Ingredients

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!

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was not good "
    justicelegion ate it and said...
    This is the worst recipe I have ever encountered. The directions are wrong and I think someone working for this site deliberately messed with the instructions.
    I saw these doughnuts made on the "the American baking competition" in June on CBS and I couldn't find the recipe there so I chose to look online thinking it would be the same. But not at all. So if you want a decent recipe that is a lot easier to make google the above and type in" Boston Cream Doughnuts", besides this you will be able to get all the recipes from that competition free. The doughnuts recipe were the world renown chefs own recipe and you know that has to be good. Much better than this.
    I started to make this recipe and after the second process I knew
    something was wrong so I went online to find the one I wanted before and to my surprise I found it and now I will make those because I had to throw away part of the this recipe here.
    I had the same results that Jessicalori and others had. I don't understand why the site people don't fix this recipe to spare others what we have experienced.
    Was this review helpful? Yes Flag
    " It was not good "
    ladyamalthea44 ate it and said...
    Okay, a second post, now that I've finished and eaten them...and I promise I'll stop my rant about people giving a recipe a rating without making it.... ;)
    As written this recipe DOES NOT WORK!
    1. The custard filling is pretty good, I'd give it a 3.
    2. The dough failed as written, you MUST increase the warm milk to 3/4 cup to get any semblance of proper dough. I was able to add milk after the "sponge rise" part, and it turned out edible, but not nearly as fluffy as they should've been with enough milk to activate all the yeast in the first step.
    3. The chocolate glaze portion failed to stay fluid enough to dip more than two donuts at a time. I will use a double boiler next time to keep it warm as I dip my donuts.
    So all in all, a recipe to start working from, but don't follow it to the letter, you'll be sorely disappointed and incredibly frustrated!
    Thanks!
    Was this review helpful? Yes Flag
    " It was not good "
    ladyamalthea44 ate it and said...
    Nothing frustrates me more than people who rate a recipe without trying it first. I'm with Jessicalori...halfway thru making my first attempt at this and got the same results, crumbly flour mixture, no sponge. Every other recipe I've found uses 3/4 cup milk, so I just increased the mix (hopefully not too late!) My dough is rising now, I will comment again WITH a rating once they're done. So far, kudos on the custard. It's yummy. ;) rva93, any feedback on your recipe??? Is it a typo??? Thanks!
    Was this review helpful? Yes Flag
    " It was not good "
    jessicalori ate it and said...
    Recipe does not work as written. Way, way too dry.
    Use this one instead: http://www.godiva.com/recipes/recipe.aspx?id=626
    Was this review helpful? Yes Flag
    " It was not good "
    jessicalori ate it and said...
    Is there not something wrong with this recipe? I just mixed my 1/4c milk/yeast with 1 1/2 cups flour, and I do NOT have a sponge. I have a bowl full of barely moist floury crumbles. Will this really work?? I'm not optimistic ... have any of the five-star reviewers actually tried this recipe?
    Was this review helpful? Yes Flag
  • windy1950 3 years ago
    I am going to have fun with this!! I LOVE Boston Cream Doughnuts ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    Thank you so much for sharing this one - sounds fantastic. You have my 5 - nothing better then a homemade doughnut.
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    My guys favorite doughnut....We both thank you..:)
    Was this review helpful? Yes Flag
    " It was excellent "
    taylorsue82 ate it and said...
    Oh man these sound great.
    Was this review helpful? Yes Flag
  • rva93 5 years ago
    ohh! i love it too! thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yummy. Love the cream found in boston cream donuts. Glad to have the recipe. Thanks for a fabulous post. You have my 5.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes