Boston Cream Doughnuts
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 20 mins
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Servings
6 - 8
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Course
Dessert
Boston Cream Doughnuts
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
For the filling
- 1 ¼ cups 2% milk
- ¼ cup half and half
- ¼ cup sugar
- 1 ½ tablespoons arrowroot starch or cornstarch
- 1 large egg
- 1 large egg yolk
- ⅛ teaspoon salt
- ½ scraped vanilla bean and pod
For the topping
- 1 cup dark chocolate chips
- 4-6 tablespoons heavy cream
For the doughnuts
- ½ cup oat flour
- ½ cup sweet rice flour
- 3 tablespoons almond meal
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup milk
- ¼ cup plain greek yogurt
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla
Instructions
For the filling
- Place a fine-mesh strainer over a large bowl. Whisk the milk, half and half, sugar, arrowroot starch, eggs, and salt. Place the half-scraped vanilla bean pod in the pot. Heat over medium-high heat until simmering, whisking constantly. After a simmer is reached, stir and simmer for 1 minute. Then turn off the heat and pour the mixture through the strainer. Discard the vanilla bean pod.
- Place in a heat-safe bowl and let sit for 30 minutes. Place a piece of plastic wrap touching the filling and refrigerate until fully chilled. The mixture will thicken and should be the consistency of pudding.
To make the topping
- Melt the chocolate with ¼ cup heavy cream using a double boiler, stirring until smooth. Add more heavy cream to thin out and stir until smooth. Remove from heat. Place in a bowl to let cool to room temperature. The mixture will thicken as it cools.
To make the doughnuts
- Preheat your oven to 350°F and grease your doughnut pan.
- Combine the dry doughnut ingredients in a large bowl, mixing well. In another bowl, whisk the eggs together. Then add the milk, yogurt, oil, and vanilla. Whisk until well combined.
- Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour).
- Spoon the batter into the doughnut molds, filling to just below the top of each mold, ⅛- to ¼-inch from the top. Bake for 18 to 22 minutes until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a knife around the edges to help loosen them out. Then place on a cooling rack and allow to cool fully before topping.
- Slice each doughnut in half with a small serrated knife. Spread the filling on the bottom half. Spread a coating of ganache on the top half and sandwich together. Serve immediately.
Notes
- reprinted by permission by Ashley McLaughlin
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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