Boston Cream Donuts Recipe

Introduction

Boston Cream Donuts are a delightful treat featuring soft, fluffy fried dough filled with rich vanilla cream and topped with a luscious chocolate ganache. This classic dessert captures the essence of the beloved Boston Cream Pie in a portable, indulgent donut form.

Ingredients

• ½ cup heavy cream
• ½ cup whole milk
• ¼ cup granulated sugar
• ¼ cup unsalted butter
• 3 ¼ cup all-purpose flour
• 2 packets rapid rise yeast
• 1 teaspoon salt
• 2 egg yolks
• Vegetable oil for frying
• ¼ cup granulated sugar (for filling)
• 1 ½ tablespoons cornstarch
• 1 pinch salt (for filling)
• 1 ¼ cup whole milk (for filling)
• 1 large egg yolk (for filling)
• 1 tablespoon unsalted butter (for filling)
• 1 teaspoon vanilla extract (for filling)
• 4 ounces semi-sweet chocolate chips
• ⅓ cup heavy whipping cream (for ganache)

Instructions

1. Step 1: Combine the heavy cream, whole milk, ¼ cup granulated sugar, and unsalted butter in a heat-proof bowl or measuring cup. Heat in the microwave in 20-second intervals until the mixture reaches 130°F.
2. Step 2: In the bowl of a stand mixer, mix together the flour, rapid rise yeast, and salt. Add the warmed liquid and mix with a dough hook until combined. Then add the 2 egg yolks and mix until fully incorporated.
3. Step 3: Knead the dough on low speed for about 5 minutes. Remove it from the bowl and knead by hand on a lightly floured surface for 5 to 8 minutes, until smooth and elastic.
4. Step 4: Form the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes.
5. Step 5: After the rest, punch down the dough and roll it out to about ½ inch thickness. Use a 3-inch round cookie cutter to cut out donuts. Place them on a parchment-lined baking sheet, cover with a kitchen towel, and let rise until nearly doubled, about 1 hour.
6. Step 6: Heat vegetable oil in a large heavy-bottomed pot to 360°F, maintaining a temperature between 350°F and 375°F while frying.
7. Step 7: Fry the donuts for 2 to 3 minutes per side until they turn golden brown. Remove with a slotted spoon and place on a cooling rack lined with paper towels.
8. Step 8: To prepare the cream filling, combine sugar, cornstarch, and a pinch of salt in a medium heavy-bottomed saucepan. Whisk in the milk and egg yolk.
9. Step 9: Cook the filling over medium heat, whisking constantly until it thickens and bubbles, about 5 to 8 minutes. Continue cooking for an additional 1 to 2 minutes while whisking.
10. Step 10: Remove from heat, stir in butter and vanilla extract. Pour the pudding into a heat-proof container and press plastic wrap directly on the surface to prevent a skin. Chill for at least 4 hours or overnight.
11. Step 11: To make the ganache, heat the heavy cream in the microwave for 45 seconds. Pour it over the chocolate chips and let stand for 2 to 3 minutes, then stir until smooth.
12. Step 12: Once the donuts have cooled, fill them with the chilled cream using a piping bag or small spoon. Dip the tops of the donuts into the chocolate ganache and let set before serving.

Tips & Variations

• Use a candy or deep-fry thermometer to maintain consistent oil temperature for perfectly fried donuts.
• For a stronger vanilla flavor, use a vanilla bean or vanilla bean paste in the cream filling.
• Substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
• Chill the cream filling overnight for best texture and flavor.

Storage

Store the filled and glazed donuts in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh but can be gently warmed in the microwave for 10-15 seconds before serving. Avoid freezing as the cream filling and ganache may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of rapid rise yeast?

Yes, but you will need to proof active dry yeast in warm water before adding it to the dough. This may increase the rising time.

How do I fill the donuts without making a mess?

Use a piping bag fitted with a small round tip to insert the cream filling neatly through a small hole punched in the side or bottom of each donut.