Boston Cream Doughnut
The official doughnut of Massachusetts, designated by the state legislature in 2003. This beloved breakfast treat transforms the famous Boston Cream Pie into doughnut form - light, yeasted dough filled with silky vanilla pastry cream and topped with rich chocolate ganache glaze.
Equipment Needed
Instructions
Make the dough: Combine warm milk, yeast, and a pinch of sugar. Let sit 5 minutes until foamy. In a stand mixer, combine flour, sugar, and salt. Add yeast mixture, eggs, vanilla, and butter. Mix until a soft dough forms, about 5-7 minutes.
First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
Make the pastry cream: Heat milk in a saucepan. Whisk sugar, cornstarch, and egg yolks. Slowly add hot milk while whisking. Return to pan and cook over medium heat, stirring constantly, until thick. Remove from heat, add butter and vanilla. Cover with plastic wrap touching surface. Refrigerate.
Shape the doughnuts: Roll dough to 1/2-inch thickness on a floured surface. Cut into 3-inch rounds (no holes!). Place on parchment-lined sheets and let rise 30-45 minutes until puffy.
Fry the doughnuts: Heat oil to 350°F (175°C). Fry doughnuts 2-3 at a time, about 1.5-2 minutes per side until golden brown. Drain on paper towels. Cool completely.
Make the chocolate glaze: Melt chocolate and butter together. Stir in powdered sugar and hot water until smooth and glossy. Keep warm while glazing.
Fill the doughnuts: Transfer chilled pastry cream to a piping bag with a long tip. Poke a hole in the side of each doughnut and pipe in cream until it feels heavy and full (about 2-3 tablespoons each).
Glaze the doughnuts: Dip the top of each filled doughnut into the warm chocolate glaze. Let excess drip off, then place on a rack. Let glaze set for 10-15 minutes.
Serve: Boston Cream Doughnuts are best enjoyed fresh the same day. Serve with coffee for the classic Massachusetts breakfast experience.
💡 Pro Tips & Variations
- Boston Cream history: Boston Cream Pie was invented at Boston's Parker House Hotel in 1856. The doughnut version became so beloved that Massachusetts made it the official state doughnut.
- Oil temperature: Maintaining 350°F is crucial. Too hot and doughnuts brown before cooking inside. Too cool and they absorb oil.
- Don't overfill: You want enough cream to be generous, but not so much it bursts out. About 2-3 tablespoons per doughnut is ideal.
- Same-day eating: Filled doughnuts are best eaten within hours of filling. The pastry cream makes the dough soggy over time.
- Glaze consistency: The glaze should be thick enough to coat but thin enough to drip slightly. Add more water if too thick.
- Dunkin' Donuts connection: Dunkin' (founded in Massachusetts in 1950) helped popularize the Boston Cream, making it a New England icon.