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Boston Cream Doughnuts

Updated: Feb 25

Boston Cream Donuts are my husband’s favourite doughnuts! Have you ever tried them? I love the flavour of the smooth custard inside a soft pillowy donut and topped with a rich chocolate glaze. Need I say more?

Preparation Time 2 hours

Cook Time 30 minutes

Yields 12 large/ 18 medium


Doughnut dough

2 1/4 teaspoon instant yeast

1 cup warm milk

4 tablespoon sugar- divided

3 3/4 cups/ 565 grams all purpose flour

1teaspoon salt

2 eggs- room temperature

1 teaspoon vanilla

6 tablespoons butter - room temperature

Vanilla custard

1/4 cup sugar

2 egg yolks

1 1/2 tablespoons corn starch

1 tablespoon flour

2 tablespoons butter

1 teaspoon vanilla

1 cup milk

1/4 teaspoon salt

Chocolate glaze

56 grams chocolate chips

2 tablespoons heavy cream/ milk

2 tablespoons butter

1 teaspoon vanilla

1/4 teaspoon salt

3/4 cup icing sugar


  1. Combine the milk, yeast and 2 tablespoons sugar in a bowl. Leave to rise for 15 minutes.

  2. Combine the flour, salt and 2 tablespoons sugar in a mixer. Add the eggs, vanilla and yeast mixture. Mix on a low speed for 2-3 minutes until no dry ingredients remain.

  3. Increase the mixer speed to high and knead the dough for 10 minutes until a ball of dough forms, and the dough pulls away from the sides of the bowl.

  4. Reduce the mixer speed to low. Add the butter 1 tablespoon at a time. Mix well before adding another tablespoon of butter. Then increase the mixer speed again and knead for 5 minutes further.

  5. Transfer the dough to a large, oiled bowl. Cover with clingfilm and allow it to rise for 1 hour and 30 minutes in a warm, dry place. The dough will double in size.

  6. To make the custard: whisk the egg yolks with the sugar for 3-4 minutes until pale. Add the flour and corn starch and mix it through. Gradually add the milk and mix until smooth and no lumps form.

  7. Place the mixture in a saucepan and gently heat it through for around 5-6 minutes until thickened. Remove from the stove and add the butter, vanilla and salt. Mix it through and pour it into a bowl.

  8. Cover the surface with a layer of cling film and set it aside to cool it to room temperature.

  9. Roll the dough to 1/2 inch thickness. Cut circles from the dough. You will get 12 large/ 18 medium doughnuts.

  1. Arrange on a parchment lined baking tray. Cover with a tea towel and allow them to rise for 10 minutes.

  2. Heat 1 inch of oil in a large pan to 170c. Fry 4-5 doughnuts at a time, being careful not to overcrowd the pan. Fry each side for 3-4 minutes until golden. Remove from the oil and blot on kitchen paper.

  3. Make the chocolate glaze by combining all the ingredients in a microwave safe bowl. Heat in the microwave at 20 second bursts until the mixture is smooth.

  4. Pipe the custard into the doughnuts, then dip one side of the doughnut in the glaze. Allow it to set for 5-10 minutes on a cooling rack before serving.

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