These Boston Cream Donuts are a classic bakery favorite made completely from scratch. Soft, fluffy yeast donuts are filled with smooth vanilla pastry cream and finished with a rich chocolate glaze for an indulgent treat that’s worth every step.
Why You’ll Love This Recipe
- Light, fluffy homemade donuts
- Creamy vanilla pastry filling
- Rich chocolate glaze that sets beautifully
- Bakery-quality results at home
- Perfect for special breakfasts or desserts
Ingredients
Donut Dough
- 1 cup milk, warmed (100–110°F / 38–43°C)
- ¼ cup granulated sugar
- 1 tablespoon + 1 teaspoon instant yeast
- 6 tablespoons butter, melted and slightly cooled
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4¼ cups all-purpose flour, spooned and leveled
Vanilla Pastry Cream
- 4 large egg yolks
- ¼ cup cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 1 tablespoon vanilla extract or paste
- 1¾ cups milk
- 2 tablespoons butter
Chocolate Glaze
- 4 ounces chocolate (milk, semi-sweet, or bittersweet)
- ¼ cup + 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Dough
- Warm the milk, then mix with sugar and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk butter, eggs, vanilla, and salt.
- Add yeast mixture and flour, mixing until a rough dough forms.
- Knead with a stand mixer (7 minutes) or by hand (12–15 minutes) until soft, smooth, and elastic.
- Shape into a ball, lightly oil the bowl, cover, and let rise 1–1½ hours until doubled.
Make the Pastry Cream
- Whisk egg yolks, cornstarch, sugar, vanilla, and salt until smooth.
- Heat milk until steaming (not boiling).
- Slowly whisk hot milk into the egg mixture, then return everything to the pot.
- Cook over medium-low heat, stirring constantly, until thickened (2–3 minutes).
- Transfer to a bowl, cover directly with plastic wrap, and chill completely.
Shape & Fry the Donuts
- Roll dough to ¾–1 inch thickness. Cut rounds with a 2¾–3-inch cutter.
- Place on parchment, cover loosely, and let rise 30–45 minutes.
- Heat oil to 340°F (170°C).
- Fry donuts in batches for 1½–2 minutes per side until golden.
- Drain on paper towels and cool completely.
Make the Chocolate Glaze
- Chop chocolate and place in a bowl.
- Heat cream with vanilla and salt until hot.
- Pour over chocolate and stir until smooth.
Assemble
- Fill donuts with pastry cream using a piping bag.
- Dip tops into chocolate glaze.
- Let set before serving.
Tips & Tricks
- Use a thermometer to maintain oil temperature
- Let donuts cool fully before filling
- Do not overfill with pastry cream
- Chill pastry cream well for easier piping
Details
- Prep Time: 40 minutes
- Rise Time: 2 hours
- Cook Time: 20 minutes
- Total Time: ~3 hours
- Yield: 14–16 donuts
- Category: Dessert
- Method: Fried
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
Boston cream donuts taste best the day they’re made but can be stored short-term. Use high-quality chocolate for the best glaze flavor.
Nutrition (Approximate per Donut)
- Calories: 320
- Protein: 6 g
- Carbohydrates: 38 g
- Fat: 16 g
FAQ
Can I bake these instead of frying?
Frying is traditional, but baking will change texture.
Can I make pastry cream ahead?
Yes, up to 2 days in advance.
Why did my donuts absorb too much oil?
Oil temperature was too low.
Can I freeze donuts?
Freeze unfilled donuts only.
What chocolate works best?
Semi-sweet or bittersweet for balance.
Storage
- Room Temperature: Up to 24 hours
- Refrigerator: Up to 2 days
- Freezer: Unfilled donuts up to 2 months
Similar Recipes
Boston Cream Donuts
Classic Boston cream donuts
Ingredients
Donut Dough
- 1 cup milk warmed (100–110°F / 38–43°C)
- ¼ cup granulated sugar
- 1 tablespoon + 1 teaspoon instant yeast
- 6 tablespoons butter melted and slightly cooled
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 4¼ cups all-purpose flour spooned and leveled
Vanilla Pastry Cream
- 4 large egg yolks
- ¼ cup cornstarch
- ½ cup granulated sugar
- Pinch of salt
- 1 tablespoon vanilla extract or paste
- 1¾ cups milk
- 2 tablespoons butter
Chocolate Glaze
- 4 ounces chocolate milk, semi-sweet, or bittersweet
- ¼ cup + 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Dough
- Warm the milk, then mix with sugar and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk butter, eggs, vanilla, and salt.
- Add yeast mixture and flour, mixing until a rough dough forms.
- Knead with a stand mixer (7 minutes) or by hand (12–15 minutes) until soft, smooth, and elastic.
- Shape into a ball, lightly oil the bowl, cover, and let rise 1–1½ hours until doubled.
Make the Pastry Cream
- Whisk egg yolks, cornstarch, sugar, vanilla, and salt until smooth.
- Heat milk until steaming (not boiling).
- Slowly whisk hot milk into the egg mixture, then return everything to the pot.
- Cook over medium-low heat, stirring constantly, until thickened (2–3 minutes).
- Transfer to a bowl, cover directly with plastic wrap, and chill completely.
- Shape & Fry the Donuts
- Roll dough to ¾–1 inch thickness. Cut rounds with a 2¾–3-inch cutter.
- Place on parchment, cover loosely, and let rise 30–45 minutes.
- Heat oil to 340°F (170°C).
- Fry donuts in batches for 1½–2 minutes per side until golden.
- Drain on paper towels and cool completely.
Make the Chocolate Glaze
- Chop chocolate and place in a bowl.
- Heat cream with vanilla and salt until hot.
- Pour over chocolate and stir until smooth.
Assemble
- Fill donuts with pastry cream using a piping bag.
- Dip tops into chocolate glaze.
- Let set before serving.
Notes
Boston cream donuts taste best the day they’re made but can be stored short-term. Use high-quality chocolate for the best glaze flavor.
Conclusion
These Boston Cream Donuts deliver everything you love about the classic dessert—soft donuts, silky vanilla cream, and glossy chocolate glaze. A true homemade bakery treat worth the effort.