🍽️ FittestMe.aiFoodsNutrients

Boston Cream Doughnut Recipe

American · Dessert · 60 min total

Classic yeast-raised doughnuts filled with vanilla pastry cream and topped with chocolate glaze, inspired by the famous Boston cream pie.

Ingredients

• 1 cup whole milk, warmed (110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour, plus more for dusting
• Vegetable oil, for frying
• 1 cup whole milk
• 1/2 cup granulated sugar
• 3 large egg yolks
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup

Instructions

1. Make the dough: In a small bowl, combine warm milk and yeast; let stand 5 minutes until foamy. In a large bowl, whisk together sugar, eggs, melted butter, vanilla, and salt. Add yeast mixture and stir. Gradually add flour, mixing until a soft dough forms. Turn onto a floured surface and knead 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
2. Make the pastry cream: In a saucepan, heat milk and sugar over medium heat until steaming. In a bowl, whisk egg yolks, cornstarch, and salt. Gradually whisk in hot milk mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened (about 2 minutes). Remove from heat; stir in butter and vanilla. Transfer to a bowl, cover surface with plastic wrap, and refrigerate until cold.
3. Shape and fry doughnuts: Punch down dough and roll out on a floured surface to 1/2-inch thickness. Cut with a 3-inch round cutter. Place on parchment-lined baking sheets, cover, and let rise until puffy, about 30 minutes. Heat 2 inches oil to 350°F in a deep pot. Fry doughnuts 1-2 minutes per side until golden brown. Drain on paper towels. Cool completely.
4. Make the glaze: In a small saucepan, heat cream until simmering. Pour over chopped chocolate in a bowl; let stand 1 minute. Add butter and corn syrup; stir until smooth. Let cool slightly until thick but pourable.
5. Assemble: Using a piping bag fitted with a small tip, inject pastry cream into the side of each doughnut. Dip tops into chocolate glaze, allowing excess to drip off. Let set on a wire rack.
6. Enjoy fresh; store leftovers in the refrigerator for up to 1 day.

Tips

• Ensure oil temperature stays at 350°F for even frying.
• Pastry cream can be made a day ahead; keep refrigerated.
• Glaze can be reheated gently if it thickens too much.

More about Boston Cream Doughnut →

AI estimate may be inaccurate · Terms