Boston Cream Doughnuts Recipe

Enjoy Boston cream pie? Handheld Boston cream doughnuts are breakfast-worthy.  

Fillings make the greatest doughnuts. A decent cake or old-fashioned doughnut is good, but a luscious filling like Boston cream is too good to refuse.  

These doughnuts use Boston cream pie's pastry cream in a fried yeast doughnut with glossy chocolate icing. We think Boston cream doughnuts are better than pie doughnuts. Learn how to create them at home here.  

INGREDIENTS 1 package (1/4 ounce) active dry yeast One cup warm 110°–115° 2% milk 3-1/2 cups all-purpose flour, divided 1 big room-temperature egg 2 big room-temperature egg yolks 3/4 cup sugar, split  

1/2 tsp kosher 1/4 cup melted butter 1 tsp vanilla Deep-fat fryer oil Pastry cream: 1/2 cup sugar 1/4 cup cornstarch 2 cups whole milk  

4 large, room-temperature egg yolks 2 tablespoons cubed butter 1 tsp vanilla GLAZE: 4 oz semisweet chocolate chips 1/3 cup thick whipping cream  

In a large basin, dissolve yeast in warm milk. Add 1 cup flour and mix. Wait 30 minutes in warm place. Stir in egg, egg yolks, 1/4 cup sugar, and salt. Mix butter, vanilla, and 2-1/2 cups flour. Do not knead. Cover and let rise 45 minutes in a warm area until doubled.  

Prepare pastry cream by mixing sugar and cornstarch in a small heavy saucepan. Add milk. Whisk. Heat and whisk over medium heat until thickened and bubbling. Continue cooking and stirring on low for 2 minutes. Stop cooking.  

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