Boston Creme Doughnuts
A sweet yeasted doughnut filled with creme patissiere and topped with chocolate ganache. Excellent with a cup of strong coffee.
| Servings | Prep Time |
| 12doughnuts | 30minutes |
| Cook Time | Passive Time |
| 30minutes | 3hours |
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Ingredients
For the Doughnuts
- 2 7 gram sachets fast-action dried yeast
- 500grams strong white bread flour
- 50grams caster sugar
- 10grams salt
- 40grams unsalted butter
- 2 large eggsbeaten
- 150ml full fat milk
- 130ml water
- 2.5litres vegetable oilfor frying
For the Filling
- 130ml double cream
- 130ml full fat milk
- 3 large egg yolks
- 50grams caster sugar
- 30grams plain flour
- 1tsp vanilla
For the Ganache
- 100grams dark chocolateat least 70 % cocoa solids
- 75ml double cream
- 1/2tsp vanilla
- 1tsp unsalted butter
Instructions
- Place the yeast, flour, sugar, salt, butter, eggs, milk and water in your bread machine in the manufacturer's recommended order. Select the dough setting and let it run through it.
- To prepare the filling, heat the cream and milk together in a small saucepan.
- In a medium sized bowl, whisk together the egg yolks and sugar until light and creamy. Add the flour until it well combined.
- Pour the hot milk onto the egg mixture and whisk until combined.
- Pour the mixture back into the saucepan and stir, with a wooden spoon, constantly until it bubbles and thickens.
- Stir in the vanilla and set aside to cool.
- When the dough cycle has finished, turn dough out onto a floured board, knock back and knead gently.
- Cut into 12 even sized pieces and form into balls.
- Place dough balls on a floured baking tray and cover with a tea towel; leave for an hour until doubled in size.
- Heat oil in a large, heavy based pan to 180 C. Keep a lid nearby in case of fire.
- Cook the doughnuts in the hot oil for about 3 minutes on each side, or until well browned. Keep an eye on the temperature of the oil as it can get hot quickly.
- Drain on kitchen towel before transferring to a wire rack to cool completely.
- Meanwhile, make the ganache. To prepare the ganache, combine all the ingredients in a small saucepan and gently melt together, stirring constantly.
- When the doughnuts are cool, fill a piping bag with a pointed nozzle with the filling. Use the nozzle to poke a hole in the side of the doughnut and fill gently.
- Top with the ganache and set aside to set.
Recipe Notes
Alternatively, you could set up your own doughnut "shop" in your kitchen. I made 6 Boston Cremes and rolled out the remaining dough to a 1 inch thickness. Using a 3 inch round cutter I cut rounds out of the dough, and I cut another 1 inch round out of the centre of each circle. The doughnut "holes" take about 90 seconds to cook while the ring doughnuts take about 3-4 minutes. Frost with a little icing sugar mixed with enough water to make it runny and decorate as desired with sprinkles. Roll the doughnut holes in caster sugar, or cinnamon sugar.