Boston Cream Donuts

Course: Breakfast

Cuisine: American

Prep Time: 2 30

Cook Time: 20

Proof: 1

Total Time: 3 50

Servings: people

Calories: 275kcal

Author: Becky Hardin - Easy Dessert Recipes

If you love pie and donuts, this recipe for Boston Cream Pie Donuts is perfect for you. These donuts are creamy, soft, and sweet.

Print 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 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

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.

Video

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.

Storage: Store Boston cream donuts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition