If you have a soft spot for delightful treats that combine fluffy fried dough with luscious fillings and rich glaze, you are going to adore this Boston Cream Doughnut Holes Recipe. These bite-sized gems capture the magic of the classic Boston cream doughnut in a perfectly portable form. Each doughnut hole bursts with a velvety vanilla pastry cream center crowned by a decadent chocolate glaze, making them irresistible for breakfast, brunch, or an indulgent dessert tray. The process is fun, the results are spectacular, and the smiles from anyone who takes a bite are guaranteed!

Boston Cream Doughnut Holes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Boston Cream Doughnut Holes Recipe plays a crucial role in creating the perfect balance of taste, texture, and visual appeal. From the yeasty dough that yields a tender crumb to the silky vanilla pastry cream and smooth chocolate glaze, these elements come together in a simple yet sophisticated way.

Active dry yeast (2 1/4 teaspoons): This magical ingredient gives the doughnut holes their airy, fluffy texture by helping the dough rise.
Warm milk (1/2 cup): Essential for activating the yeast and adding moisture for tender dough.
Granulated sugar (1/4 cup + 2 tablespoons): Provides just the right amount of sweetness and aids in browning the dough during frying.
Egg (1): Adds richness and binds the dough together perfectly.
Unsalted butter (3 tablespoons softened + 1 tablespoon for cream): Butter enriches both the dough and pastry cream, adding flavor and a silky texture.
Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
All-purpose flour (2 cups): The foundation of our dough, providing structure and chewiness.
Oil for frying: Use a neutral oil with a high smoke point to get that perfect golden exterior.
Whole milk (1 cup) for pastry cream: Creates the creamy base for the filling’s luscious texture.
Cornstarch (1 tablespoon): Thickens the pastry cream so it holds beautifully inside the doughnut holes.
Large egg yolks (2): Give the pastry cream its rich color and custardy flavor.
Vanilla extract (1 teaspoon): Infuses the cream with warm, aromatic notes.
Heavy cream (1/2 cup) for the glaze: Helps melt the chocolate smoothly and adds a glossy finish.
Semi-sweet chocolate (4 oz, chopped): The final luscious layer that ties this classic dessert together.
Corn syrup (1 teaspoon, optional): Adds a stunning shine to the glaze, making these doughnut holes look as good as they taste.

How to Make Boston Cream Doughnut Holes Recipe

Step 1: Activate the Yeast

Start by dissolving the yeast in warm milk with a pinch of sugar. This warm environment is just what yeast loves, and within 5 to 10 minutes, it will start to foam and bubble, signaling that it’s ready to work its magic in your dough. This crucial first step kickstarts the rise and gives your dough the lightness that’s so important in this recipe.

Step 2: Prepare and Knead the Dough

Once your yeast mixture is bubbly, combine it with the rest of the sugar, egg, butter, salt, and flour in a mixing bowl. Mix these ingredients until a soft dough forms and then turn it onto a floured surface. Knead the dough for about 5 to 7 minutes until it’s smooth and elastic – this means the gluten has developed just right and will create a tender yet chewy doughnut hole.

Step 3: Let the Dough Rise

Place your kneaded dough in a greased bowl, cover it, and find a warm spot to let it rise for one hour or until it has doubled in size. This resting phase is where the dough will puff up delightfully, giving you the airy texture that makes these doughnut holes so special.

Step 4: Make the Pastry Cream

While the dough is rising, get started on the vanilla pastry cream. Whisk together milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat. The key here is steady whisking until the mixture thickens, about 4 to 5 minutes. Once thickened, remove from heat and stir in vanilla extract and butter to create a silky, fragrant filling. Pop it in the fridge to chill and set until you’re ready to fill the doughnut holes.

Step 5: Shape and Fry the Doughnut Holes

After the dough has doubled in size, gently roll it out to about half an inch thick. Use a small round cutter to cut 1-inch rounds, creating perfectly bite-sized doughnut holes. Heat your oil to 350°F (175°C) and fry the doughnut holes in batches for 2 to 3 minutes each until they turn a delectable golden brown. Drain them on paper towels to remove excess oil and allow them to cool slightly for handling.

Step 6: Fill the Doughnut Holes with Pastry Cream

Fill a piping bag with your chilled vanilla pastry cream and carefully inject it into the side of each doughnut hole. This surprise center is what elevates these from ordinary bites to spectacular Boston cream doughnut holes that everyone will love.

Step 7: Prepare and Apply the Chocolate Glaze

Warm the heavy cream in a small saucepan until steaming, then pour it over the chopped semi-sweet chocolate. Let it sit for a minute or two, and then stir until you achieve a smooth, glossy glaze. For an extra shine, add a teaspoon of corn syrup. Dip the tops of your filled doughnut holes into the glaze and set them on a rack to let the chocolate harden slightly, giving you that polished, irresistible finish.

How to Serve Boston Cream Doughnut Holes Recipe

Garnishes

While the rich chocolate glaze and creamy filling are showstoppers on their own, a light dusting of powdered sugar or a sprinkle of chopped toasted nuts can add extra texture and visual appeal. Fresh berries on the side or a delicate mint leaf garnish gives a fresh pop of color and flavor that makes your presentation shine even more.

Side Dishes

Boston Cream Doughnut Holes Recipe pairs beautifully with a fresh fruit salad or a vibrant cup of coffee or tea. Their sweetness balances perfectly with tart or bitter accompaniments, making these doughnut holes a fantastic treat for brunch gatherings or afternoon pick-me-ups.

Creative Ways to Present

To wow your guests, serve your filled doughnut holes on a tiered dessert tray or in mini paper baking cups. You can also arrange them in a circle around a bowl of vanilla custard or chocolate sauce for dipping. Adding a drizzle of extra glaze or pastry cream atop some holes gives a playful, elegant touch to your dessert spread.

Make Ahead and Storage

Storing Leftovers

Although Boston Cream Doughnut Holes Recipe is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. Keep in mind that the doughnuts will soften and the filling may slightly thicken, but reheating gently can bring back some of the original magic.

Freezing

If you want to make these ahead for a special occasion, freeze the unfilled fried doughnut holes on a baking sheet, then transfer to a freezer-safe bag after they freeze solid. Freeze pastry cream separately in a covered container. When you’re ready, thaw both, fill, and glaze them fresh for the best results.

Reheating

Reheat refrigerated or thawed doughnut holes in a warm oven or an air fryer for just a few minutes to crisp them up slightly without melting the filling. Avoid microwaving, which can make them soggy. After reheating, dip back into glaze or freshen up with an extra dusting of sugar before serving.

FAQs

Can I use instant pudding instead of making pastry cream?

Absolutely! Using instant vanilla pudding is a great shortcut that still delivers creamy sweetness. Just make sure to chill it well so it’s firm enough to pipe into your doughnut holes.

What oil is best for frying doughnut holes?

Choose a neutral oil with a high smoke point like canola, vegetable, or peanut oil. These oils let the doughnut holes crisp evenly without imparting any unwanted flavors.

How do I know when the doughnut holes are done frying?

Once they float to the surface and turn golden brown all over (about 2 to 3 minutes), they’re ready. Overcooking can dry them out, so keep a close eye for that perfect color and texture.

Can I make these gluten-free?

While you can experiment with gluten-free flours, the texture might differ due to the lack of gluten. Using a blend designed for yeast baking could help, but results will vary.

Is there a way to make these without deep frying?

Baking is possible, but you won’t get the same crispy exterior and pillowy interior that frying achieves. If you prefer baking, brush the doughnut holes with butter and bake until golden, but expect a different texture experience.

Final Thoughts

You really can’t beat the charm of the Boston Cream Doughnut Holes Recipe. They’re a tiny package of indulgence, bursting with creamy vanilla filling and coated in luscious chocolate glaze. Whether you’re serving them for a special brunch or a crowd-pleasing dessert, making these at home is a rewarding and joyful experience. So go ahead, gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this delightful homemade treasure!

Boston Cream Doughnut Holes Recipe

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4.1 from 82 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 20–24 doughnut holes 1x
Diet: Vegetarian

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Description

Boston Cream Doughnut Holes are delightful bite-sized versions of the classic Boston cream doughnut, featuring fluffy, golden fried dough filled with rich, smooth vanilla pastry cream and topped with a luscious chocolate glaze. Perfect for breakfast, brunch, or dessert, these homemade treats combine the indulgence of creamy vanilla filling and silky chocolate coating in an easy-to-make, fun-to-eat mini doughnut form.

Ingredients

Scale

For the dough:

2 1/4 teaspoons active dry yeast
1/2 cup warm milk (110°F)
1/4 cup granulated sugar
1 egg
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
2 cups all-purpose flour
Oil for frying (vegetable or canola)

For the pastry cream:

1 cup whole milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For the chocolate glaze:

1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped
1 teaspoon corn syrup (optional, for shine)

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Instructions

Activate the yeast: In a small bowl, dissolve the active dry yeast in warm milk (around 110°F) with a pinch of sugar. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
Make the dough: In a mixing bowl, combine the foamy yeast mixture with the remaining sugar, egg, softened butter, salt, and all-purpose flour. Mix until a soft dough forms, then transfer to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
Let the dough rise: Place the kneaded dough into a greased bowl, cover it tightly, and let it rise in a warm spot for about 1 hour or until it doubles in size.
Prepare the pastry cream: While the dough is rising, whisk together the milk, sugar, cornstarch, and egg yolks in a saucepan over medium heat. Cook the mixture, whisking constantly, for about 4 to 5 minutes until it thickens. Remove from heat, stir in vanilla extract and butter, then transfer to a bowl and chill until needed.
Shape the doughnut holes: Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Use a 1-inch round cutter to cut out small rounds of dough.
Fry the doughnut holes: Heat oil in a deep pot or fryer to 350°F (175°C). Fry the doughnut holes in batches for 2 to 3 minutes, turning as needed, until they are golden brown and cooked through. Drain on paper towels to remove excess oil.
Fill the doughnut holes: Let the doughnut holes cool slightly. Using a piping bag fitted with a small tip, fill each doughnut hole with the chilled pastry cream by injecting it gently into the center.
Prepare the chocolate glaze: Heat the heavy cream in a small saucepan just until steaming but not boiling. Pour it over the chopped semi-sweet chocolate and let it sit for 1 to 2 minutes. Stir until smooth and glossy. Optionally, stir in corn syrup for extra shine.
Glaze the doughnut holes: Dip the tops of the filled doughnut holes into the chocolate glaze and place them on a wire rack to allow the glaze to set before serving.

Notes

For best flavor and texture, consume doughnut holes the same day they are made.
You can prepare the pastry cream and dough ahead of time; assemble and glaze just before serving.
For a quicker version, substitute homemade pastry cream with instant vanilla pudding.
Make sure oil temperature remains around 350°F to ensure even cooking without absorbing excess oil.
Store leftover filled doughnuts in the refrigerator for up to 2 days but expect some loss of crispness.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American