Boston cream pie donuts are such a delicious breakfast treat, and they also happen to be my husband’s all-time favorite! Inspired by the classic Boston cream pie cake, my homemade Boston cream donuts are filled with a rich vanilla pastry cream and finished with a smooth chocolate glaze that sets beautifully on top. While this recipe does take a little time, I’ll walk you through each step so you end up with picture-perfect donuts!
Homemade Boston Cream Filled Donuts
I’ve made plenty of filled donuts over the years, but these Boston cream donuts are one of the most rewarding. They’re made up of three simple components: a tender yeast-raised donut, a classic vanilla pastry cream, and a chocolate glaze that’s more like a ganache than plain melted chocolate.
My yeast donut dough uses milk, egg, and butter for a soft, tender texture that fries up light instead of dense. For the filling, I make the pastry cream completely from scratch (no instant pudding mix here!) using egg yolks and cornstarch so it thickens properly and actually holds its shape inside the donut. And the chocolate glaze is finished with warm cream, which gives it a glossy, bakery-style finish that sets without cracking.
Looking for something a bit easier? Check out my Boston cream cupcakes. They have the same great flavor, but are oven-baked.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
How to Prevent Runny or Gritty Pastry Cream
Pastry cream can be finicky if it’s rushed or overheated. Through repeated testing, I’ve found that the most reliable way to get a smooth Boston cream filling is to cook it slowly and monitor the temperature.
I aim for 170-175°F (a thermometer is your friend!), which is hot enough to fully cook the egg yolks without scrambling them. Stirring constantly prevents scorching, and straining the finished pastry cream through a fine-mesh sieve removes any tiny bits of cooked egg. This extra step guarantees a silky-smooth filling that pipes easily and stays inside the donut instead of leaking out.
Boston Cream Donuts Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Baking Sheet
- Dutch Oven
- Deep Frying Thermometer
- Piping Tip Set
Ingredients
For the Donuts:*
- 7 ounces water lukewarm (110°F)
- 2 tablespoons milk lukewarm (110°F)
- 3 tablespoons granulated sugar
- ¼ ounce active dry yeast (1 envelope)
- 3¾ cups all-purpose flour
- 1 large egg room temperature
- 6 tablespoons unsalted butter room temperature, cubed (¾ stick)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
For the Pastry Cream:**
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 large egg yolks
- 1 tablespoon unsalted butter (⅛ stick)
- 1 teaspoon pure vanilla extract
For the Chocolate Glaze:
- ⅔ cup semisweet chocolate chips
- ⅓ cup heavy cream
Instructions
For the Donuts:
- Grease a medium bowl. 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 active 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, ½ 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 on the prepared baking sheet. Re-roll the remaining dough, cut out the remaining donuts and add them to the baking sheet.
- Cover the donuts with with plastic wrap, and let proof for 15 minutes, or until puffy.
- 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.2 large egg yolks
- 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.
- Remove the saucepan from the heat and add in the butter and vanilla. Stir until smooth.1 tablespoon unsalted butter, 1 teaspoon pure vanilla extract
- Pour into a medium bowl. Cover with plastic wrap and press it directly on surface. Refrigerate until cold, about 2 hours.
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. Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk it all together until the chocolate it fully melted.⅓ cup heavy cream
Assemble the Donuts:
- Using a small knife, cut a hole in the side of each donut about ¾ of the way into the donut.
- Fill a piping bag with a round tip with the cream. Pipe a generous amount of vanilla cream into the center of each donut.
- Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.
Notes
- The yeast mixture should look foamy after 5 minutes. If it doesn’t, start over or the donuts won’t rise properly.
- The dough should be smooth and slightly tacky, not dry. Add flour sparingly when rolling.
- Donuts should look puffy, not doubled, before frying. Overproofed dough can collapse in hot oil.
- Keep the oil steady at 350-360°F. Too hot = dark outside, raw inside. Too cool = greasy donuts.
- Fry in small batches. Crowding drops the oil temperature and affects texture.
- Flip only once. About 2 minutes per side is plenty for light, fluffy donuts.
- Stir constantly; Pastry cream thickens fast and can scorch easily.
- Temper the eggs slowly, adding the hot milk mixture gradually to avoid scrambled yolks.
- Chill completely before piping. Warm cream will leak and soften the donuts.
- Let the donuts cool fully before filling. Warm donuts melt the cream and thin the glaze.
- No piping bag? Use a zip-top freezer bag and snip off a corner.
- Don’t overfill. Pipe just until you feel resistance so the donut doesn’t burst.
- Glaze when slightly warm, not hot. This helps the chocolate set with a smooth finish.
- Optional toppings: Sprinkles or chocolate shavings stick best while the glaze is still soft.
How to Make Boston Cream Donuts Step-by-Step
Prep: Before you start, gather all of your ingredients for this Boston cream donut recipe. Let the egg and butter sit out at room temperature for about 15-30 minutes, which helps the dough mix and rise properly. Grease a medium bowl with oil or nonstick spray. Line a baking sheet with parchment paper and lightly dust it with flour so the donuts don’t stick. Set a wire rack over paper towels for draining later, then set everything aside so it’s ready to go.
Proof the Yeast: In a large bowl, whisk together 7 ounces of lukewarm water (110°F), 2 tablespoons of lukewarm milk (110°F), 3 tablespoons of granulated sugar, and ¼ ounce of active dry yeast. Let it sit for about 5 minutes, until the mixture looks foamy and bubbly. If it doesn’t foam, the yeast is inactive and you’ll want to start over with fresh yeast. Also make sure your liquids are warm, not hot. Too much heat can kill the yeast before it gets going.
Mix the Dough: Add 3¾ cups of all-purpose flour, 1 large room-temperature egg, 6 tablespoons of room-temperature cubed unsalted butter, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt to the bowl with the yeast mixture. Stir until everything comes together into a soft dough. Transfer the dough to a stand mixer fitted with a dough hook or turn it out onto a clean work surface and knead by hand. Knead for about 5 minutes, until the dough looks smooth and elastic. It should feel soft and slightly tacky but not sticky. If it feels dry, avoid adding too much extra flour.
Proof the Dough: Place the dough into the greased bowl and cover it with plastic wrap. Let it rise in a warm, draft-free spot for about 1 hour, or until nearly doubled in size. To check if it’s ready, gently press the dough with your finger. If it slowly springs back, you’re good to go. If it stays sunken, it needs more time. If it snaps back immediately, it may be slightly overproofed, but it will still fry up just fine.
Warm the Milk: While the donuts are proofing, add ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 cup of milk to a saucepan. Whisk until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Reduce the heat slightly and simmer for 1 minute, then remove from heat.
Temper the Eggs: Slowly whisk a small amount of the hot mixture into 2 egg yolks, then pour the egg mixture back into the saucepan. Return to the heat and cook, stirring constantly, until lightly boiling for 2 minutes.
Thicken and Chill: Remove from heat and stir in 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract until smooth. Pour the pastry cream into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 2 hours, or until completely chilled.
Cut the Donuts: Punch the dough down to release the air, then roll it out on a lightly floured surface to about ½-inch thick. Use a 3-inch round cutter to cut out the donuts and place them on the prepared baking sheet. Re-roll the scraps once, cut the remaining donuts, and add them to the tray.
Proof Again: Cover loosely with plastic wrap and let them rest for 15 minutes. This short proof helps the donuts puff up and stay light.
Fry the Donuts: Heat about 2 inches of oil in a Dutch oven to 350-360°F. Use a thermometer here if you have one. Keeping the oil at the right temperature is key for donuts that cook through without turning greasy. Fry 2-3 donuts at a time, cooking for about 2 minutes per side, until golden brown. Avoid overcrowding the pot since that lowers the oil temperature and affects texture. Flip once and resist the urge to rush them. Transfer the fried donuts to the prepared wire rack lined with paper towels. Let them cool completely before filling. Filling warm donuts can melt the pastry cream and cause it to leak out.
Fill the Donuts: Transfer the chilled pastry cream to a piping bag fitted with a round tip. Use a small knife to cut a hole in the side of each donut, about ¾ of the way in, then pipe the cream just until you feel resistance. Overfilling can cause the donuts to split. If you don’t have a piping bag, a zip-top freezer bag with the corner snipped off works just fine.
Make the Glaze: Once the donuts are cool and the pastry cream is chilled, add ⅔ cup of semisweet chocolate chips to a medium bowl. Heat ⅓ cup of heavy cream in a heat-safe bowl set over simmering water until just below boiling. Pour the hot cream over the chocolate chips and let it sit for 1 minute, then whisk until smooth and glossy.
Glaze the Donuts: Dip the tops of the filled donuts into the chocolate glaze and set them back on the rack. Let the glaze set for about 10 minutes before serving.
How to Store and Freeze
Store leftover Boston cream pie donuts in an airtight container in the refrigerator to keep them fresh for up to 3 days, or in the freezer for up to 2 months. Let thaw at room temperature before serving.
More Donut Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Leave a Reply