Ingredients:
For the donuts:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the custard filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the chocolate icing:
- 1/2 cup heavy whipping cream
- 1 cup semisweet chocolate chips
Instructions:
1. Prepare the dough:
- In a large bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
- Add the sugar, milk, melted butter, salt, eggs, and 2 cups of flour. Mix until smooth.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Shape and fry the donuts:
- Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness.
- Use a donut cutter or a round cutter to cut out donuts. Place the donuts on a parchment-lined baking sheet.
- Cover with a clean towel and let them rise for another 30 minutes until puffy.
- Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Fry the donuts in batches, being careful not to overcrowd the pot.
- Fry each side for about 1-2 minutes or until golden brown. Remove the donuts with a slotted spoon and place on paper towels to drain excess oil. Allow them to cool completely.
3. Prepare the custard filling:
- In a medium saucepan, heat the milk over medium heat until it starts to steam.
- In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil. Once boiling, continue to cook for 1-2 minutes until very thick.
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Once cool, refrigerate until cold.
4. Prepare the chocolate icing:
- In a small saucepan, heat the whipping cream over medium heat until it just starts to simmer.
- Remove from heat and add the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy.
5. Assemble the donuts:
- Once the donuts are completely cool, use a piping bag fitted with a small round tip to fill each donut with the custard filling. Insert the tip into the side of the donut and gently squeeze until filled.
- Dip the tops of the filled donuts into the chocolate icing, allowing any excess to drip off. Place the donuts on a wire rack to set the icing.
Enjoy your homemade Boston Cream Donuts
