Well, we all seem to love donuts and, of course, the amazing Boston cream pie. So when I came across this recipe that combines the two together, well, you can imagine I was hooked. They look so delicious that I have to share this recipe with all of you.
Ingredients for Boston Cream Donuts
For the dough:
3-1/3 cups all-purpose flour
1/4 cup of sugar
4 tablespoons of butter, melted
1 cup of whole milk, warm (hot liquid can kill your yeast)
2-1/4 teaspoon active dry yeast (1 package)
1 teaspoon of salt
1 large egg
1 teaspoon of vanilla extract
vegetable oil for greasing and frying
For the custard:
1 cup whole milk
1/4 cup of sugar
2 large egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
pinch of salt
For the chocolate glaze:
1-1/2 cups powdered sugar
4 tablespoons of unsweetened cocoa powder
3-5 tablespoons of milk
2 teaspoons vanilla extract
How to Make Boston Cream Donuts
In an electric mixing bowl, combine flour, sugar, and dry yeast. Mix and then add salt. Mix again and then set aside. In a separate bowl, combine melted butter, warm milk, and vanilla extract. Add an egg on the dough mixture and then pour the butter and milk mixture. Beat at low speed until well-combined and then increase speed to medium. Beat for another 5-7 minutes until you have a smooth dough. Grease the mixing bowl with vegetable oil as well as the dough and then cover it with a plastic wrap and set aside. Put a kitchen towel on top and place the bowl in a warm spot and let the dough rise for 1.5 – 3 hours.
While the dough is resting, make the custard. In a medium saucepan, whisk together milk, sugar, egg yolks, cornstarch, vanilla extract, and a pinch of salt until well incorporated. Cook the mixture in low heat and continue to stir until it has thickened. Strain the custard while transferring in a bowl. Cover the bowl with a plastic wrap and make sure that plastic is touching the custard so that it will not form a skin. Put it inside the fridge.
Once the dough has risen, dust some flour on your work surface and flatten the dough with a rolling pin for about ½ inch thick. Using a round cookie cutter or a coffee mug rim, push down on the dough to make circles. Place them on a floured baking sheet and cover with a kitchen towel and let them rise for 30-45 minutes. Once risen, heat some vegetable oil for frying until it reaches 350°F. Fry the donuts for about 1 minute each side or until golden brown. Allow them to cool completely before putting the custard.
Transfer the custard in some piping bag. When the donuts are cooled, make a hole in the center using a small knife. Pipe the custard inside the donuts.
In another small bowl, combine powdered sugar, cocoa powder, milk, and vanilla extract. Mix until you form a thick glaze. Dip one side of the donut to the glaze and put in a wire rack until the chocolate has set.
To see the original recipe that inspired this one, check out the recipe for Boston Cream Donuts found at In The Kitchen With Jonny.
