Boston Cream Donuts

Boston cream donuts are a delicious classic and my husband’s absolute favorite! They’re filled with vanilla pastry cream and topped with a decadent chocolate glaze. Though this recipe is a bit of a longer one, the method is surprisingly simple and foolproof! I’ll show you how to make perfectly rich and fluffy donuts, fill them with cream, and top them with glaze. They’re totally worth the effort!

There are three elements here – the donuts, the creamy filling, and the chocolate glaze. Luckily, they’re all made deliciously with simple ingredients! There are a lot of steps, but I promise these Boston cream donuts are worth all the effort!

What’s in This Boston Cream Donut Recipe?

• Milk: I like to use whole milk in both the donut dough and cream.
• Sugar: Granulated sugar sweetens the donut dough and the pastry cream.
• Yeast: I recommend fast-acting dry yeast to help the donuts rise.
• Flour: All-purpose flour gives the donuts structure.
• Egg: A whole egg binds the donut dough, while egg yolks thicken the pastry cream.
• Butter: Unsalted butter enriches the dough and the pastry cream.
• Baking Powder: Gives the dough an extra boost!
• Salt: A touch of kosher salt enhances the overall flavor of the dough.
• Cornstarch: Helps thicken up the pastry cream.
• Vanilla Extract: Adds vanilla flavor to the pastry cream.
• Chocolate Chips: Add chocolate flavor to the glaze. I used semisweet, but milk or dark also work.
• Heavy Cream: Helps thin the chocolate to create a creamy glaze.

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.

How to Store

Store leftover Boston cream pie donuts 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.

How to Make Boston Cream Donuts Step-by-Step

Proof the Yeast: 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 7 ounces of warm water, 2 tablespoons of warm milk, 3 tablespoons of granulated sugar, and ¼ ounce of fast-acting dry 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.

Mix the Dough: Add 3¾ cups of all-purpose flour, 1 large egg, 6 tablespoons of unsalted butter, ⅓ teaspoon of baking powder, and ½ teaspoon of kosher salt 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.

Proof the Dough: 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.

Cut the Donuts: 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.

Fry the Donuts: 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.

Heat the Milk: Add ¼ cup of granulated sugar, 1 tablespoon of cornstarch, and 1 cup of 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.

Temper the Eggs: Add a little bit of mixture to 2 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.

Chill the Pastry Cream: Remove the saucepan from the heat and add in 1 tablespoon of unsalted butter and 1 teaspoon of vanilla extract. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on surface. Refrigerate until cold, about 2 hours.

Make the Glaze: Add ⅔ cup of semisweet chocolate chips to a medium bowl. Add ⅓ cup of heavy cream to a heat-proof bowl set over a pot of simmering water. Heat until just below boiling point. 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 the Donuts: 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.

Glaze the Donuts: Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.