Boston Cream Donuts

Soft, airy homemade donuts that are filled with a rich, creamy custard and topped with a decadent chocolate glaze! Thanks to this delicious recipe you can make your favorite Boston Cream Donuts at home.

We are making Boston cream donuts from scratch, and I couldn’t be more excited to share this recipe with you! These donuts taste even better than the ones you get a fancy donut shop and are the best breakfast treat. I’m the first to admit these aren’t your average weekend breakfast recipe.

They do take time, but the effort is so worth it to see the biggest smiles on your kids’ chocolatey faces! It’s time to indulge with the perfect fluffy donut filled with smooth cream topped with a rich chocolate ganache style glaze and my recipe for Boston Cream donuts is the place to start!

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Why You’ll Love This Recipe

• This Boston cream donut recipe is completely homemade! No shortcuts – just amazing donuts filled with the best filling and topped with chocolate.
• These cream-filled donuts are soft, airy, and delicious! The texture is irresistible and just like a donut shop.
• I’m sharing all of the tips and tricks along with make-ahead tips so you get the perfect batch every time.

Ingredients for Boston Cream Donuts

• All-purpose flour – Don’t try to substitute this with anything else. Simple all purpose flour is all you need.
• Fast-acting dry yeast – This is also called instant yeast. It’s not the same thing as dry active yeast, so be sure to double-check the label. Make sure the yeast you have isn’t past the best before date or it won’t activate.
• Lukewarm milk – The best temperature is between 110 to 115 degrees Fahrenheit. You’ll want to use 2% or whole milk — the higher fat content helps you get the right consistency for the donut.
• Lukewarm water – Mix this in with the dough to help combine all of the dry ingredients.
• Granulated sugar – Adds the perfect sweetness to these delicious donuts.
• Whole eggs and egg yolks – You will need whole eggs for the dough and just egg yolks for the cream filling.
• Butter – Make sure the butter is room temperature so that it mixes in easily.
• Baking powder – This is a rising agent that will help make your donuts perfectly fluffy.
• Salt – Bring out the sweetness in these donuts with a touch of salt.
• Cornstarch – Cornstarch is the perfect way to thicken the custard.
• Vanilla extract – Create depth of flavor with a splash of vanilla extract.
• Semi-sweet chocolate chips – You could also use a semi-sweet baking bar, or go with dark chocolate or milk chocolate if you prefer.
• Heavy cream – Combine this with the chocolate to make the glaze.
• Oil – Canola oil is good for frying donuts because it has a neutral flavor. Feel free to use any neutral flavor oil with a high smoke point like vegetable oil or avocado oil.

How To Make Boston Cream Donuts

Whisk the warm milk, water, sugar, and yeast in the bowl of a stand mixer. Leave it for five minutes or until the yeast starts to foam.

Add the softened butter, egg, and baking powder to the yeast mixture and combine. Use the dough hook attachment to knead the dough for about five minutes or until it’s smooth.

If you are kneading by hand, it will take eight to ten minutes. You will know when the dough is ready when it is smooth and soft.

Place the dough in a greased bowl and then cover it with plastic wrap. Leave it for about an hour, or until it’s doubled in size.

Punch the dough down and roll it out on a floured surface until it’s 1/2″ thick.

Use the cookie cutter to cut out each donut. Place them on a sheet pan lined with parchment, cover, and leave them to rise for 15 minutes.

While your donuts are proofing, prepare the oil for frying by adding two inches of oil to a large pot or Dutch oven.

Carefully lower two or three donuts at a time into the preheated oil. Once they are golden brown on one side, after about two minutes, carefully turn them to fry them on the other side.

Place them on a wire rack lined with paper towels to cool completely before you fill them.

How to Make Boston Cream Donut Filling

Add 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 the egg mixture to remaining 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 the heat, then add butter and vanilla and stir until smooth. Pour into a medium bowl, cover with plastic wrap and press it directly on surface. Refrigerate until cold.

How To Fill And Glaze The Donuts

Place the filling into a piping bag fitted with a round tip. Use a knife to carefully cut a hole in each donut. You should cut the hole in the side of the donut – not on the top or the bottom. The hole should go about 3/4 of the way into the donut.

Pipe the filling into each donut and then set aside.

For the chocolate glaze, heat cream to just below the boiling point – it should be steaming hot. Pour it over the chocolate chips and stir until fully melted and you have a smooth glaze.

Then take each cream filled donut and swirl the top in the glaze, so it’s evenly coated. Let the glaze set for a few minutes before serving.

Storage

These Boston cream filled donuts will last for about 2 hours outside of the fridge. Once you hit that two hour mark, transfer the donuts to the fridge in order to keep the cream filling from spoiling.

Fridge: Once the donuts are filled and glazed, it’s best to eat them within a couple of days. Store them in an airtight container in the refrigerator.

Freezer: I do not recommend freezing any leftovers.

Can I Make Any Part Of This Recipe Ahead Of Time?

You can make the cream filling a day ahead and keep it in the refrigerator. This is great because it needs to cool and set in the fridge anyhow.

Make your dough and allow it to rise covered in the oiled bowl overnight in the fridge. Let it sit out at room temperature for about 30 minutes before rolling out the dough.

You can also make and fry the donuts a day in advance and then fill and glaze them the next day. Keep the plain donuts in an airtight container in the refrigerator until you are ready to fill them.

Are you ready to surprise everyone with homemade Boston cream donuts? You are going to get rave reviews when you make this recipe, I can promise you! I hope you give these a try soon – enjoy!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.89 from 51 votes

Boston Cream Donuts

By: Julie Evink

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

Prep:30 minutes mins

Cook:20 minutes mins

Proofing:50 minutes mins

Total:1 hour hr 40 minutes mins

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15

Equipment

• Stand Mixer
• Mixing Bowls
• Whisk
• 3" donut cutter
• Baking Sheet
• Dutch Oven
• Deep fry thermometer
• Wire rack
• Sauce pan
• Piping bag
• Measuring Cups and Spoons
• Kitchen scale

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 large egg room temperature
• ▢ 3 ounces unsalted butter softened, cubed
• ▢ ⅓ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ Oil for frying

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

Donuts

• 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 degrees Fahrenheit. 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.

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 remaining 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.
• 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.

Chocolate Glaze

• 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.
• 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 (44%), Trans Fat: 1g, Cholesterol: 60mg (20%), Sodium: 96mg (4%), Potassium: 128mg (4%), Fiber: 2g (8%), Sugar: 10g (11%), Vitamin A: 331IU (7%), Vitamin C: 1mg (1%), Calcium: 46mg (5%), Iron: 2mg (11%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

How To Serve Boston Cream Donuts

I am a firm believer that donuts are their own food group and can totally exist on their own. However, I do love pairing these with other tasty breakfast favorites like sheet pan breakfast and a cozy caramel latte.

Ham and cheese egg muffins are a nice on-the-go pairing, and pairing a donut with eggs and sausage or bacon will never get old. Oh, and tater tot casserole is so yummy with homemade Boston cream donuts on the side. Really, just choose any breakfast favorite and then enjoy. Just don’t forget the coffee!

More Great Donut Recipes

• Chocolate and chocolate are a classic donut combination and now you can bake them at home. Tender, delicious Baked Chocolate Donuts with a homemade chocolate glaze are the perfect midday sweet treat.
• Everyone’s favorite cookie gets a twist when you make Baked Samoa donuts. A fluffy donut dipped in chocolate and then piled with coconut, caramel and chocolate drizzle, need I say more?
• What if I told you that you could save on time and use a box cake mix to make some delicious Snickerdoodle donuts. Well, it’s true! Roll them in butter and cinnamon sugar while they’re still warm and then drizzle with a vanilla glaze for a donut everyone will jump out of bed for.
• Look no further for a donut recipe that will go down in the history books! S’Mores Donuts are a labor of love with a homemade donut, marshmallow frosting, chocolate drizzle and of course, graham cracker crumbs. You’ll feel just like you’re at the warm campfire.