Boston Cream Donuts
Learn how to make Boston Cream Donuts from scratch. These old-fashioned donuts are soft, sweet and delicious!
Servings: 20 Servings
Ingredients
Donuts Ingredients
- 1 ⅓ cups warm milk
- 1 cup warm water
- ⅓ cup sugar + 2 Tablespoons
- 3 ½ teaspoons yeast
- 2 eggs + 1 yolk
- 1 Tablespoon white vinegar
- 2 teaspoons vanilla
- 7 ½ cups flour
- 1 teaspoon salt
- 3 Tablespoons butter
- 3 Tablespoons shortening
Filling Ingredients
- 3.4 ounce box vanilla pudding
- 2 cups milk
Glaze Ingredients
- 1 ½ cups chocolate chips
- ¾ cup + 2 Tablespoons heavy cream
- ½ teaspoon salt
- ½ teaspoon vanilla
- Oil for Frying
Instructions
Make the Dough
- Attach a whisk attachment to a stand mixer. In the bowl add warm milk, warm water, yeast and only 2 Tablespoons of sugar. Proof for 5 minutes until frothy.
- Add the remaining sugar plus eggs and mix till combined. Add vinegar and vanilla and mix until incorporated.
- Swap the mixer attachment to a dough hook, then add in flour and salt. Knead for 2 minutes. Add butter and shortening and continue kneading for an additional 5 minutes.
- Remove the bowl from the stand mixer and cover with plastic wrap. Let dough rise for 1 hour or until doubled in size.
Cut the Donuts
- Once the dough has risen, turn out onto a clean, lightly floured surface. Roll the dough out into a ½” thick circle.
- Use a donut cutter to cut out as many donuts as you can, then place cut donuts onto a baking sheet lined with parchment paper. Reroll the scrap dough and cut out remaining donuts.
- Place the remaining donuts into the baking sheet and let them rise for 1 hour.
Fry the Donuts
- A few minutes before the end of the rise time, preheat 3” of oil in a large stockpot over medium heat to 375°.
- Carefully place 2-3 donuts into the hot oil and fry for 1 ½ - 2 minutes. Flip over and repeat on the other side.
- Once cooked, remove the donuts and place onto a wire cooling rack. Repeat the frying process with the remaining donuts.
Make the Cream Filling
- In a bowl add pudding and milk. Mix for 2 minutes until set. Add pudding mix to a piping bag with a fitted round tip.
- While donuts are warm, pipe filling into the side of donut and fill until it pushes the piping tip back. Repeat until all donuts are filled.
Make the Glaze
- Add heavy cream to a microwave safe bowl and heat for 1 minute. Pour over chocolate chips and let stand for 1 minute. Whisk together until combined and smooth.
- Whisk in salt and vanilla. Dip each filled donut into chocolate glaze, then place onto a wire cooling rack until set.
How to Store Boston Cream Donuts
- Donuts may be stored in an airtight container or baggie for up to 2 days.
Notes
Recipe Tips
- Make sure milk and water is correct temperature when working with yeast, otherwise the dough will have trouble rising. If too hot it will kill the yeast. If too cold, the yeast won’t activate and dough won’t rise properly. Keep milk and water temperature between 105°-110°.
- Once the dough is finished kneading, remove it from the bowl and spray the bowl with baking spray. Add the dough back into the bowl and let rise. Spraying the bowl with baking spray will prevent it from sticking when you remove it.
- Make sure to fill donuts while they are still warm for best results. If you don't, you will need to cut a hole in the side of the donut for filling.
- It's best to use both water and milk, however, if one was to be substituted completely for the other it would be better to use all milk instead of all water. The fats in the whole milk help to create a richer donut. All water can be used however it does slightly alter the flavor and the texture slightly.
