Boston Cream Donuts (2024)

These homemade Boston Cream Donuts are surprisingly easy to make and taste SO much better than the ones you get from the coffee shop. You’ll fill them with silky smooth vanilla custard and dip them in a rich chocolate glaze before they’re ready to be devoured. Recipe includes a how-to video!

Boston Cream Pie, But Make It a Donut

Skip the trip to the corner coffee shop (and those previously frozen, so-so donuts) and make these Boston cream donuts from scratch!

These bad boys are the donut version of my Boston cream cupcakes, and they’re dangerously decadent. Their golden brown shell is based off of my homemade donuts, except we’re leaving them whole this time so we can fill them with homemade pastry cream. And of course, we’re dipping them in a chocolate ganache glaze–because you can’t have Boston cream donuts without that glossy chocolate top!

This recipe is shamelessly rich and time consuming, but it’s also 100% worth the indulgence and effort. When made properly, these donuts are pillowy and tender, the chocolate glaze is soft, yet firm enough to not make a mess, and the pastry cream is silky smooth vanilla perfection. Thanks to instant yeast, the hardest part about this recipe is the frying. If frying is a skill that you’re not comfortable with, don’t worry: I’ve made sure to include plenty of tips and visual cues to help you succeed.

Let’s get into it!

What You Need

Surprisingly, the ingredients for this recipe aren’t overly fussy or complicated. Here’s what you need:

• Pastry cream. Ideally, you’ll prepare the pastry cream 1-2 days in advance. It needs to chill in the fridge for a few hours, so making it ahead of time keeps things moving as quickly as possible.
• Flour. As with most yeast recipes, the amount of flour you’ll use will vary. We want to be somewhat more sparing here during the kneading process though, as this should be a somewhat sticky dough. You won’t knead it for very long either; watch the video for some visual cues that indicate the dough is ready.
• Instant yeast. Also called rapid rise yeast, this will give our donuts a pillowy, slightly chewy texture. This is what separates these donuts from baked donuts, which are lighter and fluffier.
• Milk. Whole milk works best here!
• Butter. Use unsalted butter since we are going to add salt ourselves. You’ll want to melt your butter and let it cool slightly before adding it to your dough.
• Eggs. Set your eggs out ahead of time so they can come to room temperature, and make sure to lightly beat them before adding them to the dough mixture.
• Vanilla. For a flavorful dough, we’ll add a splash of vanilla.
• Chocolate. Use a semisweet baking bar or chocolate chips.
• Heavy cream. We’ll combine the cream with the chocolate to make the chocolate glaze for these Boston cream donuts.
• Oil. I like to fry my donuts in vegetable oil, but canola oil could work too.

SAM’S TIP: When cutting the donuts out of the dough, make sure to get as many cuts out of your first roll as you can. While you can and should regroup the scraps to cut more donuts, the donuts from your second cut won’t be as pretty and will be harder to fill.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Boston Cream Donuts

1. Combine 2 cups of flour, yeast, sugar, and salt in a large bowl. Microwave your milk until it reaches 115F, then add it to your dry ingredients. Stir until completely combined.
2. Lightly beat your eggs before adding them to the dough. Add your melted butter and vanilla as well, then stir to combine.
3. Gradually stir in more flour until your dough clings to itself and is tacky to the touch.
4. Stir/gently knead your dough until it is smooth and cohesive. It should still be slightly tacky. Place your dough in a lightly oiled bowl, cover, and let it rise until it’s doubled in size.

5. Turn your dough out onto a lightly floured surface and pat it down (you can also roll it) until its ¾″ thick. Use a 3″ biscuit or cookie cutter to cut out donuts as close together as possible. Place donuts on a parchment lined baking sheet (I like to cut individual squares so each donuts has its own square to sit on) and regroup the scraps until you’ve cut all your donuts.
6. Cover the baking sheet with plastic wrap or a towel and let the donuts rise until they’ve doubled in size. While they’re rising, heat your oil and prepare your work station.
7. Once your oil is hot and the donuts have risen, begin frying your donuts one at a time, cooking until golden brown on both sides. Remove the cooked donuts to your prepared cooling rack and allow the oil to come back up to temperature before adding the next. Repeat until all donuts have been cooked.
8. Use a sharp knife to cut into the side of each donut, going about halfway deep. Repeat until you’ve made an X shaped hole in each donut.

9. Place a piping bag filled with pastry cream halfway into each donut and fill with cream.
10. Prepare your glaze, then dip the tops of your filled donuts. Let the donuts cool on a cooling rack until the glaze sets up a bit. Enjoy while fresh and still warm!

SAM’S TIP: Proper oil temperature is very important when frying. Oil that is too hot will leave your donuts burnt or overcooked on the outside and either dry inside, or possibly worse, raw inside. On the other hand, oil that is too cold will cause greasy donuts. I like to use my first donut as a test donut and check the inside after it’s cooled for several minutes to make sure it’s not gooey inside. And remember to always let the oil come back to temperature between donuts!

Frequently Asked Questions

Enjoy!

More Recipes You Might Like

• Homemade Cream Puffs
• Fried Donut Holes (No Yeast)
• Baked Donuts

Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook

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