Boston Cream Donuts

Make bakery-style Boston Cream Donuts at home with this easy recipe featuring a rich vanilla pastry cream filling, fluffy yeast-raised dough, and a smooth chocolate ganache topping. Perfect for breakfast, dessert, or special occasions, these homemade donuts are soft, creamy, and topped with glossy chocolate glaze. Find out how to create the best filled donuts with simple ingredients and detailed instructions for perfect results every time.

Ingredients

For the Pastry Cream Filling

• 3 Egg Yolks
• ¼ cup White Sugar (50g)
• 1 cup Whole Milk (240ml)
• 2 tablespoon Cornstarch
• 1 teaspoon Vanilla Extract
• ⅓ stick Butter (38g)

For the Donuts

• 5 cups All-purpose Flour (600g)
• ½ cup White Sugar (100g), plus extra for coating
• 2 packs Active Dry Yeast (14g) (or instant yeast)
• 1 cup Whole Milk (240ml)
• 2 Large Eggs
• ⅔ stick Butter (80g), melted
• 1 teaspoon Salt
• Vegetable Oil (for frying)

For the Chocolate Glaze

• 8 oz Semi-sweet Chocolate (225g), chopped
• ½ cup Heavy Cream (120ml)

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Instructions

Make the Pastry Cream

Prepare the pastry cream first, at least 2 hours ahead so it can chill properly.

1. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
2. In a saucepan, heat the milk and vanilla over medium-low heat until steaming (do not boil).
3. Slowly drizzle the hot milk into the egg mixture while whisking constantly.
4. Pour everything back into the saucepan and cook over medium heat, stirring constantly, until thick bubbles form. Boil for 1-2 minutes.
5. Remove from heat. If needed, strain through a fine mesh sieve to remove lumps.
6. Whisk in the butter until fully incorporated.
7. Cover the surface directly with plastic wrap and refrigerate for at least 2 hours.

Make the Donut Dough

1. Warm the milk until just above body temperature. Stir in the yeast and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)
2. In a stand mixer with the dough hook, combine the remaining sugar, salt, and eggs.
3. Add the yeast mixture, then the flour. Mix on low speed until combined.
4. Gradually drizzle in the melted butter. Mix on high speed for 3–5 minutes until the dough pulls away from the sides.
5. Transfer the dough to a floured surface. Knead until smooth and elastic.
6. Place in an oiled bowl, cover with plastic wrap, and let rise until doubled in size (about 1–2 hours).
7. Punch down the dough, roll it out to ½-inch thick, and cut out rounds using a 2½–3 inch cookie cutter.
8. Place rounds on a parchment-lined baking sheet, cover loosely, and proof for 45 minutes.

Fry the Donuts

1. Heat 2–3 inches of vegetable oil to 350°F (180°C).
2. Fry 2–3 donuts at a time, cooking each side until pale golden, about 1–2 minutes per side.
3. Drain donuts on a wire rack lined with paper towels. Allow to cool completely before filling.

Make the Chocolate Glaze

1. Heat the cream until steaming. Pour over the chopped chocolate and let sit for 1 minute.
2. Stir until smooth and glossy. Allow it to cool slightly before glazing.

Fill and Glaze the Donuts

1. Transfer the chilled pastry cream to a piping bag fitted with a small tip.
2. Create a hole in the side of each donut with a chopstick or straw.
3. Fill each donut until it feels heavy.
4. Dip the tops into the chocolate glaze, letting the excess drip off.
5. Place on a baking sheet and allow the glaze to set.

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Tips

• Make sure the pastry cream is completely chilled before filling.
• Use a thermometer to maintain proper oil temperature when frying.
• Don’t overcrowd the frying pan—fry only a few donuts at a time.
• Always let donuts cool fully before filling and glazing to prevent melting the filling.

Variations and Substitutions

• No Yeast Version: Try a quick dough recipe with baking powder for faster results.
• Different Fillings: Swap out the pastry cream for jam or Nutella.
• Chocolate Options: Use milk chocolate or dark chocolate for the glaze depending on your preference.

FAQs

Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and roll/cut the next day.

How do I store Boston Cream Donuts?
Keep them refrigerated in an airtight container for up to 3 days. Let them come to room temperature before serving.

Why are my donuts greasy?
The oil was likely too cold. Always ensure it stays between 325°F and 340°F.

Serving Suggestions

• Serve these donuts fresh the same day for the best texture.
• Dust lightly with powdered sugar for a festive touch.
• Pair with a cup of coffee or hot chocolate for a complete dessert experience.

Why You’ll Love This Recipe

These Boston Cream Donuts feature a fluffy yeast dough, a luscious vanilla custard filling, and a rich chocolate glaze. They bring a bakery-quality treat right to your kitchen, making them perfect for birthdays, brunches, or any special occasion.