Boston Cream Doughnuts Recipe

Make the Doughnuts

1. Gather the ingredients.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, sugar, salt, and starch, if using, and mix on medium-low speed until incorporated.

3. Add the butter, buttermilk, and egg, and continue to beat until a shaggy dough forms.

4. Remove the paddle attachment, replace with the dough hook and on medium-high speed, continue to beat the dough until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, about 5 to 7 minutes.

5. Turn the dough out into a medium bowl that has been greased with non-stick spray or softened butter.

6. Cover the bowl with plastic wrap, and set aside to rise for about 1 to 1 1/2 hours, until it has practically doubled in size.

7. Once the dough has doubled, turn the dough out on to a work surface.

8. Using your hands, roughly shape the dough into a rectangle.

9. Roll out the rectangle until it is about 1 1/2-inch thick.

10. Line two cookie sheets with parchment paper.

11. Using a 3-inch cookie cutter, cut out the doughnuts, transferring them to your prepared sheets as you work. You may re-roll the scraps and make more doughnuts or doughnut holes.

12. Loosely cover the pans with plastic wrap and set aside for about 30 to 45 minutes or until the doughnuts rise to about 1 1/2 times their size.

Make the Pastry Cream

1. In a medium-sized pot, combine the milk and half of the sugar. Place the pan on the stovetop and over medium-high heat, bring to a boil, whisking periodically.

2. Meanwhile, in a medium-sized bowl combine the egg yolks, remaining sugar, salt, and cornstarch and whisk until thickened and smooth.

3. When the milk boils, temper the egg mixture in the bowl by adding a little of the boiling milk to it and whisking to combine. Continue doing so until the egg mixture is warmed and then pour it into the pot on the stove, whisking as you do so.

    

4. Bring the mixture to a boil slowly, whisking constantly, over medium heat. Once thickened, whisk briefly, about 30 seconds, and remove from the heat.

5. Add the butter and vanilla and stir until well combined. 

6. Transfer the pastry cream into a medium bowl and cover the top with plastic wrap. Refrigerate until firm.

Fry the Doughnuts

1. Place a large pot filled with at least 2 inches of oil and fitted with a candy thermometer, on the stovetop over medium-high heat and heat until the thermometer registers 350 F.

2. Once the oil is at temperature, carefully transfer a doughnut to the oil and fry for about 1 1/2 minutes per side, using wooden chopsticks or any two thin utensils, to gently flip the doughnuts over after one side has browned.

3. When both sides are nicely browned, using a slotted spoon, carefully remove it and place it on a cooling rack lined with newspaper.

4. Continue to fry the doughnuts in this manner, frying as few or as many as you are comfortable. Let them come to room temperature before filling.

Make the Glaze and Assemble the Doughnuts

1. Combine all of the glaze ingredients in a small shallow bowl and whisk until smooth.

2. Once the doughnuts are at room temperature, make a hole on the side of each doughnut with a chopstick or similarly sized pointy utensil.

3. Fill a pastry bag fitted with a 1/2-inch tip with pastry cream or use a zippered plastic bag and cut a small hole from the corner.

4. Place the tip of the pastry bag into the hole and lightly squeeze the bag until you feel the doughnut expand with cream. Continue with the remaining doughnuts.

5. Once all the doughnuts are filled, dip each one into the glaze, letting any excess drip off.

6. Let the glaze harden and enjoy.