Description
This Boston Cream Doughnut recipe features fluffy golden doughnuts filled with silky vanilla custard and topped with rich chocolate glaze. A bakery-style treat you can make at home, perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- ½ tsp salt
- ¾ cup warm milk
- 2 large eggs
- ¼ cup unsalted butter, softened
- Oil for frying
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter
Instructions
Make the Dough
- Mix yeast, warm milk, and 1 tsp sugar. Let foam.
- Add sugar, eggs, butter, flour, and salt. Knead until smooth.
- Let rise 1–2 hours until doubled. Roll out and cut circles. Rest 30 minutes.
- Fry in 350°F oil, 1–2 minutes per side. Drain.
Prepare the Custard
- Heat milk until steaming.
- Whisk yolks, sugar, and cornstarch. Temper with hot milk.
- Return to saucepan, whisk until thickened.
- Add butter, vanilla. Chill with plastic wrap touching surface.
Make the Glaze
- Heat cream, pour over chocolate. Let sit, then whisk smooth.
- Stir in butter for shine.
Assemble
- Poke hole in side of doughnuts. Pipe in custard.
- Dip tops in chocolate glaze. Let set on wire rack.
Notes
- For best results, enjoy the doughnuts the same day they’re made.
- If storing, keep them in an airtight container in the fridge for up to 2 days.
- Unfilled doughnuts can be frozen and filled later.
- Try mini, baked, or vegan variations for a fun twist!
Nutrition
- Serving Size: 1 doughnut
- Calories: 330kcal
- Sugar: 19g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 68mg