Boston Cream Donuts are easier to make than you may think! Fluffy homemade donuts are filled with sweet vanilla cream and are topped with a simple chocolate glaze. Every element of this sweet breakfast treat is homemade with lots of love!
What’s in this Boston Cream Donuts Recipe
There are three elements here – the donuts, the creamy filling, and the chocolate glaze. Luckily, they’re all made deliciously with simple ingredients!
- Water
- Milk: I like to use whole milk in both the donut dough and cream.
- White Granulated Sugar: You’ll need this for both the donut dough and the pastry cream.
- Fast-Acting Dry Yeast: You’ll need to proof it before using.
- All-Purpose Flour: This is what gives the donuts the best structure.
- Egg: It’ll need to be room temperature. Don’t forget to take it out of the fridge an hour or so before using it!
- Unsalted Butter: For the donut dough, the butter needs to be room temperature and cubed. For the pastry cream it can be any temperature.
- Baking Powder: Measure with great care! Too much or too little baking powder can ruin a recipe.
- Salt
- Cornstarch: This helps to thicken the cream to the best consistency.
- Egg Yolks: Remember, just the yolks! You can dispose of the egg whites as we won’t be using them here.
- Vanilla Extract: I like to use homemade vanilla extract for the best flavor.
- Semisweet Chocolate Chips: You can swap these for milk or dark chocolate chips if desired.
- Heavy Cream: Don’t replace this with any other dairy! It’s crucial for the best consistency of the chocolate glaze.
PRO TIP: Have some fun! Add some of your favorite sprinkles on top of the chocolate glaze. You can use any sprinkles that you like.
Can I make Boston cream pie donuts with canned biscuit dough?
Sure! This little hack will save you some time. You’d make the cream and chocolate glaze the same way, you’d just skip the dough making part of this recipe.
The Boston cream pie originated in Boston, Massachusetts, which is the reason for its name. The traditional dessert consists of yellow cake filled with cream and covered in a chocolate glaze. This filled donut is a fun take on the classic dessert recipe.
To proof yeast means to dissolve it in warm liquid (often with a little bit of sugar) and leave it for a few minutes, or until foamy. Proofing yeast ensures that it is alive and vigorous enough to make your dough rise.
If you do not have a piping bag, you can always use a large plastic freezer storage bag for your cream filling. Just snip off a corner from the bottom of the bag and it should get the job done.
How to Store
Put your Boston cream pie donuts in a large container with a lid. If you do not have a lid, cover the container with plastic wrap or aluminum foil. Store them in the refrigerator to keep them fresh for up to 3 days.
How to Freeze
In an airtight container in the freezer, these filled donuts will stay fresh for up to 2 months. Let the donuts thaw at room temperature before serving.
Serving Suggestions
These homemade donuts are perfect for breakfast and brunch! Serve them with a java chip frappuccino for a real treat.
Boston Cream Donuts
Ingredients
For the Donuts
- 7 ounces water 198 grams, lukewarm (110°F)
- 2 tablespoons milk 28 grams, lukewarm (110°F)
- 3 tablespoons granulated sugar 38 grams
- ¼ ounce fast-acting dry yeast 1 envelope
- 3¾ cups all-purpose flour 450 grams
- 1 large egg 50 grams, room temperature
- 6 tablespoons unsalted butter 85 grams, room temperature, cubed (¾ stick)
- ⅓ teaspoon baking powder
- ½ teaspoon kosher salt
For the Pastry Cream
- ¼ cup granulated sugar 50 grams
- 1 tablespoon cornstarch 8 grams
- 1 cup milk 227 grams
- 2 egg yolks 28 grams
- 1 tablespoon unsalted butter 14 grams
- 1 teaspoon pure vanilla extract 4 grams
For the Chocolate Glaze
- ⅔ cup semisweet chocolate chips 113 grams
- ⅓ cup heavy cream 76 grams
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
Instructions
For the Donuts
- Grease a medium bowl with oil or nonstick spray. Line a baking sheet with parchment paper and lightly flour it. Line a wire rack with paper towels. Set all aside.
- Combine the warm water, milk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.7 ounces water, 2 tablespoons milk, 3 tablespoons granulated sugar, ¼ ounce fast-acting dry yeast
- Add the remaining donut ingredients to the bowl with the yeast mixture. Stir to combine. Transfer the mixture to a stand mixer fitted with the dough hook or to a clean work surface to knead by hand. Knead on low speed (or by hand) for about 5 minutes, or until the dough is nice and smooth.3¾ cups all-purpose flour, 1 large egg, 6 tablespoons unsalted butter, ⅓ teaspoon baking powder, ½ teaspoon kosher salt
- Place the dough into the greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until almost doubled in size, about 1 hour.
- Punch the dough down and roll out on a lightly floured surface to ½-inch thick. Use a 3-inch cutter to cut the donuts. Place the donuts onto the prepared baking sheet, cover with plastic wrap, and let proof for 15 minutes. Re-roll the remaining dough, cut out the remaining donuts and add them to the baking sheet.
- Heat 2 inches of oil in a Dutch oven to 350-360°F. Drop 2-3 donuts at a time and fry until golden, about 2 minutes per side.
- Remove the donuts from the oil and place on the prepared paper towel-covered wire rack. Let cool before filling.
For the Pastry Cream
- Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.¼ cup granulated sugar, 1 tablespoon cornstarch, 1 cup milk
- Add a little bit of mixture to the egg yolks and whisk together, then add the egg mixture back to the milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.2 egg yolks
- Remove the saucepan from the heat and add in the butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on surface. Refrigerate until cold, about 2 hours.1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract
For the Chocolate Glaze
- Add the chocolate chips to a medium bowl. Set aside.⅔ cup semisweet chocolate chips
- Add the cream to a heat-proof bowl set over a pot of simmering water. Heat until just below boiling point.⅓ cup heavy cream
- Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk it all together until the chocolate it fully melted.
- Fill a piping bag with a round tip with the cream. Using a small knife, cut a hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.
- Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.
Notes
- I recommend making the pastry cream while the donuts proof to save time.
- If you do not have a piping bag, you can always use a large Ziplock storage bag for your cream filling.
- You can prepare the donuts in the air fryer instead of frying them in oil on the stovetop.
- Add some of your favorite sprinkles on top of the chocolate glaze. You can use any sprinkles that you like.
I think your measurements are a little off 7 cups of water is not an accurate measurement in ratio to 3 3/4 flour you end up with soup not dough
The correct measurement for the water is 7 ounces, not 7 cups. Sorry for the confusion!