Classic Boston Cream Filled Doughnuts with Chocolate Glaze
Indulge in the timeless delight of these Classic Boston Cream Filled Doughnuts drizzled with a rich chocolate glaze. Perfectly soft and fluffy doughnuts are paired with a lusciously smooth vanilla custard and topped with a shiny chocolate glaze. This recipe guides you through creating an irresistible treat that is both nostalgic and satisfying.
20
Servings
N/A
Calories
19
Ingredients
Ingredients
Warm water
1/4 cup
Instant yeast
2 tablespoons
Warm milk
1 cup
Vegetable shortening
1/4 cup
Eggs
2
Sugar
1/4 cup
Salt
1 teaspoon
Bread flour
3 1/2 to 4 cups
Sugar
1/4 cup (for filling)
All-purpose flour
3 tablespoons
Egg yolks
3
Milk
1 cup (plus 2 tablespoons for filling)
Unsalted butter
1 tablespoon (for filling)
Pure vanilla extract
1/2 teaspoon (for filling)
Unsalted butter
1 tablespoon (for glaze)
Semisweet chocolate
2 ounces (chopped for glaze)
Icing sugar
1 1/2 cups
Pure vanilla extract
1/2 teaspoon (for glaze)
Hot water
1/3 cup (for glaze)
Instructions
1
In a large mixing bowl, dissolve the yeast in warm water and let it sit for about 2 to 3 minutes until bubbly.
2
Add the warm milk and vegetable shortening, and whisk until combined.
3
Mix in the eggs, sugar, salt, and 3 cups of the flour. Stir to form a soft dough.
4
Using a dough hook attachment on a stand mixer, knead the dough on low speed for 8 to 10 minutes. Gradually add flour until the dough is soft but elastic.
5
Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes or until it has doubled in size.
6
Meanwhile, in a medium bowl, combine sugar, flour, and egg yolks for the filling. Whisk until smooth.
7
In a saucepan, bring milk to a gentle boil. Slowly pour 2 tablespoons of hot milk into the egg yolk mixture while whisking to temper the yolks.
8
Combine the yolk mixture back into the saucepan with the milk. Stir constantly over medium heat until the mixture thickens and gently boils.
9
Remove from heat and stir in butter and vanilla. Cover with plastic wrap to prevent a skin from forming and refrigerate until needed.
10
Once the dough has risen, turn it out onto a floured surface and shape it into small balls, similar in size to golf balls. Let these rest and rise for 25 minutes.
11
In a Dutch oven, heat 4 inches of oil to 375°F (190°C). Fry the doughnuts a few at a time, 30 to 40 seconds on one side, until deep brown. Flip and fry another 15 to 30 seconds on the other side.
12
Drain on paper towels and allow them to cool completely.
13
Whisk the cooled custard to fluff it up, then fill a pastry bag fitted with a large plain nozzle.
14
Cut each doughnut in half and fill with the prepared custard.
15
For the glaze, melt butter and chocolate together in a double boiler over simmering water. Stir in icing sugar and vanilla until smooth.
16
Gradually add hot water to reach your desired glaze consistency. Allow the glaze to cool slightly before drizzling it over the doughnuts.
17
Should the glaze become too thick, add a little more hot water to thin. Enjoy your doughnuts fresh!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Boston Cream Filled Doughnuts?
They are soft, fluffy fried doughnuts filled with smooth vanilla custard and topped with a rich chocolate glaze.
How many doughnuts does this recipe make?
This recipe makes approximately 20 servings.
How do I activate the yeast?
Dissolve the instant yeast in warm water and let it sit for about 2 to 3 minutes until it becomes bubbly.
What type of yeast is required?
The recipe calls for 2 tablespoons of instant yeast.
What temperature should the frying oil be?
The oil should be heated to 375°F (190°C) in a Dutch oven.
How long do I need to knead the dough?
Knead the dough on low speed for 8 to 10 minutes using a dough hook attachment.
What is the first rise time for the dough?
The dough needs to rise in a warm place for about 45 minutes or until it has doubled in size.
How do I prepare the vanilla custard filling?
Whisk sugar, flour, and egg yolks, then temper with hot milk before cooking the mixture in a saucepan until it thickens.
Why do I need to temper the egg yolks for the filling?
Tempering involves slowly adding hot milk to the yolks while whisking to prevent the eggs from scrambling when they are cooked.
How do I prevent a skin from forming on the custard?
Cover the surface of the custard directly with plastic wrap before refrigerating.
What size should I shape the doughnut dough balls?
Shape the dough into small balls approximately the size of golf balls.
How long do the shaped dough balls need to rest?
Let the shaped balls rest and rise for 25 minutes before frying.
How long do I fry each side of the doughnut?
Fry for 30 to 40 seconds on the first side until deep brown, then flip and fry for another 15 to 30 seconds.
How do I fill the doughnuts with custard?
Cut each cooled doughnut in half and use a pastry bag fitted with a large plain nozzle to pipe in the fluffed custard.
What ingredients are in the chocolate glaze?
The glaze is made of melted butter, semisweet chocolate, icing sugar, vanilla, and hot water.
How do I melt the chocolate for the glaze?
Melt the butter and chocolate together in a double boiler over simmering water.
What should I do if the chocolate glaze is too thick?
Gradually add a little more hot water to the glaze until you reach your desired consistency.
Can I use all-purpose flour for the doughnut dough?
The recipe specifies bread flour for the dough to ensure a soft and elastic texture.
Should the doughnuts be warm when I fill them?
No, allow the doughnuts to cool completely on paper towels before filling them with custard.
What type of chocolate is used for the topping?
The recipe calls for 2 ounces of chopped semisweet chocolate.
How much vegetable shortening is needed for the dough?
You will need 1/4 cup of vegetable shortening.
Do I need to whisk the custard after it has cooled?
Yes, whisk the cooled custard to fluff it up before transferring it to a pastry bag.
How much flour goes into the custard filling?
The filling uses 3 tablespoons of all-purpose flour.
How do I know when the dough is ready after kneading?
The dough should be soft but elastic.
What is the purpose of the hot water in the glaze?
Hot water is added gradually to adjust the thickness and smoothness of the chocolate glaze.
Can I substitute the bread flour?
Bread flour is recommended for the best results, but you can try all-purpose flour if bread flour is unavailable.
How many egg yolks are used for the custard?
The custard filling requires 3 egg yolks.
How deep should the oil be for frying?
Heat about 4 inches of oil in your Dutch oven for frying.
What kind of vanilla is recommended?
The recipe suggests using pure vanilla extract for both the filling and the glaze.
When should I serve these doughnuts?
These doughnuts are best enjoyed fresh after they have been filled and glazed.