipping cream

Instructions

Step 1: Combine the heavy cream, whole milk, ¼ cup granulated sugar, and ¼ cup unsalted butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals until the mixture reaches 130°F (54°C).

Step 2: In the bowl of a stand mixer, mix the all-purpose flour, rapid rise yeast, and 1 teaspoon salt. Add the warmed liquid to the dry ingredients and mix with a dough hook until combined.
Step 3: Add the 2 egg yolks to the dough and mix until fully incorporated. Knead on low speed for 5 minutes.
Step 4: Transfer the dough to a lightly floured surface and knead by hand for 5 to 8 minutes until smooth and elastic, able to spring back when poked.

Step 5: Shape the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes.
Step 6: Punch down the dough and roll it out to about ½ inch thick. Use a 3-inch round cookie cutter to cut out donut shapes. Place the donuts on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise for about 1 hour or until nearly doubled in size.
Step 7: Heat vegetable oil in a large, heavy-bottomed pot to 360°F (182°C). Maintain oil temperature between 350°F and 375°F during frying.

Step 8: Fry the donuts for 2 to 3 minutes on each side until golden brown. Remove them with a slotted spoon and drain on a cooling rack lined with paper towels.
Step 9: Prepare the cream filling by whisking together ¼ cup granulated sugar, cornstarch, and a pinch of salt in a medium heavy-bottomed saucepan.
Step 10: Whisk in 1 ¼ cups whole milk and 1 large egg yolk. Heat over medium, whisking constantly until thickened and bubbling, about 5 to 8 minutes. Continue cooking for 1 to 2 more minutes while whisking.

Step 11: Remove from heat and whisk in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract. Pour into a heat-proof container and cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Step 12: Make the chocolate ganache by heating ⅓ cup heavy whipping cream in the microwave for 45 seconds. Pour over 4 ounces semi-sweet chocolate chips and let sit for 2 to 3 minutes before stirring until smooth.
Step 13: Once the donuts are cool, fill them with the chilled cream filling using a piping bag or small spoon. Dip the tops of the filled donuts into the chocolate ganache to coat.

Tips & Variations

Use a candy or deep-fry thermometer to keep the oil temperature steady for perfectly cooked donuts.
For a quicker cream filling, you can substitute with vanilla pastry cream from your local bakery or store-bought custard.
Try replacing semi-sweet chocolate with milk or dark chocolate for different ganache flavors.

To make the donuts lighter, consider folding in a little beaten egg white into the dough before the final knead.

Storage

Store filled Boston Cream Donuts in an airtight container in the refrigerator for up to 3 days. To enjoy them fresh, bring to room temperature before serving. Avoid freezing after filling, as the texture of the custard and ganache may change.

How to Serve

A metal tray holds six round, fluffy cream puffs, each topped with a glossy, dark chocolate glaze that smoothly covers the top half. One cream puff is cut open, showing the soft, light tan outer shell with a moist crumb texture and a thick, creamy white filling oozing out. The cream puffs have a golden brown base and the shiny chocolate contrasts with the pale cream inside. The tray sits on a white marbled surface with a minimal, clean background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of rapid rise yeast?

Yes, but you will need to proof the active dry yeast in warm water with a pinch of sugar before adding it to the flour. Also, the rising time may be longer.

How do I fill the donuts without making a mess?

Use a piping bag fitted with a small nozzle or a sturdy plastic bag with a corner snipped off. Insert the tip into the side of the donut and gently squeeze in the filling to avoid spilling.