Description
Indulge in irresistible Boston Cream Doughnuts, featuring fluffy fried dough, creamy vanilla pastry filling, and a glossy chocolate glaze. Perfect for breakfast, snacks, or dessert, these homemade doughnuts are a decadent treat that’s hard to resist.
Ingredients
For the Doughnuts:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup warm milk (110°F/45°C)
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- Oil for frying
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Dough:
- Combine warm milk and yeast in a bowl; let sit for 5-10 minutes until foamy.
- Mix flour, sugar, and salt in a large bowl. Add yeast mixture, egg, and melted butter. Stir to form a dough.
- Knead dough on a floured surface for 5 minutes. Transfer to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours.
- Make the Pastry Cream:
- Heat milk in a saucepan until near simmering.
- Whisk sugar, cornstarch, and egg yolks in a bowl. Gradually add hot milk while whisking.
- Return to saucepan; cook until thickened, stirring constantly. Stir in butter and vanilla. Cool and refrigerate.
- Fry the Doughnuts:
- Heat oil to 350°F (175°C). Roll dough to 1/2 inch thick; cut into circles.
- Fry doughnuts in batches, 1-2 minutes per side, until golden. Drain on paper towels.
- Fill and Glaze:
- Heat cream and pour over chocolate chips. Stir to create a glaze.
- Once doughnuts are cool, fill with pastry cream using a piping bag. Dip tops in chocolate glaze.
Notes
- Ensure your yeast is fresh for a proper rise.
- For a lighter option, bake doughnuts at 375°F for 10-12 minutes.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American