The Best Boston Cream Donuts

Ingredients

For the pastry cream

• 1 ½ cups Milk
• 2 teaspoon Vanilla extract
• 5 Egg yolks
• ⅔ cup Granulated sugar
• 3 tablespoon Cornstarch
• 2 tablespoon Butter unsalted, room temp

For the dough

• 4 cups Flour AP or bread flour
• 1 ⅓ tablespoon Yeast use instant yeast
• ¼ cup Granulated sugar
• 1 teaspoon Kosher salt
• 2 Eggs
• ⅓ cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1 cup Water

For the chocolate ganache

• 3.5 oz Dark chocolate
• 3.5 oz Heavy cream

Instructions

Make the vanilla pastry cream

• Place a saucepan over high heat and fill it with the milk and vanilla extract. Let it simmer, and remove from heat. Scoop ¼ cup of the milk and set aside.
• In a small mixing bowl, add the sugar and cornstarch. Mix with a whisk until combined. Add the egg yolks and mix. Gradually add the ¼ cup of milk and mix constantly with a whisk.
• Move the saucepan with the milk to the stovetop over low heat and add the egg yolk mixture into the milk mixing constantly with a whisk.
• Mix constantly with a whisk until the mixture thickens. Don’t increase the heat, be patient it will be worth it!
• Finally, add the butter and mix until the butter melts.
• Transfer the mixture to a bowl and cover it with a plastic wrap tightly. Place the bowl in the fridge to set and cool for a few hours.

Make the dough

• In a bowl of a stand mixer, add the flour, dry yeast, and sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
• Add the room temperature water, vegetable oil, vanilla extract, and the eggs, and start mixing on low until the dough forms.
• Increase the speed to medium and mix for at least 8 minutes or until the dough is smooth and silky.
• Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
• Punch down the dough and transfer it to a clean floured surface. Sprinkle flour on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the donuts doesn’t stick to the surface.
• Using a 2-inch cookie cutter, stamp out as many rounds as you can. Reuse the leftover dough and make more dough rounds.
• Transfer the dough rounds to a parchment paper-lined baking sheet, cover with a clean towel, and let the dough rise until it doubles in size or at least for 30 minutes.
• Heat canola oil in a Dutch oven, saucepan, or frying pan and allow it to get to about 160c (320f).
• Gently place a donut round in the hot oil (using your hand or a spatula) and fry in small batches for about 2 minutes on each side.
• Remove the fried donuts to paper towels to drain any excess oil. Let the donuts cool for a few minutes or until they are cool enough to hold.

Make the chocolate ganache

• Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
• Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.

Assembly

• Transfer the vanilla pastry cream to a piping bag with a donut piping tip and fill each donut with as much vanilla pastry cream as you like. Dip each donut in the chocolate ganache and serve!

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