Cream-Filled Custard Doughnuts (Boston Cream–Style)

 Cream-Filled Custard Doughnuts (Boston Cream–Style)

Ingredients

Custard Filling 

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Pinch of salt

Doughnuts

¾ cup whole milk, warm (not hot)

2¼ teaspoons active dry yeast (1 packet)

¼ cup granulated sugar

1 large egg

3 tablespoons unsalted butter, melted

2½–3 cups all-purpose flour

½ teaspoon salt

Vegetable oil, for frying

Chocolate Glaze (optional but classic)

½ cup heavy cream

4 oz semi-sweet chocolate, chopped

1 tablespoon butter

Instructions

1. Make the Custard (Pastry Cream)

In a saucepan, heat the milk until steaming (do not boil).

In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth.

Slowly whisk the hot milk into the egg mixture.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thick.

Remove from heat; stir in butter and vanilla.

Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.

2. Make the Doughnuts

In a bowl, mix warm milk and yeast. Let sit 5 minutes until foamy.

Add sugar, egg, melted butter, and salt.

Gradually mix in flour until a soft dough forms.

Knead 5–7 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.

Roll dough to ½-inch thickness and cut into rounds.

Place on parchment, cover, and let rise 30 minutes.

3. Fry

Heat oil to 350°F (175°C).

Fry doughnuts 1–2 minutes per side until golden.

Drain on paper towels and cool completely.

4. Fill the Doughnuts

Use a piping bag fitted with a small tip to inject chilled custard into each doughnut.

5. Make the Chocolate Glaze (Optional)

Heat cream until steaming.

Pour over chocolate and butter; let sit 1 minute.

Stir until smooth.

Dip tops of filled doughnuts into glaze.