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Boston Cream Donuts with Chocolate Glaze Recipe

★★★★★

4.5 from 112 reviews
  • Author: Julian
  • Total Time: 4 hours 45 minutes (including rising and chilling times)
  • Yield: 12 servings 1x

Description

These classic Boston Cream Donuts are soft, fluffy fried doughnuts filled with a rich vanilla custard and topped with a smooth chocolate glaze. This homemade recipe combines a yeasted dough fried to golden perfection, luscious pastry cream filling, and a decadent chocolate topping to create an indulgent treat perfect for any occasion.

Ingredients

Scale

Doughnuts Dough

  • 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 (room temperature)
  • 1/3 cup (67 grams) granulated sugar
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 3/4 teaspoon salt
  • 3 and 3/4 cups (450 grams) all-purpose flour (weighed)
  • 1 Liter frying oil (canola, vegetable, peanut, or refined coconut oil)

Boston Cream Filling

  • 8 large egg yolks (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 fine sea salt

Chocolate Glaze

  • 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

  1. Prepare Doughnuts Dough: In a small bowl, combine yeast and warm water and set aside until foamy, about 5 minutes. In a stand mixer bowl with a dough hook, mix warm milk and butter until butter dissolves. Add sugar, egg, egg yolk, salt, yeast mixture, and 3 cups flour; beat on medium-low speed until smooth. Add remaining flour just until a soft dough ball forms around the hook; do not knead yet.
  2. First Rise: Transfer dough to a lightly greased bowl, turning once to coat the dough. Cover tightly with plastic wrap and let rise in a warm place until tripled in size, about 1 hour.
  3. Knead Dough: Punch down the dough gently, turn it onto a floured surface, and knead 7-8 times until smooth and uniform.
  4. Shape Doughnuts: Roll dough into a 1/2 to 3/4-inch thick rectangle. Cut 2.5-inch circles with a floured cutter for donuts; roll scraps into small balls for holes.
  5. Second Rise: Place donuts on a greased baking sheet 1 inch apart. Cover lightly and let rise 45 minutes until nearly doubled in size.
  6. Fry Doughnuts: Heat oil in a large heavy-bottom pot to 360°F. Fry donuts in batches, 1-2 minutes per side until golden brown. Drain on paper towels-lined baking sheet. Repeat for all donuts.
  7. Make Boston Cream Filling: Whisk egg yolks, sugar, and cornstarch in a medium bowl. Heat milk in a saucepan to a gentle boil. Remove from heat and slowly whisk 1 cup hot milk into the egg yolk mixture to temper. Return mixture to saucepan with remaining milk. Cook over medium-high heat, whisking constantly until boiling and thickened, about 2 minutes. Remove from heat, whisk in butter, vanilla, and salt. Strain through fine sieve into a glass bowl, cover with plastic wrap pressed to surface. Chill at least 2 hours.
  8. Fill Doughnuts: Transfer filling to a pastry bag with small round tip. Make a small hole in the side of each doughnut with a straw or finger. Insert nozzle and fill until puffed but not torn. Repeat for all.
  9. Prepare Chocolate Glaze: Place chopped chocolate in heatproof bowl. Heat cream with optional espresso powder to a boil. Pour over chocolate; let sit 1 minute, then whisk smooth.
  10. Glaze Doughnuts: Dip the tops of filled doughnuts into the glaze, letting excess drip off. Place on platter and let glaze set about 20 minutes, or refrigerate to speed setting.
  11. Serve and Store: Serve doughnuts fresh the day made. Store leftovers wrapped tightly in the refrigerator up to 48 hours.

Notes

  • Ensure all eggs and dairy are at room temperature for optimum dough and custard results.
  • Use a kitchen scale for flour to maintain correct dough consistency.
  • Do not overfill doughnuts to prevent tearing during filling.
  • Glaze sets faster if doughnuts are refrigerated after dipping.
  • Boston cream filling keeps up to 4 days refrigerated; doughnuts best eaten fresh.
  • Use a thermometer to maintain frying oil temperature for evenly cooked donuts.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes frying, 15 minutes custard cooking
  • Category: Dessert, Snack
  • Method: Frying
  • Cuisine: American

Keywords: Boston cream donuts, fried doughnuts, pastry cream filled donuts, chocolate glazed donuts, homemade donuts

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Find it online: https://juliandempsey.com/boston-cream-donuts-with-chocolate-glaze-recipe/