COPYCAT Boston Cream Donuts
COPYCAT Boston Cream Donuts
Ingredients
For the Yeast Dough
- 1 1/2 cups warm milk
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 6 tablespoons softened butter, room temperature, or butter-flavored Crisco
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons flour, as needed for kneading
- 1 teaspoon oil, for greasing the bowl
For Frying
- 4 cups oil, for deep frying, or as needed
For the Boston Cream Filling
- 1 box vanilla instant pudding
- 1 cup milk
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract, a little splash
- 1 tablespoon powdered sugar, 1 or 2 tablespoons
For the Chocolate Frosting (Glaze)
- 1/4 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
Instructions
- 1
Pour 1 1/2 cups of warm milk into a large mixing bowl. Add 2 1/4 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir well and let sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Once foamy, add 1/2 cup of sugar, 2 room temperature eggs, 6 tablespoons of room temperature softened butter, and 1 teaspoon of salt. Whisk until fully combined.
⏱️ 5 min
- 3
Add the first half of the 4 1/2 cups of all-purpose flour along with 2 tablespoons of cornstarch. Stir until partially combined, then add the remaining flour.
⏱️ 5 min
- 4
Turn the dough out onto a clean, lightly floured surface. Knead by hand for about 5 minutes until smooth and stretchy. If too sticky, add a couple more tablespoons of flour as needed.
⏱️ 10 min
- 5
Lightly spray a clean bowl with oil. Scoop the kneaded dough into the oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
⏱️ 120 min - 6
After the first rise, gently press down on the center of the dough to deflate it. Lightly flour your work surface and roll the dough out to an even thickness of about 1/2 inch.
⏱️ 5 min
- 7
Use a round cookie cutter to cut out individual donut shapes. Place each cut-out dough piece onto a small square of parchment paper. Cover with plastic wrap and let rise for a second time for 30 to 40 minutes until puffed up.
⏱️ 40 min
- 8
Heat oil in a deep pan or pot to 350°F.
⏱️ 5 min•🌡️ 350
- 9
Carefully place each puffed-up dough piece (still on its parchment paper) into the hot oil. Immediately remove the parchment paper with tongs. As soon as the donuts start to form a 'bubble', flip them.
⏱️ 5 min•🌡️ 350
- 10
Fry for 30 seconds to 1 minute until the first side is golden brown. Flip back to the original side and fry for another 20 to 30 seconds until both sides are golden brown and cooked through.
⏱️ 5 min•🌡️ 350
- 11
Remove fried donuts from the oil and place on a paper towel-lined plate or cooling rack to drain excess oil and cool completely.
⏱️ 5 min
- 12
For the filling: In a bowl, combine 1 box of vanilla instant pudding, 1 cup of milk, 3/4 cup of heavy whipping cream, a splash of vanilla extract, and 1 to 2 tablespoons of powdered sugar. Whip with an electric mixer until thick.
⏱️ 5 min
- 13
Transfer the prepared filling into a piping bag (or a Ziploc bag with a corner snipped off).
⏱️ 2 min
- 14
For the frosting: Pour 1/4 cup of heavy cream into a microwave-safe bowl. Microwave until steaming, about 30 seconds. Add 1/3 cup of semi-sweet chocolate chips and let sit for a couple of minutes to melt. Stir until smooth.
⏱️ 5 min
- 15
Once the fried donuts have cooled, insert the tip of the piping bag filled with Boston cream into the side of each donut. Gently squeeze to fill, slowly withdrawing the bag as the donut fills.
⏱️ 10 min
- 16
Take each filled donut and dip the top surface into the prepared chocolate frosting. Pull the donut straight up, allowing any excess to drip off. Place on a plate and allow the frosting to set slightly before serving.
⏱️ 5 min
Kitchen Tools
COPYCAT Boston Cream Donuts
For the Yeast Dough
- 1 1/2 cups warm milk
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1 tablespoon granulated sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 6 tablespoons softened butter, room temperature, or butter-flavored Crisco
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons flour, as needed for kneading
- 1 teaspoon oil, for greasing the bowl
For Frying
- 4 cups oil, for deep frying, or as needed
For the Boston Cream Filling
- 1 box vanilla instant pudding
- 1 cup milk
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract, a little splash
- 1 tablespoon powdered sugar, 1 or 2 tablespoons
For the Chocolate Frosting (Glaze)
- 1/4 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
Instructions
- 1
Pour 1 1/2 cups of warm milk into a large mixing bowl. Add 2 1/4 teaspoons of active dry yeast and 1 tablespoon of sugar. Stir well and let sit for 5 minutes until foamy.
⏱️ 5 min - 2
Once foamy, add 1/2 cup of sugar, 2 room temperature eggs, 6 tablespoons of room temperature softened butter, and 1 teaspoon of salt. Whisk until fully combined.
⏱️ 5 min - 3
Add the first half of the 4 1/2 cups of all-purpose flour along with 2 tablespoons of cornstarch. Stir until partially combined, then add the remaining flour.
⏱️ 5 min - 4
Turn the dough out onto a clean, lightly floured surface. Knead by hand for about 5 minutes until smooth and stretchy. If too sticky, add a couple more tablespoons of flour as needed.
⏱️ 10 min - 5
Lightly spray a clean bowl with oil. Scoop the kneaded dough into the oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
⏱️ 120 min - 6
After the first rise, gently press down on the center of the dough to deflate it. Lightly flour your work surface and roll the dough out to an even thickness of about 1/2 inch.
⏱️ 5 min - 7
Use a round cookie cutter to cut out individual donut shapes. Place each cut-out dough piece onto a small square of parchment paper. Cover with plastic wrap and let rise for a second time for 30 to 40 minutes until puffed up.
⏱️ 40 min - 8
Heat oil in a deep pan or pot to 350°F.
⏱️ 5 min•🌡️ 350 - 9
Carefully place each puffed-up dough piece (still on its parchment paper) into the hot oil. Immediately remove the parchment paper with tongs. As soon as the donuts start to form a 'bubble', flip them.
⏱️ 5 min•🌡️ 350 - 10
Fry for 30 seconds to 1 minute until the first side is golden brown. Flip back to the original side and fry for another 20 to 30 seconds until both sides are golden brown and cooked through.
⏱️ 5 min•🌡️ 350 - 11
Remove fried donuts from the oil and place on a paper towel-lined plate or cooling rack to drain excess oil and cool completely.
⏱️ 5 min - 12
For the filling: In a bowl, combine 1 box of vanilla instant pudding, 1 cup of milk, 3/4 cup of heavy whipping cream, a splash of vanilla extract, and 1 to 2 tablespoons of powdered sugar. Whip with an electric mixer until thick.
⏱️ 5 min - 13
Transfer the prepared filling into a piping bag (or a Ziploc bag with a corner snipped off).
⏱️ 2 min - 14
For the frosting: Pour 1/4 cup of heavy cream into a microwave-safe bowl. Microwave until steaming, about 30 seconds. Add 1/3 cup of semi-sweet chocolate chips and let sit for a couple of minutes to melt. Stir until smooth.
⏱️ 5 min - 15
Once the fried donuts have cooled, insert the tip of the piping bag filled with Boston cream into the side of each donut. Gently squeeze to fill, slowly withdrawing the bag as the donut fills.
⏱️ 10 min - 16
Take each filled donut and dip the top surface into the prepared chocolate frosting. Pull the donut straight up, allowing any excess to drip off. Place on a plate and allow the frosting to set slightly before serving.
⏱️ 5 min