Boston Cream Doughnuts
From rva93 15 years ago
- - to make
- Serves 1214
This dreamy Boston cream doughnuts, are filled with vanilla pastry cream and dipped in rich chocolate glaze. I divided my dough and made half into doughnuts and half into cinnamon rolls! they turned out GREAT!
Ingredients
- vanilla pastry cream filling: shopping list
- 1/3 c. granulated sugar shopping list
- 1 1/2 c. whole milk, divided shopping list
- 3 tbs. cornstarch shopping list
- 4 large egg yolks shopping list
- 2 tbs. unsalted butter, softened shopping list
- 1 tsp. vanilla extract shopping list
- yeast dough: shopping list
- 2 1/4 tsp. active dry yeast shopping list
- 1/4 c. warm milk shopping list
- 1/3 c. granulated sugar, divided shopping list
- 3 1/4 c. all-purposed flour, divided shopping list
- 5 tbs. unsalted butter, divided shopping list
- 4 large egg yolks shopping list
- 1/2 tsp nutmeg shopping list
- 3/4 tsp salt shopping list
- frying: shopping list
- oil for deep-fat frying shopping list
- chocolate glaze: shopping list
- 3 ounces bittersweet chocolate, finely chopped shopping list
- 2 tbs. water shopping list
- 1 1/2 tsp. light corn syrup shopping list
- 1/3 c. granulated sugar shopping list
- 1 tbs unsalted butter, softened shopping list
- **************************************************** shopping list
- If making cinnamon rolls: shopping list
- Dough: shopping list
- Same recipe as the doughnuts shopping list
- Filling: shopping list
- 1/2 c. unsalted butter softened shopping list
- 1/2 c. brown sugar shopping list
- cinnamon (optional) shopping list
- frosting or glaze: shopping list
- 1/3 c. cream cheese shopping list
- 1 stick unsalted butter softened shopping list
- 1 tsp. vanilla extract shopping list
- 1 1/2 c. confectioner's sugar, divided shopping list
How to make it
- Make filling:
- combine sugar and 1 cup milk in a medium saucepan, cook over low heat stirring constantly with a wooden spoon until sugar is dissolved. raise heat and bring to boil.
- Place cornstarch in a medium bowl. Whisk in remaining milk until smooth. Add yolks and whisk until well blended.
- slowly put 1/3 cup hot milk mixture (first step mixture) into yolk mixture whisking constantly. Gradually whisk in rest of hot milk, and bring to a boil over medium heat. Boil for 1 minute stirring constantly.
- Remove from heat and whisk in butter and vanilla. (if mixture is lumpy, pas it through a sieve)
- Transfer pastry cream into a container and place a pice of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until cold.
- make yeast dough:
- Combine warm milk yeast and 1 tsp sugar in a bowl. Stir mixture. Let stand for 3 minutes until mixture is foamy.( indicating yeast is alive).
- Add 1 1/2 cups of flour into yeast mixture and beat on low speed for 2 minutes. Cover bowl in plastic wrap and let stan 45 minutes at room temperature. Sponge will increase in volume.
- Throughly grease a large bowl with 1 tbs. softened butter, set aside.
- To sponge, add sugar yolks, remaining butter, nutmeg and salt. Mix on low speed until blended. Add 1 1/2 cups of flour, 1/2 cup at a time. Beat dough at medium speed for 5 minutes. (dough will not form a bowl- it will be soft and part of it will wrap around the paddle) if dough is very sticky add remaining flour 1 tbs at a time, as necessary.
- Scrape dough into prepared bowl, turning on all sides to coat with butter. Cover bowl with plastic wrap and let dough rise at room temperature for about 1 hour and 45 minutes until it has slightly more than doubled its size.
- Dust a work surface with flour, turn our risen dough into work surface. Gently press down in dough to deflate it. With your hand, flattened dough into a rectangle, about 1/2'" thick, cover loosly with plastic wrap and let it rest for 5 minutes.
- Cut out about 12- 14 circles of dough. With a spatula transfer dough to a baking sheet covered with wax paper. Leave at least 1" between each circle to allow expansion. Let doughnuts rise for about 20-30 minutes or until almost doubled in size. Meanwhile heat oil.
- Fry doughnuts in 365F hot oil ( oil should be about 1 1/2 "" in depth). Fry doughnuts 3 to 4 at a time for about 1 minute , until golden brown. Turn doughnuts and fry second side. Take doughnuts out of hot oil and transfered them to a baking sheet covered in paper towels. Let drain. Set doughnuts in a wire rack to cool. As soon as they are cool enough to handle, use a pastry tip to poke a hole through midline of each doughnut. Let cool completely before before filling.
- Make glaze:
- Place chocolate in heat proof bowl and set aside.
- Combine water syrup and sugar in a medium saucepan. Cook over low heat until sugar is dissolved. Raise heat and bring to a boil.
- Pour hot mixture over chocolate . Let stan for 2 minutes to melt chocolate, then whisk in butter until smooth.
- ASSEMBLE:
- Remove pastry cream from refrigerator and whisk until smooth. Fill pastry bag, fitted with a 1/4"" plain tip with pastry cream.
- Pipe pastry cream into hole in middle of each doughnut until pastry cream begins to bulge and doughnut feels full. Place filled doughnuts back into the wire rack.
- Dip top part of each filled doughnut in chocolate glaze. Place glazed doughnuts back in the racks to set.
- The doughnuts will be better served after a few hours of being assembled, but they will last, at room temperture for up to a week.
- ENJOY
- ******************************************************************
- If making cinnamon rolls:
- cinnamon rolls:
- Preheat the oven to 350F.
- Follow the same procedure for the dough but instead of cutting the circles for the doughnuts, mix the butter brown sugar and cinnamon- if desired- and cover the dough with the filling evenly, leaving a 1" margin. Roll into log and let it rest for about 5 minutes.
- Cut roll into about 1"' slices and place them in a greased cake mold.
- cover in plastic wrap or damp towel and let it rest for about 30 minutes or until rolls double their volume.
- Bake for 10-15 minutes or until golden brown.
- Frosting:
- While rolls are in oven mix the cream cheese and butter until soft and smooth.
- Add vanilla and mix well.
- Add confectioner's sugar 1/2 cup at a time until desired flavor. ( I only used 1 cup)
- Assemble rolls:
- Take out rolls from the oven and immediately spread frosting over rolls, frosting will melt over the rolls and it would look like a glaze.
- Let them rest for about 1/2 hour to set glaze or serve immediately.
- ENJOY!
The Rating
Reviewed by 8 people-
Yummy. Love the cream found in boston cream donuts. Glad to have the recipe. Thanks for a fabulous post. You have my 5.
chefmeow
in Garland loved it
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Oh man these sound great.
taylorsue82
in Wapakoneta loved it
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My guys favorite doughnut....We both thank you..:)
wynnebaer
in Dunnellon loved it
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