Boston Cream Doughnuts
The moment I bit into my first homemade Boston cream doughnut, I knew I had discovered a new favorite treat. The combination of tender, pillowy dough, silky vanilla custard, and glossy chocolate glaze is pure indulgence.
Ingredients
- All-purpose flour
- Instant yeast
- Granulated sugar
- Salt
- Whole milk
- Unsalted butter
- Eggs
- Vanilla extract
- Vegetable oil for frying
- Heavy cream
- Semi-sweet chocolate
- Pastry cream prepared in advance
Instructions
- Combine flour, yeast, sugar, and salt in a large bowl. Heat milk to about 115°F and stir it into the dry ingredients. Add beaten eggs, melted butter, and vanilla, mixing until smooth. Slowly add more flour until the dough is slightly sticky but manageable. Knead it until soft, then place it in a greased bowl to rise for about an hour or until doubled in size.
- Roll out the risen dough to about ¾-inch thickness on a floured surface. Use a biscuit cutter to cut rounds, placing them on a parchment-lined baking sheet. Cover them with plastic wrap and allow them to rise again until puffy (about 30 minutes).
- Heat vegetable oil in a saucepan to 350°F. Fry the doughnuts in small batches, cooking them until golden brown on both sides. Remove and place them on a cooling rack to drain off excess oil. Be sure to keep the oil temperature consistent!
- Melt chopped semi-sweet chocolate with heavy cream in a microwave-safe bowl. Stir in 20-second intervals until smooth.
- Using a small knife, poke an X into the side of each doughnut. Insert a piping bag filled with custard into the hole and gently squeeze to fill. Be generous for that signature Boston cream experience!
- Dip the tops of the filled doughnuts into the glossy chocolate glaze. Place them back on the cooling rack to set for a few minutes. Enjoy it while warm or cooled!
Notes
- Temperature Control: Make sure your milk is warm but not hot when combining with yeast. Too hot, and the yeast will die; too cold, and it won’t activate.
- Frying Consistency: Maintain consistent oil temperature by frying in batches and letting the oil heat back up between rounds. Use a candy thermometer for accuracy.
- Smooth Glaze: If your chocolate glaze feels lumpy or grainy, microwave it in short bursts, stirring each time, until it’s perfectly silky.
- Test Your Pastry Cream: Before filling all the doughnuts, test the texture and flavor of your custard in one doughnut to ensure it’s just right.
- Don't Rush the Rises: Allow the dough to fully double in size during both rises. Properly risen dough results in fluffy, airy doughnuts.