Learn how to make soft and fluffy Boston cream doughnuts filled with rich vanilla pastry cream and topped with a smooth chocolate glaze. Easy homemade bakery-style recipe!

Irresistible Boston Cream Doughnuts

Soft, fluffy homemade doughnuts filled with rich vanilla pastry cream and topped with a silky chocolate glaze—better than bakery-style treats!

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Prep Time 30

Cook Time 20

Total Time 2 50

Servings: 12 doughnuts

Course: Dessert

Cuisine: Américaine

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the Dough:
2 1/4 tsp active dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
2 tbsp unsalted butter softened
1 large egg
1/2 tsp salt
Oil for frying
For the Pastry Cream:
2 cups milk
1/2 cup sugar
4 egg yolks
1/4 cup cornstarch
2 tbsp butter
1 tsp vanilla extract
For the Chocolate Glaze:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1 tbsp butter

Equipment

Mixing bowls
Stand mixer or hand mixer (optional)
Whisk
Rolling Pin
Round cookie cutter (or glass)
Baking tray
Parchment paper
Deep pot or fryer
Thermometer (for oil temperature)
Slotted spoon or tongs
Piping bag (or zip-top bag)
Small saucepan
Heatproof bowl

Method

Activate Yeast:
Mix warm milk and yeast with a pinch of sugar. Let sit 5–10 minutes until foamy.
Make Dough:
Add sugar, egg, butter, flour, and salt. Knead until smooth and soft.
First Rise:
Cover and let rise 1–1.5 hours until doubled.
Shape Doughnuts:
Roll dough to 1/2-inch thickness. Cut rounds and place on tray. Let rise 30 minutes.
Fry:
Heat oil to 350°F (175°C). Fry until golden on both sides. Cool completely.
Make Pastry Cream:
Heat milk. Whisk sugar, yolks, and cornstarch. Slowly add milk, then cook until thick. Stir in butter and vanilla. Cool.
Make Glaze:
Heat cream and pour over chocolate chips. Stir until smooth, add butter.
Fill Doughnuts:
Pipe pastry cream into each doughnut.
Glaze:
Dip tops into chocolate glaze. Let set.
Serve:
Enjoy fresh for best flavor and texture!