Best Boston Cream Donuts Recipe How To Make Boston Cream Donuts

Ingredients

6 oz. half and half

3 tbsp. granulated sugar (40 g.)

1 (3/4-oz.) package active dry yeast

1/2 tsp. kosher salt

2 tbsp. unsalted butter, melted (28 g.)

1 tsp. vanilla extract

1 large egg plus 1 large egg yolk, lightly beaten

2 1/4 c. bread flour (330 g.)

1/4 c. granulated sugar (55 g.)

2 large egg yolks

1 1/2 tbsp. cornstarch (10 g)

1 tbsp. all-purpose flour

2 tbsp. unsalted butter (28 g.)

1 tsp. vanilla extract

1 c. whole milk

1/4 tsp. salt

2 oz. semisweet chocolate chips (25 g.)

2 tbsp. half and half

2 tbsp. unsalted butter (28 g.)

1 tsp. vanilla extract

1/4 tsp. kosher salt

3/4 c. powdered sugar (165 g.)

Preparation

Large piping bag fit with a ¼” tip: The small tip will ensure that you don’t leave a gaping hole in the doughnut for filling to ooze out. Spider strainer: to help fish doughnuts out of hot oil.3” ring mold, biscuit cutter, or glass: to cut out donut shapeDeep fry/candy thermometer: to regulate oil temperatureScale: the most precise way to measure ingredientsSkewer: to help make a hole for the filling

Buy new yeast. Active dry yeast can be unstable, which means that sometimes even a brand new pack can be full of dead yeast. To hedge your bets, buy a few new packs and store them on your refrigerator door. After you’ve let the yeast, sugar and half and half mixture sit for about 10 minutes, the mixture should be foamy and fragrant from the yeast eating the sugar and producing rise-friendly gasses. If the mixture hasn’t foamed up, there’s a good chance your yeast is dead and you should start fresh with a new pack.Don’t roll too thin. When rolling out your dough after the first rise, the dough thickness matters more than the size of the circle. Anything flatter than a ½" will yield flat donuts that don’t have enough space for filling. When pressing down to cut the donut, try not to twist the cutter too much—it will seal the edges and prevent the donut from rising to its true potential.

Step 1In a heat proof container, warm the half and half in the microwave in 15 second increments until it reaches 115°F. In the bowl of a stand mixer fitted with a dough hook attachment, combine sugar, yeast, and warmed half and half. Combine gently with a small whisk and let sit until foamy, 10 to 15 minutes. Step 2Add the salt, vanilla, butter, and eggs and mix to combine. Turn the stand mixer to medium speed and slowly add 2 cups of the flour, mixing until smooth. Add the remaining ¼ cup flour and continue to knead for 2 to 3 minutes or until the dough begins to pull away from the side of the bowl. The dough should be cohesive and sticky.Step 3Use a rubber spatula to help release the dough to a lightly floured surface and sprinkle the top with a pinch of flour. Knead until elastic, about 1 minute. Step 4Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for 1 hour and 20 minutes.

Step 1In a small saucepan, vigorously whisk the sugar and yolks until smooth and pale yellow. Add cornstarch and flour and whisk until smooth and all large lumps are broken up and mixture begins to thicken. Step 2Add milk and bring to a simmer over medium heat, whisking continuously until thick, 7 to 8 minutes. Remove from the heat, add the butter, salt, and vanilla and stir until smooth. Use a rubber spatula to scoop into a bowl and cover the surface with plastic wrap. Step 3Cool completely at room temperature, then whisk again until smooth. Transfer to a pastry bag. Refrigerate until ready to use.

Step 1On a lightly floured surface, roll dough into a 10 inch circle about ½ inch thick. Thicker is better. Using a lightly floured 3-inch round cutter, cut 8 donuts. Step 2Gently form the rest of the dough into a ball, keeping the smaller pieces toward the center. Roll the dough into a ½ inch thick disk and cut two more donuts. Step 3Transfer to parchment paper-lined baking sheets, leaving 2 inches between each donut. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes.

Step 1When you have about 15 minutes left on the second rise, heat a large heavy bottomed saucepan over medium head and add 2-inches of canola oil. Heat until a deep-fry or candy thermometer reads 350°F. Step 2Working in batches, fry the donuts, flipping once until golden, 2 to 3 minutes. Step 3Using a slotted spoon, transfer to a baking sheet fitted with a wire rack to cool completely.

Step 1Fill a small saucepan with 1-inch water and place over medium heat. Nest a medium heatproof bowl over the saucepan and add the chocolate chips, half and half, butter, vanilla, salt, and sugar. Whisk until the chocolate chips and butter are melted and sugar is dissolved. Step 2Whisk until smooth and keep warm over the double boiler.

Step 1Using a skewer, make a hole in one side of the donut. Wiggle it in there to make a little hole that you can fill. Step 2Working with one donut at a time, pipe custard into each donut. Step 3Let the donuts sit for a few minutes to see if any custard oozes out. If needed, simply wipe with a paper towel to clean up the outside of the donut. Step 4Dip the top of each donut into the glaze and place on a rack set over a sheet tray to set completely before serving.

What you’ll need:

To ensure your donuts rise:

Made these? Let us know how it went in the comment section below!

Ingredients#

Preparation#

Ingredients

Preparation