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–+ servings

Eggless Boston Cream Donuts

These eggless Boston cream donuts are a delightful treat with a soft texture and rich finish. They are worth trying for an elegant, bakery-style dessert everyone will enjoy.
Eggless Boston Cream Donuts
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 donuts
Calories 466 kcal
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Equipment

  • deep heavy pot
  • candy thermometer
  • rolling pin
  • 3-inch round cutter
  • piping bag
  • small round piping tip
  • wire rack

Ingredients
  

For The Donuts

  • 3 1/4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 1/4 tsp Instant Yeast
  • 1/2 tsp Fine Salt
  • 3/4 cup Whole Milk, Warm
  • 1/3 cup Plain Greek Yogurt
  • 1/4 cup Unsalted Butter, Melted
  • 1 tsp Vanilla Extract
  • 6 cups Vegetable Oil, For Frying

For The Pastry Cream

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 2 tbsp Unsalted Butter
  • 2 tsp Vanilla Extract
  • 1/8 tsp Fine Salt

For The Chocolate Glaze

  • 6 oz Semisweet Chocolate, Chopped
  • 1/2 cup Heavy Cream
  • 1 tbsp Light Corn Syrup

Instructions
 

  • Mix the all-purpose flour, granulated sugar, instant yeast, and fine salt. Add the warm whole milk, Greek yogurt, melted butter, and vanilla extract, then knead for 7 to 9 minutes until the dough is smooth, soft, and slightly tacky.
  • Place the dough in a lightly greased bowl, cover, and let it rise until doubled, about 75 to 90 minutes.
  • Roll the dough to 1/2-inch thickness and stamp out 3-inch rounds. Arrange the rounds on parchment, cover loosely, and let them rise for 35 to 45 minutes until puffy.
  • For the pastry cream, whisk 1/2 cup of the whole milk with the cornstarch. Add the remaining milk, granulated sugar, and fine salt, then cook over medium heat while whisking until thick and bubbling. Cook for 1 minute more, remove from the heat, and whisk in the butter and vanilla extract. Chill until cold.
  • Heat the vegetable oil in a deep heavy pot to 350°F. Fry the donuts in small batches for 60 to 90 seconds per side until deep golden and cooked through.
  • Transfer the fried donuts to a rack and let them cool completely before filling.
  • For the glaze, heat the heavy cream until steaming and pour it over the chopped semisweet chocolate. Add the light corn syrup, let stand for 2 minutes, then stir until smooth and glossy.
  • Whisk the chilled pastry cream until smooth and transfer it to a piping bag fitted with a small round tip. Make a small opening in the side of each donut and pipe in enough pastry cream to make the donut feel noticeably heavier.
  • Dip the top of each filled donut into the chocolate glaze and place it on a rack. Let the glaze set for 15 to 20 minutes before serving.

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 53gProtein: 7gFat: 25g
Course Dessert
Cuisine American
Keyword Boston cream donuts, chocolate glaze, eggless, yeast donuts
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