Decadent Boston Cream Doughnuts
Indulge in these homemade Decadent Boston Cream Doughnuts, inspired by the beloved treats from Tim Hortons. With a rich vanilla cream filling, a glossy chocolate glaze, and a soft, tender dough, this recipe captures the essence of the classic doughnut while allowing you to enjoy the satisfaction of making them from scratch. Perfect for gatherings or a special treat, these doughnuts are a labor of love that’s worth every step. The preparation can be broken down into manageable parts, making it easier to savor the joy of homemade doughnuts without feeling overwhelmed. Enjoy them fresh for the best experience!
N/A
Servings
200
Calories
21
Ingredients
Ingredients
granulated sugar
2/3 cup (divided)
whole milk
2 cups (divided)
vanilla bean
1/2 (split lengthwise or use vanilla extract)
cornstarch
1/4 cup
large egg yolks
5
unsalted butter
3 tablespoons (softened)
warm whole milk
3/4 cup (at 105 to 110°F)
active dry yeast
2 1/4 teaspoons
granulated sugar
1/3 cup
unbleached all-purpose flour
2 3/4 cups
ground cardamom
1/4 teaspoon
freshly grated nutmeg
1/4 teaspoon
salt
1 teaspoon
large egg yolks
4
unsalted butter
1/2 cup (cut into tablespoons, softened)
bittersweet chocolate
4 ounces (finely chopped)
water
3 tablespoons
light corn syrup
2 tablespoons
granulated sugar
1/3 cup
unsalted butter
3 tablespoons (softened)
vegetable oil
for frying
Instructions
1
1. In a medium saucepan, combine the granulated sugar, 1 1/2 cups of whole milk, and the split vanilla bean (or vanilla extract). Stir over low heat until the sugar dissolves, then increase to medium heat and gently scald the mixture.
2
2. In a separate bowl, whisk together the cornstarch and remaining 1/2 cup of milk until smooth, then incorporate the egg yolks, mixing well.
3
3. Gradually whisk about 1/3 cup of the hot milk mixture into the egg yolk mixture to temper it. Slowly add the egg mixture back into the saucepan with the remaining milk. Stir constantly and bring to a gentle boil for 1 minute until thickened.
4
4. Remove from heat, whisk in the softened butter, and strain the mixture through a fine mesh sieve into a bowl. Cover with plastic wrap directly on the surface and refrigerate until chilled.
5
5. In a bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 10 minutes until foamy.
6
6. Add 1 cup of flour to the yeast mixture and beat on low speed with the paddle attachment for 2 minutes to form a sponge. Cover and let rise for about 30 minutes until well risen.
7
7. In another bowl, combine the remaining flour with cardamom, nutmeg, and salt. Set aside.
8
8. Return the sponge to the mixer and mix in the egg yolks and remaining sugar. Gradually add in the softened butter, then the flour mixture. Beat on medium speed for 5 minutes until the dough is soft and slightly sticky.
9
9. Transfer the dough to a buttered bowl, turning to coat, and cover with buttered plastic wrap. Let it rise in a warm place for about 1 hour, until it has doubled in size.
10
10. Punch down the dough and turn it out onto a lightly oiled surface, pressing it down to flatten to 1/2 inch. Let it rest for 5 minutes, covered with plastic wrap.
11
11. Prepare a baking sheet with parchment paper. Using a floured biscuit cutter, cut out 14 dough rounds, spacing them on the sheet and allowing for expansion. Let them rise for about 30 minutes until puffed.
12
12. Heat 2-3 inches of vegetable oil in a deep pot to 360°F (182°C). Line another baking sheet with paper towels.
13
13. Fry the doughnuts in batches for about 1 minute per side until golden brown, transferring to paper towels to drain. Once cool enough to handle, use a thin pastry tip to poke a hole through the center of each doughnut. Let cool completely.
14
14. Once the cream filling is chilled, beat it until smooth, then fill a pastry bag with the cream and pipe it into each doughnut until full.
15
15. For the chocolate glaze, combine water, corn syrup, and sugar in a saucepan over low heat, stirring until dissolved. Raise heat to a boil.
16
16. Pour the hot syrup over the chopped chocolate, letting it sit for 3 minutes before whisking until smooth. Whisk in butter and let it cool slightly until it thickens.
17
17. Spread a thin layer of chocolate glaze over each filled doughnut and allow to set on a cooling rack. Enjoy your delightful creations fresh, ideally within a few hours.
Nutrition Information
9
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Boston Cream Doughnuts?
They are homemade doughnuts inspired by Tim Hortons, featuring a soft yeasted dough, a rich vanilla cream filling, and a glossy chocolate glaze.
How do I make the vanilla cream filling?
The filling is made by scalding milk with sugar and vanilla, then tempering egg yolks with cornstarch before boiling the mixture for one minute to thicken.
What is the secret to a smooth custard filling?
After cooking the custard, strain the mixture through a fine mesh sieve into a bowl to remove any lumps or cooked egg bits.
How should I store the cream filling while it cools?
Cover the bowl with plastic wrap placed directly on the surface of the cream to prevent a skin from forming, then refrigerate until chilled.
What is the first step in preparing the doughnut dough?
Combine warm milk, yeast, and a teaspoon of sugar, letting it sit for 10 minutes until foamy to ensure the yeast is active.
What is a dough sponge?
A sponge is a preliminary mixture of flour and the activated yeast liquid that is beaten for two minutes and allowed to rise for 30 minutes before other ingredients are added.
What spices are used to flavor the doughnut dough?
The dough is seasoned with ground cardamom, freshly grated nutmeg, and salt for a complex, aromatic flavor.
How long should the main dough rise?
The dough should rise in a warm place for about one hour, or until it has doubled in size.
How thick should I roll out the doughnut dough?
After punching down the dough, press it down on a lightly oiled surface until it is approximately 1/2 inch thick.
How many doughnuts does this recipe make?
Using a standard biscuit cutter, this recipe yields approximately 14 dough rounds.
What is the correct temperature for frying doughnuts?
Heat 2-3 inches of vegetable oil to 360 degrees Fahrenheit (182 degrees Celsius) for optimal frying.
How long do I fry each doughnut?
Fry the doughnuts in batches for about 1 minute per side until they reach a golden brown color.
How do I fill the doughnuts with the vanilla cream?
Use a thin pastry tip to poke a hole through the center of each cooled doughnut, then pipe the chilled and smoothed cream inside.
What ingredients are in the chocolate glaze?
The glaze consists of finely chopped bittersweet chocolate, water, light corn syrup, sugar, and unsalted butter.
How do I prepare the chocolate syrup for the glaze?
Combine water, corn syrup, and sugar in a saucepan, bring to a boil, and then pour the hot syrup over the chopped chocolate.
When should I add the butter to the chocolate glaze?
Wait three minutes after pouring the hot syrup over the chocolate, whisk until smooth, and then whisk in the softened butter.
How do I apply the glaze to the doughnuts?
Spread a thin layer of the thickened chocolate glaze over the top of each filled doughnut and let it set on a cooling rack.
Can I use vanilla extract instead of a vanilla bean?
Yes, you can substitute vanilla extract for the 1/2 vanilla bean called for in the cream filling recipe.
What type of flour is recommended for this recipe?
Unbleached all-purpose flour is recommended for achieving the best texture in these doughnuts.
What is the nutritional information per doughnut?
Each doughnut contains approximately 200 calories, 9g of fat, 25g of carbohydrates, and 2.5g of protein.
How long are these doughnuts best enjoyed?
For the best experience, these doughnuts should be enjoyed fresh, ideally within a few hours of making them.
Why is corn syrup used in the chocolate glaze?
Corn syrup helps create a glossy finish and prevents the sugar from crystallizing, keeping the glaze smooth.
Do I need a mixer for this recipe?
Yes, a mixer with a paddle attachment is recommended to beat the sponge and the final dough until it is soft and slightly sticky.
What kind of oil should I use for frying?
Vegetable oil is the preferred choice for frying because of its high smoke point and neutral flavor.
How do I temper the egg yolks for the filling?
Slowly whisk about 1/3 cup of the hot milk mixture into the egg yolk mixture before adding the eggs back into the main saucepan.
What should the texture of the dough be before the first rise?
The dough should be soft and slightly sticky after being beaten on medium speed for about 5 minutes.
How long should the cut doughnut rounds rest before frying?
The cut rounds should rise on a parchment-lined baking sheet for about 30 minutes until they are puffed.
What type of chocolate works best for the topping?
Finely chopped bittersweet chocolate is used to provide a rich, dark contrast to the sweet cream filling.
Is the cream filling boiled?
Yes, once the eggs are tempered and added back to the pan, the mixture is brought to a gentle boil for 1 minute to activate the cornstarch.
Can these doughnuts be made in stages?
Yes, the preparation can be broken down into manageable parts, such as making the cream filling ahead of time.