Boston Cream Donuts (From Scratch)
Time:
Prep: 30 minutes
Rising: 1½–2 hours
Frying and filling: 30 minutes
Total: ~2.5 hours
Yield: 10–12 doughnuts
INGREDIENTS
1. Yeast doughnuts
3½ cups (440 g) of plain flour
2¼ teaspoons (1 packet) of instant yeast
1/2 cup (120 ml) of warm whole milk (43°C/110°F)
⅓ cup (65 g) granulated sugar
2 large eggs at room temperature
1/4 cup (60g) softened unsalted butter
1 tsp salt
Oil for frying (vegetable or canola).
2. Vanilla pastry cream (Boston cream filling):
2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ cup (30 g) cornflour
2 tbsp unsalted butter
2 teaspoons of vanilla extract
Pinch of salt
3. Chocolate glaze:
¾ cup (180 ml) double cream
6 oz (170 g) of chopped semi-sweet chocolate
1 tablespoon of light corn syrup or honey (for shine).
1 tsp vanilla extract (optional)
INSTRUCTIONS
STEP 1: MAKE THE DONUT DOUGH
In a bowl, mix together the warm milk, yeast and 1 tablespoon of sugar. Leave to stand for 5 minutes until foamy.
Add the remaining sugar, eggs, butter, salt and flour.
Knead for 8–10 minutes until the dough is soft, smooth and slightly tacky.
Place the dough in a greased bowl, cover it, and leave it to rise for 1–1.5 hours until it has doubled in size.
STEP 2: SHAPING & SECOND RISE
Roll the dough out to a thickness of ½ inch on a floured surface.
Cut circles using a 3–3½ inch cutter.
Place on a parchment-lined tray and cover lightly.
Leave to rise again for 30–40 minutes until puffy.
Step 3: Fry the doughnuts
Heat the oil to 175°C (350°F).
Fry the doughnuts one or two at a time for 45–60 seconds on each side until golden.
Drain on kitchen paper. Leave to cool completely.
Step 4: Make the pastry cream.
Heat the milk until it is steaming (not boiling).
Whisk the sugar, egg yolks, cornflour and salt together until smooth.
Slowly whisk the hot milk into the egg mixture.
Return to the saucepan and cook over a medium heat, whisking constantly, until thickened.
Remove from the heat and add the butter and vanilla.
Cover with cling film, ensuring it touches the surface. Chill for 1 hour.
STEP 5: FILL THE DONUTS
Poke a hole in the side of each doughnut.
Pipe the chilled pastry cream into them until they are full and heavy.
Step 6: Make the chocolate glaze.
Heat the cream until it just starts to simmer.
Pour it over the chopped chocolate and corn syrup.
Leave for two minutes, then stir until smooth and glossy.
Step 7: Glaze and set.
Dip the tops of the filled doughnuts into the chocolate glaze.
Leave to set for 10–15 minutes before serving.
PRO TIPS
The doughnuts should feel light and airy, not dense.
Chill the pastry cream fully for an easy filling process.
They are best eaten on the same day for the perfect texture.