Boston Creme Donut
Indulge in the ultimate treat with homemade Boston Creme Donuts—a perfect fusion of pillowy-soft dough, creamy vanilla pastry filling, and a rich chocolate glaze. These iconic donuts are made from scratch, beginning with a tender yeast-based dough that is carefully fried to golden perfection. Each donut is generously filled with smooth pastry cream, then topped with a decadent bittersweet chocolate ganache for that signature finish. With every bite, you'll savor layers of sweet, creamy, and chocolaty goodness. Perfect for a weekend baking project or special occasions, this recipe delivers all the flavors of a bakery classic straight to your kitchen! Keywords: Boston Creme Donut recipe, homemade donuts, yeast donuts, chocolate glaze, pastry cream filling.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Whole milk
- 0.25 cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Pastry cream
- 4 ounces Bittersweet chocolate
- 0.5 cup Heavy cream
- 4 cups Vegetable oil
Instructions
In a small saucepan, heat milk and unsalted butter until the butter is melted. Remove from heat and let cool to lukewarm.
In a large mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Add the lukewarm milk and butter mixture, then add the eggs and vanilla extract.
Mix thoroughly until well combined, then gradually add the remaining flour until a soft dough forms.
Knead the dough on a lightly floured surface for about 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Punch down the dough and roll it out to 1/4 inch thickness on a floured surface. Use a donut cutter or a round cutter to cut out circles of dough, about 3 inches in diameter.
Place the cut dough onto a parchment-lined baking sheet, cover, and let it rise for another 30-40 minutes until puffy.
In a large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully fry the donuts a few at a time until golden brown on both sides, about 1-2 minutes per side.
Remove the donuts with a slotted spoon and drain on paper towels.
Once the donuts are cool, make a small incision on the side of each donut and fill them with pastry cream using a piping bag with a filling tip.
For the glaze, melt the chocolate with the heavy cream over a double boiler or in a microwave in 30-second intervals until smooth.
Dip the top of each filled donut into the chocolate glaze, letting any excess drip off.
Place the donuts on a cooling rack to set the glaze. Serve once the glaze has set.
Nutrition Facts
Calories |
10913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 981.0 g | 1258% | |
| Saturated Fat | 199.2 g | 996% | |
| Polyunsaturated Fat | 537.9 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 514.5 g | 187% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 165.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 743 mg | 57% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
