These Homemade Boston Cream Doughnuts are a take on the popular Boston Cream Pie dessert! Don’t be afraid of making homemade doughnuts! It’s easier to make doughnuts at home than you think!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
We don’t have any of the common chain doughnut stores around here but my husband still loves to stop at them sometimes when we’re out of town. So I thought it was about time for me to teach myself how to make them at home!
After a few trial runs, we’ve fallen in love with these Homemade Boston Cream Doughnuts!
Ingredients For Homemade Boston Cream Doughnuts:
- active dry yeast
- warm water
- milk, room temperature
- eggs, room temperature
- white sugar
- unsalted butter
- vanilla extract
- all-purpose flour
- salt
- corn oil (for frying)
You’ll also need the homemade Cream Filling and Chocolate Glaze recipes that I’ve included below!
Ingredient amounts and recipe directions are below with a print option!
How To Make Homemade Boston Cream Doughnuts:
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Use the recipe provided below to create the doughnut dough.
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Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel. DON’T cut out a middle doughnut hole.
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Cover with a kitchen towel or paper towel and let rise about 30 minutes.
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Then it is time to fry!
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Pour frying oil in a deep pan and heat to 325°F – 330°F.
Lift each doughnut gently off towel and carefully and gently place in oil.
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Cook in batches of 2 or 3 at a time.
Cook on each side until golden in color,1-2 minutes per side.
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Lift out of oil with a slotted spoon….
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… and drain on a wire rack or cookie sheet fitted with paper towels.
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Let doughnuts come to room temperature before filling and glazing.
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Once cool, fill doughnuts with filling. Use a chopstick to poke a hole into side of doughnut.
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Wiggle chopstick around the center of the doughnut to make room for filling.
Use a piping bag filled with chilled filling and fill each doughnut.
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To make glaze, in a medium bowl, whisk together powdered sugar, cocoa powder, and salt.
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Slowly add water 1 tablespoon as a time, stirring after each addition until a chocolate glaze forms.
Dip tops of the doughnuts into the chocolate glaze.
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Tap off excess glaze and place on a wire rack for glaze to dry.
I hope that you love them!
More doughnut recipes to make:
Homemade Boston Cream Doughnuts
Homemade Boston Cream Doughnuts
These Homemade Boston Cream Doughnuts are a take on the popular Boston Cream Pie dessert! Don’t be afraid of making homemade doughnuts! It’s easier to make doughnuts at home, than you think !
Ingredients
Yeast Doughnuts:
- 2 (.25 oz) packets active dry yeast
- 1/4 cup slightly warm water (100°F)
- 1 1/4 cups milk, room temperature
- 3 large eggs, room temperature
- 1/2 cup white sugar
- 6 tablespoons unsalted butter, soft
- 1 tablespoon vanilla extract
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
For Filling:
- 4 egg yolks
- 1 cup white sugar
- 4 tablespoons cornstarch
- 2 cups milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
For glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoons salt
- 3-4 tablespoons water
PLUS:
- 12 cups corn oil for frying
Instructions
Pour yeast and warm water in a large bowl and mix until well combined.
Add milk and eggs and beat to combine.
Add sugar, butter, vanilla, 3 cups of flour and salt. Mix until dough is smooth.
Add remaining flour and mix until dough is elastic and no longer sticks to sides of the bowl. The total mixing time will be about 10 minutes at medium speed.
Leave dough in the bowl, cover dough with plastic wrap and a kitchen towel.
Allow it to rest in a warm place until it has doubled in size, about 45 to 60 minutes.
Meanwhile prepare pastry cream.
Pour egg yolks in a medium sized bowl and slowly whisk them together.
Set egg yolks aside.
Add sugar, cornstarch and milk to a medium saucepan and whisk until smooth.
Stirring continuously, cook milk mixture over medium heat until it has thickened.
Let it bubble and simmer for 2 minutes while whisking.
Remove from heat and add a bit of the warm milk mixture to egg yolks to temper egg yolks.
Pour egg mixture into saucepan and place it back on heat.
Bring to a light boil and boil for about 2 minutes, stirring continuously.
Remove from heat, add butter and vanilla while stirring. Once smooth, pour into a bowl.
Cover pastry cream with clear plastic wrap and press it against the top of the pastry cream. This will prevent a film from forming on the top.
Place pastry cream into the fridge until cold.
Remove plastic wrap and towel from dough, and punch dough down. Cover and allow to rest for 15 minutes.
On a lightly floured surface, roll dough to a thickness of 1/2-inch.
Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel. DON’T cut out a middle doughnut hole.
Cover with a kitchen towel or paper towel and let rise about 30 minutes.
Meanwhile pour frying oil in a deep pan and heat to 325°F - 330°F.
Lift each doughnut gently off towel and carefully and gently place in oil.
Cook in batches of 2 or 3 at a time.
Cook on each side until golden in color,1 -2 minutes per side.
Lift out of oil with a slotted spoon and drain on a wire rack or cookie sheet fitted with paper towels.
Let doughnuts come to room temperature before filling and glazing.
Once cool, fill doughnuts with pastry cream.
Use a chopstick to poke a hole into side of doughnut. Wiggle chopstick around center of doughnut to make room for pastry cream.
Use a piping bag filled with the chilled pastry cream and fill each doughnut with pastry cream.
To make glaze, in a medium bowl, whisk together powdered sugar, cocoa powder and salt.
Slowly add water 1 tablespoon as a time, stirring after each addition until a chocolate glaze forms.
Dip tops of doughnuts into chocolate glaze. Tap off excess glaze and place on a wire rack for glaze to dry.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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Hey Angie!
It really looks yummy & delicious and easy to make recipe. I’ll try it in a few days & let you know about my experience. Keep sharing smiles & new recipe ideas like this one. Thanks for a great doughnuts recipe.
Where is the donut recipe? I don’t see it here at all. Thanks.
Hi Jess! I’m so sorry about that! This was a sponsored recipe for Dixie Crystal and I had a link at the bottom to take readers to the recipe. However, recently Dixie Crystals deleted all of those links from their site! So I’ve just done an edit on the post and added a recipe card with the recipe