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)
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
