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Boston Cream Donuts

Impress your friends with homemade Boston cream donuts filled with silky vanilla custard and topped with rich chocolate glaze. A nostalgic treat that's easy to make at home!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups homemade yeast dough or refrigerated biscuit dough Enriched dough with milk, sugar, butter, and yeast is perfect.
  • 1 quart neutral oil (canola or peanut) For frying.
For the Custard
  • 2 cups milk Should be heated until steaming.
  • 4 large egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 4 tablespoons butter To be whisked in after cooking.
  • 1 teaspoon vanilla extract
For the Chocolate Glaze
  • 8 ounces chocolate chips or chopped chocolate To be combined with cream and butter.
  • 1/2 cup heavy cream To help create the glossy ganache style.
  • 1 tablespoon butter For shine in the glaze.

Method
 

Make the Custard
  1. Heat milk until steaming but not boiling.
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
  3. Slowly stream in the hot milk while whisking.
  4. Return the mixture to the pot and cook on low, whisking, until thick and silky.
  5. Remove from heat, whisk in butter and vanilla, then press plastic wrap directly on the surface. Chill until cold and thick.
Fry, Fill, and Glaze
  1. Cut dough into rounds about 3 inches wide. Let them rest until puffy if using yeast dough.
  2. Heat oil to 350 F. Carefully fry donuts for 1 to 2 minutes per side until golden.
  3. Drain on a rack. Once cool enough to handle, poke a hole in the side with a small knife.
  4. Pipe in your custard until the donut feels heavy and filled.
  5. Dip the top in warm chocolate glaze and set back on the rack to set.

Notes

Store filled and glazed donuts in the fridge; best within 24 hours. For unfilled donuts, keep at room temperature in an airtight container.