Description
Boston creme donuts start with pillowy, warm dough filled with silky vanilla cream and coated in shiny chocolate.
Ingredients
Scale
- 3 tbsp bread flour
- ½ cup water
- 1 cup milk (110°F)
- 2¼ tsp active dry yeast
- 2 cups bread flour
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 large eggs
- 4 tbsp unsalted butter, melted and cooled
- 1 tsp salt
- 1 tbsp vegetable oil (for greasing)
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter, cubed
- 1 tbsp vanilla bean paste
- 4 oz dark chocolate, chopped
- ¼ cup heavy cream
- 2 tbsp corn syrup
- 1 tbsp unsalted butter
- 3–4 cups canola oil
Instructions
- In a small saucepan, combine 3 tablespoons of bread flour with ½ cup water. Whisk until the mixture is smooth, with no lumps. Cook over medium heat, constantly whisking until it thickens into a paste, about 1–2 minutes. Transfer to a bowl, cover, and allow it to cool to room temperature. This step keeps the donuts tender and moist.
- In a small bowl, mix 1 cup of milk warmed to 110°F with 2¼ teaspoons of active dry yeast and a pinch of sugar. Let the mixture stand for about 5–7 minutes until it becomes foamy. The foamy appearance indicates that your yeast is active and ready to use.
- In a stand mixer fitted with a dough hook, combine the cooled tangzhong, activated yeast mixture, 2 cups of bread flour, 1 cup of all-purpose flour, ¼ cup of sugar, 2 large eggs, and 4 tablespoons of melted butter. Start mixing on low speed until the ingredients come together to form a shaggy dough. Then, add 1 teaspoon of salt and increase the speed to medium, mixing for 6–8 minutes until the dough is smooth and elastic. It should feel slightly tacky but not sticky.
- Lightly grease a large bowl with 1 tablespoon of vegetable oil, place the dough inside, and turn it to coat with oil. Cover and let it rise in a warm spot until it doubles in size, about 60 minutes. If you prefer, you can cover and refrigerate it overnight for a deeper flavor. Allow the dough to come back to room temperature before shaping.
- Turn the risen dough out onto a lightly floured surface and roll it to about ½ inch thick. Cut out 3-inch rounds and place them on parchment-lined trays, ensuring they are spaced approximately 1 inch apart. Cover with plastic wrap and proof for 30–40 minutes until puffy but not overstretched.
- In a heavy pot, heat 3–4 cups of canola oil to 350°F. To maintain this temperature, use a thermometer. Fry 2–3 donuts at a time for about 1–2 minutes per side, until they are golden brown. Transfer the fried donuts to a wire rack set over paper towels to drain excess oil. Maintain the oil temperature between 340–360°F for even frying and color.
- In a saucepan, combine 2 cups of whole milk and ½ cup of heavy cream over medium heat and bring them to a gentle simmer. In a separate bowl, whisk together 4 egg yolks, ½ cup of sugar, and 3 tablespoons of cornstarch until smooth. Slowly pour half of the hot milk mixture into the yolk mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking continuously until it thickens and bubbles, about 1 more minute. Remove from heat and stir in 2 tablespoons of cubed butter and 1 tablespoon of vanilla bean paste. Strain the mixture into a bowl to ensure a silky smooth pastry cream. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
- Using a piping bag fitted with a small round tip, fill it with the chilled pastry cream. Poke a hole in the side of each donut and pipe approximately 1.5 ounces of cream into each until you feel a bit of resistance. This technique helps prevent the donuts from splitting and ensures even filling throughout.
- Place 4 ounces of chopped dark chocolate in a heatproof bowl. In a small saucepan, heat ¼ cup of heavy cream and 2 tablespoons of corn syrup until it begins to steam. Pour the hot cream mixture over the chocolate and let sit for 1 minute. Stir until smooth and glossy, then mix in 1 tablespoon of unsalted butter for added richness. Dip the top half of each filled donut into the glaze, allowing any excess to drip off. Place them on a wire rack to set. If the glaze thickens, you can gently reheat it over a warm water bath.
Notes
- The tangzhong method keeps donuts soft for up to 48 hours when stored in an airtight container at room temperature.
- Use a high-gluten bread flour for greater structure and a mildly coarse texture, perfect for boston creme donuts.
- Opt for soft-wheat all-purpose flour for a better blend, enhancing the donut’s overall crumb.
- For extra richness, choose a full-fat whipping cream with at least 36% fat for both the pastry cream and the glaze.
- The use of vanilla bean paste intensifies the flavor profile, though you can swap it out for an equal amount of vanilla extract if needed.
- When frying, keep an eye on the temperature; maintaining the oil between 340°F and 360°F helps avoid greasy donuts.
- If donuts turn out a bit firm, reheating in a 300°F oven for 5 minutes can refresh their texture.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg