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If you’re craving something truly indulgent, these Boston Cream Donuts are a must-try. They start with a soft, yeasty dough, fried to golden perfection, and are then filled with a smooth, rich custard that’s absolutely dreamy. Topped off with a glossy chocolate glaze, each bite is a perfect blend of creamy and crispy textures.
My All Time Favorite – Boston Cream Donuts
There’s a certain magic in the air every time I make Boston Cream Donuts—my absolute favorite kind of donut. Each piece starts with a plush, yeasty dough, delicately fried until it’s just the right shade of golden. The moment you bite into one, the rich, creamy custard filling greets you like an old friend, making each donut a little piece of heaven.
Then there’s the chocolate glaze, a true showstopper that perfectly crowns each donut. It’s silky, luscious, and when it sets, it has just the right amount of cling to the soft dough beneath. These donuts aren’t just my go-to indulgence; they promise pure joy in every bite.
Ingredients You’ll Need
For The Donuts
- Whole milk: I used 3% milk but you can substitute with a milk alternative like almond or oat milk if you need.
- Active dry yeast: If you use instant yeast, no need to wait for it to activate.
- Large eggs: These bind the dough ingredients together. If you’re out, a combination of water, oil, and baking powder can be a backup.
- Unsalted butter: Enriches the dough, making it tender. Margarine is a good alternative.
- Granulated sugar: To sweeten the dough a little bit. Honey or maple syrup are alternatives but will change the flavor.
- Salt: Enhances all the flavors.
- Flour: You’ll need all-purpose flour but you can also use bread flour which will give the donuts a chewier bite.
- Vegetable oil: I usually use sunflower oil for frying donuts. Feel free to sub with canola or peanut oil.
For The Custard Filling
- Whole Milk – Use whole milk for the best texture. If you opt to use low-fat milk or skim milk you may need to add a bit more cornstarch.
- Vanilla – You can use vanilla extract, a vanilla pod or vanilla paste.
- Egg Yolks – They help to thicken the custard and add richness. For the best results, use room-temperature egg yolks.
- Sugar – White granulated sugar is needed to sweeten the pastry cream.
- Cornstarch – Used to thicken the custard. Make sure to sift out any lumps.
For The Chocolate Glaze
- Heavy cream: Makes the glaze rich and decadent. Half-and-half is great for a lighter alternative.
- Semi-sweet chocolate: Crucial for a smooth glaze. Dark chocolate is an alternative for a less sweet taste.
- Corn syrup: Provides a glossy finish to the glaze. Honey is an alternative but it will change the texture.
- Vanilla extract: Adds aroma and enhances flavor in the glaze.
Prepare The Dough
Start by dissolving the yeast in warm milk in a large mixing bowl. Let it sit until it becomes foamy, which should take about 5 minutes.
Next, add in the eggs, melted butter, sugar, and salt, stirring everything until well combined. Gradually mix in the flour until the dough starts to come together. It should be soft and slightly sticky.
Knead And Let Rise
Turn the dough out onto a floured surface and knead it until smooth, which usually takes about 5-7 minutes. Place your dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place. You’re looking for it to double in size, which will take about an hour.
Cut And Shape Donuts
Once risen, roll out the dough to about ½-inch thickness on a floured surface. Use a donut cutter or a large round cookie cutter to cut out circles. Cover these dough circles with a kitchen towel and let them rise again for about 30 minutes until they puff up.
Fry The Donuts
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, turning them once until both sides are golden brown, about 1 minute per side. Remove the donuts and let them cool on a wire rack.
Make The Custard Filling
While the donuts are cooling, prepare the custard. In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch. Cook this mixture over medium heat, stirring constantly, until it thickens and begins to boil. Take it off the heat, stir in vanilla extract, and then cover it with plastic wrap placed directly on the surface to avoid forming a skin. Chill it in the refrigerator.
Prepare The Chocolate Glaze
For the glaze, heat the heavy cream in a small saucepan until it simmers. Remove from the heat, add the chopped chocolate, and let it sit for 1 minute. Stir until the chocolate is completely melted and the glaze is smooth. Mix in the corn syrup and vanilla extract until everything is well combined and glossy.
Assemble The Donuts
When the donuts are cool, use a small knife to make a hole in the side of each donut. Fill a piping bag fitted with a small nozzle with the custard and pipe it into each donut.
Dip the top of each filled donut into the chocolate glaze. Allow the glaze to set before serving.
Frequently Asked Questions
How do I know if the oil is at the right temperature for frying?
The best way to check if your oil is ready for frying is to use a thermometer; you want it to be at 350°F (175°C). If you don’t have a thermometer, you can drop a small piece of dough into the oil. If it sizzles and starts to fry gradually, your oil is hot enough. If it browns too quickly, your oil is too hot.
What’s the best way to fill the donuts with custard?
The easiest and neatest way to fill the donuts is to use a piping bag fitted with a small nozzle. Make a small hole in the side of each donut, insert the nozzle, and gently squeeze the custard into the donut until it feels slightly heavier. If you don’t have a piping bag, a plastic bag with a corner cut off will also work.
My custard is lumpy, what did I do wrong?
Lumps in the custard usually form if the egg yolks and cornstarch weren’t mixed thoroughly or if the custard was cooked at too high a temperature. To prevent this, whisk the mixture continuously and keep the heat medium to low. If your custard does end up lumpy, you can strain it through a fine-mesh sieve before chilling.
Expert Tips
- Use a thermometer: Always use a candy or deep-fry thermometer to ensure your oil is consistently at the right temperature (350°F or 175°C). This prevents the donuts from absorbing too much oil or becoming too dark.
- Proof in a warm spot: Let your dough rise in a warm, draft-free spot in your kitchen for the best results. If your kitchen is cool, a slightly warmed oven (turned off after preheating for a minute) can be a perfect spot.
- Roll evenly: Ensure the dough is rolled out evenly to ½-inch thickness to promote uniform cooking and perfectly shaped donuts.
- Chill the custard quickly: To cool your custard faster and prevent bacteria growth, place the saucepan in a larger bowl filled with ice water and stir occasionally. This method also helps maintain a smooth consistency.
- Glaze while warm: Apply the chocolate glaze while it’s still warm for a smooth and even coating. If the glaze starts to thicken or harden, gently reheat it before continuing to dip the donuts.
Storage
Boston Cream Donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the unfilled donuts for up to 2 months; just thaw and reheat slightly in the oven before filling and glazing. Unfortunately, the custard and glaze don’t freeze well, so it’s best to prepare these components fresh.
Discover More Delicious Donuts
- Krispy Kreme Donuts (Copycat)
- Cinnamon Sugar Donut Holes
- Sopapillas
- Peach Fritters
- Paczki (Polish Donuts)
- Italian Bomboloni
Boston Cream Donuts
Video
Ingredients
For the Donuts:
- 1¼ cups whole milk warm
- 2¼ teaspoons active dry yeast 1 packet
- 2 large eggs
- 8 tablespoons unsalted butter melted, 1 stick
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour plus more for dusting
- vegetable oil for frying
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 2 large egg yolks
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate chopped
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
Instructions
Make the Donuts
- In a large mixing bowl, dissolve the yeast in warm milk and let it sit until foamy, about 5 minutes.
- Add the eggs, melted butter, sugar, and salt. Mix until combined.
- Gradually add the flour, mixing until the dough comes together. It should be soft and slightly sticky.
- Knead the dough on a floured surface until smooth, about 5-7 minutes.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
- Roll out the dough to ½-inch thickness on a floured surface. Cut out circles using a donut cutter or large round cookie cutter.
- Cover the cut donuts with a kitchen towel and let rise for an additional 30 minutes.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the donuts in batches until golden brown, about 1 minute per side. Remove and let cool on a wire rack.
Make the Custard Filling
- In a saucepan, whisk together milk, sugar, egg yolks, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in vanilla extract. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator.
Make the Chocolate Glaze
- Heat the heavy cream in a small saucepan until it begins to simmer.
- Remove from heat and add the chopped chocolate, letting it sit for 1 minute. Stir until smooth.
- Stir in corn syrup and vanilla extract until the glaze is glossy.
Assemble the Donuts
- Once cooled, make a small hole in the side of each donut. Use a piping bag fitted with a small nozzle to pipe the custard filling into the donuts.
- Dip the top of each filled donut into the chocolate glaze. Let sit until the glaze sets.
Tips & Notes:
- Adjust sweetness: Feel free to tweak the amount of sugar in the custard to suit your taste preferences—less for a subtler sweetness or a bit more for a richer flavor.
- Check donut color: Keep a close eye on the donuts as they fry; they should turn a light golden brown. If they darken too quickly, lower the heat slightly.
- Prep in stages: You can prepare the custard and even the dough ahead of time, breaking down the recipe into manageable steps over a day or two.
