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Boston Cream Donuts

Homemade Boston Cream Donuts or soft and airy donuts are filled with rich, creamy custard and topped with a decadent chocolate glaze.

Prep Time
30 mins
Cook Time
30 mins
Proofing
50 mins
Total Time
1 hr 40 mins
Servings: 15
Calories: 268 kcal
Course: Breakfast
Cuisine: American

Ingredients

Donuts
  • 16 ounces all-purpose flour
  • 1 package fast-acting dry yeast (0.25 oz)
  • 1 ounce milk lukewarm
  • 7 ounces water lukewarm
  • 3 Tablespoons granulated sugar
  • 1 egg room temperature
  • 3 ounces unsalted butter softened, cubed
  • ⅓ teaspoon baking powder
  • ½ teaspoon salt
Custard
  • 1 cup milk
  • 2 egg yolks
  • 1 Tablespoon cornstarch
  • ¼ cup granulated sugar
  • 1 Tablespoon unsalted butter
  • 1 teaspoon vanilla extract
Chocolate Glaze
  • 4 ounces semisweet chocolate chips
  • ⅓ cup heavy cream

Instructions

    Cup of Yum
  1. Combine the warm water, milk, sugar, and yeast in a large bowl. Whisk to dissolve the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.
  2. Add the remaining ingredients. Knead on low using a dough hook on your mixer or by hand. Knead for about 5 minutes or until the dough is nice and smooth.
  3. Place the dough into a greased bowl, cover with plastic wrap and let rise in a warm draft-free place until almost doubled in size, about an hour.
  4. Punch the dough down and roll out on a lightly floured surface to 1/2-inch thick. Use a 3-inch cutter to cut the donuts. Place the donuts on a floured parchment-lined baking sheet, cover with plastic wrap, and let proof for 15 minutes. Re-roll the remaining dough, cut out the remaining donuts and add them to the baking sheet.
  5. Heat 2 inches of oil in a heavy pot (Dutch oven) to 350-360°F. Drop 2-3 donuts at a time and allow to become golden before turning to the other side, about 2 minutes per side.
  6. Remove from the oil and place on paper towel-covered wire rack. Let cool before filling.
  7. For the pastry cream, add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
  8. Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  9. Remove from heat, add butter and vanilla. Stir until smooth. Pour into a medium bowl. Cover with plastic wrap and press it directly on surface. Refrigerate until cold.
  10. For the chocolate glaze, heat the cream in a microwave or over the medium heat until just below boiling point. Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk it all together until the chocolate it fully melted.
  11. Fill a piping bag with a round tip with the cream. Using a small knife, cut a hole in the side of each donut about 3/4 of the way into the donut and pipe a generous amount of vanilla cream into the center of the donut.
  12. Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.

Nutrition Information

Calories 268kcal (13%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 60mg (20%) Sodium 96mg (4%) Potassium 128mg (4%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 331IU (7%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%
Carbohydrates 35g 12%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 60mg 20%
Sodium 96mg 4%
Potassium 128mg 3%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 331IU 7%
Vitamin C 1mg 1%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.