Boston Cream Filled Donuts
Delicately airy donuts infused with a luscious vanilla custard center and adorned with a silky chocolate topping. These confections offer a bakery-level indulgence, prepared effortlessly from the comfort of your own kitchen.
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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.