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–+ servings

Boston Cream Delights

Discover the joy of homemade Boston Cream Donuts, a classic treat with a rich history. Perfect for any occasion, these delectable donuts feature a fluffy yeast dough, creamy vanilla filling, and a glossy chocolate glaze. Easy to make and always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 12 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 ml milk
  • 30 g fresh yeast
  • 65 g sugar
  • 500 g wheat flour (Type 405)
  • 2 egg yolks size M
  • 1 egg size M
  • 60 g soft butter
  • 1/2 teaspoon salt
  • a little lemon aroma
  • some vanilla aroma
  • 250 ml milk for the vanilla cream
  • 50 g sugar for the vanilla cream
  • 2 egg yolks size M for the vanilla cream
  • 20 g vanilla pudding powder for the vanilla cream
  • 1 teaspoon vanilla extract for the vanilla cream
  • 20 g butter for the vanilla cream
  • 100 g dark bittersweet chocolate for the glaze
  • 50 g cream for the glaze
  • 10 g butter for the glaze
  • 1000 g plant fat for frying
  • some flour for dusting

Equipment

  • Large mixing bowl
  • Rolling pin
  • Parchment paper
  • Deep fryer or large saucepan
  • Wire rack
  • Piping bag or syringe
  • Double boiler (or a heatproof bowl and a saucepan)

Method
 

  1. Heat the milk until lukewarm and dissolve the fresh yeast with 1 teaspoon of sugar in it. Let sit for about 10 minutes.
  2. In a large bowl, combine the flour, remaining sugar, egg yolks, egg, soft butter, salt, lemon aroma, and vanilla aroma.
  3. Add the activated yeast mixture and knead for 5 minutes. Let it rest, covered, in a warm place for 60 minutes until the dough doubles in size.
  4. Prepare a baking sheet with parchment paper. Knead the risen dough briefly on a floured surface and divide it into 12 equal pieces.
  5. Shape each piece into a smooth ball and place them on the baking sheet. Cover and let them rise for another 30 minutes.
  6. Heat plant fat to 170°C in a deep fryer or large saucepan. Carefully place the dough balls in batches and fry for 5 minutes.
  7. Turn and fry for an additional 2-3 minutes until golden brown. Remove and drain on kitchen paper, then let them cool.
  8. In a small saucepan, heat milk and sugar until just below boiling. In a separate bowl, whisk egg yolks with vanilla pudding powder and vanilla extract.
  9. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook until thickened. Remove from heat and stir in butter.
  10. Once the donuts are cooled, fill them with vanilla cream using a piping bag or syringe.
  11. Melt dark chocolate, cream, and butter in a double boiler. Dip the top of each filled donut into the glaze, then place on a wire rack to set.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Enjoy your donuts fresh for the best texture! Make sure ingredients are at room temperature for easier mixing. You can substitute the chocolate glaze with white chocolate or caramel for a different flavor. Store in an airtight container at room temperature for up to 2 days, or freeze individually wrapped for up to 2 months.
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