Boston Cream Donuts

Instructions

Preparing the Pastry Cream

Prepare the pastry cream (click for my homemade Pastry Cream recipe) and allow it to chill completely. This step can be completed the day before.

Proofing the Yeast

In a small bowl or glass measuring cup, mix the tepid water, 1 Tbsp of granulated sugar, and yeast. Set aside until the yeast dissolves and the mixture begins to foam (about 5 minutes).
¼ cup tepid water
1 tsp active dry yeast

Preparing the Yeast Dough

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, salt, and nutmeg. Whisk together to combine.
4 ½ cups all-purpose flour
1 ½ tsp kosher salt
¼ tsp ground nutmeg
In another small bowl or glass measuring cup, whisk together the eggs, remaining ⅓ cup of granulated sugar, tepid milk, and vanilla.
2 large eggs, at room temperature
1 cup whole milk, tepid
1 tsp pure vanilla extract
To the bowl of the stand mixer with the dry ingredients, pour in the liquid mixture and the proofed yeast mixture. Before turning the mixer on, stir with a rubber spatula until there are no large patches of flour (this will give your dough hook a head start).
Mix on medium-low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 8 to 10 minutes).
Note: The dough will seem very sticky and may not look like it's coming together into a ball, but be patient — it just needs time!
With the mixer still running, add in the cubed butter — a few pieces at a time — and continue to mix until all of the butter is fully incorporated and the dough begins to pull away from the sides and form a ball around the dough hook (this will take some time; about 10 to 15 minutes).
Note: Don't get discouraged! The dough may appear gummy at first, but it should eventually pull away from the sides of the bowl as the butter fully incorporates. (You may also need to scrape down the sides of the bowl from time to time.) The finished dough should feel soft and slightly tacky — this is what gives the donuts their light, fluffy texture.
8 Tbsp unsalted butter, softened and cut into ½" cubes
Meanwhile, lightly grease a large bowl with vegetable oil and set it aside.
Scrape the dough out of the bowl and form it into a ball by folding it over itself 2 to 3 times in your hands. Again, the dough should feel very soft, floppy, and slightly tacky.
Place the dough into the greased bowl, cover with plastic wrap, and allow it to rise at room temperature for 30 minutes. Then, chill the dough in the refrigerator until it has doubled in volume (at least 4 hours, but ideally overnight).

Shaping and Proofing the Donuts

Before removing the dough from the refrigerator, cut out 12 to 15 squares of parchment paper (roughly 4" by 4") and set them on a baking sheet. Lightly brush each square with vegetable oil. (This will make it easier to handle the donuts after they have risen and will prevent them from deflating or losing their shape.)
Note: If the parchment paper starts to curl, lightly grease the baking sheet first to help the paper stick in place.
Once the dough has chilled, turn it out on a floured surface. Gently shape it into a rough rectangle with your hands, pressing out all of the air as you go.
Using a floured rolling pin, roll out the dough into a rectangle about 13" by 10".
Note: For an even rectangle, start with the rolling pin in the center of the dough and roll outward towards each corner in an "X" formation.
Using a 3" cutter, cut out the donut shapes.
Pro tip: Cut the donut shapes as close together as possible to make the most out of the dough. You can gather the scraps, reshape them into a ball, and re-roll out the dough, but keep in mind that these donuts will likely rise unevenly and come out misshapen when fried.
Place one donut on each square of parchment paper (on the prepared baking sheet). Then, set the baking sheet into the oven — which should be turned off.
Place a cake pan on the oven rack below the donuts and carefully pour 2 cups of boiling water into it. (This will create steam to help your donuts rise.) Close the oven door and allow the donuts to proof until they are puffy and about 1 ½ times their original size (about 45 to 60 minutes).
Pro tip: From my testing, the proofing step is crucial to achieving perfect bakery-style donuts with that signature white ring around the edge. Make sure the donuts are very puffy and noticeably larger — this ensures that they'll float properly in the oil and won't turn out heavy or dense.
Near the end of the proofing time, in a large pot or Dutch oven, heat at least 2" of vegetable oil to 350–360℉ on a candy thermometer.

Frying the Donuts

Prepare a sheet pan lined with a wire cooling rack and paper towels (to catch excess oil after frying the donuts). Set aside.
Once the vegetable oil reaches 350–360℉, fry the donuts until lightly golden brown on each side. (I recommend testing one donut first to ensure it has properly proofed before frying the rest, which you can do in batches of 3 to 4 at a time depending on the size of your pot.)
Set each fried donut on the prepared wire rack to drain and cool.

Filling the Donuts

Remove the pastry cream from the refrigerator and vigorously whisk it until smooth and creamy.
Spoon the pastry cream into a pastry bag fitted with a Bismarck piping tip for filling pastries and donuts.
Note: If you don’t have a pastry bag or Bismarck tip, I recommend using a wooden skewer (to make holes in the donuts) and a plastic freezer bag with the corner cut (for piping). You may have to get creative with whatever you have lying around the house.
Holding a donut in one hand and the pastry bag in the other, insert the piping tip into the side of the donut and squeeze gently to fill the center with pastry cream. Use your best judgment and the weight of the donut as a guide to gauge how much cream has been added.

Glazing the Donuts

Prepare a double boiler by setting a bowl over a saucepan filled with 2" of water over low heat.
To the bowl, add in the heavy cream, butter, vanilla, and salt. Heat until the butter is fully melted.
2 Tbsp heavy cream
¼ cup (½ stick) unsalted butter, cut into ¼" cubes
½ tsp pure vanilla extract
⅛ tsp kosher salt
Add in the chocolate chips (or chunks) and corn syrup, and stir until the chocolate has melted and is completely smooth.
5 oz semi-sweet chocolate chips, or chopped into ¼" chunks
1 Tbsp light corn syrup
Still over heat, sift in the powdered sugar and whisk until no lumps remain.
¼ cup powdered (icing) sugar
Carefully remove the bowl and place it on a wire rack to cool until the chocolate has thickened slightly (about 10 to 15 minutes).
Note: Allowing the chocolate to thicken will create a thicker layer of chocolate on top of the donuts.
Dip each donut into the chocolate and place it back on the wire rack. Transfer the donuts to the refrigerator, uncovered, to allow the chocolate to set before serving (at least 10 to 15 minutes).
Store any remaining donuts in a single layer in an airtight container in the refrigerator for up to three days.

Ingredients

For the Donuts

For the Chocolate Glaze

Equipment

Instructions

Preparing the Pastry Cream

Proofing the Yeast

Preparing the Yeast Dough

Shaping and Proofing the Donuts

Frying the Donuts

Filling the Donuts

Glazing the Donuts

Nutrition

Boston Cream Donuts

Ingredients 1x2x3x

For the Donuts

For the Chocolate Glaze

Equipment

Instructions

Preparing the Pastry Cream

Proofing the Yeast

Preparing the Yeast Dough

Shaping and Proofing the Donuts

Frying the Donuts

Filling the Donuts

Glazing the Donuts

Nutrition

Ingredients