Boston Cream Doughnuts Recipe

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Boston Cream Doughnuts
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  1. Make filling:
  2. Combine sugar and 1 cup milk in a medium saucepan, cook over low heat stirring constantly with a wooden spoon until sugar is dissolved. raise heat and bring to boil.
  3. Place cornstarch in a medium bowl. Whisk in remaining milk until smooth. Add yolks and whisk until well blended.
  4. Slowly put 1/3 cup hot milk mixture (first step mixture) into yolk mixture whisking constantly. Gradually whisk in rest of hot milk, and bring to a boil over medium heat. Boil for 1 minute stirring constantly.
  5. Remove from heat and whisk in butter and vanilla. (if mixture is lumpy, pas it through a sieve)
  6. Transfer pastry cream into a container and place a pice of plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until cold.
  7. Make yeast dough:
  8. Combine warm milk yeast and 1 tsp sugar in a bowl. Stir mixture. Let stand for 3 minutes until mixture is foamy.( indicating yeast is alive).
  9. Add 1 1/2 cups of flour into yeast mixture and beat on low speed for 2 minutes. Cover bowl in plastic wrap and let stan 45 minutes at room temperature. Sponge will increase in volume.
  10. Throughly grease a large bowl with 1 tbs. softened butter, set aside.
  11. To sponge, add sugar yolks, remaining butter, nutmeg and salt. Mix on low speed until blended. Add 1 1/2 cups of flour, 1/2 cup at a time. Beat dough at medium speed for 5 minutes. (dough will not form a bowl- it will be soft and part of it will wrap around the paddle) if dough is very sticky add remaining flour 1 tbs at a time, as necessary.
  12. Scrape dough into prepared bowl, turning on all sides to coat with butter. Cover bowl with plastic wrap and let dough rise at room temperature for about 1 hour and 45 minutes until it has slightly more than doubled its size.
  13. Dust a work surface with flour, turn our risen dough into work surface. Gently press down in dough to deflate it. With your hand, flattened dough into a rectangle, about 1/2' thick, cover loosly with plastic wrap and let it rest for 5 minutes.
  14. Cut out about 12- 14 circles of dough. With a spatula transfer dough to a baking sheet covered with wax paper. Leave at least 1 between each circle to allow expansion. Let doughnuts rise for about 20-30 minutes or until almost doubled in size. Meanwhile heat oil.
  15. Fry doughnuts in 365F hot oil ( oil should be about 1 1/2 in depth). Fry doughnuts 3 to 4 at a time for about 1 minute , until golden brown. Turn doughnuts and fry second side. Take doughnuts out of hot oil and transfered them to a baking sheet covered in paper towels. Let drain. Set doughnuts in a wire rack to cool. As soon as they are cool enough to handle, use a pastry tip to poke a hole through midline of each doughnut. Let cool completely before before filling.
  16. Make glaze:
  17. Place chocolate in heat proof bowl and set aside.
  18. Combine water syrup and sugar in a medium saucepan. Cook over low heat until sugar is dissolved. Raise heat and bring to a boil.
  19. Pour hot mixture over chocolate . Let stan for 2 minutes to melt chocolate, then whisk in butter until smooth.
  21. Remove pastry cream from refrigerator and whisk until smooth. Fill pastry bag, fitted with a 1/4 plain tip with pastry cream.
  22. Pipe pastry cream into hole in middle of each doughnut until pastry cream begins to bulge and doughnut feels full. Place filled doughnuts back into the wire rack.
  23. Dip top part of each filled doughnut in chocolate glaze. Place glazed doughnuts back in the racks to set.
  24. The doughnuts will be better served after a few hours of being assembled, but they will last, at room temperture for up to a week.
  25. ENJOY
  26. ******************************************************************
  27. If making cinnamon rolls:
  28. Cinnamon rolls:
  29. Preheat the oven to 350F.
  30. Follow the same procedure for the dough but instead of cutting the circles for the doughnuts, mix the butter brown sugar and cinnamon- if desired- and cover the dough with the filling evenly, leaving a 1 margin. Roll into log and let it rest for about 5 minutes.
  31. Cut roll into about 1 ' slices and place them in a greased cake mold.
  32. Cover in plastic wrap or damp towel and let it rest for about 30 minutes or until rolls double their volume.
  33. Bake for 10-15 minutes or until golden brown.
  34. Frosting:
  35. While rolls are in oven mix the cream cheese and butter until soft and smooth.
  36. Add vanilla and mix well.
  37. Add confectioner's sugar 1/2 cup at a time until desired flavor. ( I only used 1 cup)
  38. Assemble rolls:
  39. Take out rolls from the oven and immediately spread frosting over rolls, frosting will melt over the rolls and it would look like a glaze.
  40. Let them rest for about 1/2 hour to set glaze or serve immediately.
  41. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6.52 Kcal (27 kJ)
Calories from fat 2.65 Kcal
% Daily Value*
Total Fat 0.29g 0%
Cholesterol 1.92mg 1%
Sodium 2.38mg 0%
Potassium 1.73mg 0%
Total Carbs 0.89g 0%
Sugars 0.6g 2%
Dietary Fiber 0.01g 0%
Protein 0.1g 0%
Calcium 0.9mg 0%
Amount Per 100 g
Calories 318.32 Kcal (1333 kJ)
Calories from fat 129.45 Kcal
% Daily Value*
Total Fat 14.38g 0%
Cholesterol 93.54mg 1%
Sodium 116.3mg 0%
Potassium 84.58mg 0%
Total Carbs 43.47g 0%
Sugars 29.09g 2%
Dietary Fiber 0.68g 0%
Protein 4.81g 0%
Vitamin A 0.1mg 0%
Iron 0.6mg 0%
Calcium 45.3mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
  • 0

Good Points

  • saturated fat free,
  • low sodium

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