Boston Cream Doughnuts
- 2 packets (.25 oz) active dry yeast
- 1/4 cup slightly warm water (100°F)
- 1 1/4 cups milk, room temperature
- 3 large eggs, room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter, soft
- 1 tablespoon vanilla extract
- 5 1/2 cups all-purpose flour*
- 2 teaspoons salt
- 12 cups corn oil (for frying)
- 4 egg yolks
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons cornstarch
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
- 3-4 tablespoons water
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Pour yeast and warm water in a large bowl and mix until well combined.
- Add milk and eggs. Beat to combine.
- Add sugar, butter, vanilla, 3 cups of flour, and salt. Mix until dough is smooth.
- Add remaining flour and mix until dough is elastic and no longer sticks to sides of bowl. Total mixing time will be about 10 minutes at medium speed.
- Leave dough in bowl, cover with plastic wrap and a kitchen towel.
- Allow it to rest in a warm place until it has doubled in size, about 45 to 60 minutes.
- Meanwhile, prepare filling. Pour egg yolks in a medium-sized bowl and slowly whisk them together.
- Set egg yolks aside.
- Add sugar, cornstarch, and milk to a medium saucepan and whisk until smooth.
- Stirring continuously, cook milk mixture over medium heat until it has thickened.
- Let it bubble and simmer for 2 minutes while whisking.
- Remove from heat and add a bit of warm milk mixture to egg yolks to temper egg yolks.
- Pour egg mixture into warm milk saucepan and place it back on heat.
- Bring to a light boil for about 2 minutes, stirring continuously.
- Remove from heat, add butter, and vanilla while stirring. Once smooth, pour into a clean bowl.
- Cover filling with clear plastic wrap and press it against top. (This will prevent a film from forming on the top.) Chill in refrigerator until cold.
- Remove plastic wrap and towel from dough, and punch dough down. Cover and allow to rest for 15 minutes.
- On a lightly floured surface, roll dough to a thickness of 1/2-inch.
- Cut dough using a biscuit cutter or doughnut cutter and place on a lightly floured paper towel. DON’T cut out a middle doughnut hole.
- Cover with a kitchen towel or paper towel and let rise about 30 minutes.
- Meanwhile pour frying oil in a deep pan and heat to 325°F - 330°F.
- Lift each doughnut gently off towel and carefully and gently place in oil.
- Cook in batches of 2 or 3 at a time.
- Cook on each side until golden in color,1-2 minutes per side.
- Lift out of oil with a slotted spoon and drain on a wire rack or cookie sheet fitted with paper towels.
- Let doughnuts come to room temperature before filling and glazing.
- Once cool, fill doughnuts with filling. Use a chopstick to poke a hole into side of doughnut. Wiggle chopstick around center of doughnut to make room for filling.
- Use a piping bag filled with chilled filling and fill each doughnut.
- To make glaze, in a medium bowl, whisk together powdered sugar, cocoa powder, and salt.
- Slowly add water 1 tablespoon as a time, stirring after each addition until a chocolate glaze forms.
- Dip tops of doughnuts into chocolate glaze. Tap off excess glaze and place on a wire rack for glaze to dry.
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.