Heavenly Boston Creme Donuts
Indulge in a delightful treat with these Heavenly Boston Creme Donuts. Soft, fluffy handmade donuts are filled with a rich and velvety pastry cream, then topped with a glossy chocolate glaze that adds a touch of decadence. Each bite offers a satisfying combination of flavors and textures—crispy on the outside, creamy on the inside, and with just the right amount of sweetness. Perfect for breakfast, dessert, or a special occasion, these donuts are bound to impress. Bring a taste of the beloved café into your kitchen!
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Milk
1 1/4 cups (Warm)
Active dry yeast
2 1/4 teaspoons (One package)
Eggs
2 (Beaten)
Butter
8 tablespoons (Melted and cooled)
Granulated sugar
1/4 cup (None)
Salt
1 teaspoon (None)
All-purpose flour
4 1/4 cups (Plus more for rolling out)
Peanut oil
As needed (For frying)
Flour
2 tablespoons (For pastry cream)
Cornstarch
2 tablespoons (For pastry cream)
Salt
1 pinch (For pastry cream)
Eggs
2 (For pastry cream)
Cream
2 cups (None)
Unsalted butter
2 tablespoons (Softened)
Vanilla
2 teaspoons (None)
Powdered sugar
1 3/4 cups (None)
Unsweetened cocoa powder
1/4 cup (None)
Milk
1/4 cup (None)
Vanilla
1 teaspoon (None)
Colored sprinkles
As desired (For decoration)
Instructions
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1. Prepare the Dough: Heat the milk in a saucepan until warm (about 100°F). In the bowl of a stand mixer with the dough hook, combine the warm milk and active dry yeast. Stir lightly and let sit for about 5 minutes until the mixture is foamy.
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2. Add the Wet Ingredients: Beat in the eggs, melted butter, sugar, and salt into the yeast mixture. Gradually mix in half of the flour (approximately 2 cups plus 2 tablespoons) until combined. Then, gradually add the remaining flour until the dough pulls away from the sides of the bowl. If the dough is still too wet, add more flour in increments of 2 tablespoons until a smooth consistency is achieved.
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3. Knead the Dough: Turn the dough out onto a floured surface and gently knead until smooth and elastic. Grease a large bowl with a bit of oil, place the dough inside, and cover with a cloth. Let it rise in a warm place until it doubles in size (about 1 hour).
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4. Make the Pastry Cream: In a saucepan, combine sugar, flour, cornstarch, and a pinch of salt. Gradually whisk in the eggs and milk over medium heat. Continuously whisk until the mixture thickens and just begins to boil (about 10 minutes). Stir in butter and vanilla, then strain through a fine sieve into a bowl over an ice bath. Refrigerate until chilled.
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5. Shape the Donuts: After the dough has risen, turn it out onto a floured surface and roll to about 1/2-inch thickness. Use a 3-inch pastry cutter or drinking glass to cut out the donuts. Gather scraps, re-roll, and cut out more donuts. Place cut donuts on a floured baking sheet with enough space between them. Let them rise for an additional 45 minutes until puffed.
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6. Heat the Oil: About 15 minutes before the donuts are finished rising, heat about 2 inches of peanut oil in a heavy-bottomed pot to 375°F. Prepare cooling racks topped with paper towels.
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7. Fry the Donuts: Carefully add a few donuts at a time to the hot oil using a metal spatula. Fry them until the bottoms are deep golden (about 45 seconds to 1 minute), then flip and continue frying for another 1-2 minutes until golden brown all over. Transfer to the prepared racks to cool.
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8. Prepare the Glaze: While the donuts cool, whisk together powdered sugar, cocoa powder, milk, and vanilla until smooth.
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9. Fill the Donuts: Using a chopstick, poke gently into the side of each donut to create a hollow space. Fill a pastry bag fitted with a #4 tip with the chilled pastry cream. Insert the tip into the hole of each donut and squeeze to fill. If it clogs, poke another tiny hole on the opposite side and repeat.
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10. Glaze the Donuts: Dip the tops of the filled donuts into the chocolate glaze and allow excess to drip off. Place on a rack and top with colored sprinkles if desired. Let sit for at least 2 hours for the glaze to harden before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How do I start preparing the dough for Boston Creme Donuts?
Begin by heating the milk to about 100°F, then combine it with active dry yeast in a stand mixer bowl and let it sit for 5 minutes until foamy.
What ingredients are added after the yeast becomes foamy?
Once foamy, beat in the eggs, melted butter, sugar, and salt before gradually mixing in the flour.
How do I know if I need more flour for the donut dough?
If the dough is still too wet after adding the initial flour, add more in increments of 2 tablespoons until a smooth consistency is achieved and it pulls away from the bowl.
How long should the dough rise initially?
Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
What is the first step in making the pastry cream filling?
In a saucepan, combine sugar, flour, cornstarch, and a pinch of salt, then gradually whisk in the eggs and milk.
How long do I cook the pastry cream mixture?
Whisk the mixture over medium heat for about 10 minutes until it thickens and just begins to boil.
What is added to the pastry cream after it thickens?
Once thickened, stir in the butter and vanilla, then strain the mixture through a fine sieve.
How should the pastry cream be cooled?
Strain the cream into a bowl placed over an ice bath, then refrigerate it until chilled.
How thick should I roll the donut dough?
Roll the dough out onto a floured surface until it reaches a thickness of approximately 1/2 inch.
What size cutter should be used for the donuts?
Use a 3-inch pastry cutter or a drinking glass to cut out the donut shapes.
Should the cut donuts rise a second time?
Yes, place the cut donuts on a floured baking sheet and let them rise for an additional 45 minutes until puffed.
What type of oil is recommended for frying these donuts?
The recipe recommends using peanut oil for frying.
What is the ideal oil temperature for frying donuts?
Heat the oil in a heavy-bottomed pot until it reaches 375°F.
How long do you fry each side of the donut?
Fry the first side for 45-60 seconds until deep golden, then flip and fry for another 1-2 minutes.
How do I prepare the donuts for filling?
Using a chopstick, gently poke into the side of each cooled donut to create a hollow space for the cream.
What equipment is needed to fill the donuts?
Use a pastry bag fitted with a #4 tip to inject the chilled pastry cream into the donuts.
What if the pastry cream clogs during the filling process?
If it clogs, poke another tiny hole on the opposite side of the donut and try filling it again.
What ingredients are in the chocolate glaze?
The glaze consists of powdered sugar, cocoa powder, milk, and vanilla whisked together until smooth.
How is the glaze applied to the donuts?
Dip the tops of the filled donuts into the chocolate glaze and allow the excess to drip off.
Can I add decorations to the Boston Creme Donuts?
Yes, you can top the glazed donuts with colored sprinkles if desired.
How long must the glaze set before serving?
Let the glazed donuts sit for at least 2 hours so the chocolate glaze can harden properly.
What texture should the finished donuts have?
The donuts should be crispy on the outside and creamy on the inside.
How many total ingredients are used in this recipe?
There are 20 ingredients listed in total for the dough, filling, and glaze.
What should the yeast mixture look like before adding other ingredients?
The mixture of warm milk and yeast should look foamy after sitting for 5 minutes.
Is unsalted or salted butter used in the pastry cream?
Unsalted butter that has been softened is used for the pastry cream.
What kind of flour is best for the donut dough?
All-purpose flour is used for the dough and rolling.
How much cocoa powder is needed for the glaze?
The glaze requires 1/4 cup of unsweetened cocoa powder.
How many eggs are required for the entire recipe?
The recipe calls for a total of 4 eggs: 2 for the dough and 2 for the pastry cream.
What temperature should the milk be for the glaze?
The recipe does not specify a specific temperature for the glaze milk, just that 1/4 cup is needed.
Why is it important to strain the pastry cream?
Straining through a fine sieve ensures the pastry cream is velvety and free of any cooked egg bits or lumps.