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Boston Cream Donuts are made of soft, buttery dough that is fried to golden perfection. Once fried they are filled with a sweet, soft, creamy vanilla pudding filling that is then dipped in a rich, smooth chocolate glaze. Once you try these Boston cream donuts they will be your go-to donuts to make at home.

Boston Cream Donuts

Every time I head to the donut shop I am always looking for a good Boston cream donut, usually, I am fairly disappointed with the outcome. Either it is not soft, the filing is not creamy, or the chocolate is not super great quality. After my last trip to the donut shop, I decided it was time to get in the kitchen to figure out how to make a Boston cream donut at home. 

Let me tell you, you are not going to be disappointed with the results! This Boston cream donut recipe is delicious! It is soft, the creamy is so silky and smooth and the chocolate ganache on top is out of this world. Once you make these homemade Boston cream donuts you won’t ever head back to the donut shop to grab one. 

For more delicious donut recipes be sure to try our air fryer donuts, our apple cider donuts, and our peppermint mocha donuts. 

Ingredients:

Donuts:

1 1⁄3 c warm milk

1 c warm water

1⁄3 c sugar + 2 Tbs

3 1⁄2 tsp yeast

2 eggs + 1 yolk

1 Tbs white vinegar

2 tsp vanilla

7 1⁄2 c flour

1 tsp salt

3 Tbs butter

3 Tbs shortening

Filling:

3.4 oz box vanilla pudding

2 c milk

Glaze:

1 1⁄2 c chocolate chips

3⁄4 c + 2 Tbs heavy cream

1⁄2 tsp salt

1⁄2 tsp vanilla

Oil for Frying

How to Make Boston Cream Donuts

• In the bowl of a stand mixer fitted with a whisk attachment combine milk, water, 2 Tbsp of sugar and yeast. 

• Proof for 5 minutes, until frothy. Once the 5 minutes are up, add the remaining sugar and eggs and mix to combine. 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 the butter and shortening and continue kneading for an additional 5 minutes.

• Remove the bowl from the stand mixer and cover with plastic wrap. Let rise for 1 hour or until doubled in size. Once the dough has risen, turn out onto a clean, lightly floured surface.

• Roll the dough out into a 1⁄2” thick circle. Use a donut cutter to cut out as many donuts as you can, then place the cut donuts into a baking sheet lined with parchment paper.

• Reroll the scrap dough and cut out the remaining donuts. Place the remaining donuts onto the baking sheet and let them rise for 1 hour.

• Towards the end of the rise time, preheat 3” of oil in a large stockpot over medium heat to 375°. 
• Once the dough has risen and the oil is heated, carefully place 2-3 donuts into the hot oil.
• Let fry for 1 1⁄2 – 2 minutes, then flip over and fry on the other side for an additional 1 1⁄2 – 2 minutes. 
• Once cooked, remove the donuts from the pot and place them onto a wire cooling rack.
• Repeat the frying process with the remaining donuts.

Filling:

• In a bowl combine pudding and milk and mix for 2 minutes, until soft set. Place into a piping bag fitted with a round tip. 

• While the donuts are still warm, insert the piping tip into the side of the donut and fill until the filling pushes the piping tip back. 

• Repeat the filling process with the remaining donuts.

Glaze:

• In a microwave bowl, heat the heavy cream for 1 minute. Pour over chocolate chips and let stand for 1 minute. Whisk until the heavy cream and chocolate chips are a smooth mixture.
• Whisk in the salt and the vanilla. Dip each filled donut into the chocolate glaze, then place onto a wire cooling rack until set.

Tips Tricks and FAQs

• If you prefer you can swap out the warm milk for warm water if you prefer and vice versa.
• You can use butter in lieu of shortening if you prefer. 
• You want to make sure that your milk and water are at the right temperatures. Having too cold ingredients will not activate the yeast and having too hot of milk and water will kill the yeast. The ideal temperature is between 105°-110°.
• Be sure to remove the dough from the bowl after it is done kneading and spray the bowl with cooking spray. Return the dough to the bowl and let rise. This helps prevent sticking. 
• Filling the donuts when they are warm is the best option. If you wait until they cool, you will need to cut a hole in the side of the donut to fill them. 

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