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(CBC Life)

Fried dough filled with pastry cream and covered in a smooth chocolate glaze – the composition of a Boston cream donut is deceptively simple. When you master the recipe, you end up with a deliciously indulgent treat.

However, if you’re feeling adventurous, why not try spicing it up with Scotch Bonnet peppers and mangoes, two ingredients that pay homage to Great Canadian Pastry Show co-host Alan Shane Lewisthe background? It’s going to take this donut from 10 to 11.

Learn how to make Alan’s Spicy Mango Salty Chocolate Donuts in Episode 4 of Raufikat’s best baking on CBC Gem.

Spicy mango and salted chocolate donuts

Ingredients

Dough:

  • 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

Mango pastry cream:

  • ½ cup whole milk
  • ¼ to ½ teaspoon chopped Scotch Bonnet pepper
  • 3 egg yolks
  • ½ cup mango puree (from about 1 ripe mango 400g, peeled, cut into chunks, pureed in a food processor and drained,
  • ¼ cup plus 1 tablespoon (60g) granulated sugar
  • 2 tbsp plus 2 tsp cornstarch
  • ¼ tsp salt

Chocolate icing:

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

Preparation

Donuts:
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.

Custard:
Heat the milk and Scotch Bonnet pepper over medium heat in a medium saucepan until smoking.

Whisk together egg yolks, mango puree, sugar, cornstarch and salt in medium heatproof bowl until smooth. Slowly pour in the hot milk mixture, 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 tip 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 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.

Assembly:
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 the top of a donut into the chocolate glaze to coat, then sprinkle puff pastry salt on top. Place it on the cooling rack to set. Repeat with the remaining donuts.

Makes 12 donuts