Boston Cream Donuts


Indulge in the rich and creamy goodness of Boston Cream Donuts – a delightful treat that’s perfect for any occasion. These donuts feature a fluffy and airy texture, filled with a luscious vanilla custard and topped with a smooth chocolate glaze. Whether you’re baking for a special occasion or simply craving a sweet treat, these Boston cream donuts are sure to hit the spot.

Why We Love This Recipe:

✔️ Fluffy and Airy: Enjoy the light and airy texture of these donuts, perfect for satisfying your sweet tooth. ✔️ Creamy Filling: Savor the creamy and luscious vanilla custard filling, which pairs perfectly with the fluffy donut. ✔️ Chocolate Glaze: Indulge in the smooth and rich chocolate glaze that tops off these delightful treats.


For the Donuts:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract


For the Vanilla Custard Filling:

  • 1 and 1/2 cups (360ml) milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1 cup (175g) semisweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter


Make the Donuts:

Preheat your oven to 350°F (175°C). Grease a donut pan and set aside.

In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate mixing bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.

Bake the donuts in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.

Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Make the Vanilla Custard Filling:

In a saucepan, heat the milk over medium heat until it just begins to simmer.

In a mixing bowl, whisk together the granulated sugar, cornstarch, and egg yolks until well combined.

Gradually add the hot milk to the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.

Remove the saucepan from the heat and stir in the vanilla extract.

Transfer the custard to a bowl and cover it with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Refrigerate the custard until it’s chilled and set.


Fill the Donuts with Custard:

Once the donuts and custard are cooled, use a piping bag fitted with a small round tip to fill each donut with the chilled custard. Insert the tip into the side of each donut and gently squeeze the piping bag to fill the donut with custard.

Make the Chocolate Glaze:

In a small saucepan, combine the semisweet chocolate chips, heavy cream, and unsalted butter.

Cook over low heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth.

Glaze the Donuts:

Once the chocolate glaze is ready, dip the top of each filled donut into the glaze, allowing any excess glaze to drip off.

Place the glazed donuts on a wire rack set over a baking sheet to catch any drips, and let them sit until the glaze is set.


  • For an extra indulgent touch, you can sprinkle the glazed donuts with chocolate shavings or sprinkles.
  • Store any leftover donuts in an airtight container in the refrigerator for up to 3 days.



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