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–+ servings
Donuts filled with pastry cream and glazed with dark chocolate ganache on a metal cooling rack.

Boston cream donuts

Soft, with pastry cream filling and chocolate ganache glaze - these homemade Boston cream donuts are the most delicious, satisfying desserts out there. Despite the look, this donut recipe is made from simple ingredients you might already have at home.
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Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 18 donuts
Calories: 236kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer or hand mixer with a hook attachment and a large mixing bowl
  • Rolling Pin
  • Round cookie cutter
  • Saucepan
  • Pot for deep frying
  • Whisk

Ingredients

  • 400 g bread flour
  • 7 g instant yeast
  • 1 teaspoon salt
  • 55 g white granulated sugar
  • 220 ml whole milk lukewarm
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 40 g unsalted butter melted
  • 1 l vegetable oil for deep frying

Cream

  • 2 large eggs can be cold
  • 30 g cornstarch
  • 400 ml whole milk can be cold
  • 120 g white granulated sugar
  • 1 ½ teaspoon vanilla extract
  • 20 g unsalted butter can be cold

Glaze

  • 100 g semi-sweet chocolate
  • 100 ml heavy whipping cream

Instructions

For the cream

  • In a bowl, combine the eggs, cornstarch, and half of the sugar until smooth and no lumps are visible. Set aside.
  • In a saucepan, add the milk and the rest of the sugar. Heat just until it starts boiling. Remove from the heat and slowly pour into the cornstarch and egg mixture, whisking vigorously to prevent the eggs from curdling.
  • Pour the end mixture back into the saucepan and place over medium heat. Cook, stirring constantly until the mixture boils.
  • After, cook for 2 minutes or until pudding-like in consistency and no raw taste of cornstarch is left.
  • Remove from the heat and stir in the butter and vanilla until completely incorporated.
  • Pour the mixture into a clean shallow dish and cover it with plastic wrap so it touches the surface of the cream. Leave to cool down to room temperature, or place in the fridge until needed.

For the donuts

  • In the bowl of a stand mixer fitted with a dough hook attachment (or use a hand mixer with hook attachments), add the flour, salt, sugar, and yeast. Mix to combine.
  • Then add the milk, vanilla extract, and egg and knead on medium-low until the dough has formed and pulls away from the sides of the bowl.
  • Then add the butter in two parts, kneading in between until it fully disappears in the dough.
  • Then, knead the dough for 10 minutes or until the dough is smooth and you can stretch it without ripping it apart, so the light passes through it.
  • Cover the bowl with plastic wrap and leave in a warm place to proof for 1-2 hours or until doubled in volume and jiggly. I place my dough in the oven with the light on.
  • When the dough has risen, punch it down and remove onto a lightly floured surface. Roll the dough so it’s ¾ “ (1.5cm) thick. Cut out rounds (I use a 2.5” or 6cm round cutter) and collect the dough leftovers into a dough ball again. Roll it out and cut out more rounds. In total, you should have 16-18 donuts.
  • Place the rounds on a working surface, large board, or baking sheet and cover them with plastic wrap. Let them rest for 30-40 minutes.
  • Meanwhile, heat the oil in a pot to 340F (170C) and prepare enough space (can be a large board or baking sheet) lined with paper towels.
  • When the dough rounds are puffy, carefully place the first batch of the donuts in the hot oil so they float on one side. Cook for 2 minutes or until golden brown. Then, flip on the other side and cook for 2-3 minutes. Remove the donuts onto the paper towel to cool down and start cooking the next batch.

Filling the doughnuts

  • When the cream is at room temperature, whisk it to make it smooth again. Place in a piping bag.
  • Pierce each donut on the side halfway through with a small knife.
  • Cut off the tip of the piping bag so it has ¼” (0.5cm) opening. Insert the tip of the bag inside each donut and fill it with cream.

Glazing the donuts

  • In a bowl, place the chocolate.
  • Heat the heavy cream in a saucepan until it starts simmering. Remove from the heat and pour over the chocolate. Let it sit for 2 minutes. Then, stir until homogenous in consistency.
  • Dip the top of each doughnut into the glaze and shake the excess off. Place donuts on a plate to set for 10 minutes before serving.

Notes

Store in an air-tight container in the fridge for up to 4 days.
 
Pastry cream can be made in advance and stored in the fridge for up to 4 days.
 
Knead the dough and place it in the fridge overnight to proof it instead of leaving it at room temperature.
 

Nutrition

Nutrition Facts
Boston cream donuts
Serving Size
 
1 donut
Amount per Serving
Calories
236
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
54
mg
18
%
Sodium
 
159
mg
7
%
Potassium
 
127
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
274
IU
5
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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