How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Boston Cream Doughnuts?

You need 23 ingredients. The key ingredients include: DOUGH, 1/4 cup warm water, 2 tablespoons instant yeast, 1 cup warm milk, and more.

Is Boston Cream Doughnuts suitable as baking & desserts?

Yes, Boston Cream Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Boston Cream Doughnuts?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Cream Doughnuts Recipe

Name: Boston Cream Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DOUGH; 1/4 cup warm water; 2 tablespoons instant yeast; 1 cup warm milk; 1/4 cup vegetable shortening; 2 eggs; 1/4 cup sugar; 1 teaspoon salt; 3 1/2 - 4 cups bread flour; CUSTARD FILLING; 1/4 cup sugar; 3 tablespoons all-purpose flour; 3 egg yolks; 1 cup milk, plus; 2 tablespoons milk; 1 tablespoon unsalted butter; 1/2 teaspoon pure vanilla extract; CHOCOLATE GLAZE; 1 tablespoon unsalted butter; 2 ounces semisweet chocolate, chopped; 1 1/2 cups icing sugar; 1/2 teaspoon pure vanilla extract; 1/3 cup hot water

Boston Cream Doughnuts

Eats Now Editorial Team · 1017 kcal · Baking & Desserts

1
For the dough, hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.
2
Whisk in the milk and shortening.
3
Stir in the eggs, sugar, salt and 3 cups of the flour.
4
Mix to make a soft dough.
5
Knead with the dough hook on the lowest speed of the mixer for 8 to 10 minutes, gradually adding more flour as required to form a soft but elastic dough.
6
Place the dough in a lightly greased bowl, cover the bowl with a damp cloth and let rise for 45 minutes or until doubled.
7
For the filling, whisk the sugar, flour, and egg yolks together in a bowl.
8
In a small saucepan, bring the milk to a boil.
9
Stir 2 TBS of the hot milk into the eggyolk mixture to temper the yolks and prevent curdling.
10
Stir the egg mixture into the milk and stir constantly until thickened and beginning to boil gently.
11
Remove from heat.
12
Stir in the butter and vanilla and let cool.
13
Place in a bowl, covering with plastic wrap to help prevent a skin from forming.
14
Put in the fridge until needed.
15
Turn the dough onto a lightly floured surface.
16
Pinch off pieces and form into small balls, about the size of golf balls.
17
Cover and let rise for 25 minutes.
18
In a dutch oven heat 4 inches of oil to 375*F.
19
Add the doughnuts a few at a time and fry for 30 to 40 seconds, until deep brown on first side.
20
Turn and fry on the second side for 15 to 30 seconds.
21
Using a slotted spoon, transfer to paper towels to drain and let cool.
22
Whisk the custard to smooth and fluff it.
23
Put the custard in a pastry bag fitted with a large plain tip.
24
Split each cooled doughnut in half and pipe or spoon in some custard.
25
For the glaze, melt the butter and chocolate in a double boiler over barely simmering water.
26
Add the sugar and vanilla, stirring until smooth.
27
Add enough water to make a thin glaze.
28
Let cool for 1 minute, then drizzle over the doughnuts.
29
If the glaze gets too stiff, add more hot water to make it workable again.
30
Enjoy!

Boston Cream Doughnuts

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