Introduction

Boston Cream Donuts are a delightful twist on the classic Boston Cream Pie, featuring soft fried dough filled with rich pastry cream and topped with luscious chocolate ganache. These homemade treats bring bakery-quality indulgence right into your kitchen.

The image shows six round cream-filled pastries with a thick, shiny layer of dark chocolate glaze on top. Each pastry has one layer of golden brown cake base, topped with a smooth and creamy off-white filling inside, visible in the pastry with a bite taken out. The pastries sit directly on a white marbled textured surface, with some cream slightly oozing from the sides. A piping bag filled with white cream lies at the bottom right corner, hinting at the filling used. The glossy chocolate glaze appears smooth with a few natural swirls and reflections. Photo taken with an iphone --ar 4:5 --v 7

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 cream filling)
1 ½ tablespoons cornstarch
1 pinch salt (for cream filling)
1 ¼ cup whole milk (for cream filling)
1 large egg yolk (for cream filling)
1 tablespoon unsalted butter (for cream filling)
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate chips
⅓ cup heavy whipping cream (for ganache)

Instructions

Step 1: Combine the heavy cream, whole milk, 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 degrees Fahrenheit.
Step 2: In the bowl of a stand mixer, mix the flour, yeast, and salt together. Add the warm liquid mixture and mix with a dough hook until combined. Add the egg yolks and mix again until fully incorporated.
Step 3: Knead the dough on low speed for 5 minutes, then transfer to a lightly floured surface and knead by hand for 5–8 minutes until the dough is smooth and springs back when poked.
Step 4: Shape the dough into a ball and place it in a large greased bowl. Cover and let it rest for 20 minutes.
Step 5: Punch down the dough, then roll it out to a thickness of ½ inch. Use a 3-inch circle cookie cutter to cut out donuts. Arrange them on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rise for about 1 hour until nearly doubled in size.
Step 6: While the donuts rise, heat vegetable oil in a large heavy-bottomed pot. Use a candy thermometer to monitor the temperature, aiming for 360 degrees Fahrenheit. Keep the oil between 350 and 375 degrees during frying.
Step 7: Fry the donuts for 2–3 minutes on each side until they are golden brown and cooked through.
Step 8: Remove donuts with a slotted spoon and transfer them to a cooling rack set over paper towels. Allow them to cool before filling and glazing.
Step 9: Prepare the cream filling by mixing the sugar, cornstarch, and salt in a medium heavy-bottomed saucepan. Whisk in the milk and egg yolks until smooth.
Step 10: Cook the mixture over medium heat, whisking constantly until it thickens and bubbles, approximately 5–8 minutes. Continue cooking and whisking for another 1–2 minutes after thickening.
Step 11: Remove from heat and whisk in the butter and vanilla extract. Pour into a heat-proof container and press plastic wrap directly onto the surface to avoid a skin forming. Chill in the fridge for at least 4 hours or overnight.
Step 12: For the chocolate ganache, heat the heavy whipping cream in the microwave for 45 seconds, then pour over the chocolate chips. Let stand for 2–3 minutes before stirring until smooth.
Step 13: Fill the cooled donuts with the chilled cream filling, then dip the tops in the chocolate ganache. Let the chocolate set slightly before serving.

Tips & Variations

Use a piping bag with a long nozzle to fill the donuts easily and neatly.
For a different flavor, add a splash of rum or coffee extract to the cream filling.
If you don’t have a candy thermometer, keep the oil hot enough to sizzle a small piece of dough immediately upon contact, but not so hot that it burns quickly.
Sprinkle the chocolate-topped donuts with chopped nuts or shredded coconut for extra texture.

Storage

Store filled Boston Cream Donuts in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before eating, or warm slightly in the microwave for about 10 seconds. The donuts are best enjoyed fresh but can be frozen after frying (before filling) for up to one month; thaw before filling and glazing.

How to Serve

The image shows six round cream puffs on a white baking tray. Each puff has a golden-brown pastry base topped with a thick, shiny layer of dark chocolate glaze. One cream puff is cut in half, revealing a smooth, pale yellow cream filling inside the soft, light tan pastry. A small amount of cream is oozing out from the cut puff. The tray is set on a white marbled texture surface with a blurred white background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute active dry yeast but you will need to activate it in warm water first and allow more time for the dough to rise.

How can I tell when the donuts are cooked through?

The donuts should be golden brown on both sides and feel light when lifted. If unsure, you can test one by cutting it open to check that the dough is fully cooked inside without being dense or doughy.