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Creamy Boston Cream Donuts Recipe with Easy Rich Chocolate Ganache

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These creamy Boston Cream Donuts feature a soft, pillowy dough filled with smooth vanilla custard and topped with a rich, glossy chocolate ganache. Perfect for brunch, potlucks, or any sweet treat craving.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast (1 packet)
  • ¾ cup whole milk, warmed (about 110°F / 43°C)
  • ¼ cup granulated sugar
  • 3 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 3 cups all-purpose flour
  • ½ tsp salt
  • Vegetable oil, for frying
  • 2 ½ cups whole milk
  • ⅔ cup granulated sugar
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 6 oz bittersweet chocolate, chopped (60-70% cacao)
  • ½ cup heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Activate the yeast: In a small bowl, stir warm milk (110°F / 43°C) with sugar and yeast. Let it stand for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, combine the flour and salt. Add the melted butter, egg, and yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a floured surface or with a dough hook for about 8-10 minutes until smooth and elastic.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Shape the donuts: Punch down dough, roll out to ½-inch thickness, cut 3-inch circles. Place on parchment-lined baking sheet, cover, and let rise 30-45 minutes until puffy.
  6. Prepare the custard: Whisk egg yolks, sugar, and cornstarch until smooth. Heat milk until simmering. Slowly pour hot milk into yolk mixture, whisking constantly.
  7. Cook the custard: Return mixture to saucepan, cook over medium heat stirring constantly until thickened and bubbling (5-7 minutes). Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed on surface and chill.
  8. Heat oil: Heat vegetable oil to 350°F (175°C) in a deep pot.
  9. Fry the donuts: Fry 2-3 donuts at a time for about 1 minute per side until golden brown. Drain on paper towels and cool slightly.
  10. Fill the donuts: Transfer chilled custard to piping bag. Poke hole in side of each donut and pipe in custard.
  11. Make the ganache: Heat heavy cream until simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Stir in butter until glossy.
  12. Glaze the donuts: Dip tops of filled donuts into ganache, let excess drip off. Place on wire rack to set.

Notes

If dough is sticky, dust hands and surface lightly with flour but avoid adding too much. Keep oil temperature steady at 350°F to avoid undercooked or overly browned donuts. Custard can be made ahead and chilled. For dairy-free or vegan versions, substitute milk and butter with plant-based alternatives. Donuts can be baked at 375°F for 12-15 minutes as a lighter alternative.

Nutrition

Keywords: Boston Cream Donuts, custard filled donuts, chocolate ganache, fried donuts, dessert, brunch, homemade donuts

Find it online: https://blingbite.com/creamy-boston-cream-donuts-recipe-with-easy-rich-chocolate-ganache/