With a crisp, flaky doughnut serving as the vehicle for silky pastry cream, this recipe (Boston Cream Doughnuts ) is a well-liked twist on the traditional Boston Cream Pie. You only need a pastry bag as a specialized tool. However, you can also insert a funnel into the doughnut’s side and spoon the cream into the pastry’s center.
Ingredients :
For the doughnuts:
1 cup whole milk, warmed to between 110 and 115°F
2/3 cup plus 1 tablespoon sugar
4 1/2 teaspoons (two packages) instant yeast
2 large eggs, beaten, at room temperature
12 tablespoons unsalted butter, melted and cooled
1 tablespoon vanilla extract
3 cups (12.75 ounces) bread flour
1 cup (4.5 ounces) all-purpose flour
1 teaspoon salt
2 quarts frying fat (lard, Crisco, or neutral oil)
For the Filling:
4 cups vanilla pastry cream (see recipe here)
For the Glaze:
8 tablespoons unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
5 ounces high quality (70% cacao) bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
Steps:
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