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Boston Cream Donuts

Boston Cream Donuts are pillowy yeast-raised donuts filled with silky vanilla pastry cream and topped with a glossy chocolate glaze. Each bite combines soft dough, creamy filling, and rich chocolate in perfect harmony—like a handheld Boston cream pie.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Proofing Time 2 hours
Total Time 3 hours
Servings 12

Ingredients
  

For the Donut Dough

  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast
  • 1 tsp salt
  • ¾ cup warm milk
  • ¼ cup unsalted butter softened
  • 2 large eggs
  • Vegetable oil for frying

For the Pastry Cream Filling

  • 2 cups whole milk
  • ½ cup sugar
  • 4 large egg yolks
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Chocolate Glaze

  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream

Instructions
 

Make the Dough

  • In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, butter, and eggs. Knead until smooth and elastic, 8–10 minutes. Cover and let rise until doubled, about 1 hour.

Shape Donuts

  • Roll dough to ½-inch thickness. Cut into rounds using a donut cutter or biscuit cutter. Place on parchment-lined tray, cover, and let rise until puffy, about 40 minutes.

Prepare Pastry Cream

  • Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk in hot milk. Return mixture to pan and cook over medium heat until thickened. Remove from heat, stir in butter and vanilla. Chill until set.

Fry Donuts

  • Heat oil to 350°F (175°C). Fry donuts in batches until golden, about 1–2 minutes per side. Drain on paper towels and cool slightly.

Fill Donuts

  • Using a piping bag with a long tip, inject pastry cream into each donut.

Make Glaze

  • Heat cream until steaming, then pour over chocolate chips. Stir until smooth and glossy.

Glaze Donuts

  • Dip tops of donuts into chocolate glaze. Let set before serving.

Notes

  • Even Frying: Don’t overcrowd the pan; fry in small batches.
  • Custard Variations: Flavor with coffee, almond, or citrus zest.
  • Make Ahead: Pastry cream can be made 1 day in advance.
  • Serving: Best enjoyed the day they’re made.