Boston Cream Donuts


When we lived in Illinois we would stop at DD for donuts almost weekly. And not to be rude or anything, but the donuts here in Luxembourg are BORING! There are 5 standard flavors that you can get and every single store sells the same exact donuts. There used to be a couple of DDs here but they have closed. So to get our donut fix, I make them from scratch, and the girls love them!

Boston Cream Donuts

Yeast donuts really aren’t that difficult to make. The key is keeping the oil at the right temperature so they don’t cook too slowly or too fast. Once the oil reaches 350° keep a close eye on it to make sure you can regulate the temperature before putting the donuts in. Only cook 2 or 3 at a time to prevent the temperature from dropping.

The filling is my pastry cream that can be made a day ahead. It should be cold when piped.

The topping is a simple 1:1 ganache that is soooo delicious. I recommend using good quality chocolate like Callebaut chocolate chips.

Happy Frying!


Boston Cream Donuts

Recipe by Kristen JanesCourse: Breakfast, DessertDifficulty: Easy


Cooking time




  • Warm Whole Milk 285mL
    (1 1/4 cups)

  • Active Dry Yeast 4 1/2 tsp
    (2 packets)

  • Sugar 50g
    (1/4 cup)

  • 2 Large Eggs

  • Unsalted Butter, melted and cooled 85g
    (6 Tbsp)

  • Salt 1/2 tsp

  • All Purpose Flour 450g
    (4 1/2 cups)

  • 1 Recipe Pastry Cream

  • 1 Recipe Chocolate Ganache (recipe below)


  • Prepare a batch of pastry cream. Refrigerate for at least 4 hours or overnight.
  • In the bowl of a stand mixer, add the yeast, warm milk and half of the sugar. Give that a stir and let it sit for 5-10 minutes to allow the yeast to activate.
  • In a separate bowl, whisk the cooled melted butter, eggs, salt and the rest of the sugar. Add to the yeast mixture and mix with the dough hook.
  • Add the flour and continue to knead with the dough hook for 5 minutes. If the dough is too sticky to handle, add a little more flour 1 tablespoon at a time until the dough begins to pull away from the sides of the bowl. It should be really soft.
  • Place in a lightly oiled bowl and cover with a towel. Allow it to double in size. This will take about an hour.
  • Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the dough to about ¾” thick. Cut out 3” round donuts and place on the parchment paper at least 1” apart. You can re-roll and cut the dough, but try to minimize the amount of rolling as this process produces more gluten each time you handle the dough, and can result in tough or chewy donuts.
  • Place a towel over the donuts and allow to rise again. This should take about 45 minutes.
  • Line another sheet pan with two layers of paper towels.
  • During the last 15 minutes of rising, prepare the frying oil. Pour 2” of the oil in a heavy bottomed pot over medium heat. Once the oil is between 350° and 375°, place 2 or 3 donuts in the pan and cook for about 1 minute on each side until they are golden brown.
  • Carefully remove from the oil and place on the paper towels to drain. Repeat this process until all of the donuts are fried.
  • Prepare the ganache.
  • Fill a pastry bag with the cold pastry cream and cut the tip. I like to use a medium sized round piping tip to allow more control of the bag but it isn’t necessary.
  • Use a cake dowel or chop stick to poke a hole in the side of the donut, allowing the dowel to go in about ¾ of the way.
  • Place the piping bag in the hole and gently squeeze the pastry cream into the donut. Be careful not to overfill or your donut will explode.
  • Dip the top of the donut into the ganache and let any excess drip off. Place on a cooling rack.


  • The most important thing is keeping the oil at the proper temperature. Keep an eye on the thermometer at all times.
  • Whisk the pastry cream after removing it from the fridge to make it smooth again.
  • Due to the pastry cream, these should be eaten the same day.

chocolate ganache Directions

  • Place 200g of dark chocolate pieces (or chips) and 1 Tbsp of light corn syrup into a heat-proof bowl. (You can leave out the corn syrup but it won’t be as shiny).
  • In a small saucepan, place 200g of heavy cream and place over medium heat.
  • When the cream starts to simmer (don’t let it boil) pour over the chocolate and let it sit for about 5 minutes.
  • Whisk until smooth and shiny.