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Boston Cream Doughnut

This homemade donut recipe calls for a simple dough hack.

Boston cream doughnut. How to make boston cream donuts. Mix to make a soft dough. Pour hot cream over chocolate mixture. Warm over medium low heat until gently simmering stirring to dissolve the sugar.

Add vanilla and whisk until mixture is smooth and has the consistency of hot fudge sauce. Start with refrigerated biscuit dough and about 2 inches of hot oil in a heavy bottomed skillet or dutch oven. Let stand 1 minute. It is a two layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has.

Sanzian at bostons parker house hotel in 1856. 2 in the bowl of a standing mixer add the sugar eggs salt melted butter and shortening mix either by hand or with a dough hook. Bavarian cream filling has a different texture than the bostom cream versions. Boston cream on the other hand has a thick custard.

A boston cream doughnut has all the elements of its namesake cake and then some. Stir in the eggs sugar salt and 3 cups of the flour. With bavarian cream you make whipped cream with heavy cream and sugar to make a fluffier cream center for your doughnut. 2 in a heatproof bowl whisk together the egg yolks and the remaining 2 tablespoons of sugar.

Allow the yeast to proof for about 5 minutes or until it starts to foam. This is a recipe for a popular riff on the classic boston cream pie with a crisp flaky doughnut as the vessel for silky pastry cream the only specialty tool youll need is a pastry bag but you can also poke a funnel into the side of the doughnut and spoon the cream. Heat cream in a small pot over medium high until bubbling around edges 1 to 2 minutes. Whisk in the milk and shortening.

1 in a saucepan stir together the cream milk 2 tablespoons of the sugar and the salt. Fry each donut until puffy and golden brown. If its too thick add. Just like its cake counterpart it has pastry cream and a chocolate glaze only the cream is piped inside a yeasted doughnut and the glaze is poured over the top.

We chilled the dough overnighta step called cold fermentationso that it wa. For the dough hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast. The doughnut was made out of inspiration from the boston cream pie 3 which was in turn created by chef m.