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.

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We are making Boston cream donuts from scratch, and I couldn’t be more excited to share this recipe with you! These donuts taste just like the ones from 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.

Make a batch of these donuts ahead of time and then serve up some scrambled eggs, bacon, and coffee for an epic breakfast or brunch your family won’t forget! Short on time? Save these Boston cream donuts for later and try my baked Samoa donuts, snickerdoodle donuts, or air fryer donuts instead!

Why You’ll Love Boston Cream Donuts

• This is a completely homemade recipe! 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. Just 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.
• Lukewarm milk – The best temperature is between 110 to 115°F. 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.
• Semisweet chocolate chips – You could also use a semisweet baking bar, or go with dark chocolate or milk chocolate if you prefer!
• Heavy cream – Combine this with the chocolate to make the glaze.

How To Make Boston Cream Donuts

There are quite a few steps to this process, but don’t worry, I’ll walk you through each one. Let’s start with the dough for the Boston cream doughnuts first:

How to Make the Dough

If you use a stand mixer to make the dough, it’s a pretty quick and easy process. If you don’t have one, you can still make it — it will just take a little longer to knead the dough by hand.

First, whisk the warm milk, water, sugar, and yeast in the stand mixer bowl. 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 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. Depending on the temperature of the room it could take more or less time. A colder room will cause the dough to rise slower.

Once 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 3″ 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.

How To Fry The Donuts

While your donuts are proofing, prepare the oil for frying. Fill a large pot or Dutch oven with two inches of oil that has a high smoke point. Canola oil is good for frying donuts because it has a neutral flavor.

Heat the oil until it reaches a temperature between 350 to 360°F, then prepare to fry the donuts in batches of two or three.

Carefully lower them into the oil and once they are golden on one side, carefully turn them to fry them on the other side. They usually take about two minutes per side.

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

How to Make Boston Cream Donut Filling

For the pastry cream 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.

Then 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 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 them aside.

For the chocolate glaze, all you do is heat cream to just below the boiling point. So, it should be steaming hot. Pour it over the chocolate chips and stir until fully melted and 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 the donuts.

Once the glaze is set, your donuts are ready to be served!

How to Store Homemade Boston Cream Donuts

Once the donuts are filled and glazed, it’s best to eat them within a couple of days. They will keep in the refrigerator for up to two days, just store them in an airtight container. I do not recommend freezing any leftovers.

Can I make any part of this Boston cream donuts recipe ahead of time?

You can make the cream filling a day ahead and keep it in the refrigerator. 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.

What Are Boston Cream Donuts?

Boston cream donuts are yeast donuts that are fried and then filled with creamy, rich pastry cream. Then you dip them in chocolate on top, so they look like little Boston cream pies!

If you’ve never made yeasted donuts, you’ll be surprised how easy they are to make. The dough is simple, and the only hard part is waiting for it to proof.

How long do cream-filled donuts last unrefrigerated?

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.

What to Serve with Boston Cream Filled 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 nice caramel latte.

Ham and cheese egg muffins are a nice on-the-go pairing, and pairing a donut with eggs and sausage 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!

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!

More Special Breakfast Recipes

• Put a festive spin on breakfast and make Funfetti Pancakes! They are perfect for birthdays or anytime you want to celebrate with sprinkles!
• Mini Pancake Cereal is a fun twist on a classic breakfast!
• Stuffed French Toast is a whole new level! Thick slices of French toast with a cream cheese center will be a hit when you make it.
• When you make homemade Eggs Benedict, everyone will think you went to culinary school! This favorite brunch dish is easy to make at home.
• Tender, delicious Baked Chocolate Donuts with a homemade chocolate glaze.

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

Homemade Boston Cream Donuts or 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

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

• 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

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.