Boston Cream Donuts

Here’s a recipe for delicious, bakery-style Boston Cream Donuts – fluffy yeast donuts filled with vanilla pastry cream and topped with a rich chocolate glaze. They’re indulgent and absolutely worth the effort!

🍩 Boston Cream Donuts (Makes ~12 donuts)

🛒 Ingredients:

For the Dough:

• 2¼ tsp (1 packet) active dry yeast

• ¾ cup warm milk (110°F / 43°C)

• ¼ cup granulated sugar

• 2½ cups all-purpose flour (plus more for dusting)

• ¼ tsp salt

• 2 tbsp unsalted butter, softened

• 2 large egg yolks

• ½ tsp vanilla extract

• Vegetable oil (for frying)

For the Pastry Cream Filling:

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• 4 large egg yolks

• ¼ tsp salt

• 2 tbsp unsalted butter

• 1½ tsp vanilla extract

For the Chocolate Glaze:

• ½ cup heavy cream

• 4 oz semi-sweet chocolate (chopped or chips)

• 1 tbsp unsalted butter

• 1 tsp corn syrup (optional, for shine)

👨‍🍳 Instructions:

1. Make the Dough:

1. In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let it sit for 5–10 minutes until foamy.

2. Add remaining sugar, egg yolks, butter, vanilla, and salt. Mix.

3. Add flour gradually, mixing until a soft dough forms.

4. Knead on a floured surface for ~5–8 minutes (or use a mixer with a dough hook) until smooth and elastic.

5. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size.

2. Prepare the Pastry Cream:

1. In a saucepan, heat milk until steaming (not boiling).

2. In a bowl, whisk sugar, cornstarch, egg yolks, and salt.

3. Slowly pour the hot milk into the yolk mixture while whisking (to temper).

4. Return everything to the pan and cook over medium heat, whisking constantly, until thickened (about 2–4 minutes).

5. Remove from heat; stir in butter and vanilla.

6. Strain through a fine sieve if needed, then cover with plastic wrap directly on the surface. Chill until set.

3. Shape & Fry the Donuts:

1. Roll out the risen dough to about ½ inch thick. Cut out 3-inch circles.

2. Place on parchment paper and cover with a towel. Let rise again for 30–45 minutes.

3. Heat oil in a pot to 350°F (175°C). Fry donuts 2–3 at a time for about 1–2 minutes per side, or until golden brown.

4. Drain on paper towels. Let cool before filling.

4. Fill the Donuts:

1. Transfer chilled pastry cream to a piping bag fitted with a round tip.

2. Use a small knife to poke a hole in the side of each donut.

3. Insert the tip and fill each donut with cream until slightly plump.

5. Make the Chocolate Glaze:

1. Heat cream in a small saucepan until hot (not boiling).

2. Remove from heat and add chocolate, butter, and corn syrup. Let sit for a minute, then stir until smooth.

3. Dip the tops of each donut into the glaze and let set on a rack.

✅ Tips:

• Donuts are best eaten the same day.

• Chill the pastry cream at least 2 hours for best consistency.

• For a shortcut, you can use instant vanilla pudding (but homemade is much better!).