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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.

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. 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

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