Boston Cream Pie Donuts

These Boston cream pie donuts are the ultimate mix of soft, creamy, and chocolatey goodness. They’ve got that fluffy donut texture, a smooth vanilla custard filling, and a rich chocolate glaze on top. Every bite feels like dessert heaven.

I love how they taste just like the classic Boston cream pie but in donut form. The filling is silky and sweet, and the chocolate glaze adds that perfect finishing touch. They’re the kind of treat that makes you close your eyes for a second bite.

They’re perfect for weekend baking or sharing with friends and family. Fresh, creamy, and so satisfying—these donuts always disappear faster than I expect.

Why You’ll Love This Recipe

• Bakery-Quality at Home: Create professional-looking donuts without leaving your kitchen.
• Two Desserts in One: The classic flavors of Boston Cream Pie meet the beloved donut.
• Soft and Fluffy: The dough yields tender donuts with a perfect crumb.
• Impressive Yet Manageable: These look fancy but follow straightforward steps.
• Perfect for Special Occasions: Great for brunch gatherings, birthday treats, or weekend baking projects.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes (plus 2 hours rising time)
• Cook Time: 15 minutes
• Total Time: About 3 hours

Servings: This recipe makes 12 donuts. Perfect for a family breakfast or small gathering. You can easily double the batch if feeding a crowd.

Difficulty: Moderate. The steps are simple, but the recipe requires patience for rising and careful attention during frying. First-time donut makers can succeed with these instructions.

Ingredients for Boston Cream Pie Donuts

These donuts require three components: the donut dough, vanilla pastry cream filling, and chocolate glaze. Each part uses simple ingredients that work together beautifully.

For the Donut Dough:

• All-Purpose Flour: Provides structure (about 3 and 1/2 cups or 438g)
• Active Dry Yeast: Helps the dough rise and become fluffy (2 and 1/4 teaspoons)
• Granulated Sugar: Adds sweetness and feeds the yeast (1/4 cup or 50g)
• Salt: Enhances all the flavors (3/4 teaspoon)
• Whole Milk: Creates a tender crumb (3/4 cup, warmed to 110°F)
• Unsalted Butter: Adds richness (3 tablespoons, melted)
• Eggs: Bind the dough and add color (2 large eggs)
• Vanilla Extract: Brings warmth and depth (1 teaspoon)
• Vegetable Oil: For frying (about 8 cups)

For the Pastry Cream:

• Whole Milk: The base of the cream (2 cups)
• Granulated Sugar: Sweetens the filling (1/2 cup or 100g)
• Egg Yolks: Create richness and thickness (4 large yolks)
• Cornstarch: Thickens the cream (3 tablespoons)
• Unsalted Butter: Adds silky texture (2 tablespoons)
• Vanilla Extract: The signature flavor (2 teaspoons)
• Salt: Just a pinch to balance sweetness

For the Chocolate Glaze:

• Semi-Sweet Chocolate: Melts into a smooth coating (4 ounces, chopped)
• Heavy Cream: Creates the right consistency (1/3 cup)
• Unsalted Butter: Adds shine (1 tablespoon)

Variations for Boston Cream Pie Donuts

• Chocolate Pastry Cream: Add 2 tablespoons cocoa powder to the pastry cream for a chocolate twist.
• Baked Version: Skip frying and bake at 375°F for 10-12 minutes for a lighter option.
• Maple Glaze: Replace chocolate with maple glaze made from powdered sugar and maple syrup.
• Strawberry Filling: Swap vanilla pastry cream for strawberry cream by adding pureed strawberries.
• Mini Donuts: Use a smaller cutter to make bite-sized treats.

How to Make Boston Cream Pie Donuts Step-by-Step Instructions

1. Prepare the Pastry Cream First

Heat milk in a saucepan over medium heat until it starts to steam. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring continuously until thick. Remove from heat and stir in butter, vanilla, and salt. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours until completely cold.

2. Make the Donut Dough

Warm the milk to around 110°F. Mix it with yeast and a pinch of sugar in your mixing bowl. Let it sit for 5 minutes until foamy. Add the remaining sugar, melted butter, eggs, vanilla, and salt. Mix well. Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

3. Let the Dough Rise

Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour until doubled in size.

4. Shape the Donuts

Roll out the dough on a floured surface to about half an inch thick. Use your round cutter to cut circles. Place the circles on parchment-lined baking sheets, leaving space between each one. Cover and let rise for another 30-45 minutes until puffy.

5. Fry the Donuts

Heat vegetable oil in your heavy pot to 350°F. Carefully slide 2-3 donuts into the oil. Fry for about 1-2 minutes per side until golden brown. Remove with a slotted spoon and place on a wire rack over paper towels. Let them cool completely before filling.

6. Fill the Donuts

Transfer the chilled pastry cream to a piping bag fitted with a round tip. Use a chopstick or knife to poke a hole in the side of each donut. Pipe the cream into each donut until you feel slight resistance.

7. Make the Chocolate Glaze

Place chopped chocolate in a bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth. Add butter and stir until glossy.

8. Glaze the Donuts

Dip the top of each filled donut into the warm chocolate glaze. Let excess drip off, then place on the wire rack. The glaze will set in about 15 minutes.

Serving and Decoration

Boston Cream Pie Donuts taste best the day they are made. Serve them at room temperature for breakfast, brunch, or dessert. You can add a light dusting of powdered sugar around the chocolate glaze for extra visual appeal. These donuts make a stunning centerpiece when arranged on a cake stand or serving platter.

For special occasions, drizzle extra chocolate over the top in a decorative pattern. You can also pipe a small rosette of whipped cream on top of the glaze for added elegance.

How to Serve Boston Cream Pie Donuts

• With Coffee or Tea: The perfect pairing for your morning or afternoon beverage.
• At Brunch: Serve alongside fresh fruit and scrambled eggs.
• For Dessert: Offer with vanilla ice cream or a glass of cold milk.
• At Parties: These make impressive treats for birthday celebrations or holiday gatherings.
• For Gifting: Pack a few in a decorative box tied with ribbon for a thoughtful homemade gift.

Storing Boston Cream Pie Donuts

• Room Temperature: Keep unfilled donuts in an airtight container for up to 2 days.
• Filled Donuts: Store in the refrigerator in a covered container for up to 2 days. The pastry cream must stay cold.
• Pastry Cream Alone: Keep in an airtight container in the refrigerator for up to 3 days.
• Freezing: Unfilled, unglazed donuts can be frozen for up to 1 month. Thaw at room temperature, then fill and glaze before serving.

Tips and Tricks for Success

• Temperature Matters: Keep your milk at the right temperature when activating yeast. Too hot kills the yeast, too cold prevents activation.
• Don’t Skip Rising Time: Patience during rising creates fluffy, light donuts.
• Maintain Oil Temperature: Use a thermometer to keep oil at 350°F. Too hot and donuts burn outside while staying raw inside. Too cool and they absorb excess oil.
• Cool Before Filling: Hot donuts will melt the pastry cream and make everything messy.
• Press Plastic on Pastry Cream: This prevents a skin from forming on top while it chills.
• Work Quickly When Glazing: The chocolate glaze sets fast, so dip all donuts while the glaze stays warm and fluid.

Nutrition

Nutrient	Per Donut
Calories	385
Total Fat	18g
Saturated Fat	8g
Cholesterol	95mg
Sodium	180mg
Carbohydrates	48g
Fiber	1g
Sugar	22g
Protein	7g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Boston Cream Pie Donuts FAQs

Can I make these without a deep fryer? Yes. Use a heavy-bottomed pot with at least 3 inches of oil and a candy thermometer to monitor temperature.

Why did my donuts turn out dense? This usually happens when the dough did not rise enough or the oil temperature was too low during frying.

Can I use instant yeast instead? Yes. Use the same amount but you can skip the proofing step and add it directly to the dry ingredients.

How do I know when the pastry cream is thick enough? It should coat the back of a spoon and hold a line when you drag your finger through it.

My chocolate glaze is too thick. What should I do? Warm it gently over low heat or add a teaspoon of heavy cream at a time until you reach the right consistency.

Can I bake these instead of frying? Yes. Bake at 375°F for 10-12 minutes, but the texture will be more like a filled bun than a traditional donut.