These homemade Boston Cream Doughnuts are a delicious handheld take on the popular Boston Cream Pie dessert. Boston Cream Pie Doughnuts have gooey cream-filled centers and a rich chocolate glaze on top. No need to make a run to the doughnut shop when it is this easy to make them at home!
- 2 packets (.25 oz) active dry yeast
- 1/4 cup slightly warm water (100°F)
- 1 1/4 cups milk, room temperature
- 3 large eggs, room temperature
- 1/2 cup Sugar Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter, soft
- 1 tablespoon vanilla extract
- 5 1/2 cups all-purpose flour*
- 2 teaspoons salt
- 12 cups corn oil (for frying)
- 4 egg yolks
- 1 cup Sugar Extra Fine Granulated Sugar
- 4 tablespoons cornstarch
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups Sugar Confectioners Powdered Sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
- 3-4 tablespoons water
- Pour yeast and warm water in a large bowl and mix until well combined.
Add milk and eggs. Beat to combine.
- Add sugar, butter, vanilla, 3 cups of flour, and salt. Mix until dough is smooth.
- Add remaining flour and mix until dough is elastic and no longer sticks to sides of bowl. Total mixing time will be about 10 minutes at medium speed.
- Leave dough in bowl, cover with plastic wrap and a kitchen towel.
- Allow it to rest in a warm place until it has doubled in size, about 45 to 60 minutes.
- Meanwhile, prepare filling. Pour egg yolks in a medium-sized bowl and slowly whisk them together.
- Set egg yolks aside.
- Add sugar, cornstarch, and milk to a medium saucepan and whisk until smooth.
- Stirring continuously, cook milk mixture over medium heat until it has thickened.
- Let it bubble and simmer for 2 minutes while whisking.
- Remove from heat and add a bit of warm milk mixture to egg yolks to temper egg yolks.
- Pour egg mixture into warm milk saucepan and place it back on heat.
- Bring to a light boil for about 2 minutes, stirring continuously.
- Remove from heat, add butter, and vanilla while stirring. Once smooth, pour into a clean bowl.
- Cover filling with clear plastic wrap and press it against top. (This will prevent a film from forming on the top.) Chill in refrigerator until cold.
- Remove plastic wrap and towel from dough, and punch dough down. Cover and allow to rest for 15 minutes.
- On a lightly floured surface, roll dough to a thickness of 1/2-inch.
- Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel. DON’T cut out a middle doughnut hole.
- Cover with a kitchen towel or paper towel and let rise about 30 minutes.
- Meanwhile pour frying oil in a deep pan and heat to 325°F – 330°F.
- Lift each doughnut gently off towel and carefully and gently place in oil.
- Cook in batches of 2 or 3 at a time.
- Cook on each side until golden in color,1-2 minutes per side.
- Lift out of oil with a slotted spoon and drain on a wire rack or cookie sheet fitted with paper towels.Let doughnuts come to room temperature before filling and glazing.
- Once cool, fill doughnuts with filling. Use a chopstick to poke a hole into side of doughnut. Wiggle chopstick around center of doughnut to make room for filling.
- Use a piping bag filled with chilled filling and fill each doughnut.
- To make glaze, in a medium bowl, whisk together powdered sugar, cocoa powder, and salt.
- Slowly add water 1 tablespoon as a time, stirring after each addition until a chocolate glaze forms.