This recipe is a Boston classic, perfect as a dessert or even as a sweet breakfast!
My first memory of donuts is staring across the counter at the beautiful assortment of sprinkle-covered, glazed, and filled donuts while my mother picked out a dozen to take home in a box. They were such a special treat, and everyone got to choose their favorites. My dad loved glazed, my brother loved chocolate sprinkles, I liked strawberry sprinkles because they were pink, and my mom filled her row with Boston cream donuts every time. As a New England native, she’s always eyed them as a favorite choice. So, of course, I had to learn to make them to surprise her!
My first attempt made a complete mess of my kitchen. Between the chocolate on top and the pastry cream filling, I was a bit overwhelmed! I’ll admit my first batch wasn’t great, but the second batch was amazing! And most importantly, my mom thought so too, which made for one of the best birthday desserts she’s had.
There are three elements to a Boston cream donut that, when combined, make for a perfect treat: the donut itself, the chocolate glaze, and a smooth custard filling. When you bite into a Boston cream, you get a rich pastry experience unique to this special donut.
Pastry cream
To me, the most important part of the donut and what sets it apart from other donuts is the uniquely delicious cream filling. You want to make sure that you stick the pastry bag nozzle into the middle of the donut and have it lined up just right so that you don’t end up squeezing pastry cream out the side. I’ve occasionally had the issue where my donuts didn’t puff up quite enough with the right space inside to fill, so if you find this happens to you, take the back end of a utensil and stick it into the middle of the donut through the side to separate it a little so you can fill the donut well.
How do I store leftovers?
These are best eaten the day they’re made, but you can store them for about 2 to 4 days in an airtight container in your refrigerator. Alternatively, you can freeze the donuts in a freezer-safe container for up to 3 months. Thaw at room temperature.
Serving suggestions
Donuts go great with a complementary drink. Specifically, something like a Vanilla Spice Latte or a Rich And Creamy Hot Chocolate! If you’re preparing a spread of donut desserts, serve your Boston cream donut alongside other classics like Chocolate-Glazed Donuts and Maple Donuts!
Boston Cream Donut
Ingredients
For the Donuts:
- 1/4 cup granulated sugar
- 1/4 ounce active dry yeast
- 1 cup milk lukewarm
- 1 large egg room temperature
- 3 3/4 cups all-purpose flour
- 6 tablespoons unsalted butter softened
- 1/2 teaspoon salt
- Oil for frying
For the Pastry Cream:
- 1 cup whole milk
- 1 1/2 tablespoons cornstarch
- 4 1/2 tablespoons granulated sugar
- 2 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons unsalted butter
For the Chocolate Glaze:
- 2/3 cup semisweet chocolate chips
- 1/3 cup heavy cream
Instructions
- In a large bowl, combine 1/4 cup sugar, yeast, lukewarm milk, and egg. Add flour, softened butter, and salt. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 5 minutes.
- Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough to 1/2 inch thickness. Cut out donuts with a donut cutter or round cookie cutter. Place on a parchment-lined tray and cover lightly. Let rise until puffy, about 20-30 minutes.
- Heat oil in a deep fryer or large pot to 360°F. Fry the donuts until golden brown on both sides. Drain on paper towels.
- In a saucepan, whisk together milk, cornstarch, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and butter. Cover with plastic wrap directly on the surface and chill for at least 30 minutes.
- Place chocolate chips in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit for one minute, then stir until smooth.
- Fill a pastry bag with the chilled pastry cream. Inject each donut with cream. Dip the top of each donut in the chocolate glaze. Allow to set before serving.
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