The cream filling can become loose when kept in higher temperatures, and the chocolate glaze won’t set as quickly. If it’s an especially hot day, you may want to consider keeping these donuts indoors or chilling them for a bit before serving. Finally, we have the chocolate glaze! Made with chocolate and cream, it’s simple and so easy! If you have high-quality chocolate chips on hand (Ghirardelli or Guittard), that can be used instead of chopped chocolate!.And for an extra silky smooth cream filling, be sure to run it though a fine-mesh strainer. Just be sure to keep an eye on your heat and whisk constantly. Making the Boston cream pie filling is a breeze! It’s made on the stovetop and is very similar to making pudding.You’ll use this to place the donuts on as they come out of the oil. Be sure to line a large baking sheet with a few layers of paper towels. Use a candy thermometer to reach the proper oil heat! I like a fry in a dutch oven, but any large pot or pan should do!.These donuts require a second rise! Once they’ve been cut, you’ll lightly cover them with saran and let them rise for another 30 minutes. Be sure not to roll it too thin or you’ll have very thin donuts that won’t puff up. Using a lightly floured rolling pin, roll the dough out into a large rectangle, about 1/2″ to 3/4″ in thickness. When you’re ready, remove the dough from the bowl and place it on a lightly floured surface.If you plan on making the donuts the next day or later in the day, cover the bowl and place it in the fridge for at least 2 hours and up to 24 hours. If you plan on making the donuts right away, cover with plastic wrap and let it rise in a warm area of your home for 1 hour, or until it doubles in size. One the dough has come together, you have two options.If you don’t have one, you can knead the dough by hand, just be prepared to work that elbow grease. For best results, make the doughnut dough in the bowl of a standing mixer fitted with the dough hook.if you love Boston cream treats, try my Boston cream puffs next! Tips and Tricks for Recipe Success: Plus, I’ve tweaked and tweaked this recipe to make it as do-ahead friendly as possible! You can making the donut dough 24 hours in advance, and you can make the Boston cream filling 5 days in advance! Meaning on the day of, all you’ll need to do is fry, fill, dip, and devour! Well, it is! But I promise you two things: you can do this and it will all be worth it after one bite! And finally, the chocolate glaze! Which should be made right before you planning on dipping the donuts. Now, I’ll be frank: making homemade donuts is a labor of love! You have to make the donut dough, and let it rise… twice! Then there’s the Boston cream filling, that must be made and chilled for several hours. All that fluffy dough… stuffed with pale yellow cream, and topped with shiny chocolate glaze! What’s not to love?! So I decided to take matters into my own hands and create a homemade version we can all make anytime a craving strikes! It’s been a long time since I’ve been to a Dunkin’ Donuts, and at this point, but I still think about bosom cream donuts on the regular. We’d go through the drive-thru, grab our donuts (mine, Boston cream, hers, chocolate coconut, and sit in the parking lot, just eating and chatting, and regretting not grabbing more napkins. My mom and I would often stop by dunkin’ donuts on our way to church, or before school, or just because we were both having a crappy day and donuts make things a little bit better. And for me, Boston Cream Donuts are an especially nostalgic treat! And so much better than anything you’ll get from the donut shop.ĭo you get childhood cravings? I get them all the time. There’s just something so comforting about indulging in special foods from the past. Fluffy Boston Cream Donuts are stuffed with pastry cream filling and dipped in a rich chocolate glaze! Don’t let the deep frying scare you off, because this recipe is worth every step.
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