Boston Cream Filled Donuts
Boston Cream Filled Donuts bring together pillowy fried dough, silky vanilla pastry cream, and a glossy chocolate topping for the ultimate bakery-style treat at home.
If you love a good donut shop run, these Boston cream filled donuts will make your kitchen feel like the bakery you wish you lived next door to. Soft, yeast-raised donuts are filled with cool, velvety custard and dipped in a rich chocolate glaze that sets just enough to stay shiny and irresistible.
They’re a little project, but each component is simple, and most of the time is just letting the dough rise and the cream chill. Once you’ve made them once, you’ll be tempted to turn every weekend into donut day.
With this recipe, you’ll learn how to build each layer—fluffy dough, smooth cream, and glossy chocolate—so your donuts look impressive and taste even better than store-bought.
Boston Cream Filled Donuts Ingredients
Active dry yeast – Gives the dough its light, airy lift and classic bakery-style texture.
Warm milk – Gently warms the yeast and keeps the dough soft and tender.
Granulated sugar – Sweetens the dough and pastry cream while feeding the yeast so it activates properly.
Unsalted butter – Adds richness to both the dough and fillings, making every bite taste buttery and indulgent.
Egg yolks – Provide color and richness in the dough and pastry cream, creating that custardy, luxurious feel.
Vanilla extract – Infuses the dough, cream, and glaze with warm, sweet flavor that ties everything together.
All-purpose flour – Forms the structure of the donuts while keeping them soft and fluffy instead of dense.
Salt – Balances sweetness and enhances the overall flavor of the dough and fillings.
Vegetable oil – Neutral oil that’s perfect for frying; it crisps the outside without overpowering the flavor.
Whole milk – Creates a silky, rich pastry cream that still feels light and spoonable.
Cornstarch – Thickens the pastry cream so it holds inside the donuts without being runny.
Semi-sweet chocolate – The base of the glossy glaze, giving a deep chocolate flavor that contrasts the sweet cream.
Heavy cream – Softens the chocolate and keeps the glaze shiny, smooth, and easy to dip.
Step-by-Step Boston Cream Filled Donuts
STEP 1: Make the dough by blooming the yeast in warm milk with a little sugar until foamy. Stir in the remaining sugar, softened butter, egg yolks, vanilla, flour, and salt, then mix until a soft, slightly tacky dough forms.
STEP 2: Knead the dough on a lightly floured surface until it’s smooth and elastic, about 5–6 minutes. Place it into a greased bowl, cover, and let it rise in a warm spot until doubled in size, roughly 1 hour.
STEP 3: Punch down the dough and roll it out to about ½ inch thickness. Cut into circles with a donut or biscuit cutter. Arrange the rounds on a parchment-lined baking sheet, cover loosely, and let them puff up again for about 30 minutes.
STEP 4: While the dough rises, prepare the pastry cream. Warm the milk just to a simmer. In another bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth, then gradually whisk in the hot milk so the eggs temper without scrambling.
STEP 5: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, stir in butter and vanilla, then transfer to a bowl. Press plastic wrap directly on the surface and chill for at least 1 hour.
STEP 6: Heat vegetable oil in a large, heavy pot to about 350°F (175°C). Fry the risen dough rounds in batches, turning once, until evenly golden on both sides, about 1–2 minutes per side. Drain on paper towels and let them cool completely.
STEP 7: Make the chocolate glaze by warming the cream until steaming, then pouring it over chopped chocolate and a pat of butter. Let it sit a couple of minutes, then stir until smooth and glossy. Allow it to cool slightly so it clings nicely to the donuts.
STEP 8: Fill a piping bag fitted with a small round tip with chilled pastry cream. Pierce the side or top of each donut and gently squeeze in cream until you feel it plump up. Dip the tops in the chocolate glaze, let the excess drip off, and set on a rack to set.
Pro Tips for Boston Cream Filled Donuts
- Let the dough fully double
A well-risen dough makes the difference between dense donuts and light, fluffy ones. If your kitchen is cool, give it extra time rather than rushing. - Cool before filling
If the donuts are even slightly warm, the pastry cream can thin and the chocolate glaze may slide right off. Make sure the donuts are fully cooled before assembly. - Don’t over-fry
Keep the oil around 350°F and fry in small batches. Too hot and they brown before cooking inside; too cool and they soak up oil and taste greasy.
Can I bake these instead of frying?
You can, but the texture will be closer to a soft roll than a true donut. Bake at 350°F until lightly golden, then fill and glaze. They’ll still taste delicious, just less crispy.
Can I use instant yeast instead of active dry yeast?
Yes. Substitute the same amount of instant yeast and skip the blooming step. Mix it directly with the dry ingredients, then add the warm milk and other wet ingredients as usual.
How do I know when the pastry cream is thick enough?
The pastry cream is ready when it coats the back of a spoon and a line drawn through it with your finger stays clean. It will thicken even more as it chills in the fridge.
Can I use a different filling?
Absolutely. Vanilla pastry cream is classic, but you can fold in a bit of whipped cream for a lighter texture or use a chocolate or coffee-flavored pastry cream for a fun twist.
Why is my chocolate glaze dull instead of shiny?
If the glaze gets too hot or you add extra liquid, it can lose its shine. Let it cool slightly before dipping, and avoid thinning it with too much cream or milk.
Serving Ideas for Boston Cream Filled Donuts
Serve these donuts the day you make them for the very best texture—crisp edges and soft, cloud-like centers. They’re perfect with a hot cup of coffee, a latte, or a simple glass of cold milk.
For a brunch spread, pair them with savory options like eggs, bacon, or a breakfast casserole so the donuts shine as the sweet centerpiece. A platter of fresh fruit on the side helps balance the richness of the custard and chocolate.
You can also make them the star of a dessert table. Arrange them on a cake stand, dust a few with powdered sugar for variety, and watch them disappear faster than any store-bought treat.
Keeping Leftovers Fresh
Boston cream filled donuts are at their peak the day they’re assembled, but you can absolutely enjoy leftovers. Because of the pastry cream, store them in an airtight container in the refrigerator for up to 2 days.
If you’d like to work ahead, you can fry the donuts and keep them unfilled at room temperature for a few hours, or refrigerate them overnight. Store the pastry cream separately in the fridge and fill them shortly before serving for the best texture.
Freezing is possible if you plan smartly: freeze the plain, cooled donuts (without filling or glaze) in an airtight container for up to 1 month. Thaw at room temperature, refresh briefly in a low oven if desired, then fill and glaze as directed.
Boston Cream Filled Donuts
Ingredients
For the Donuts
- 2 tablespoons plus 1 ¼ teaspoons active dry yeast equivalent to one packet
- ¾ cup milk warmed to approximately 110°F (43°C)
- 3 tablespoons room-temperature unsalted butter
- ½ teaspoon fine salt
- 2 egg yolks large
- 1 teaspoon pure vanilla extract
- Roughly 2 ½ cups plain all-purpose flour, with extra for dusting as needed
- ¼ cup white sugar
- Neutral frying oil such as vegetable oil, for deep-frying
For the Vanilla Custard Filling
- 2 tablespoons unsalted butter
- ½ cup granulated sugar
- 4 egg yolks large
- ¼ cup cornstarch
- 2 cups full-fat milk
- 1 teaspoon vanilla extract
For the Chocolate Topping
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter
- 4 ounces semi-sweet chocolate finely chopped
Instructions
Prepare the Donut Dough
- In a mixing bowl, stir the yeast into the warmed milk along with 1 tablespoon of the measured sugar. Allow it to rest for 5 to 10 minutes until it appears frothy.
- Incorporate the remaining sugar, softened butter, egg yolks, vanilla, flour, and salt into the activated yeast mixture. Blend until a cohesive, supple dough is achieved.
- Turn the dough out onto a lightly floured work surface and knead for about 5–6 minutes until it becomes smooth and elastic in texture.
- Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm area for roughly 1 hour, or until doubled in size.
Shape and Cook the Donuts
- Roll the dough out to a uniform thickness of approximately ½ inch. Using a 3-inch round cutter or donut cutter, cut out circles.
- Arrange the cut rounds on a parchment-lined tray, lightly cover, and let them proof for 30 minutes until puffy.
- In a deep pot or fryer, heat the oil to 350°F (175°C). Fry the donuts in small batches, turning once, for 1 to 2 minutes per side, until golden brown. Remove and drain excess oil on paper towels.
Make the Custard Filling
- Warm the milk in a saucepan over medium heat just until it begins to simmer.
- Meanwhile, in a separate bowl, vigorously whisk together the sugar, egg yolks, and cornstarch until the mixture turns pale and thickened.
- Gradually stream the hot milk into the egg mixture while constantly whisking to temper the eggs. Return the blended mixture to the saucepan.
- Cook over medium heat, stirring continuously, until the custard thickens (approximately 2–3 minutes).
- Remove from the heat, stir in the butter and vanilla extract, and transfer to a bowl. Press a layer of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 1 hour until thoroughly chilled.
Prepare the Chocolate Glaze
- In a small saucepan or in the microwave, heat the cream until hot but not boiling. Pour it over the chopped chocolate and butter in a bowl.
- Let it stand for 2 minutes, then stir gently until the mixture becomes glossy and fully melted.
Assemble the Donuts
- Transfer the chilled custard into a piping bag fitted with a small round tip. Inject each donut with the pastry cream through the side.
- Dip the top surface of each filled donut into the warm chocolate glaze.
- Place on a rack or tray to allow the glaze to set for 15 minutes before serving.