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Boston Cream Donuts Recipe

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4.7 from 110 reviews

These Boston Cream Donuts are a delightful homemade treat featuring light, fluffy fried dough filled with a rich vanilla custard cream and topped with a smooth chocolate ganache. Perfect for dessert lovers, this recipe guides you through making each component from scratch for an indulgent indulgence reminiscent of the classic Boston Cream Pie, but in donut form.

Ingredients

Scale

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. Heat Liquid Mixture: Combine the heavy cream, whole milk, granulated sugar, and unsalted butter in a heat-proof bowl or measuring cup. Microwave in 20-second intervals, stirring between until the mixture reaches 130°F, ensuring the butter melts but the mixture doesn’t overheat.
  2. Prepare the Dough: In the bowl of a stand mixer, whisk together the flour, rapid rise yeast, and salt. Add the warm liquid mixture and mix with a dough hook until just combined. Then add the egg yolks and continue mixing until fully incorporated.
  3. Knead the Dough: Knead the dough on low speed for 5 minutes in the mixer. Transfer it to a lightly floured surface and knead by hand for 5 to 8 minutes until the dough is smooth, elastic, and springs back when gently pressed.
  4. First Rise: Shape the dough into a ball and place it in a large greased bowl. Cover the bowl and let the dough rest for 20 minutes to begin fermentation.
  5. Shape Donuts and Second Rise: Punch down the rested dough and roll it out to 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 clean kitchen towel, and let them rise for about one hour or 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 to monitor the temperature. Maintain the oil temperature between 350°F and 375°F during frying for best results.
  7. Fry the Donuts: Carefully slide the risen donuts into the hot oil and fry each side for 2 to 3 minutes or until golden brown and cooked through. Avoid overcrowding the pot to keep the temperature consistent.
  8. Drain and Cool: Remove fried donuts with a spider or slotted spoon and place them on a cooling rack lined with paper towels to drain excess oil. Let them cool completely before filling.
  9. Make the Cream Filling: In a heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth. Heat over medium heat, whisking constantly, until the mixture thickens and boils, around 5 to 8 minutes, then continue cooking for another 1 to 2 minutes to fully cook the starch and eggs. Remove from heat, stir in butter and vanilla extract.
  10. Chill Cream Filling: Pour the custard into a heat-proof container and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to chill and set the filling.
  11. Prepare Chocolate Ganache: Heat the heavy cream in the microwave for about 45 seconds, then pour over the chocolate chips in a bowl. Let sit for 2 to 3 minutes before stirring until the ganache is smooth and glossy.
  12. Fill Donuts: Using a piping bag, fill each cooled donut with the chilled cream filling.
  13. Dip Donuts in Ganache: Dip the tops of the filled donuts into the warm chocolate ganache, allowing the excess to drip off. Place on a wire rack until the chocolate sets.

Notes

  • Maintaining correct oil temperature is crucial for evenly fried, non-greasy donuts.
  • Use rapid rise yeast for faster rising times; traditional yeast will require longer fermentation.
  • Press plastic wrap directly on the custard surface to prevent skin formation.
  • Donuts should be completely cooled before filling to avoid melting the cream filling.
  • If preferred, the donuts can be dusted with powdered sugar as an alternative topping.

Keywords: Boston Cream Donuts, fried donuts, vanilla custard filling, chocolate ganache, homemade donuts, dessert

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