Introduction

Boston Cream Donuts are a delightful treat featuring soft, airy doughnuts filled with rich vanilla custard and topped with a smooth chocolate glaze. This classic dessert combines tender fried dough with a luscious cream filling and glossy chocolate finish, perfect for special occasions or indulgent everyday snacks.

A close-up view of several small round donuts piled together, each donut having a golden-brown fried dough base with a smooth, shiny dark chocolate glaze covering the top half. The middle of each donut shows creamy light yellow custard filling slightly oozing out through small openings. The donuts have a soft texture with the chocolate glaze looking rich and glossy. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup (57 grams) warm water (110° to 115° F)
3/4 cup (170 grams) whole milk (full fat, 110° to 115° F)
5 tablespoons (67 grams) unsalted butter (at room temperature)
1/3 cup (67 grams) granulated sugar
1 large egg (at room temperature)
1 large egg yolk (at room temperature)
3/4 teaspoon salt
3 and 3/4 cups (450 grams) all-purpose flour (weighed for best results)
1 Liter frying oil (canola, vegetable, peanut, or refined coconut oil)
8 large egg yolks (at room temperature)
1 cup (198 grams) granulated sugar
1/2 cup (57 grams) corn starch
2 and 3/4 cups (624 grams) whole milk (full-fat)
5 tablespoons (67 grams) unsalted butter (cut into tiny pieces)
2 teaspoons pure vanilla extract
1/8 teaspoon salt (fine sea salt, if possible)
1 cup (170 grams) high-quality chocolate chips or finely chopped semi-sweet chocolate
2/3 cup (152 grams) heavy cream
1/2 teaspoon espresso powder (optional)

Instructions

Step 1: Line a large baking sheet with several layers of paper towels. Lightly grease another large baking sheet with butter or nonstick spray and set both aside.
Step 2: In a small bowl, combine yeast and warm water; let sit until foamy, about 5 minutes.
Step 3: In a stand mixer bowl with a hook attachment, combine warm milk and butter. Stir with a silicone whisk until butter dissolves.
Step 4: Add sugar, egg, egg yolk, salt, yeast mixture, and 3 cups of flour. Beat on medium-low until smooth. Add remaining flour just until a soft dough ball forms around the hook. Do not knead yet.
Step 5: Transfer dough to a lightly greased bowl, turn once to coat, cover tightly with plastic wrap, and let rise in a warm spot until tripled in size, about 1 hour.
Step 6: Punch dough down gently onto a floured surface. Knead until smooth and uniform, about 7–8 times.
Step 7: Roll dough into a rectangle about 1/2″ to 3/4″ thick. Cut 2 1/2-inch rounds using a floured cutter. Roll scraps into small balls for donut holes.
Step 8: Place donuts on the greased baking sheet, spaced about 1 inch apart. Cover lightly with plastic wrap and let rise for 45 minutes, until nearly doubled.
Step 9: Heat oil in a large heavy-bottom pot to 360°F. Fry donuts in batches for 1–2 minutes per side until golden brown.
Step 10: Transfer fried donuts to paper towel-lined baking sheet. Continue frying remaining donuts and holes.
Step 11: For the filling, whisk egg yolks, sugar, and cornstarch in a medium bowl and set aside.
Step 12: Warm milk in a saucepan over medium heat until boiling gently. Remove from heat.
Step 13: Slowly whisk 1 cup hot milk into the egg yolk mixture constantly.
Step 14: Return mixture to saucepan with remaining milk. Cook over medium-high heat, whisking constantly until boiling. Continue whisking 2 more minutes until thick.
Step 15: Remove from heat, scrape pan sides and bottom, whisk smooth. Add butter and whisk until melted. Stir in vanilla and salt.
Step 16: Strain custard through a fine mesh sieve into a glass bowl. Cover with plastic wrap pressed onto the surface to prevent skin. Cool to room temperature, then refrigerate at least 2 hours.
Step 17: When ready to fill, fill a large pastry bag fitted with a small round tip with custard.
Step 18: Pierce a small hole in the side of each donut with a straw or finger. Insert bag tip and squeeze filling until center puffs without tearing the doughnut. Repeat for all donuts.
Step 19: For the glaze, place chopped chocolate in a heatproof bowl.
Step 20: Heat cream over medium heat to a boil. Add espresso powder if using, whisk smooth.
Step 21: Pour hot cream over chocolate, let sit 1 minute, then whisk until smooth.
Step 22: Dip the top of each filled donut into the glaze. Let excess drip off before placing on a serving platter. Allow glaze to set about 20 minutes or refrigerate to speed setting.
Step 23: Serve donuts same day for best freshness. Store leftovers wrapped in plastic in the fridge up to 48 hours.

Tips & Variations

Weigh flour for consistent dough texture and better rise.
Use room temperature eggs and butter to blend ingredients smoothly.
Espresso powder in the glaze enhances chocolate flavor but is optional.
Donut holes can be fried and coated with sugar for a tasty bonus.
To save time, make the dough the day before and refrigerate after the first rise; let rise again before shaping.

Storage

Store leftover donuts wrapped in plastic wrap in the refrigerator for up to 48 hours. Reheat gently in the microwave for 10-15 seconds to refresh softness. The cream filling keeps well refrigerated for up to 4 days if made ahead, but the assembled donuts are best enjoyed fresh.

How to Serve

The image shows a close-up of several round cream-filled donuts on a white marbled surface, each topped with a shiny, smooth layer of dark chocolate glaze. The focus is on one donut in the center that has a bite taken out of it, revealing a thick, creamy yellow custard inside. The donut's dough is golden brown and slightly fluffy in texture. Surrounding donuts vary in size but have the same layered look: a golden dough base with a drip of glossy chocolate topping. Small smudges of cream are visible on the surface near the donuts, adding to the delicious impression. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, after the initial rise, you can refrigerate the dough overnight. Allow it to come to room temperature and rise again before shaping and frying.

What type of oil is best for frying?

Use neutral oils with high smoke points such as canola, vegetable, peanut, or refined coconut oil for best frying results and flavor.