Homemade Boston Cream Donuts with Vanilla Custard

What is a Boston cream donut?

Boston cream doughnuts, sometimes called Boston Kreme donuts, are the donut version of Boston Cream Pie. They are yeast-raised and fried, then filled with vanilla pastry cream and topped with a smooth chocolate ganache. They resemble Bavarian cream doughnuts, but pastry cream is typically a pale yellow custard made with egg yolks and cornstarch, whereas Bavarian cream is lighter and often folded with whipped cream.

Ingredients

Below is a condensed ingredients summary. The full ingredient list and detailed measurements appear in the recipe card further down.

• Unbleached all-purpose flour – check the label to confirm it’s unbleached.
• Instant yeast – see recipe notes for conversions to active dry or fresh yeast.
• Granulated sugar – used in the dough and the pastry cream.
• Salt – enhances flavor and helps dough structure.
• Large eggs, room temperature.
• Cold water – helps keep the dough cool during mixing and kneading.
• Unsalted butter, softened for the dough and a small amount for the pastry cream.
• Vegetable oil – for frying.
• Whole milk – for the pastry cream; avoid heavy cream or half-and-half.
• Egg yolks – for the pastry cream.
• Cornstarch – thickens the pastry cream.
• Vanilla extract or vanilla paste – flavor for the pastry cream.
• Chopped semi-sweet chocolate, heavy cream, and corn syrup – for the ganache.

How to make Boston Cream Donuts

These doughnuts are made from a rich brioche-style yeast dough. For best flavor and texture, refrigerate the dough overnight (about 8 hours). If you prefer a faster method, use a brioche dough recipe designed for shorter proofing times—those follow the same basic technique but proof for around 90 minutes.

Making the dough

Making these doughnuts is a hands-on process; follow the steps carefully for even texture and rise.

1. Combine the flour, yeast, sugar, and salt in a large bowl or the bowl of a stand mixer. Mix to combine.
2. Add the eggs and cold water and mix until a shaggy mass forms, then switch to a dough hook if using a mixer.
3. Knead on medium speed for about 4 minutes until the dough comes together.
4. With the mixer running, add the softened unsalted butter one tablespoon at a time. After all butter is incorporated, increase speed and knead until the dough is smooth and pulls cleanly from the bowl (10–20 minutes total).
5. Place the dough in a lightly oiled bowl, cover, and refrigerate overnight to develop flavor and structure.
6. The next day, roll the chilled dough to about 1/2–3/4 inch thick and cut into rounds. Place each doughnut on a small square of parchment on a baking sheet, cover loosely, and let rise for about 90 minutes or until noticeably puffy.
7. Heat oil to 350–360°F (170–180°C). Fry doughnuts, parchment and all, placing them gently into the oil; remove the parchment after the doughnut is floating and fry about 90 seconds per side until golden. Drain on paper towels or a wire rack and cool slightly before filling.

Making the vanilla pastry cream

1. Pour whole milk into a medium saucepan and heat until it begins to steam and small bubbles form at the edges; do not let it boil.
2. In a separate bowl, whisk together sugar and cornstarch, then whisk in the egg yolks until smooth.
3. Temper the yolks by whisking in one tablespoon of the hot milk at a time until the mixtures are combined.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 1–2 minutes).
5. Remove from heat, stir in butter and vanilla until smooth, then transfer to an airtight container and refrigerate until chilled and set.

Making the chocolate ganache and assembling

1. Place chopped semi-sweet chocolate, heavy cream, and corn syrup in a heatproof bowl. Warm in short intervals in the microwave or gently heat on the stovetop until the chocolate melts, stirring until smooth.
2. Fit a pastry bag with a filling tip and fill with chilled pastry cream. Poke a small hole in the side or bottom of each doughnut with a sharp knife, straw, or filling tip.
3. Pipe pastry cream into each doughnut until you feel gentle resistance and the doughnut is filled.
4. Hold each doughnut by the sides and dip the top into the chocolate ganache, letting excess drip off. Place ganache-side up to set.

Expert tips

• Keep oil temperature steady: 350–360°F (170–180°C) is ideal. Oil that’s too hot browns the outside before the inside cooks; oil that’s too cool produces greasy, pale doughnuts. A candy thermometer is the most reliable tool. If you don’t have one, small bubbles around the handle of a wooden spoon indicate readiness, or test with a single popcorn kernel that pops at about 350°F (170°C).
• Use a deep, heavy pot or a Dutch oven for frying to maintain even temperature and minimize oil splatter.
• Save dough scraps to fry into donut holes.
• The internal temperature of a fully cooked doughnut should be about 180°F (82°C).
• For a baked version: bake at 350°F (170°C) for about 20 minutes or until the interior reaches 180°F (82°C). Brush with egg wash before baking for a golden finish.

Storing

These doughnuts are best served fresh. Refrigerate filled doughnuts within four hours. Pastry cream will keep in the refrigerator for up to four days; filled doughnuts are best eaten within a day for optimal texture.

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More recipes you might enjoy

Try Chocolate Cake Donuts, Pumpkin Baked Donuts, or Chocolate Puff Pastry for more baked treats and filled pastries.

Boston Cream Donuts

Tender yeast doughnuts filled with vanilla pastry cream and dipped in chocolate ganache.

Servings
10 Donuts

Author
Dikla Levy Frances

Ingredients

Pastry Cream Filling

• 1 1/2 cups whole milk (360 ml)
• 2/3 cup granulated sugar (140 g)
• 3 tablespoons cornstarch (27 g)
• 6 large egg yolks
• 2 tablespoons unsalted butter (24 g)
• 1 teaspoon vanilla extract or vanilla paste

Donuts Dough

• 4 cups unbleached all-purpose flour (500 g)
• 1 1/4 tablespoons instant yeast (9 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup cold water (180 ml)
• 3/4 cup unsalted butter, softened (170 g)
• Vegetable oil for frying (about 4 cups)

Chocolate Ganache

• 3/4 cup chopped semi-sweet chocolate (120 g)
• 1/2 cup heavy cream (120 ml)
• 1 tablespoon corn syrup or honey

Instructions

Vanilla pastry cream

• Heat the milk in a medium saucepan until it simmers gently; do not boil.
• Whisk sugar and cornstarch together, then whisk in the egg yolks until smooth.
• Gradually whisk in hot milk to temper the yolks, one tablespoon at a time.
• Return the mixture to the pan and cook over medium heat, stirring constantly, until thickened.
• Remove from heat, stir in butter and vanilla, then chill in an airtight container.

Donuts dough and assembly

• Combine flour, yeast, sugar, and salt in a mixer. Add eggs and cold water and mix until combined.
• Knead until the dough forms a smooth ball, then add butter tablespoon by tablespoon while mixing.
• Continue kneading until the dough is smooth and pulls cleanly from the bowl. Refrigerate overnight.
• Roll chilled dough to 1/2–3/4 inch thick, cut 2-inch rounds, and place on parchment squares. Let rise for about 90 minutes.
• Heat oil to 350–360°F (170–180°C). Fry doughnuts, removing the parchment once they begin to float. Fry about 90 seconds per side or until golden and cooked through. Drain and cool slightly.
• Warm chocolate and cream until chocolate melts, stir in corn syrup to make ganache.
• Fill doughnuts with chilled pastry cream using a piping bag. Dip the tops in ganache and serve.

Notes

• Cut doughnuts close together to minimize wasted dough; use scraps for donut holes or re-roll after resting.
• A candy thermometer is the best way to monitor oil temperature for consistent frying results.
• Use good-quality baking chocolate rather than chocolate chips for smoother ganache.
• Test the first doughnut by slicing it open to ensure it’s cooked through or check for an internal temperature near 180°F (82°C).
• Filled doughnuts should be refrigerated within four hours and are best eaten the same day.
• Yeast conversions: for active dry yeast use 13.5 g (about 1 3/4 tablespoons); for fresh yeast use 19 g (about 2 1/2 tablespoons).