
Boston Cream Doughnuts
Total Time
Prep: 45 min. + resting. Cook: 5 min./batch
Yield
16 servings
Love Boston cream pie? Make Boston cream doughnuts for a version that's handheld—and acceptable to eat for breakfast.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm 2% milk (110° to 115°)
- 3-1/2 cups all-purpose flour, divided
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 3/4 cup sugar, divided
- 1/2 teaspoon kosher salt
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- Oil for deep-fat frying
- PASTRY CREAM:
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 4 large egg yolks, room temperature
- 2 tablespoons butter, cubed
- 1 teaspoon vanilla extract
- GLAZE:
- 4 ounces semisweet chocolate chips
- 1/3 cup heavy whipping cream
Directions
- In a large bowl, dissolve yeast in warm milk. Add 1 cup flour; mix well. Let stand in a warm place for 30 minutes. Add egg, egg yolks, 1/4 cup sugar and salt; mix well. Beat in butter, vanilla and remaining 2-1/2 cups flour. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
- Meanwhile, for the pastry cream, in a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Immediately transfer to a bowl.
- Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in butter and vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold.
- Punch dough down. On a lightly floured surface, roll out to 1/2-in. thickness. Cut with a 3-in. biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, about 45 minutes.
- In a deep-fat fryer or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
- Cut a small hole in the tip of a pastry bag; insert a small pastry tip. Fill bag with prepared pastry cream. With a small knife, pierce a hole into the side of each doughnut; fill with pastry cream.
- For glaze, in a microwave, melt chocolate and heavy cream; stir until smooth. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.
Nutrition Facts
1 doughnut: 340 calories, 15g fat (7g saturated fat), 102mg cholesterol, 125mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 6g protein.
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