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I grew up in a family of six, so my memories of the holidays are fondly filled with lots of people and laughter. As kids we were so excited to see what Santa would bring us, we would wake up at the crack of dawn to run downstairs and open presents. Christmas morning breakfast became a staple in our house and a holiday tradition I’ve kept up with even after my husband and I moved to Florida. Now every Christmas I make homemade donuts, specifically these tasty Boston Cream Donuts to celebrate the holiday.
Ingredients
Dough:- 4½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon instant yeast
- 1½ cups whole milk
- 1 large egg (room temperature)
- 1 ½ teaspoons kosher salt
- 8 tablespoons unsalted butter, cut into ½-inch pieces and softened
- 2 quarts canola oil, for frying
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- ¼ cup cocoa powder
- 2 tablespoons butter, room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- ⅔ cup sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 eggs, room temperature
- 2 cups heavy cream
- 2 tablespoons butter, softened
- 2 teaspoons vanilla
- Pinch of kosher salt
Directions
- Start with preparing cream filling. Combine the sugar, flour, cornstarch and salt in a small saucepan. Over medium heat, whisk in 2 eggs and 2 cups of heavy cream. Whisk constantly until the mixture begins to bubble, about 5 minutes. Reduce the heat to low and continue gently cooking and stirring until the cream thickens. Stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap and place in the fridge until ready to use.
- Begin making the donuts. Stir flour, sugar, and yeast together in a bowl. Add the whole milk and room temperature egg, then mix with a rubber spatula until all of the ingredients are moistened. Fit a stand mixer with a dough hook and mix on medium-low speed until a cohesive mass forms. This will take about 2 minutes. Scraping down the sides of the bowl if necessary. Cover the bowl with plastic wrap and let it stand for about 20 minutes.
- Add the kosher salt and mix on medium-low speed until the dough is smooth and elastic and clears sides of bowl, 5 to 7minutes. With the mixer running, add the butter, a few pieces at a time, and continue to mix until butter is fully incorporated and dough is smooth and elastic and clears sides of bowl, 7to 13 minutes longer, scraping down bowl halfway through mixing. Form the dough into a ball and transfer it to a lightly greased large bowl, then cover with plastic. Let it sit at room temperature for 1 hour. Transfer the dough to the refrigerator and chill overnight.
- Roll out the dough into ½ inch thickness. Cut out as many donuts as possible using a 3-inch round cookie cutter.
- Heat oil in a heavy pot to 350°F. Fry the donuts until they become golden, then flip to cook the other side. It will take 1-2 minutes per side. Transfer to a wire rack and allow to cool.
- Once the donuts are cooled, fill them with cream filling and begin making chocolate coating.
- Finish with chocolate coating. Place the chocolate chips and butter in a medium sized bowl. Heat the heavy cream in a saucepan over medium heat until it barely begins to bubble. Pour the cream over the chocolate and butter, then stir until melted and combined, about 1 minute. Add the powdered sugar and cocoa powder and vanilla, then stir to combine until a smooth texture is achieved. Immediately coat the filled donuts with chocolate coating while it is warm.
About Allie:
I'm a bit of a nomad, and I love the freedom and sense of self-reliance the outdoors gives me. Ultimately, I hunt for food, but the adventure and connection to nature that comes along with it is a big ole bonus. Any type of outdoor activity is really just an excuse to get outdoors. An excuse to sleep under the stars. It gives me a reason to be intertwined with nature and to appreciate our natural world. Find her on Instagram @outdoors_allie.