
HOMEMADE BOSTON CREAM DOUGHNUTS
Yield:
1 Dozen Donuts
Ingredients
- 1 cup milk, about 115 degrees
- 2 and 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 2 eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon salt
- about 2 quarts vegetable oil for frying
- 1 recipe Pastry Cream
- β1 recipe Chocolate Ganache
Instructions
- This recipe can be made without any fancy equipment, such as a stand mixer. I'm using mine just because I have it, but I have successfully made these by hand as well.
- Place the warm milk, 1 tablespoon of the sugar, and yeast in your mixing bowl and stir to combine. Set aside to make sure yeast is active.
- In another bowl, combine the eggs, melted butter, remaining sugar and vanilla extract. Mix to incorporate.
- In another bowl combine the flour with the salt and mix well.
- Add the egg mixture to the yeast mixture and give it a mix.
- Add the flour and salt mixture and knead with the dough hook about 5 minutes. The dough starts off sticky but quickly becomes smooth. Do not add extra flour otherwise your doughnuts will be tough.
- Place the dough in a greased bowl and cover with plastic. Set aside until it rises and doubles in size.
- In the meantime, prepare your pastry cream and chocolate ganache.
- Once the dough is ready, turn it out onto a lightly floured surface and roll out to about 1/2 inch thickness.
- Cut out the doughnuts with a floured 4 inch round cutter. Set them onto a parchment paper lined baking sheet and lightly floured. Leave space between them so that they can rise.
- Use the scraps to make mini doughnuts or knead them together to form more doughnuts. Be careful not to overwork them.
- Cover the doughnuts with a kitchen towel and allow to double in size. About 1 hour.
- Place the frying oil in pot. I prefer an enamel coated cast iron pot since it retains heat perfectly.
- Heat the oil to 350-375 degrees Fahrenheit. If your oil is not hot enough, the doughnuts will absorb oil and become soggy.
- Fry the doughnuts until golden all around, about 1 minute each side. Place them on a tray lined with paper towels to absorb excess oil.
- Time to fill!
- Using a skewer, poke a whole through the side of the doughnuts.
- Place the pastry cream in a decorating bag with a tip big enough for the cream to pass through. Fill the doughnuts.
- Dip the tops in ganache and place on a cooling rack to set.
- Serve immediately.
- Enjoy!!
Hi Dimitra…
I found an easy way to what I love…π€
I made cup cake Boston creams. Not the same but are delish! Will do the donut thing when I have more time. Love your version though.
Will let you know when I do. ββΊοΈπ¦