Donuts with Boston Cream

Ingredients

Regarding the doughnuts:

1. An additional cup of all-purpose flour for dusting
2. 1/4 cup of sugar, granulated
3. One packet of active dry yeast (2 1/4 teaspoons)
4. Half a teaspoon of salt
5. Half a cup of whole milk
6. Two tablespoons of butter without salt
7. Two huge eggs
8. One teaspoon of vanilla extract
9. Oil made from vegetables (for frying)
10. For the filling of the custard:
11. Two cups of whole milk
12. Half a cup of sugar, granulated
13. 1/4 cup of cornstarch
14. One-fourth teaspoon of salt
15. Three big yolks from an egg
16. Two tablespoons of butter without salt
17. One teaspoon of vanilla extract

Regarding the Chocolate Glaze:

1. Half a cup of semisweet chocolate chips
2. Two tablespoons of butter without salt
3. One tablespoon of optional corn syrup (for shine)

Directions

Prepare the Donut Dough:

• Heat the milk and butter in a small saucepan over low heat until the butter melts. Turn off the heat and let it to cool to lukewarm.
• Mix the flour, sugar, yeast, and salt together in a big bowl. Add the eggs, vanilla extract, and warm milk mixture to a well created in the middle.
• After mixing until a dough forms, knead for five to seven minutes on a floured surface, or until the dough is smooth and elastic.

Allow the dough to rise:

Put the dough in a basin that has been oiled, cover it with a kitchen towel or plastic wrap, and let it in a warm location to rise for one to two hours, or until it has doubled in size.

Prepare the filling for the custard:

• Add the milk, cornstarch, sugar, and salt to a medium pot. Whisk until smooth, then simmer, swirling frequently, over medium heat until thickened.
• Whisk together the egg yolks in a small bowl. Pour a tiny bit of the thickened milk mixture into the egg yolks while whisking continuously to temper them. Then, while whisking constantly, return the egg mixture to the saucepan.
• Cook until thickened, about 1 to 2 minutes more. Take off the heat, mix in the vanilla essence and butter, and then allow it cool. Move to a bowl or piping bag and keep chilled until you’re ready to use it.

Form the doughnuts:

• After the dough has risen, punch it down and roll it out to a thickness of about 1/2 inch on a floured board. To cut out donuts, use a donut cutter or two circular cookie cutters. To cut out more donuts, reroll scraps.
• The cut donuts should rise for 30 to 45 minutes until they are puffed after being placed on a dusted baking pan and covered.

Cook the doughnuts:

• Heat vegetable oil in a saucepan or deep skillet to 350°F (175°C). A few donuts at a time should be carefully added, and they should cook for one to two minutes on each side, or until golden brown. Using a slotted spoon, remove, then drain on paper towels.

Fill the doughnuts.

• Fill each donut with the custard filling using a piping bag fitted with a large tip when the donuts have cooled slightly. Gently press the tip into the donut’s side until it is filled.

Prepare the chocolate glaze:

• Melt the butter and chocolate chips in a small saucepan over low heat, stirring until smooth. Add the corn syrup for shine, if using.

Glaze the doughnuts:

• Let the excess chocolate drip off after dipping the tops of each filled donut into the chocolate glaze. To set, place on a wire rack.

Serve:

• Your Boston Cream Donuts are ready to eat once the glaze has solidified!

Advice

• Storage: Keep any leftovers in the fridge for up to a week or at room temperature for up to two days in an airtight container. They can also be frozen (glaze separately) for up to a month.
• Variations: For a unique take on the traditional dish, feel free to try experimenting with alternative fillings, like whipped cream or chocolate custard.
• Donut Holes: You can make donut holes by frying any leftover dough scraps!

Your family and friends will love these Boston Cream Donuts. Savor your delicious handcrafted sweets!