baking · vegetarian
Boston cream donuts
Yeast donuts filled with vanilla pastry cream and dipped in chocolate glaze.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Knead flour, sugar, yeast, salt, milk, eggs and butter until smooth; rise 1 hour.
-
2
Cook milk, yolks, sugar and cornstarch until thick, add vanilla and chill.
-
3
Roll 1 cm thick, cut 7.5 cm rounds and rise 45 minutes. Fry at 180°C (350°F), 1 minute a side.
-
4
Pipe custard into the side of each cooled donut.
-
5
Melt chocolate into hot cream and dip the tops.
