Copycat Boston Cream Donuts

Ingredients

• 1.5 cup warm milk
• 2.25 tsp active dry yeast (or 1 packet)
• 1 tbsp sugar (To feed the yeast)
• 0.5 cup sugar
• 2 eggs (Room temperature)
• 6 tbsp butter (Room temperature and softened; creator says they used butter-flavored Crisco instead)
• 1 tsp salt
• 4.5 cup all-purpose flour (The transcript also mentions adding a couple of tablespoons during kneading, but does not specify an exact amount beyond “a couple”)
• 2 tbsp cornstarch
• oil (For spraying the bowl and frying; amount not stated)
• 1 box vanilla instant pudding mix (Box size not stated)
• 1 cup milk (For the filling)
• 0.75 cup heavy whipping cream (For the filling)
• vanilla (A splash; amount not stated)
• 1.5 tbsp powdered sugar (Transcript says 1 or 2 tablespoons; midpoint represented)
• 0.25 cup heavy cream (For the chocolate topping)
• 0.333 cup semi-sweet chocolate chips

Steps

1. 1

   Warm the milk, then stir in the yeast and 1 tablespoon sugar. Let the mixture sit for about 5 minutes, until foam forms on top.

2. 2

   Add the remaining 1/2 cup sugar and the room-temperature eggs to the foamy yeast mixture.

3. 3

   Add the softened butter and salt. Whisk until combined.

4. 4

   Add half of the flour along with the cornstarch, and stir to incorporate.

5. 5

   Add the remaining flour and mix it into the dough.

6. 6

   Turn the dough onto a clean, floured surface. Knead for about 5 minutes, until smooth, stretchy, and workable. The creator reports adding a couple of tablespoons of flour during kneading; add flour as needed for handling.

7. 7

   Lightly spray a bowl with oil, place the dough in it, and cover with a towel or plastic wrap. Let rise until doubled in size, usually 1 1/2 to 2 hours.

8. 8

   Press down the center of the risen dough. Flour the work surface and roll the dough to about 1/2 inch thick.

9. 9

   Cut out the donuts with a round cookie cutter and place each piece on a square of parchment paper.

10. 10

    Cover the cut donuts and let them rise for 30 to 40 minutes, until puffed.

11. 11

    Heat the frying oil to 350°F. The transcript first says 300 degrees, then corrects that to 350°F.

12. 12

    Carefully lower the donuts into the hot oil. Immediately remove the parchment squares from the oil.

13. 13

    When a bubble begins to form in the center, flip each donut. After about 30 seconds to 1 minute, when the first side is golden brown, flip it back to the original side.

14. 14

    Fry for another 20 to 30 seconds, then remove the donuts and drain them on a paper-towel-lined plate. Let them cool before filling.

15. 15

    For the filling, combine the vanilla instant pudding mix, 1 cup milk, 3/4 cup heavy whipping cream, a splash of vanilla, and 1 to 2 tablespoons powdered sugar. Whip until the filling reaches the desired stiffness; more whipping makes it stiffer.

16. 16

    Transfer the filling to a piping bag or a zip-top bag. Insert the tip into each cooled donut and squeeze filling inside, withdrawing the bag as the filling goes in.

17. 17

    Microwave 1/4 cup heavy cream for about 30 seconds, until it starts to steam.

18. 18

    Add the semi-sweet chocolate chips to the hot cream. Let stand for a couple of minutes so the chocolate melts.

19. 19

    Stir the chocolate and cream together until smooth.

20. 20

    Dip the top of each filled donut into the chocolate topping and lift it straight up. Serve.

Notes

The video gives a correction from 300°F to 350°F for frying; 350°F is treated as the intended temperature. The instant-pudding box size and the exact amount of vanilla are not stated. The transcript does not give a precise quantity for extra flour used while kneading.

Nutrition per serving

• dessert
• American
• fried
• yeast-raised
• filled
• chocolate
• homemade