The Boston Cream Donut, an irresistible confection that merges the world of pastries with the decadent allure of custard and chocolate. Originating from the Massachusetts-born Boston Cream Pie, this delectable donut variation has earned its place in the hearts of dessert lovers nationwide. While the traditional pie dates back to the 19th century, it was the creative minds at donut shops who thought to envelope those beloved flavors in a soft, yeasty pillow, giving rise to the Boston Cream Donut. It’s a perfect project for those looking to impress at a brunch or simply indulge in a little bit of dessert history with an enchanting hand-held twist.

Boston Cream Donuts are a standalone treat but pairing them with a strong cup of coffee or a glass of cold milk can enhance the experience. Want to make it an afternoon affair? Serve these donuts with a side of fresh fruit to cut through the richness of the cream and chocolate.

Servings: Makes approximately 12 donuts

Ingredients:

For the donuts:
- 1 cup of whole milk, warmed to about 110°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt

For the custard filling:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract

For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped or chips
- 2 tablespoons corn syrup
- 1/4 teaspoon vanilla extract

Directions:

1. Begin by preparing the donut dough. In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let it sit until the yeast is foamy, about 5 minutes.

2. Add the eggs and melted butter to the yeast mixture, mixing thoroughly. Gradually add the flour and salt, and mix until a soft dough forms. Knead on a floured surface until smooth and elastic, roughly 5–7 minutes, then let the dough rise in a warm place until doubled in size, about 1 hour.

3. Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2 inch thickness. Cut out rounds using a donut cutter or a large cookie cutter with a smaller one for the holes.

4. Place the cut donuts on parchment-lined baking sheets and let them rise until puffy, about 30 minutes.

5. Heat oil in a deep-fryer or large pot to 375°F. Fry the donuts in batches, careful not to overcrowd the pot, until golden brown, about 1 minute per side. Remove and let cool on a wire rack.

6. For the custard, mix sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk, then the egg yolks, and cook over medium heat until thickened. Remove from heat and stir in the vanilla. Cover with plastic wrap directly on the surface to prevent skin from forming, and chill until cold.

7. To make the chocolate glaze, heat cream in a saucepan until it just begins to simmer. Pour over the chocolate and let sit for a minute before stirring until smooth. Stir in corn syrup and vanilla extract.

8. To assemble, fill a pastry bag fitted with a round nozzle with the chilled custard. Make a small hole in the side of each donut and fill with custard. Top with the chocolate glaze and let set for a few minutes before serving.

Variations & Tips:

- For an orange-scented custard, add the zest of an orange to the milk when making the custard.
- If you prefer a lighter donut, you can bake them at 350°F for about 10 minutes instead of frying.
- To make this recipe dairy-free, replace the milk with a non-dairy alternative like almond milk, and use a dairy-free butter substitute and dairy-free chocolate chips.
- Always allow the oil to return to the correct temperature between batches when frying to ensure each donut cooks evenly.
- For a professional finish, sift the flour before making the dough to prevent lumps and create a smoother texture.

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