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Boston Cream Donuts Recipe

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★★★★★

4.9 from 70 reviews

Classic Boston Cream Donuts feature a soft, yeasted dough fried to golden perfection, filled with smooth, creamy pastry custard, and topped with rich, glossy chocolate ganache. This homemade version offers an indulgent treat with a perfect balance of fluffy donut, luscious cream filling, and decadent chocolate glaze.

Ingredients

Scale

Donut Dough

  • ½ cup heavy cream
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter
  • 3 ¼ cups all-purpose flour
  • 2 packets rapid rise yeast (about 4 ½ teaspoons)
  • 1 teaspoon salt
  • 2 egg yolks
  • Vegetable oil for frying

Cream Filling

  • ¼ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 pinch salt
  • 1 ¼ cups whole milk
  • 1 large egg yolk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Chocolate Ganache

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

Instructions

  1. Prepare Liquid Mixture: Combine the heavy cream, whole milk, granulated sugar, and unsalted butter in a heatproof bowl or measuring cup. Heat in the microwave in 20-second intervals, stirring until the mixture reaches about 130°F, warm enough to activate yeast but not to kill it.
  2. Mix Dry Ingredients and Combine: In the bowl of a stand mixer, whisk together the all-purpose flour, rapid rise yeast, and salt. Add the warm liquid mixture and mix with a dough hook until all ingredients come together. Add the egg yolks and mix again until combined.
  3. Knead the Dough: Knead the dough on low speed for 5 minutes using the stand mixer. Then turn it out onto a lightly floured surface and knead by hand for 5-8 minutes until the dough becomes smooth and elastic, bouncing back when pressed.
  4. First Rise: Shape the dough into a ball and transfer it to a large, greased bowl. Cover with a clean kitchen towel or plastic wrap and let rest for 20 minutes at room temperature to begin rising.
  5. Shape Donuts: After the initial rest, punch down the dough gently to deflate. Roll it out to about ½ inch thickness. Use a 3-inch round cookie cutter to cut out donut shapes. Place the donuts on a parchment-lined baking sheet, cover with a kitchen towel, and let them rise for about 1 hour until nearly doubled in size.
  6. Heat Oil for Frying: While the donuts rise, heat vegetable oil in a large, heavy-bottomed pot to 360°F, using a candy thermometer for accuracy. Maintain the oil temperature between 350°F and 375°F throughout frying for even cooking.
  7. Fry Donuts: Carefully fry the donuts in the hot oil for 2-3 minutes per side until they turn golden brown. Avoid overcrowding to maintain oil temperature and ensure even frying.
  8. Drain and Cool: Remove the fried donuts using a spider or slotted spoon. Place them on a cooling rack lined with paper towels to drain excess oil and cool completely before filling.
  9. Prepare Cream Filling: In a medium heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in whole milk and egg yolk until smooth.
  10. Cook Filling: Heat the mixture over medium heat, whisking constantly to prevent lumps, until it thickens and begins to bubble, about 5-8 minutes. Continue cooking and whisking for another 1-2 minutes to ensure the filling is fully cooked and thickened.
  11. Finish Filling: Remove from heat, then whisk in unsalted butter and vanilla extract until smooth. Pour into a heatproof container and cover with plastic wrap pressed directly on the surface to prevent skin forming. Chill in the refrigerator for at least 4 hours or overnight before using.
  12. Make Chocolate Ganache: Heat the heavy whipping cream in the microwave for about 45 seconds until hot but not boiling. Pour over the semi-sweet chocolate chips and let sit for 2-3 minutes, then stir gently until smooth and glossy.
  13. Fill and Glaze Donuts: Once donuts are cooled, 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, then set aside to let the ganache set slightly before serving.

Notes

  • Maintaining the oil temperature between 350°F and 375°F is crucial to avoid greasy or undercooked donuts.
  • Use rapid rise yeast to speed up the proofing process, but regular active dry yeast can be substituted with longer rise time.
  • Pressing plastic wrap directly on the pastry cream prevents a skin from forming during chilling.
  • Donuts are best enjoyed the day they are made but can be stored in an airtight container in the fridge for up to 2 days.
  • Heating the cream gently for the ganache avoids scorching the chocolate for a smooth finish.

Keywords: Boston Cream Donuts, fried donuts, pastry cream filling, chocolate ganache, homemade donuts, classic dessert

Find it online: https://thefoodrecipe.com/boston-cream-donuts-recipe/