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Boston Cream Donuts Recipe

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★★★★★

4.9 from 96 reviews

These classic Boston Cream Donuts are golden fried to perfection, filled with a rich and creamy vanilla custard, then topped with a smooth chocolate ganache. This handmade treat combines fluffy doughnuts with luscious filling and a glossy chocolate glaze for an irresistible dessert that’s perfect for any occasion.

Ingredients

Scale

Dough

  • ½ cup heavy cream
  • ½ cup whole milk
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter
  • 3 ¼ cups all-purpose flour
  • 2 packets rapid rise yeast (about 4 ½ teaspoons)
  • 1 teaspoon salt
  • 2 egg yolks
  • Vegetable oil for frying

Cream Filling (Custard)

  • ¼ cup granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 pinch salt
  • 1 ¼ cups whole milk
  • 1 large egg yolk
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 4 ounces semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream

Instructions

  1. Heat the liquid mixture: 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°F. This step melts the butter and slightly warms the liquids to activate the yeast properly.
  2. Mix dry ingredients: In the bowl of a stand mixer, combine the all-purpose flour, rapid rise yeast, and salt. This dry blend forms the base of your dough.
  3. Create the dough: Add the warm liquid mixture to the dry ingredients and mix with a dough hook until just combined. Then add the egg yolks and mix again until fully incorporated.
  4. Knead the dough: Continue kneading on low speed in the mixer for 5 minutes until the dough comes together. Remove the dough and knead by hand on a lightly floured surface for 5-8 minutes until the dough is smooth and elastic, and springs back when poked.
  5. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover with plastic wrap or a kitchen towel and allow it to rest for 20 minutes for the first fermentation.
  6. Shape donuts: Punch down the dough to release air. Roll it out to about ½ inch thickness on a floured surface. Use a 3-inch round cookie cutter to cut out donut shapes. Place donuts on a parchment-lined baking sheet and cover with a clean towel.
  7. Second rise: Let the donuts rise until almost doubled in size, about 1 hour, in a warm spot covered with a towel to prevent drying.
  8. Heat oil for frying: Pour vegetable oil into a large, heavy-bottomed pot and heat to 360°F, using a candy thermometer to monitor the temperature. Maintain oil temperature between 350°F and 375°F while frying.
  9. Fry the donuts: Fry the risen donuts 2-3 minutes per side, turning once until they are golden brown on both sides.
  10. Drain and cool: Remove fried donuts with a slotted spoon or spider strainer and place them on a cooling rack set over paper towels to drain excess oil.
  11. Make the cream filling: In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add the milk and egg yolks, whisking until smooth.
  12. Cook custard: Place the saucepan over medium heat and whisk constantly until the mixture thickens and begins to bubble, about 5-8 minutes. Continue cooking and whisking for 1-2 more minutes to ensure the custard is fully cooked.
  13. Finish custard: Remove from heat and whisk in butter and vanilla extract until smooth. Transfer to a heat-proof container and press plastic wrap directly onto the surface to prevent a skin from forming.
  14. Chill custard: Refrigerate the cream filling for at least 4 hours or overnight until fully set and cold.
  15. Prepare chocolate ganache: Heat the heavy whipping cream in the microwave for about 45 seconds until hot but not boiling. Pour it over the semi-sweet chocolate chips and let stand for 2-3 minutes.
  16. Stir ganache: Stir the chocolate and cream mixture until completely smooth and glossy.
  17. Fill donuts: Once the donuts have cooled, use a piping bag or the back of a spoon to fill each donut with the chilled cream filling.
  18. Dip donuts in ganache: Dip the tops of the filled donuts into the chocolate ganache, allowing excess to drip off, then set aside to let the chocolate set slightly before serving.

Notes

  • Maintaining the oil temperature around 360°F is critical to cook the donuts evenly without absorbing excessive oil.
  • Pressing plastic wrap onto the custard prevents an undesirable skin from forming.
  • Use a thermometer to ensure proper liquid temperature to activate yeast without killing it.
  • Donuts are best enjoyed the day they are made but can be stored covered in an airtight container for 1-2 days in the refrigerator.
  • If you don’t have a candy thermometer, a deep-fry thermometer or instant-read thermometer will work for monitoring oil temperature.

Keywords: Boston Cream Donuts, homemade donuts, fried donuts, cream filled donuts, chocolate ganache, custard filled

Find it online: https://dinewithlily.com/boston-cream-donuts-recipe/