Hanukkah is already here in all its glory. I know I have already published quite a few new recipes this year for doughnuts and other sweets for the holiday. However, here’s another recipe that is simply perfect for Hanukkah and for all year round – Boston Cream donuts.
These donuts are a variation for the popular cake. They are so fluffy and airy and are filled with vanilla pastry cream. After filling they are covered with chocolate ganache. This vanilla and chocolate flavor combo is simply delicious and irresistible.
If you like Boston cream donuts – don’t miss this recipe. Even though you don’t really need an excuse like Hanukkah to make these, the last few candle-lights for the year are a great time to try these super delicious donuts.
Looking for more Hanukkah desserts? Try these: Churros with Chocolate Sauce | Homemade Donuts | Lukumades – Greek Doughnuts | Grandma’s Traditional Quick Doughnuts | Baked Brioche Doughnuts
Boston Cream Donuts
For the dough:
- 500 grams (3 ½ cups) of all-purpose flour
- 11 grams (1 tbsp.) active dry yeast
- 100 grams of soft butter cut into cubes
- 70 grams (1/3 cup) sugar
- 160 ml. (2/3 cup) milk
- 2 large eggs
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 liter of vegetable oil
For vanilla pastry cream:
- 500 ml. (2 cups) milk
- 1 tsp. of pure vanilla paste
- 140 grams (2/3 cup) sugar
- 4 large egg yolks
- 50 grams (5 tablespoons) cornstarch
- 250 ml. (1 cup) whipping cream, very cold
For the chocolate coating:
- 100 grams of dark chocolate
- 125 ml. (1/2 cup) whipping cream
Make the dough:
In a mixer bowl with a kneading attachment put flour, yeast, butter, sugar, milk, eggs, vanilla and salt and knead on low speed for 12-15 minutes until a uniform, pleasant and soft dough is obtained.
Form a ball and place in a bowl. Cover and allow rising for 1-2 hours or until the dough doubles in volume.
On a floured surface, roll out the dough to a thickness of 1-2 cm and cut out donuts of about 6-7 cm in diameter.
Place the donuts on a baking sheet or tray lined with well-greased baking paper.
Cover and allow rising for 25-45 minutes or until almost doubled in volume.
Heat oil in a large and wide pan to a temperature of 160 Celsius degrees.
Fry the donuts for a few minutes on each side or until nicely golden.
Remove to paper towel and cool to room temperature.
Vanilla pastry cream:
Place milk and vanilla in a saucepan and heat to boiling point.
In a separate bowl, combine sugar, egg yolks and cornstarch until smooth.
Pour about 1/3 of the amount of hot milk on the egg yolk mixture while whisking to compare temperatures.
Return the resulting mixture to the pot with the rest of the milk and whisk well.
Return to cooking over a medium-low flame, whisking constantly, until a uniform, thick and very stable pastry cream is obtained. It takes a few minutes of vigorous whipping and the cream should thicken greatly at this point and there should be boiling bubbles.
Transfer the prepared cream to a bowl, cover the surface of the cream with cling foil and refrigerate until completely cold.
Transfer the cold cream to a bowl and whisk it well until it returns to its original texture.
In a separate bowl, whip the cream into a very stable whipped cream.
Fold the whipped cream into the pastry cream until a uniform, fluffy and stable vanilla cream is obtained.
Transfer the cream to a piping bag with a smooth 1 cm piping tip.
Make a small hole in the side of each donut and fill with vanilla cream generously.
Place chocolate and cream in a bowl and melt together in the microwave or over double-boiler.
Mix well until a smooth and glossy ganache is obtained.
Cool the ganache for about 20 minutes at room temperature until lightly cooled and lightly thickened (it should still be quite liquid in the dip, but not hot).
Dip the donuts in the chocolate coating and place on a serving plate.
- The donuts are at their best on the day of preparation, immediately after filling and coating.
- If you want, you can add flavors to the cream such as coffee, cinnamon, lemon or orange peel, etc. according to personal taste.
- It is possible to make the chocolate coating with milk chocolate, but it will be necessary to increase the amount of chocolate to 200 grams of milk chocolate on the same amount of cream. The result of course will be sweeter.