Best Homemade Boston Cream Donuts: A Classic Treat Made Easy

Few desserts are as indulgent and satisfying as Boston Cream Donuts—a heavenly combination of soft, fluffy donuts, rich vanilla custard, and a silky chocolate glaze. These classic filled donuts, inspired by the beloved Boston Cream Pie, offer the perfect balance of creamy, chocolatey goodness in every bite.

While they might seem like a bakery-exclusive treat, making them at home is easier than you think! Follow this step-by-step recipe, and you’ll have fresh, homemade Boston Cream Donuts that rival any store-bought version.

What Makes Boston Cream Donuts So Special?

🍩 Soft & Fluffy Dough – The donut base is light, airy, and slightly sweet.
🍦 Creamy Vanilla Custard Filling – A rich and smooth pastry cream that oozes with every bite.
🍫 Decadent Chocolate Glaze – A glossy, melt-in-your-mouth topping for the perfect finish.

Whether you enjoy them for breakfast, dessert, or a sweet snack, these homemade donuts are guaranteed to impress!

Ingredients

For the Donut Dough:

2 ½ cups all-purpose flour
2 ¼ tsp (1 packet) active dry yeast
¼ cup granulated sugar
½ cup warm milk (110°F)
2 tbsp unsalted butter, melted
1 egg
½ tsp salt
½ tsp vanilla extract
Vegetable oil (for frying)

For the Vanilla Custard Filling:

1 cup whole milk
3 tbsp granulated sugar
2 egg yolks
1 tbsp cornstarch
½ tsp vanilla extract
1 tbsp unsalted butter

For the Chocolate Glaze:

½ cup semisweet chocolate chips
¼ cup heavy cream
1 tbsp unsalted butter
½ tsp vanilla extract

Step 1: Make the Donut Dough

In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a dough forms.
Knead the dough for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 2: Prepare the Vanilla Custard Filling

In a saucepan over medium heat, warm the milk until steaming (but not boiling).
In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
Slowly pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat, stir in butter and vanilla extract, then let it cool completely.
Transfer the custard to a piping bag and refrigerate until ready to use.

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