Boston Cream Donuts
User Reviews
4.9
Boston Cream Donuts
Description
The dough begins by proofing yeast in warm water and milk with sugar to activate fermentation. Once bubbly, the remaining ingredients including flour, egg, softened butter, baking powder, and salt are added and kneaded until smooth. The dough undergoes a warm rise to nearly double in size, creating a soft, elastic texture.
After rolling and cutting into rounds, the dough is proofed briefly again before frying in hot oil until golden on both sides. Proper frying temperature ensures the donuts cook through with a tender crumb inside and lightly crisp exterior. The donuts are cooled before being filled with a vanilla custard thickened with cornstarch, sugar, egg yolks, butter, and vanilla extract.
The final step involves dipping the filled donuts into a velvety chocolate glaze made from semisweet chocolate and heavy cream, creating a shiny, smooth topping. These donuts combine yeast-raised breadiness, creamy filling, and chocolate in a luxurious dessert or special breakfast treat.
Ingredients
Donuts
- 16 ounces all-purpose flour
- 1 package dry yeast 0.25 oz, fast-acting
- 1 ounce milk lukewarm
- 7 ounces water lukewarm
- 3 Tablespoons granulated sugar
- 1 egg room temperature
- 3 ounces butter softened, cubed, unsalted
- ⅓ teaspoon baking powder
- ½ teaspoon salt
Custard
- 1 cup milk
- 2 egg yolk
- 1 Tablespoon cornstarch
- ¼ cup granulated sugar
- 1 Tablespoon butter unsalted
- 1 teaspoon vanilla extract
Chocolate Glaze
- 4 ounces semisweet chocolate chips
- ⅓ cup heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from the oil and place on paper towel-covered wire rack. Let cool before filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- Swirl the top of the donut in the glaze and allow to sit for about 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 268 kcal
% 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.
User Reviews
Overall Rating
4.9
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