Description
Delightful Boston Cream Donuts bring classic New England charm to your kitchen, blending pillowy pastry with rich vanilla custard and glossy chocolate glaze. Sweet indulgence awaits when you craft these irresistible treats that will transport taste buds to pastry paradise.
Ingredients
Scale
Donut Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Frying and Additional:
- 4 cups vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large mixing bowl to create a uniform dry base for the donuts.
- In a separate bowl, beat eggs with milk, melted butter, and vanilla extract until well combined and smooth.
- Gradually fold the wet ingredients into the dry mixture, stirring until a soft, slightly sticky dough forms without overmixing.
- Cover the dough and let it rest in the refrigerator for 30 minutes to firm up and develop flavor.
- Roll out the chilled dough on a floured surface to approximately 1/2-inch thickness, using a round donut cutter or two different-sized circular cutters.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F, carefully monitoring the temperature with a thermometer.
- Gently lower the cut donut shapes into the hot oil, frying each side for 2-3 minutes until golden brown and puffy.
- Remove donuts with a slotted spoon and drain on paper towels to absorb excess oil, allowing them to cool completely.
- For the pastry cream, whisk egg yolks with sugar in a saucepan until pale and creamy.
- Gradually incorporate cornstarch, then slowly pour in milk while continuously stirring to prevent lumps.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, approximately 5-7 minutes.
- Remove from heat, stir in vanilla and salt, then transfer to a bowl and cover with plastic wrap directly touching the surface to prevent skin formation.
- Refrigerate the pastry cream for at least 2 hours until completely chilled and set.
- For the chocolate glaze, melt chocolate chips with heavy cream and butter in a double boiler, stirring until smooth and glossy.
- Once donuts are cool, use a piping bag to inject pastry cream into the side of each donut.
- Dip the tops of filled donuts into the warm chocolate glaze, allowing excess to drip off.
- Place glazed donuts on a wire rack and let the chocolate set for 10-15 minutes.
- Optionally dust with powdered sugar before serving for an elegant finishing touch.
Notes
- Chill the dough thoroughly to prevent sticky handling and ensure easier cutting and shaping of donuts.
- Use a precise thermometer when frying to maintain consistent oil temperature, preventing greasy or undercooked donuts.
- Select high-quality chocolate for the glaze, as it significantly impacts the final flavor and glossy appearance of the donuts.
- Consider substituting whole wheat flour for a portion of all-purpose flour to add nutritional value and a slightly nutty flavor profile.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15-20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg