Boston Cream Pie Donuts: Sweet, Creamy, Delicious Treat!

Boston Cream Pie Donuts

I’m absolutely thrilled to share the recipe for these exquisite treats today! Imagine taking the sophisticated charm of a classic dessert and transforming it into an irresistible, handheld delight. That’s precisely what these Boston Cream Pie Donuts accomplish, offering a confectionery dream come true that merges two beloved indulgences into one magnificent package. The original Boston Cream Pie, a culinary icon with roots tracing back to the venerable Parker House Hotel in 19th-century Boston, holds a cherished place as Massachusetts’ official state dessert. This recipe pays a delicious homage to that grand tradition, repackaging its legendary flavors into a format that’s both playful and profoundly satisfying.

People universally adore this dish for its perfect symphony of textures and tastes: a light, airy yeast donut, generously filled with rich, velvety vanilla pastry cream, and then sumptuously crowned with a glossy, decadent chocolate ganache. Each bite offers a harmonious balance—the tender crumb of the donut, the cool, smooth cream, and the delightful snap of the chocolate—creating an experience that is at once comforting, nostalgic, and undeniably elegant. I’m certain these Boston Cream Pie Donuts will quickly become a cherished favorite in your home, bringing smiles with every delightful mouthful.

Ingredients:

• For the Donut Dough:

• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup (120ml) warm milk (about 105-115°F / 40-46°C)
• ¼ cup (50g) granulated sugar, divided
• 3 large egg yolks
• ¼ cup (57g) unsalted butter, melted and slightly cooled
• ½ teaspoon pure vanilla extract
• 2 ¾ cups (330g) all-purpose flour, plus more for dusting
• ½ teaspoon salt
• Vegetable oil or canola oil for frying (about 6-8 cups)

• For the Boston Cream Filling (Pastry Cream):

• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons (28g) unsalted butter, softened
• 1 teaspoon pure vanilla extract

• For the Chocolate Glaze:

• 1 cup (120g) confectioners’ sugar (powdered sugar), sifted
• 3 tablespoons (45ml) whole milk
• 2 tablespoons (18g) unsweetened cocoa powder, sifted
• ½ teaspoon pure vanilla extract

For the Donut Dough: Crafting the Perfect Base for Your Boston Cream Pie Donuts

1. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook attachment), combine the warm milk, active dry yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and fragrant, indicating the yeast is alive and ready to work its magic. This step is crucial for light and airy Boston Cream Pie Donuts. If your yeast doesn’t foam, it might be old, and it’s best to start with a fresh packet.
2. Combine Wet Ingredients: To the activated yeast mixture, add the egg yolks, melted and slightly cooled butter, and vanilla extract. Whisk these ingredients together until they are well combined. The mixture should be smooth and homogenous.
3. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, the remaining granulated sugar, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed with a stand mixer, or by hand with a sturdy spoon, until a shaggy dough forms.
4. Knead the Dough: Increase the stand mixer speed to medium-low and knead for about 8-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes, adding only enough flour to prevent sticking. The dough should be soft, supple, and a little tacky but not excessively sticky. You’re aiming for a strong gluten structure here, which will give your Boston Cream Pie Donuts their delightful chewiness.
5. First Rise: Lightly grease a clean large bowl with a little oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size. Patience is key here! A slow, steady rise yields the best texture for these delicious Boston Cream Pie Donuts.
6. Punch Down and Chill (Optional, but Recommended): Once doubled, gently punch down the dough to release the air. At this point, you can cover it and refrigerate it overnight. Chilling makes the dough easier to handle and can even improve flavor development. If you’re short on time, you can proceed directly to the next step, but for the best Boston Cream Pie Donuts experience, I highly recommend the chill.
7. Shape the Donuts: On a lightly floured surface, gently roll out the dough to about ½-inch thickness. Using a 3-inch round cookie cutter or a donut cutter (without the center hole if you have one, or simply use the larger cutter), cut out as many circles as you can. Gather the scraps, gently re-knead them, let them rest for 10 minutes, and then roll and cut more donuts. You should get about 12-15 donuts.
8. Second Rise: Carefully transfer the cut donut rounds to parchment-lined baking sheets, leaving about 2 inches between each donut. Loosely cover the baking sheets with plastic wrap or a clean kitchen towel. Let the donuts rise in a warm, draft-free place for another 30-45 minutes, or until they are visibly puffy and have increased in size by about 50%. This second rise is essential for soft Boston Cream Pie Donuts. Don’t let them over-proof, or they might collapse when fried.

For the Boston Cream Filling (Pastry Cream): The Soul of Your Boston Cream Pie Donuts

1. Heat the Milk: In a medium saucepan, combine the whole milk and half of the granulated sugar (¼ cup). Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is simmering gently, just starting to bubble around the edges. Be careful not to let it boil over.
2. Prepare Egg Yolk Mixture: While the milk is heating, whisk together the remaining ¼ cup granulated sugar, cornstarch, and salt in a separate medium bowl. Add the egg yolks and whisk vigorously until the mixture is pale yellow and smooth. It will be thick.
3. Temper the Egg Yolks: This is a crucial step to prevent scrambling the eggs! Once the milk is simmering, slowly drizzle about half of the hot milk mixture into the egg yolk mixture, whisking constantly and vigorously. This gradually brings the temperature of the egg yolks up.
4. Cook the Pastry Cream: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens considerably and comes to a full boil (you’ll see large bubbles bursting on the surface). Continue to boil and whisk for another 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is very thick. It should coat the back of a spoon. This rich, velvety filling is what makes these Boston Cream Pie Donuts truly irresistible.
5. Finish and Chill: Remove the saucepan from the heat. Stir in the softened unsalted butter and vanilla extract until fully incorporated and smooth.
6. Cool the Cream: Pour the hot pastry cream into a clean, shallow bowl (a wide, shallow bowl helps it cool faster). Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and firm. The colder the cream, the easier it will be to pipe into your Boston Cream Pie Donuts.

Frying the Boston Cream Pie Donuts: Achieving Golden Perfection

1. Prepare for Frying: Line a large baking sheet with several layers of paper towels. Have a spider skimmer or a slotted spoon ready.
2. Heat the Oil: In a large, heavy-bottomed pot or a Dutch oven, pour in enough vegetable or canola oil to reach a depth of about 3 inches (at least 6-8 cups). Heat the oil over medium heat until it reaches a consistent temperature of 350°F (175°C). An accurate thermometer is your best friend here! If the oil is too cool, the donuts will be greasy; too hot, and they’ll brown too quickly on the outside while remaining raw inside. Maintaining the correct temperature is vital for perfect Boston Cream Pie Donuts.
3. Fry the Donuts: Carefully lift a few risen donut rounds from the parchment paper and gently lower them into the hot oil, being careful not to overcrowd the pot. Fry 2-3 donuts at a time, depending on the size of your pot, to avoid lowering the oil temperature too much.
4. Cook Evenly: Fry for about 1-2 minutes per side, or until golden brown and cooked through. You’ll see them puff up beautifully. Use your spider skimmer to gently flip them over to cook the other side.
5. Drain the Donuts: Once golden brown on both sides, carefully remove the donuts from the oil using the spider skimmer, allowing any excess oil to drip back into the pot. Transfer the fried donuts to the paper towel-lined baking sheet to drain thoroughly.
6. Repeat and Cool: Continue frying the remaining donuts in batches, making sure the oil returns to 350°F (175°C) between batches. Let the fried donuts cool completely before filling and glazing. They must be cool to prevent the pastry cream from melting and the glaze from running off. This waiting period is critical for the best Boston Cream Pie Donuts.

Assembling and Glazing Your Boston Cream Pie Donuts: The Grand Finale

1. Prepare for Filling: Once the donuts are completely cool and the pastry cream is thoroughly chilled and firm, transfer the pastry cream to a piping bag fitted with a long, thin Bismark or round tip (or simply cut a small hole in the corner of a sturdy Ziploc bag).
2. Fill the Donuts: Gently insert the piping tip into the side of each donut. Squeeze the piping bag to fill the donut with the luscious Boston cream, until you feel the donut become heavy and slightly expand. Be generous with the filling – that’s what makes these Boston Cream Pie Donuts so special! Remove the tip and repeat with the remaining donuts.
3. Prepare the Chocolate Glaze: In a medium bowl, whisk together the sifted confectioners’ sugar, whole milk, sifted unsweetened cocoa powder, and vanilla extract until smooth and free of lumps. If the glaze is too thick, add a tiny bit more milk, a few drops at a time. If it’s too thin, add a bit more sifted confectioners’ sugar. The consistency should be thick enough to coat a spoon but still pourable. This rich chocolate glaze is the perfect crown for your Boston Cream Pie Donuts.
4. Glaze the Boston Cream Pie Donuts: Hold each filled donut by the unfrosted bottom and dip the top surface into the chocolate glaze. Allow any excess glaze to drip off for a few seconds.
5. Set the Glaze: Place the glazed Boston Cream Pie Donuts back onto a clean wire rack set over a baking sheet (to catch drips). Let the glaze set for about 15-30 minutes before serving. This ensures a beautiful, slightly firm chocolate top.
6. Serve and Store: Your homemade Boston Cream Pie Donuts are now ready to be enjoyed! These are best eaten fresh on the day they are made. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days, as they contain dairy filling. Bring them to room temperature for about 15-20 minutes before serving again for optimal flavor and texture.

Conclusion:

And there you have it, my friends! We’ve reached the sweet finale of our culinary adventure, and I truly hope you’re feeling inspired and excited to dive into your kitchen. This isn’t just any donut recipe; it’s a journey to crafting something truly extraordinary. I’ve poured my heart into perfecting these delectable treats, ensuring that every step is clear, every ingredient plays its part, and the end result is nothing short of spectacular. This recipe is a must-try because it elegantly marries the airy, golden perfection of a classic fried donut with the luscious, silky embrace of homemade vanilla pastry cream, all crowned with a glistening, rich chocolate glaze. It’s a symphony of textures and flavors that will tantalize your taste buds and leave everyone who tries them utterly captivated.

What makes these particular treats stand out, in my humble opinion, is the harmonious blend of nostalgia and gourmet indulgence. You get the comforting, familiar taste of a perfectly fried donut, but elevated by the creamy, sophisticated filling and the decadent chocolate topping. It’s an experience that goes beyond a simple sweet treat; it’s a moment of pure, unadulterated joy. Imagine the look on your family’s faces when you present a platter of these beauties, still slightly warm from the fryer, their centers bursting with that glorious cream. There’s an immense satisfaction in creating something so beautiful and delicious from scratch, something that tastes infinitely better than anything you could ever buy. Trust me when I say, the effort is incredibly rewarding, and the memories you’ll create in the process are priceless.

Now, let’s talk about how to truly savor your creations and how to make them uniquely yours. While these donuts are absolutely divine on their own, perhaps with a strong cup of freshly brewed coffee or a tall glass of cold milk, there are plenty of ways to serve them or introduce delightful variations. For a special brunch, consider arranging them artfully on a tiered platter alongside fresh berries and a sprig of mint for an elegant presentation. They also make a fantastic dessert centerpiece for a casual gathering, eliciting gasps of delight from your guests. If you’re feeling adventurous, don’t hesitate to explore different glazes; a simple powdered sugar glaze with a hint of citrus zest could offer a brighter counterpoint, or perhaps a rich coffee glaze for an extra caffeine kick. For the filling, you could infuse the pastry cream with a touch of almond extract for a marzipan-like nuance, or even swirl in some raspberry preserves for a fruity surprise. Imagine creating mini versions for a party, making them delightful two-bite treats, or going all out with an oversized donut for an extra-special indulgence. Another fun variation could be to sprinkle them with toasted coconut flakes or finely chopped nuts right after glazing, adding another layer of texture and flavor that truly sets them apart. These Boston Cream Pie Donuts are incredibly versatile, allowing you to put your own creative stamp on them.

So, my fellow bakers, this is my heartfelt plea to you: do not let this recipe gather dust in your digital bookmarks. I genuinely urge you to set aside some time, gather your ingredients, and embark on this incredibly rewarding baking adventure. There’s a certain magic that happens when you’re working with dough, watching it rise, feeling the warmth of the fryer, and witnessing your culinary vision come to life. Even if you’re a novice baker, I’ve broken down every step to be as straightforward as possible, ensuring your success. Don’t be intimidated by the idea of frying; with a little care and attention, you’ll be a pro in no time. You truly owe it to yourself to experience the pure delight of sinking your teeth into a homemade Boston Cream Pie Donut. Once you’ve made them, and I’m confident you’ll absolutely love them, I would be beyond thrilled to hear about your experience! Please, please, please share your triumphs, your clever variations, and even any questions you might have. Post photos of your gorgeous creations! Let’s build a community of enthusiastic bakers who appreciate the art and joy of making truly exceptional treats from scratch. Happy baking, and I can’t wait to see what amazing donuts you whip up!

Boston Cream Pie Donuts

These Boston Cream Pie Donuts offer a confectionery dream come true, merging the sophisticated charm of a classic Boston Cream Pie with an irresistible, handheld delight. Featuring a light, airy yeast donut, generously filled with rich, velvety vanilla pastry cream, and sumptuously crowned with a glossy, decadent chocolate ganache, each bite creates an experience that is at once comforting, nostalgic, and undeniably elegant.

Prep Time
180 Minutes

Cook Time
20 Minutes

Total Time
540 Minutes

Servings
12 servings

Ingredients

• 2 ¼ tsp active dry yeast
• ½ cup (120ml) warm milk (105-115°F / 40-46°C)
• ¼ cup (50g) granulated sugar, divided
• 3 large egg yolks
• ¼ cup (57g) unsalted butter, melted
• ½ tsp pure vanilla extract
• 2 ¾ cups (330g) all-purpose flour
• ½ tsp salt
• 6-8 cups vegetable oil or canola oil for frying
• 2 cups (480ml) whole milk
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 2 tbsp (28g) unsalted butter, softened
• 1 tsp pure vanilla extract
• 1 cup (120g) confectioners’ sugar, sifted
• 3 tbsp (45ml) whole milk
• 2 tbsp (18g) unsweetened cocoa powder, sifted
• ½ tsp pure vanilla extract

Instructions

1. Step 1
   1. Activate Yeast: In a large bowl, combine warm milk, active dry yeast, and 1 tsp granulated sugar. Let sit 5-10 minutes until foamy. 2. Combine Wet Ingredients: Add egg yolks, melted butter, and ½ tsp vanilla extract to yeast mixture. Whisk well. 3. Add Dry Ingredients: Whisk flour, remaining granulated sugar, and salt. Gradually add to wet mixture, mixing until a shaggy dough forms. 4. Knead Dough: Knead on medium speed for 8-10 minutes (mixer) or by hand for 10-15 minutes until smooth and elastic. 5. First Rise: Lightly grease a bowl, place dough, turn to coat. Cover and let rise in a warm, draft-free place for 1-2 hours until doubled. 6. Chill Dough (Optional): Gently punch down dough. Cover and refrigerate overnight for best results, or proceed.
2. Step 2
   1. Shape Donuts: On a lightly floured surface, roll dough to ½-inch thickness. Cut 3-inch circles. Rework scraps, rest 10 min, and cut more donuts (~12-15 total). 2. Second Rise: Transfer cut donuts to parchment-lined baking sheets, leaving space. Loosely cover and let rise in a warm place for 30-45 minutes until puffy.
3. Step 3
   1. Heat Milk: In a medium saucepan, combine 2 cups whole milk and ¼ cup granulated sugar. Heat over medium until simmering. 2. Prepare Egg Yolk Mixture: In a separate bowl, whisk remaining ¼ cup granulated sugar, cornstarch, salt, and egg yolks until pale and smooth. 3. Temper Egg Yolks: Slowly drizzle half the hot milk into the egg yolk mixture, whisking constantly. 4. Cook Pastry Cream: Pour tempered mixture back into saucepan. Cook over medium, whisking constantly, until very thick and boiling for 1-2 minutes. 5. Finish & Chill: Remove from heat. Stir in softened butter and 1 tsp vanilla. Pour into a shallow bowl. Press plastic wrap directly onto the surface. Refrigerate 3-4 hours or overnight until thoroughly chilled and firm.
4. Step 4
   1. Prepare for Frying: Line a baking sheet with paper towels. 2. Heat Oil: In a heavy pot, heat 6-8 cups vegetable or canola oil to 350°F (175°C). 3. Fry Donuts: Carefully lower a few risen donuts into the hot oil. Fry 1-2 minutes per side until golden brown and cooked through. Flip gently. 4. Drain & Cool: Remove fried donuts with a skimmer, allowing excess oil to drip. Transfer to paper towel-lined sheet. Continue frying in batches, ensuring oil returns to 350°F between batches. Let donuts cool completely before filling.
5. Step 5
   1. Prepare for Filling: Once donuts are cool and pastry cream is chilled, transfer cream to a piping bag fitted with a long, thin tip. 2. Fill Donuts: Gently insert the piping tip into the side of each donut. Squeeze to fill until heavy. 3. Prepare Chocolate Glaze: In a medium bowl, whisk sifted confectioners’ sugar, 3 tbsp whole milk, sifted cocoa powder, and ½ tsp vanilla until smooth. Adjust consistency as needed. 4. Glaze Donuts: Dip the top surface of each filled donut into the chocolate glaze. Let excess drip off. 5. Set Glaze: Place glazed donuts on a clean wire rack over a baking sheet. Let the glaze set for 15-30 minutes before serving. 6. Serve & Store: Serve fresh. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Bring to room temperature before serving again.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.