master-cooks | Custard Filled Boston Cream Donut Recipe

To make a delightful Custard-Filled Boston Cream Donut, start by preparing a rich and creamy custard filling. Whisk together egg yolks, sugar, cornstarch, and a pinch of salt in a medium bowl until the mixture is smooth. Heat milk in a saucepan until steaming, then gradually whisk it into the egg mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and let it cool before refrigerating until set. For the donuts, dissolve yeast in warm milk and let it sit until frothy. In a separate bowl, combine flour, sugar, and salt, then add the yeast mixture, eggs, and melted butter. Knead the dough until smooth and elastic, then let it rise in a warm place until doubled in size. Roll out the dough and cut into rounds, allowing them to rise again before frying in hot oil until golden brown. Once cooled, fill each donut with the chilled custard using a piping bag. Finally, prepare a chocolate glaze by melting chocolate with cream and a touch of butter. Dip the tops of the filled donuts into the glaze, allowing it to set slightly before serving. Enjoy the classic combination of soft donut, creamy custard, and rich chocolate.

Gather all the ingredients for the custard-filled Boston cream donut recipe

You don't require a long list of ingredients to whip up these delightful custard-filled Boston cream donuts. With just a handful of basic items, you can create scrumptious, bakery-quality treats right in your own kitchen. For the donuts, you'll need milk, granulated sugar, dry yeast, eggs, salt, all-purpose flour, butter, and vegetable or canola oil for frying. The pastry cream calls for vanilla bean, milk, egg yolks, sugar, salt, and cornstarch. Plus, the chocolate sauce only needs two ingredients: semi-sweet chocolate and milk.

Step 1: Make the yeast mixture

In a mixing bowl, blend together 1 cup of lukewarm milk, 3 tablespoons of sugar, and the yeast.

Step 2: Let it foam

Allow it to rest for 10-15 minutes, or until it becomes foamy.

Step 3: Mix in the eggs and flour

Incorporate 2 eggs, salt, and flour. Blend on medium speed using the dough hook attachment for approximately 5 minutes, or until the dough begins to pull away from the sides.

Step 4: Add the butter

Begin incorporating the butter, adding one tablespoon at a time, until you have included all 6 tablespoons, which should take approximately 10-15 minutes. Ensure that each portion of butter is completely blended into the dough before adding the next.

Step 5: Cover and let the dough proof

Transfer the dough to a greased bowl, cover it with a cloth, and allow it to rest in a warm area until it has doubled in size, which should take around an hour.

Step 6: Cut the vanilla bean

In the meantime, cut the vanilla bean in half lengthwise and extract the seeds.

Step 7: Bring the milk and vanilla to a simmer

Combine 2 cups of milk, the vanilla seeds, and the bean in a saucepan, then heat over low until it reaches a simmer. Allow it to simmer for 5 minutes.

Step 8: Mix the egg yolks, sugar, and cornstarch

In a mixing bowl, combine the egg yolks, ½ cup of sugar, cornstarch, and salt, stirring until the mixture is smooth.

Step 9: Temper the egg mixture

Slowly add a portion of the hot milk to the egg yolk mixture to temper the eggs, whisking continuously.

Step 10: Cook the cream until thick

Slowly add the tempered egg mixture back into the remaining milk and cook over medium heat, stirring continuously, until it thickens, which should take about a minute.

Step 11: Mix in the butter

Remove the mixture from the heat and stir in 3 tablespoons of butter until completely blended.

Step 12: Strain the cream

Strain the cream using a sieve.

Step 13: Chill the cream

Seal the cream with plastic wrap, ensuring it makes contact with the surface to avoid a skin from forming. Place it in the refrigerator to chill.

Step 14: Roll out the dough

On a floured countertop, roll the dough out to a thickness of ¾ inch.

Step 15: Cut out the donuts

Use a glass or a donut cutter that is approximately 3 inches in diameter to cut out the donuts.

Step 16: Place each donut on parchment paper

Arrange the cut-out donuts on parchment paper and trim the paper around each donut to facilitate easier transfer to the hot oil.

Step 17: Let the donuts proof

Wrap the donuts and allow them to sit for 30-60 minutes.

Step 18: Heat the oil

Heat the oil in a large, deep saucepan until it reaches 350°F.

Step 19: Add donuts to the hot oil

Add a maximum of 3 donuts to the oil at once.

Step 20: Bake until golden brown

Fry for approximately 2 minutes on each side, or until they turn golden brown. Continue with the remaining donuts.

Step 21: Let the donuts cool

Allow the donuts to cool down entirely.

Step 22: Melt the chocolate

Prepare the chocolate sauce by melting the chocolate using a double boiler.

Step 23: Add milk

Combine with ¼ cup of milk.

Step 24: Prepare the piping bag

Snip the tip of a pastry bag or a zip-top bag and insert a round piping nozzle into it.

Step 25: Add the pastry cream to the piping bag

Transfer the cooled pastry cream into the bag.

Step 26: Make a hole in each donut

Create a hole in each donut with a knife, ensuring you don't cut all the way through to the other side.

Step 27: Fill the donuts

Stuff each donut with the cream.

Step 28: Dip each donut in chocolate sauce

Coat the tops of each donut with the chocolate sauce.

Step 29: Enjoy them while fresh

Allow the sauce to thicken and then serve the donuts.

What are some tips for making perfect Boston cream donuts?

This recipe might appear quite complex, but none of the steps are particularly challenging. With a few straightforward tips, you can create perfect Boston cream donuts. To guarantee success, make sure all your ingredients (eggs, milk, and butter) are at room temperature. This will help them blend more uniformly, resulting in a smoother dough. Don’t rush the proofing process—both for the dough and the individual donuts before frying. A proper rise will ensure the donuts are light and fluffy. For a silky pastry cream, we strongly recommend straining it through a fine mesh sieve to remove any lumps. Ensure that both the pastry cream and the donuts are completely cooled before filling.

Use a deep-frying thermometer to monitor the oil temperature accurately. This will help you maintain the right heat, ensuring the donuts are thoroughly cooked and allowing you to time each batch precisely. If the oil is too hot, the donuts will cook too quickly, leading to a burnt exterior while remaining raw inside. Conversely, if the oil isn’t hot enough, the donuts will absorb too much grease. Always test the first donut to confirm it’s cooked properly before proceeding with the next batch.

What are some Boston cream donut variations?

If you're looking to add some innovative touches to these donuts while still honoring the traditional Boston cream flavor, there are several avenues to explore. For the filling, consider experimenting with different variations of custard or pastry cream. Bavarian cream, which resembles crème anglaise, is made with egg yolks, sugar, and milk or cream, but includes gelatin for structure and whipped cream for a lighter texture. Another option is crème légère, which is quite similar to pastry cream but incorporates whipped cream, resulting in a lighter and creamier consistency. You might also enjoy using crème Diplomat, which combines crème légère with gelatin for added stability. Mousseline cream, made by whipping soft butter into pastry cream, offers a richer and creamier filling.

These delightful options will provide that classic creamy vanilla taste, but you can elevate the flavor profile even further by infusing new tastes into the pastry cream. Adding melted chocolate, lemon zest, fruity jams (like raspberry, strawberry, or blueberry), or nut butters (such as pistachio, peanut, or almond) can bring a playful twist to the traditional recipe. Additionally, consider topping the chocolate glaze with some chopped nuts for an extra layer of texture and crunch.

Custard-Filled Boston Cream Donut Recipe