Boston Cream Donuts are a delightful indulgence that combines fluffy, golden dough with a luscious custard filling and a glossy chocolate glaze. Each bite offers a perfect balance of textures, from the tender crumb to the creamy center and the smooth, rich topping. These donuts are a treat for the senses, with their irresistible aroma and decadent flavors that make them hard to resist.
In just under an hour, you can create these bakery-style delights at home, impressing family and friends with your culinary skills. Packed with protein and a hint of fiber, they’re a satisfying treat that feels indulgent yet balanced. Whether for breakfast or dessert, these donuts are sure to bring smiles and requests for seconds.
Ingredients for Boston Cream Donuts
- Pastry Cream: 1 batch homemade pastry cream (prepare in advance as it needs to chill)
- Donuts:
- 3 ½ cups (438 g) all-purpose flour (divided, plus additional as needed)
- 2 ¼ teaspoons instant/rapid rise yeast
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon table salt
- ⅔ cup (157 ml) whole milk
- 6 Tablespoons (85 g) unsalted butter (melted)
- 2 large eggs (lightly beaten, room temperature preferred)
- ¾ teaspoon vanilla extract
- Vegetable oil (for frying)
- Glaze:
- 3 oz (85 g) chopped chocolate or ½ cup semisweet chocolate chips
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions for Boston Cream Donuts
- Prepare Pastry Cream: Make the pastry cream first, as it needs to chill for several hours before use.
- Make the Dough: In a large bowl (or the bowl of a stand mixer), combine 2 cups (250g) of flour, yeast, sugar, and salt. Heat the milk in the microwave until it reaches 110-115°F (43-46°C), then pour it into the flour mixture and stir until combined.
- Add Wet Ingredients: Add the melted butter, beaten eggs, and vanilla extract to the mixture, stirring until fully incorporated.
- Incorporate Remaining Flour: Gradually add the remaining flour until the dough is cohesive and slightly tacky but not sticky. Adjust flour as needed based on dough texture.
- First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size (30-60 minutes).
- Shape the Donuts: Roll out the dough to ¾” (2cm) thickness on a floured surface. Use a biscuit cutter to cut out donuts and place them on a parchment-lined baking sheet, spacing them 1” (2.5cm) apart. Cover and let rise until puffy (about 30 minutes).
- Heat the Oil: Fill a heavy-bottomed saucepan with 2-3” (5-8cm) of vegetable oil and heat to 350°F (175°C) using a candy thermometer for accuracy.
- Fry the Donuts: Fry donuts one at a time until light golden brown on each side, ensuring the oil returns to 350°F (175°C) between batches. Transfer to a cooling rack or paper towel-lined plate.
- Fill the Donuts: Fit a piping bag with a small round tip and fill with pastry cream. Pierce each donut halfway through with a knife, insert the piping tip, and squeeze to fill.
- Glaze the Donuts: Combine heavy cream and chocolate in a microwave-safe dish. Heat in 20-second increments, stirring until melted. Dip the top of each donut into the glaze and let cool on a rack.
- Serve: Enjoy fresh or store in an airtight container in the refrigerator for up to 48 hours.
Perfect Pairings: Serving Suggestions
Boston Cream Donuts are a treat on their own, but they shine even brighter with a cup of freshly brewed coffee or a glass of cold milk. For a brunch spread, pair them with fresh fruit or a light yogurt parfait to balance the richness. Feeling fancy? Add a drizzle of caramel or sprinkle of sea salt on top for an extra indulgent twist.
Keep It Fresh: Storage and Reheating Tips
These donuts are best enjoyed the day they’re made, but if you have leftovers, store them in an airtight container in the refrigerator for up to 48 hours. To revive their freshness, let them sit at room temperature for 15 minutes or warm them in the microwave for 10-15 seconds. Avoid freezing, as the pastry cream may separate and lose its creamy texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought pastry cream or vanilla pudding as a quick filling alternative. You can also prepare the dough the night before—let it rise in the fridge overnight, then shape and fry the donuts in the morning. For the glaze, melt chocolate chips with heavy cream for a fuss-free option that’s just as delicious.
Equipment Essentials for Donut Success
A candy thermometer is a must for frying to ensure the oil stays at the perfect 350°F (175°C). A spider or slotted spoon makes flipping and removing donuts a breeze. For filling, a piping bag with a small round tip (like Wilton 12) ensures the pastry cream is evenly distributed. Don’t forget a rolling pin and biscuit cutter for shaping!
Common Questions Answered
Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 10-12 minutes, but note the texture will be more like a soft roll than a traditional donut.
What if my dough is too sticky?
Add flour 1 tablespoon at a time until it’s slightly tacky but not sticky.
Can I use active dry yeast instead of instant?
Absolutely—just proof it in warm milk with a pinch of sugar before adding to the flour mixture.
Boston Cream Donuts
Ingredients
Pastry Cream
- 1 batch homemade pastry cream click link for recipe
Donuts
- 3 ½ cups all-purpose flour divided, plus additional as needed
- 2 ¼ teaspoons instant/rapid rise yeast
- ⅓ cup granulated sugar
- 1 teaspoon table salt
- ⅔ cup whole milk
- 6 Tablespoons unsalted butter melted
- 2 large eggs lightly beaten (room temperature preferred)
- ¾ teaspoon vanilla extract
- Vegetable oil for frying
Glaze
- 3 oz chopped chocolate or ½ cup semisweet chocolate chips
- ½ cup heavy cream
Instructions
- Prepare pastry cream first as it will need to chill for several hours before being ready to use.
- In a large bowl (or the bowl of a stand mixer), combine 2 cups (250g) of flour, yeast, sugar and salt and stir to combine.
- Heat milk in the microwave in a microwave-safe dish until it’s reached a temperature between 110-115F (43-46C). Pour into flour mixture and stir until completely combined.
- Add melted butter, eggs, and vanilla extract and stir until completely combined.
- Gradually stir in remaining flour (you can do this with a wooden spoon or spatula or the dough hook attachment of a stand mixer) until your dough is clinging to itself and is slightly sticky/tacky to the touch, but not so sticky that it’s sticking to the sides of the bowl or your fingers. You may need more or less flour than is called for in the ingredients list and should judge based off of the texture of the dough.
- Stir until dough is cohesive and smooth. Dough should not be dry; slightly tacky dough is ideal for soft donuts.
- Transfer dough to a lightly oiled bowl and cover tightly with plastic wrap. Place in a warm, draft-free space and allow to rise until doubled in size (about 30-60 minutes).
- Once dough has doubled in size, turn out onto a clean, lightly floured surface and roll or pat dough to be ¾” (2cm) thick. Use a biscuit cutter to cut out donuts and transfer to a parchment paper lined baking sheet, spacing donuts at least 1” (2.5cm) apart. Cover with a towel or plastic wrap and allow to rise until puffy and nearly doubled in size (about 30 minutes). While donuts are rising, you can begin to heat your oil.
- Fill a medium-sized heavy-bottomed saucepan about 2-3” (5-8cm) deep with vegetable oil and fit a candy thermometer to the side (make sure the thermometer is suspended about halfway in the oil and is not touching the bottom of the pan). Turn stovetop heat to medium. Heat oil until you have a steady, consistent temperature of 350F (175C).
- Fry donuts one at a time, carefully lowering them into the oil (I use a spider) and frying on each side until light golden brown on each side. Allow oil to return to proper temperature between donuts.
- Remove donut from oil to a cooling rack or a paper towel lined plate. Allow to cool for several minutes before filling.
- Fit a piping bag with a small round tip (I use a Wilton 12 tip) and fill with prepared pastry cream.
- Pierce each donut halfway through with a sharp knife then insert the piping tip halfway into the donut and squeeze pastry cream to fill the donut. Repeat with remaining donuts.
- Prepare glaze by combining heavy cream and chopped chocolate in a microwave-safe dish and heating in 20-second increments (stirring in between) until chocolate is melted. Dunk the top of each donut in glaze then allow to cool on cooling rack.
- Donuts are always best served fresh but will keep in an airtight container in the refrigerator for up to 48 hours.