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–+ servings

Boston Cream Doughnuts

Discover the joy of homemade Boston Cream Doughnuts: fluffy dough, creamy custard, and rich chocolate glaze. Perfect for any special occasion or sweet craving.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 3 hours 15 minutes
Servings: 12 doughnuts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 packages Active Dry Yeast (1/4 oz each)
  • 1/4 cup Warm Water (110 to 115°F)
  • 3/4 cup Whole Milk (110 to 115°F)
  • 5 tablespoons Unsalted Butter
  • 1/3 cup Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 3/4 teaspoon Salt
  • 3 3/4 cups All-Purpose Flour
  • 1 liter Frying Oil (canola, vegetable, peanut, or refined coconut oil)
  • 8 Large Egg Yolks
  • 1 cup Granulated Sugar
  • 1/2 cup Cornstarch
  • 2 3/4 cups Whole Milk
  • 5 tablespoons Unsalted Butter cut into pieces
  • 2 teaspoons Pure Vanilla Extract
  • 1/8 teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips
  • 2/3 cup Heavy Cream
  • 1/2 teaspoon Espresso Powder (optional)

Equipment

  • Large mixing bowl
  • Mixer or stand mixer
  • Rolling pin
  • Round cookie cutter or glass
  • Deep-fryer or large, heavy-bottomed pot
  • Slotted spoon
  • Piping bag and tips
  • Wire rack

Method
 

  1. Combine the active dry yeast and warm water in a small bowl and let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine warm milk, butter, sugar, egg, egg yolk, salt, and yeast mixture; beat until smooth.
  3. Gradually add 3 cups of flour, beating until well combined, then add the remaining flour and knead the dough until soft and elastic.
  4. Place dough in a greased bowl, cover, and let it rise in a warm place until tripled in size (1-2 hours).
  5. Punch down the dough, roll it out to 1/2" to 3/4" thickness, and cut out circles with a cookie cutter; let them rise for 30 minutes.
  6. Heat frying oil in a deep-fryer or heavy pot to 360°F; fry doughnut circles until golden brown (2-3 minutes per side).
  7. In a medium bowl, whisk yolks, sugar, and cornstarch until smooth. Heat milk until steaming, then slowly pour into yolk mixture.
  8. Cook the mixture over medium heat, stirring continuously, until it thickens (5-7 minutes). Remove from heat and stir in butter, vanilla, and salt; chill until set (1-2 hours).
  9. Fill each doughnut with custard using a piping bag fitted with a small round tip.
  10. In a microwave-safe bowl, heat heavy cream until steaming, pour over chocolate chips, and let sit for 1 minute. Whisk until smooth.
  11. Dip the top of each filled doughnut into the chocolate glaze and let set on a wire rack.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 385IUCalcium: 55mgIron: 0.8mg

Notes

For a dairy-free option, substitute whole milk with almond or oat milk. For a vegan version, replace the eggs with applesauce or a flax egg. Store doughnuts in an airtight container in the refrigerator for up to 2 days or freeze unfilled and unglazed doughnuts for up to 1 month. Reheat in the oven for better texture. Add lemon zest to the custard for a refreshing twist.
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