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(CBC Life)

Referred to as the official donuts of the state of Massachusetts, these perfectly fried pillows of dough are coated in rich chocolate glaze and filled with smooth pastry cream.

When you master this recipe, try one of these variations: Black Forest Donuts and Spicy Mango Donuts

Learn How to Make Boston Cream Donuts in Episode 4 of Raufikat’s best baking on CBC Gem.

Boston Cream Donuts



  • 3 cups plus 3 tbsp. (450 g) all-purpose flour
  • ¼ cup plus 1 tablespoon (60g) granulated sugar
  • 2¼ tsp quick rise yeast
  • 1 teaspoon of salt
  • 1 cup whole milk, warmed to just above body temperature
  • ¼ cup (56 g) unsalted butter, room temperature
  • 1 egg, room temperature
  • Vegetable oil, for frying


  • 1 cup whole milk
  • 3 egg yolks
  • ¼ cup plus 1 tablespoon (60g) granulated sugar
  • 2 tbsp plus 2 tsp cornstarch
  • 1 teaspoon vanilla extract
  • ¼ tsp salt

Chocolate icing:

  • 2 cups (226g) icing sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • ½ teaspoon of salt
  • ½ teaspoon instant coffee granules
  • ¼ cup water, more if needed
  • ⅓ cup (55 g) dark chocolate callets or chopped dark chocolate


Combine all ingredients in a large bowl. Stir with a wooden spoon to form a shaggy batter. Place the dough on a lightly floured surface and knead until smooth and elastic, about 10 minutes (this is a sticky dough; use a scraper if necessary to avoid adding too much extra flour ). Cover the dough with plastic wrap and a clean tea towel and leave to rest for 10 minutes.

Cut 12 squares of 3¾ inch parchment paper and place on a rimmed baking sheet.

Divide the dough into 12 equal portions and roll them into smooth balls. Place each ball on a square of parchment paper and cover the baking sheet with a clean kitchen towel.

If you are using a proofing drawer, heat it to 100 F, if not, heat your oven for 2 minutes and turn it off. Place dough balls in drawer or oven until doubled in size, about 20 to 25 minutes.

Heat the milk in a medium saucepan over medium heat until steaming.

Whisk together egg yolks, sugar, cornstarch, vanilla and salt in a large heatproof bowl until smooth. Slowly pour in the hot milk, whisking constantly. Return the mixture to the saucepan and whisk over medium-low heat until thickened. Let boil for a few seconds then transfer to a heatproof bowl.

Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and place it in the refrigerator until it cools.

Whip the cooled pastry cream, transfer it to a piping bag fitted with a Bismarck nozzle and chill.

Frying donuts:
Fill a deep fryer with vegetable oil (or add 3-4 inches of oil to a heavy-bottomed saucepan over medium heat) and heat to 350 F. Place a cooling rack on a paper towel-lined baking sheet.

Working in batches of three or four, use the squares of parchment to gently lower the balls of dough into the oil, removing the parchment as it comes away from the dough. Fry the batter until golden brown, about 3 minutes per side. Use a slotted spoon to transfer the donuts to the cooling rack to cool completely. Repeat with the remaining balls of dough.

Chocolate icing:
Combine icing sugar, cocoa powder, corn syrup, salt, coffee beans and ¼ cup water in a saucepan.

Cook over medium heat until hot, then add chocolate and stir until melted. The frosting should have the consistency of corn syrup; Add more water if needed.

Use a skewer to poke a hole in the side of each donut. Insert the tip of the prepared piping bag into one of the donuts and fill it with pastry cream, releasing it when you feel resistance. Repeat with the remaining donuts.

If the chocolate icing starts to harden, reheat it over low heat for a few seconds. Gently dip top of donut into glaze to coat. Place it on the cooling rack to set. Repeat with the remaining donuts.

Makes 12 donuts