Cream-Filled Custard Doughnuts (Boston Cream–Style)
Pillowy doughnuts filled with silky vanilla custard and finished with glossy chocolate
Description
These Cream-Filled Custard Doughnuts are everything a classic Boston Cream should be—soft, golden doughnuts with a rich vanilla custard center and a smooth chocolate topping that melts in your mouth. They feel like something from a high-end bakery, but they’re completely doable at home. Perfect for weekends, holidays, or anytime you want to impress without compromise.
Ingredients
For the Doughnuts
-
3½ cups all-purpose flour
-
¼ cup granulated sugar
-
2¼ teaspoons active dry yeast (1 packet)
-
¾ cup warm milk (110°F / 43°C)
-
3 tablespoons unsalted butter, melted
-
2 large eggs
-
½ teaspoon salt
-
Oil, for frying
For the Vanilla Custard Filling
-
2 cups whole milk
-
½ cup granulated sugar
-
4 large egg yolks
-
¼ cup cornstarch
-
2 tablespoons unsalted butter
-
2 teaspoons vanilla extract
For the Chocolate Topping
-
½ cup heavy cream
-
¾ cup semi-sweet chocolate chips
-
1 tablespoon butter (optional, for shine)
Directions
1️⃣ Make the Dough
In a small bowl, dissolve yeast in warm milk with 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt. Add yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
Knead on a floured surface for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
2️⃣ Shape the Doughnuts
Punch down dough and roll out to ½-inch thickness. Cut using a round cutter (no hole). Place on a lined baking sheet, cover lightly, and let rise 30–40 minutes until puffy.
3️⃣ Fry to Golden Perfection
Heat oil to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side, until golden brown. Drain on paper towels and let cool completely before filling.
4️⃣ Make the Vanilla Custard
In a saucepan, heat milk until steaming (not boiling).
In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly whisk in hot milk. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened.
Remove from heat. Stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cold.
5️⃣ Fill the Doughnuts
Transfer custard to a piping bag fitted with a round tip. Poke a hole in the side of each doughnut and pipe custard until filled.
6️⃣ Make the Chocolate Topping
Heat heavy cream until just simmering. Pour over chocolate chips and butter. Let sit 2 minutes, then stir until smooth.
Dip the tops of filled doughnuts into chocolate glaze. Let set for 10–15 minutes.
Serving Suggestions
-
Best served slightly warm or room temperature
-
Pair with coffee or espresso
-
Sprinkle with powdered sugar for extra bakery flair