Boston Cream Doughnuts
A classic treat with a creamy heart
Soft fried yeast doughnuts filled with vanilla pastry cream and topped with chocolate glaze, about 3 hours 10 minutes including rising
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Boston Cream Doughnuts
Boston cream doughnuts are a much-loved American classic: soft, golden, pillowy doughnuts filled with silky vanilla pastry cream and topped with a rich, glossy chocolate glaze. They take their name and flavours from the Boston cream pie, and make a special treat for breakfast, brunch or tea time.
The keys are a well-risen, soft yeast dough, oil kept steady at 175°C so the doughnuts cook through without soaking up grease, and patience: let both the doughnuts and the pastry cream cool completely before filling so the cream does not melt.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Boston cream donuts, Boston cream donut, Custard-filled chocolate doughnuts.
Original quantities serve 12. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Make the pastry cream early
The pastry cream must be completely cool before filling. You can make it while the dough rises and chill it, covered, until needed.
PreparationPrepare for frying
Use a deep, heavy pot and a kitchen thermometer. Line a tray with paper towels and set a cooling rack nearby for draining.
PreparationCheck the milk temperature
The milk for the dough should be lukewarm, about 37°C. Milk that is too hot will kill the yeast.
PreparationSet up the equipment
For Boston Cream Doughnuts, have these tools clean and ready: Large mixing bowl; saucepan; whisk; rolling pin; round cookie cutter (8-9 cm); deep heavy pot or deep fryer; slotted spoon; piping bag with round tip; baking tray; baking paper; cooling rack; kitchen thermometer; fine mesh sieve. Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Activate the yeast / Make the dough / Knead the dough
In a bowl, combine the lukewarm milk, sugar and yeast. Let it stand for 5-10 minutes until frothy. Add the flour, salt, eggs, soft butter and vanilla. Mix until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
2 First rise
Place the dough in a greased bowl, cover and let it rise for 1-1.5 hours, or until doubled in size.
3 Roll out and cut / Second rise
Roll out the dough to 1 cm thick and cut out rounds with an 8-9 cm cutter. Re-roll the scraps as needed. Place the cut doughnuts on a floured tray, cover and let them rise for 30-45 minutes until puffy.
4 Heat the oil / Fry the doughnuts / Drain and cool
Heat the vegetable oil to 175°C (347°F) in a deep pot. Use a thermometer for the best results. Fry 2-3 doughnuts at a time for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels. Let them cool completely.
5 Heat the milk / Whisk the eggs and sugar / Cook the cream / Add butter and vanilla
For the pastry cream, heat the milk in a saucepan until just simmering. Do not let it boil. In a bowl, whisk the egg yolks, sugar and cornflour until smooth and pale. Gradually whisk in the hot milk, then return to the pan and cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the butter and vanilla. Cover with cling film directly on the surface and let it cool completely.
6 Make the glaze
Melt the chocolate, butter and cream together until smooth. Stir in the corn syrup, if using, and let it cool slightly.
7 Fill the doughnuts / Dip in chocolate
Use a piping bag to fill each doughnut with vanilla pastry cream from the side. Dip the top of each doughnut into the chocolate glaze, allowing the excess to drip off.
8 Set the glaze / Fill the rest / Final touch / Slice and serve
Place on a wire rack and let the glaze set for 10-15 minutes. Repeat with the remaining doughnuts. Let the chocolate set completely. Serve and enjoy your homemade Boston cream doughnuts.
Chef’s tips
- Keep the oil temperature steady at 175°C (347°F) for evenly cooked, golden doughnuts.
- Let the doughnuts cool completely before filling to stop the pastry cream melting.
- Use a piping tip to fill the doughnuts easily.
- For an extra glossy glaze, add a little corn syrup.
- They are best enjoyed on the day they are made.
Common mistakes & quick fixes
- Dough too dense
- Knead longer, until smooth and elastic.
- Doughnuts absorb oil
- The oil is too cool. Keep it at 175°C.
- Flat doughnuts
- Give the dough enough rising time.
- Cream is lumpy
- Whisk constantly and cook it long enough; strain if needed.
- Glaze too thick
- Add a little more cream.
- Doughnuts burst or brown too fast
- The oil is too hot. Lower the heat and check with a thermometer.
- Not enough filling
- Use a piping bag and fill until the doughnut feels heavier.
Variations & serving ideas
Different chocolate: Use dark or milk chocolate for the glaze.
Coffee cream: Add a hint of coffee to the pastry cream.
Toppings: Top with sprinkles, nuts or a white chocolate drizzle.
Mini doughnuts: Make mini doughnuts for bite-size treats.
Other fillings: Try different fillings, such as chocolate or custard.
Perfect result check
| Doughnuts | Light, fluffy and golden; not greasy. |
|---|---|
| Filling | Cream is smooth and silky, and the doughnuts are generously filled. |
| Glaze | Chocolate glaze is glossy and set. |
| Taste | A perfect balance of sweetness, like a bakery-quality homemade treat. |
Storage & reheating
| Room temperature | Up to 2 days in an airtight container | Best enjoyed on the day of making. In warm weather keep filled doughnuts in the fridge. |
|---|---|---|
| Refrigerator | Up to 4 days | The cream stays fresh. Let them come to room temperature before serving. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Rising | Warm place | Dough doubled; cut rounds puffy after 30-45 minutes. |
| Frying | Oil at 175°C (347°F) | Golden brown after 1-2 minutes per side. |
| Pastry cream | Medium heat | Thick and smooth after 2-3 minutes of constant whisking. |
Helpful answers before you cook
What is the difference between a Boston cream doughnut and a custard doughnut?
A Boston cream doughnut is filled with vanilla pastry cream and always topped with chocolate glaze, inspired by the Boston cream pie.
What oil temperature should I fry doughnuts at?
Keep the oil at 175°C (347°F). Cooler oil makes greasy doughnuts; hotter oil browns the outside before the inside is cooked.
How do you fill Boston cream doughnuts?
Make a small opening in the side of each cooled doughnut and pipe in the chilled pastry cream with a piping bag and round tip.
Can I make the pastry cream ahead?
Yes. Cover it with cling film touching the surface and keep it in the fridge until you are ready to fill.
How long do Boston cream doughnuts last?
They are best on the day they are made but keep for up to 4 days in the fridge. Bring them to room temperature before serving.
