Happy Holidays – 20 days to Christmas!!

Ever heard of “Dunkin Donuts”? Well, this recipe is just the tip of the iceberg. These doughnuts are super decadent, most people glazed them with chocolate, rolled in cinnamon sugar and filled with sweet pastry cream, I mean this is the ultimate definition of a dessert. They get their name from the Boston cream pie which is actually a cake. Both you and I get to learn something new every day, don’t we?

Boston cream doughnuts are fried yeast doughnuts which are filled with a rich, creamy custard, and then topped with a melty chocolate glaze. 

Let me show you how to make these doughnuts.

Prep time: 10 mins   Rise time: 1 hour 45 mins  Fry time: 30 mins  Total time: 2hrs 25 mins

Yields: 14 pieces

MAIN INGREDIENTS: For the dough

  • 4 -1/2 cups of all purpose flour
  • 1/2 cup of brown sugar
  • 1/4 cup of icing sugar
  • 1 teaspoon of salt
  • 2 -1/4 teaspoons of active dry yeast
  • 8 Tablespoons of unsalted butter -soft
  • 2 eggs – at room temp
  • 1 – 1/4 cups of warm milk
  • 1 -1/4 cups of vegetable cooking oil – deep frying

MAIN INGREDIENTS: For the cream

  • 1/2 cup of all-purpose flour
  • 1/2 cup of icing sugar
  • 1 cup of milk
  • 1 teaspoon of lemon extract
  • 1 teaspoon of vanilla extract
  • 3 Tablespoons of vegetable cooking oil

Important Tools required:

  • Frying pan
  • Whisk
  • Saucepan
  • Paper towels
  • Round cookie cutter
  • Big mixing bowls
  • Stand mixer
  • Spatulas
  • Cling foil
  • Rolling pin
  • piping bags
  • round nozzle
  • Baking trays

INSTRUCTIONS:

Step 1: Activate the yeast

In a bowl or a jug, place your WARM milk {Like that you feed a baby}, add the dry yeast + 2 teaspoons of sugar. Mix them together and leave it to activate in a warm area for 5 mins. To know if your yeast has activated – Boozy smell, it gets bubbly and a foam is formed.

Step 2: Creaming the butter + sugar +eggs

Using your stand mixer, cream together the remaining sugar + eggs and the butter until soft and fluffy. Mix the activated yeast mixture and mix together. Gradually add the dry ingredients to that mixture and mix till you get a sticky dough.

Step 3: First rising = 1 hour

In a large mixing bowl, grease it with cooking oil both at the bottom and sides and place the sticky dough – toss it around to coat it with the oil. Cover the bowl with a clear cling foil and leave it in a warm area to rise and double in size for 1 hour.

Step 4: Kneading for 30 secs.

Using your clean countertop, generously flour the surface and gently knead the airy dough for 30 secs. You can decide to use a rolling pin or just the palm of your hands to spread the dough out. Remember the dough is super soft at this stage. 

Step 4: Cut out & Second rising =45 mins

Roll the dough to a 1-inch thickness, using your cookie cutter, cut the dough out, place them on a lightly floured baking tray. Space them since they are to double in size again. Cover them with a clear cling foil – set them aside for 45 mins.

Step 5: Frying 

Add your cooking oil to your pan and heat it over medium heat. NB: Even without your thermometer, how to tell if your oil is hot enough for frying, insert a barbecue skewer into the oil if tiny bubble shows up quickly then the oil is ready for frying. If the oil is smoking – the oil is too hot {YOU DON’T WANT THAT} reduce the heat. Each side to cook for at least 45 sec to 1 min- or until golden brown and well cooked inside. Place the cooked doughnuts on a tray with paper towels to drain the excess oil and cool completely.

 

Step 6: Making the Lemon flavored Pastry cream

In a saucepan, place all the ingredients and mix everything together -make sure there aren’t any lumps. Over medium-low heat, cook the mixture while whisking it continuously till its thick, remove from heat and mix it till you get a smooth but thick mixture without lumps. Taste if you need to adjust anything. Let it cool completely.

Step 7: Fill the doughnuts & Serve.

Pipe the cream to a piping bag with a round nozzle. Make a small insertion in the middle of the doughnuts and pipe the cream into them.

Since the cream is sweet enough, I decided that I didn’t need the chocolate glaze. If you’d like to add that part to your’s – go right ahead. Talk about “Meltification of

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Facebook: @TastieDine

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…and as always Bon appetite and Enjoy.

Acres & Acres of Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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