🍩 Homemade Boston Cream Doughnuts 🍮
Ingredients
For the Vanilla Pastry Cream:
2 cups whole milk
½ cup granulated sugar, divided
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter, cubed
1½ teaspoons vanilla bean paste or pure vanilla extract
Pinch of fine sea salt
For the Yeast Doughnuts:
¾ cup warm whole milk (110°F/43°C)
2¼ teaspoons active dry yeast
¼ cup granulated sugar
3 cups bread flour, plus more for dusting
1 large egg, at room temperature
3 tablespoons unsalted butter, softened
¾ teaspoon fine sea salt
2 quarts neutral oil for frying
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Instructions
Prepare the Pastry Cream: In a medium saucepan, heat the milk and ¼ cup of sugar over medium heat until steaming. In a separate bowl, whisk the egg yolks, remaining ¼ cup sugar, and cornstarch until pale and thick. Gradually whisk half of the hot milk into the yolk mixture, then pour everything back into the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat and whisk in butter, vanilla, and salt. Press plastic wrap directly onto the surface and chill for at least 4 hours.
Make the Dough: Combine warm milk, yeast, and a pinch of sugar in the bowl of a stand mixer. Let sit for 5-7 minutes until foamy. Add the remaining sugar, bread flour, egg, softened butter, and salt. Using the dough hook, knead for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Shape and Proof: Punch down the risen dough. On a floured surface, roll it out to ½-inch thickness. Use a 3-inch round cutter to cut out doughnuts, re-rolling scraps as needed. Place them on parchment-lined baking sheets, cover lightly, and let proof for 45-60 minutes until puffy.
Fry the Doughnuts: Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry doughnuts 2-3 at a time for about 60-90 seconds per side until golden brown. Drain on a wire rack set over a baking sheet.
Fill the Doughnuts: Once completely cool, fit a piping bag with a round tip and fill with the chilled pastry cream. Poke a hole in the side of each doughnut and pipe in the cream until it feels heavy.
Glaze and Serve: For the glaze, place chocolate chips in a heatproof bowl. Heat cream until simmering, then pour over chocolate. Let sit for 2 minutes, then add corn syrup and vanilla and whisk until smooth. Dip the top of each filled doughnut into the glaze, let excess drip off, and place on a wire rack to set for 15 minutes before serving.