BOSTON CREAM DONUTS
Boston Cream Donuts are a delectable treat that combines the best of both worlds: the airy sweetness of a donut and the rich creaminess of a custard-filled dessert.
These mouthwatering pastries feature a soft and fluffy yeast or cake donut, usually round in shape, which is generously filled with a velvety vanilla custard. The crowning glory is a luscious layer of glossy chocolate ganache that enrobes the entire donut, creating a perfect contrast of textures and flavors.
A beloved classic among donut aficionados, Boston Cream Donuts offer an irresistible combination of sweetness and sophistication, making them a delightful indulgence for any time of day.
INGREDIENTS
For the Doughnuts:
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup (57 grams) warm water (110° to 115° F)
- 3/4 cup (170 grams) whole milk (full fat) (110° to 115° F)
- 5 Tablespoons(67 grams) unsalted butter at room temperature
- 1/3 cup (67 grams) granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 3/4 teaspoon salt
- 3 and 3/4 cups (450 grams) all-purpose flour be sure to weigh your flour for best results
- 1 Liter frying oil canola, vegetable, peanut, or refined coconut oil all work
For the Boston Cream Filling:
- 8 large egg yolks at room temperature
- 1 cup (198 grams) granulated sugar
- 1/2 cup (57 grams) corn starch
- 2 and 3/4 cup (624 grams) whole milk (full-fat)
- 5 Tablespoons (67 grams) unsalted butter cut into tiny pieces
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt fine sea salt, if possible
For the Chocolate Glaze:
- 1 cup (170 grams) high-quality chocolate chips OR finely chopped semi-sweet chocolate
- 2/3 cup (152 grams) heavy cream
- 1/2 teaspoon espresso powder optional
INSTRUCTIONS
For the Doughnuts:
Line a large baking sheet with a few layers of paper towels. Lightly grease another large baking sheet with butter or nonstick baking spray. Set both aside for later use.
In a small bowl, combine the yeast and warm water; set aside until it foams up, about 5 minutes.
In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved.
Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!
Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour. (If you plan on making the dough in advance, see recipe notes).
Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
Using a rolling pin, gently roll the dough out into a large rectangle, approximately 1/2" to 3/4" inch in thickness.
Using a lightly floured 2 and 1/2-inch round dough cutter, cut an equal amount of circles from the rectangle. Use any dough scraps to make donuts hole! Just roll into tiny balls.
Transfer the donuts to the prepared lightly greased baking sheet, spacing them an inch a part (they will rise).
Cover pan lightly with saran wrap and set aside for 45 minutes, or until the doughnuts have almost doubled in size.
When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry donuts, a few at a time, for 1-2 minutes on each side, or until golden brown.
Transfer cooked donuts onto the prepared paper towel lined baking sheet, continuing until all donuts have been fried.
For the Boston Cream Filling:
In a medium-sized bowl, whisk together the egg yolks, sugar, and cornstarch. Set aide.
In a medium-sized saucepan, warm the milk over medium-heat until it comes to a gentle boil.
Remove the pan from heat and slowly whisk 1 cup of the hot milk into the egg yolk mixture, whisking constantly.
Return the mixture to the pan containing the remaining milk.
Place over medium-high heat and cook, whisking constantly, until it comes to a boil. Once boiling, continue to cook, whisking constantly, for 2 minutes, or until very thick.
Remove from heat. Scrape the bottom and sides of the pan with a spatula, then whisk smooth.
Whisk in the butter, whisking until completely melted. Then whisk in the vanilla and salt.
Strain the custard through a fine-mesh sieve and into a medium-sized glass bowl.
Cover with plastic wrap, pressing the wrap directly onto the surface to avoid a skin forming.
Cool to room temperature, then place in the refrigerator for at least 2 hours, or until well chilled.
Boston cream filling will keep, stored in the fridge, for up to 4 days!
When ready to fill donuts, scrape the filling into a large pastry bag fitted with a small round nozzle.
Using a large straw, or your pinky finger, make a small hole on the side of each doughnut.
Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. You can add a lot of filling, just be sure not to add so much the donut tears. Repeat with all donuts.
For the Chocolate Glaze:
Place the finely chopped chocolate (or chocolate chips) in a medium-sized heatproof bowl. Set aside.
Warm the cream over medium heat until it comes to a boil. Add in the espresso powder, if using, and whisk smooth.
Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth.
Dip the top of each donut into the glaze, allowing excess chocolate to drip off before placing it on a large serving platter. Repeat with all donuts. Allow glaze to set, about 20 minutes. You can speed this up by placing the donuts in the fridge.
Donuts are best served the day they are made. Store leftovers in the fridge, wrapped in saran wrap, for up to 48 hours.
NOTES
Donut dough can be made the day before you plan on using it. Instead of placing in a warm area to rise, cover the bowl and place in the fridge for at least 2 hours, and up to 24 hours. Then follow the recipe as directed.
