Boston Cream Donuts are the ultimate indulgence—soft, fluffy yeast donuts filled with smooth vanilla pastry cream and topped with a glossy chocolate glaze. These bakery-style treats bring together the perfect balance of creamy, chocolaty, and pillowy goodness, making them a must-try for any dessert lover.

Why You’ll Love This Recipe

Soft and fluffy texture – The yeast dough creates light, airy donuts.
Rich vanilla pastry cream – A smooth, velvety filling that pairs beautifully with the dough.
Decadent chocolate glaze – A shiny, luscious topping that completes the classic Boston Cream flavor.
Bakery-quality at home – Perfect for special occasions or as a weekend baking project.
Customizable – Fill with different creams or use different glazes for variety.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Donuts:

2 1/4 tsp active dry yeast
3/4 cup warm milk (110°F)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/2 tsp salt
1 egg
2 1/2 cups all-purpose flour
Vegetable oil (for frying)

For the Vanilla Pastry Cream:

1 1/2 cups whole milk
1/4 cup granulated sugar
2 egg yolks
2 tbsp cornstarch
1 tsp vanilla extract
1 tbsp unsalted butter

For the Chocolate Glaze:

1/2 cup heavy cream
4 oz semisweet chocolate, chopped
1 tbsp unsalted butter

Directions

Making the Donuts:

Activate the yeast – In a bowl, dissolve the yeast in warm milk with 1 tbsp of sugar. Let sit for 5-10 minutes until foamy.
Prepare the dough – Add melted butter, salt, egg, remaining sugar, and flour. Mix until a soft dough forms.
Knead the dough – Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.
Shape the donuts – Roll out the dough to 1/2-inch thickness and cut into rounds using a cutter. Place on a floured surface, cover, and let rise for another 30 minutes.
Fry the donuts – Heat oil to 350°F (175°C) in a deep pan. Fry donuts for 1-2 minutes per side until golden brown. Drain on paper towels.

Making the Vanilla Pastry Cream:

Heat the milk – In a saucepan, heat the milk and sugar over medium heat until warm (do not boil).
Whisk the yolks and cornstarch – In a separate bowl, whisk egg yolks and cornstarch until smooth.
Temper the eggs – Slowly pour the warm milk into the yolk mixture while whisking, then return to the saucepan.
Thicken the cream – Cook over medium heat, stirring constantly, until thickened. Remove from heat, then stir in vanilla and butter. Let cool completely.

Making the Chocolate Glaze:

Melt the chocolate – Heat heavy cream until warm but not boiling. Pour over the chopped chocolate and stir until smooth. Mix in butter for a glossy finish.

Assembling the Donuts:

Fill the donuts – Once the donuts are cooled, use a piping bag to fill each donut with pastry cream.
Glaze the donuts – Dip the tops into the chocolate glaze, allowing excess to drip off.
Let set and serve – Allow the glaze to set before serving these decadent treats.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 5 minutes
Servings: 10 donuts
Calories: 320 kcal per donut

Variations

Nutella-filled donuts – Swap the vanilla pastry cream for Nutella.
Caramel glaze – Replace the chocolate glaze with a rich caramel topping.
Baked version – Instead of frying, bake at 375°F (190°C) for 12-15 minutes.
Coffee-infused glaze – Add a teaspoon of espresso powder to the chocolate glaze for a mocha twist.
Fruit filling – Use raspberry or strawberry jam instead of pastry cream for a fruity variation.

Storage/Reheating

Refrigeration: Store filled donuts in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unfilled donuts for up to 2 months. Thaw and fill before serving.
Reheating: Warm in the microwave for 10 seconds to soften slightly before eating.

FAQs

Can I make the dough ahead of time?

Yes! Prepare the dough, let it rise, then refrigerate overnight. Let it come to room temperature before rolling and frying.

How do I prevent greasy donuts?

Ensure the oil is at the correct temperature (350°F) and avoid overcrowding the frying pan.

Can I make pastry cream in advance?

Yes, store it in the fridge for up to 2 days before using.

Why is my chocolate glaze too thick?

If it thickens too much, warm it slightly and stir in a bit of cream to loosen it.

How do I ensure my donuts are fluffy?

Make sure the dough rises fully before frying and avoid over-kneading.

Can I use instant yeast instead of active dry yeast?

Yes, but reduce the rising time slightly as instant yeast activates faster.

What can I do with leftover chocolate glaze?

Drizzle over ice cream, pancakes, or fruit for an extra treat!

How do I know when my donuts are cooked inside?

Insert a toothpick—if it comes out clean, they are fully cooked.

Can I use milk chocolate instead of semisweet chocolate?

Yes, but the glaze will be sweeter and less rich.

What’s the best way to fill the donuts?

Use a piping bag fitted with a small tip for an even and smooth filling.

Conclusion

Boston Cream Donuts are a homemade bakery-style treat that combines soft, pillowy dough with rich vanilla pastry cream and a decadent chocolate glaze. Whether for a weekend baking project or a special occasion, these donuts are guaranteed to impress. Try them fresh and warm for the ultimate indulgence!

Boston Cream Donuts