Boston Cream Donuts Recipe

Introduction

Boston Cream Donuts are a delightful treat featuring soft, fluffy doughnuts filled with rich vanilla cream and topped with a smooth chocolate ganache. This recipe will guide you through making these classic, bakery-style donuts right at home.

Ingredients

• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• 3 ¼ cup all-purpose flour
• 2 packets rapid rise yeast
• 1 teaspoon salt
• 2 egg yolks
• Vegetable oil for frying
• ¼ cup granulated sugar (for filling)
• 1 ½ tablespoons cornstarch
• 1 pinch salt (for filling)
• 1 ¼ cup whole milk (for filling)
• 1 large egg yolk
• 1 tablespoon unsalted butter (for filling)
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate chips
• ⅓ cup heavy whipping cream (for ganache)

Instructions

1. Step 1: Combine the heavy cream, whole milk, granulated sugar, and butter in a heat-proof bowl or measuring cup. Heat it in the microwave in 20-second intervals until the mixture reaches 130°F (54°C).
2. Step 2: In the bowl of a stand mixer, mix the all-purpose flour, rapid rise yeast, and salt. Add the warm liquid mixture and mix using a dough hook until combined. Then add the egg yolks and mix until incorporated.
3. Step 3: Knead the dough on low speed for 5 minutes. Transfer it to a lightly floured surface and knead by hand for 5 to 8 minutes, until the dough is smooth and springs back when poked.
4. Step 4: Shape the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes.
5. Step 5: Punch down the dough and roll it out to about ½ inch thickness. Use a 3-inch round cookie cutter to cut out donuts. Place them on a parchment-lined baking sheet, cover with a clean kitchen towel, and let rise for about 1 hour until nearly doubled in size.
6. Step 6: Heat vegetable oil in a large, heavy-bottomed pot to 360°F (182°C), monitoring with a candy thermometer. Keep the oil temperature steady between 350°F and 375°F while frying.
7. Step 7: Fry the donuts for 2 to 3 minutes on each side or until golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels.
8. Step 8: Prepare the cream filling by mixing sugar, cornstarch, and salt in a medium heavy-bottomed saucepan. Whisk in milk and egg yolks until smooth.
9. Step 9: Heat the mixture over medium heat, whisking constantly until it thickens and bubbles—about 5 to 8 minutes. Continue cooking and whisking for another 1 to 2 minutes.
10. Step 10: Remove the filling from heat and whisk in butter and vanilla extract. Pour into a heat-proof container, cover with plastic wrap pressed directly on the pudding surface to prevent a skin, and chill for at least 4 hours or overnight.
11. Step 11: To make the chocolate ganache, heat the heavy whipping cream in the microwave for 45 seconds, then pour it over the semi-sweet chocolate chips. Let sit for 2 to 3 minutes, then stir until smooth.
12. Step 12: Once the donuts have cooled, fill each with the chilled cream filling. Dip the tops in the chocolate ganache. Allow the ganache to set before serving.

Tips & Variations

• Use a piping bag with a small tip to fill the donuts neatly with the cream filling without making a mess.
• If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.
• Resting the dough after kneading helps develop gluten for a better texture, so avoid skipping this step.

Storage

Store the filled Boston Cream Donuts in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time frame. Reheat briefly in the microwave if desired, but note the donuts are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise stage, cover it tightly, and refrigerate overnight. Let it come to room temperature before proceeding with shaping and rising.

What oil is best for frying these donuts?

Vegetable oil or canola oil works well because of their neutral flavor and high smoke points, making them ideal for frying at the required temperature.

Boston Cream Donuts Recipe

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★★★★★

4.6 from 335 reviews

Classic Boston Cream Donuts with a soft, fluffy dough fried to golden perfection, filled with rich vanilla custard and topped with a smooth, glossy chocolate ganache. This recipe combines the perfect balance of textures and flavors for an irresistible treat.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 5 hours 45 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the liquid mixture: Combine the heavy cream, whole milk, granulated sugar, and unsalted butter in a microwave-safe bowl or measuring cup. Heat it in 20-second intervals until it reaches 130°F to activate the yeast properly without killing it.
2. Mix dry ingredients: In the bowl of a stand mixer, combine the all-purpose flour, rapid rise yeast, and salt. Add the warm liquid mixture to the dry ingredients and mix using a dough hook until combined.
3. Add eggs and knead: Add the egg yolks to the dough mixture, mix again until combined, then knead on low speed for 5 minutes using the mixer. Remove from the bowl and knead by hand on a lightly floured surface for 5-8 minutes, until the dough is smooth and springs back when poked.
4. First proof: Shape the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes to allow initial fermentation.
5. Roll and cut donuts: Punch down the dough to release gases. Roll it out on a floured surface to about ½ inch thickness. Use a 3-inch round cookie cutter to cut out donut shapes. Arrange them on a parchment-lined baking sheet and cover with a clean kitchen towel.
6. Second proof: Let the donuts rise for about an hour, or until nearly doubled in size, to develop lightness and fluffiness.
7. Heat oil for frying: Begin heating vegetable oil in a large, heavy-bottomed pot, using a candy thermometer to monitor the temperature. Heat the oil to 360°F, maintaining between 350°F and 375°F during frying for optimal texture and doneness.
8. Fry the donuts: Carefully fry the donuts for 2-3 minutes on each side until they turn golden brown. Use a slotted spoon or spider to turn and remove donuts safely.
9. Drain and cool: Place fried donuts on a cooling rack lined with paper towels to absorb excess oil and allow them to cool completely before filling.
10. Make the cream filling: In a heavy-bottomed medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolk until smooth. Cook over medium heat, whisking constantly until the mixture thickens and bubbles (5-8 minutes), then continue cooking for 1-2 more minutes to set the custard firmly.
11. Add butter and vanilla: Remove the saucepan from heat and whisk in butter and vanilla extract. Transfer the custard into a heat-proof container and press plastic wrap directly on the surface to avoid skin forming. Chill in the refrigerator for at least 4 hours or overnight.
12. Prepare chocolate ganache: Heat the heavy whipping cream in the microwave for 45 seconds. Pour over the semi-sweet chocolate chips and let it sit for 2-3 minutes. Stir gently until the ganache is smooth and glossy.
13. Fill and glaze donuts: Using a piping bag or spoon, fill the cooled donuts with the chilled cream filling. Dip the tops of the filled donuts into the chocolate ganache, allowing excess to drip off. Set aside to allow the ganache to set slightly before serving.

Notes

• Maintaining the oil temperature is crucial for perfect frying; too low makes greasy donuts, too high burns them.
• Pressing plastic wrap directly on the custard prevents a skin from forming and keeps it creamy.
• Use a candy or deep-fry thermometer for the most accurate oil temperature control.
• Donuts are best enjoyed fresh the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
• You can reheat gently in the microwave for 10-15 seconds to bring back softness before eating.

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