If you have a soft spot for bite-sized treats, then you are in for a real delight with this Boston Cream Doughnut Holes Recipe! These golden, fluffy little globes pack everything you love about the classic Boston cream doughnut—lightly fried dough, luscious pastry cream, and a luscious chocolate glaze—all in a fun, poppable form. Each bite melts in your mouth, delivering creamy indulgence wrapped in tender dough finished with that perfect sheen of chocolate. Whether for breakfast, a snack, or dessert, this recipe transforms a beloved classic into something irresistibly shareable and just plain joyful to make and eat.
Ingredients You’ll Need
The magic of this Boston Cream Doughnut Holes Recipe starts with simple, pantry-friendly ingredients that come together to create texture, sweetness, and that rich, creamy filling. Every item plays a vital role—from the fluffy dough to the silky pastry cream and the glossy chocolate glaze. Here’s what you’ll gather:
- All-purpose flour 2 cups: The backbone for soft, tender doughnut holes.
- Granulated sugar 3 tablespoons: Adds just the right touch of sweetness to the dough.
- Baking powder 2 teaspoons: Helps the dough rise and become delightfully fluffy.
- Salt 1/2 teaspoon: Balances flavors, enhancing sweetness and richness.
- Whole milk 3/4 cup: Moisturizes the dough for a soft texture.
- Large egg 1: Binds ingredients while adding richness.
- Melted butter 2 tablespoons: Elevates flavor and moisture.
- Vanilla extract 1 teaspoon: Gives a subtle warm aroma and taste.
- Vegetable oil for frying: Yields a perfectly crisp exterior without overpowering flavor.
- Whole milk 1 cup (for pastry cream): Creates that velvety filling everyone loves.
- Egg yolks 2 (for pastry cream): Lend thickness and creaminess to the custard.
- Granulated sugar 1/4 cup (for pastry cream): Sweetens the filling elegantly.
- Cornstarch 2 tablespoons (for pastry cream): Thickens the custard without graininess.
- Butter 1 tablespoon (for pastry cream): Adds silkiness and richness to the filling.
- Vanilla extract 1 teaspoon (for pastry cream): Infuses deep, aromatic flavor.
- Semi sweet chocolate chips 1 cup: For a luscious, melty chocolate glaze top.
- Heavy cream 1/3 cup: Makes the chocolate glaze smooth and shiny.
How to Make Boston Cream Doughnut Holes Recipe
Step 1: Mix the Dry and Wet Ingredients
Start by whisking together the flour, sugar, baking powder, and salt in a medium bowl. These dry ingredients set the base for your doughnut holes’ tender crumb and subtle sweetness. In a separate bowl, combine the whole milk, egg, melted butter, and vanilla extract until smooth and inviting. Gently fold the wet mixture into your dry ingredients, stirring just until combined because you want that thick batter to be light and airy, ensuring fluffy doughnut holes.
Step 2: Fry the Doughnut Holes to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy pot to 350°F. Using a tablespoon or a small scoop, carefully drop portions of batter into the hot oil. They’ll puff up beautifully and take 2 to 3 minutes per batch, turning occasionally to become evenly golden brown. The aroma at this stage is pure heaven! Use a slotted spoon to transfer them to a paper towel-lined plate to absorb excess oil and cool slightly.
Step 3: Prepare the Silky Pastry Cream Filling
While your doughnuts cool, it’s time to craft the luscious pastry cream. Warm 1 cup of whole milk in a saucepan until just steaming, then whisk egg yolks, sugar, and cornstarch in a bowl until smooth. Slowly temper the yolk mixture by gradually whisking in the hot milk, then return it all to the saucepan. Cook over medium heat, stirring constantly, as the mixture thickens into that creamy texture you adore. Remove from heat, then stir in butter and vanilla. Cover and chill the pastry cream until firm and luscious.
Step 4: Fill the Doughnut Holes
Once your doughnut holes have cooled completely, use a small piping tip fitted to a piping bag or a resealable plastic bag with a snipped corner to inject each doughnut hole with the chilled pastry cream. This is the moment they truly transform—filled with silky custard, they become a bite-sized cloud of sweet delight.
Step 5: Dip in Decadent Chocolate Glaze
To finish, warm the heavy cream until steaming but not boiling and pour it over the semi sweet chocolate chips. Let it sit for about a minute, then stir until smooth and glossy. For an extra shiny feel, you can add a teaspoon of corn syrup. Dip the tops of the filled doughnut holes in the glaze and let them set briefly. The final result is a beautiful, glossy chocolate layer sealing in all that flavorful goodness.
How to Serve Boston Cream Doughnut Holes Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the chocolate glaze for an extra touch of elegance and sweetness. You could also add colorful edible gold flakes or a few mini chocolate chips for a playful presentation. Fresh berries make a lovely, fresh contrast if you enjoy a pop of tartness alongside the rich cream.
Side Dishes
These doughnut holes shine wonderfully on their own, but pairing them with a fresh cup of coffee, latte, or black tea makes for a heavenly combo. For brunch, serve with a simple fruit salad to balance the sweetness. A scoop of vanilla bean ice cream on the side during dessert hours adds a creamy chill that’s simply irresistible.
Creative Ways to Present
Turn your Boston Cream Doughnut Holes Recipe into a showstopper by arranging them on a tiered cake stand or a rustic wooden board alongside dipping sauces such as caramel or raspberry coulis. You could even thread them on skewers for a fun party platter or serve them in delicate mini cupcake liners for an extra charming touch.
Make Ahead and Storage
Storing Leftovers
Because the doughnut holes are filled with fresh pastry cream, it’s best to store them in an airtight container in the refrigerator. This keeps the cream fresh and the dough from becoming soggy. They’re best eaten within 1 to 2 days for optimal flavor and texture.
Freezing
Freezing is not recommended for these doughnut holes filled with pastry cream, as the texture of the filling can separate and become watery when thawed. If you want to prepare in advance, freeze the unfilled doughnut holes and make the pastry cream and glaze fresh on the day you serve.
Reheating
Reheat unfrosted doughnut holes gently in a warm oven (not microwave) to maintain crispiness before filling and glazing. Avoid reheating filled doughnut holes as the cream and glaze will lose their perfect texture and could melt undesirably.
FAQs
Can I use a different type of oil for frying?
Absolutely! Vegetable oil is commonly used because of its neutral flavor and high smoke point, but you can use canola or peanut oil as well. Just make sure the oil can handle frying temperatures without smoking.
Is there a shortcut for making the pastry cream?
If you’re short on time, you might consider using a high-quality store-bought custard or pastry cream, but homemade really elevates this Boston Cream Doughnut Holes Recipe with its fresh flavor and perfect texture.
Can I bake these doughnut holes instead of frying?
This recipe is designed for frying to achieve that classic golden crust and tender interior. Baking will produce a different texture and won’t give you quite the same experience, but you could experiment with baking powder and adjusting baking time if you prefer.
What is the best way to pipe the pastry cream inside?
Using a piping bag fitted with a small round tip works best for controlled filling. If you don’t have one, a resealable bag with a tiny corner snipped off also works well to avoid mess and ensure even filling.
How long will the chocolate glaze stay shiny?
The glaze will stay shiny at room temperature for a few hours and a bit longer if refrigerated. For the best gloss and texture, serve the doughnut holes shortly after glazing.
Final Thoughts
Making the Boston Cream Doughnut Holes Recipe is such a rewarding experience that combines fun frying, luscious creamy filling, and a rich chocolate finish in every bite. They’re a wonderful way to share joy and sweetness with friends and family, and once you try this recipe, you’ll find yourself reaching for these little treasures again and again. Don’t hesitate—bring a batch of these delightful doughnut holes to your kitchen and watch smiles light up!
Print
Boston Cream Doughnut Holes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 doughnut holes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these homemade Boston Cream Doughnut Holes featuring fluffy fried dough filled with rich pastry cream and topped with a smooth chocolate glaze. Perfectly bite-sized, these treats offer a classic combination of creamy vanilla custard and luscious chocolate, making them an irresistible dessert for any occasion.
Ingredients
Doughnut Holes
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Vegetable oil for frying
Pastry Cream
- 1 cup whole milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Chocolate Glaze
- 1 cup semi sweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Prepare the doughnut batter: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the whole milk, large egg, melted butter, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir just until combined to form a thick batter.
- Fry the doughnut holes: Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Using a small scoop or spoon, drop tablespoon-sized portions of batter into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until the doughnut holes are golden brown on all sides. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain and cool.
- Make the pastry cream: Heat 1 cup of whole milk in a small saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly whisk the hot milk into the egg mixture to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in the butter and vanilla extract. Cover with plastic wrap touching the surface, and chill completely in the refrigerator.
- Fill the doughnut holes: Once the doughnut holes have cooled, use a small piping tip or knife to create a small hole in the side or bottom of each doughnut hole. Pipe the chilled pastry cream into each opening until filled.
- Make the chocolate glaze: Heat the heavy cream in a small saucepan or microwave until warm but not boiling. Pour the warm cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir gently until smooth and glossy.
- Glaze the doughnut holes: Dip the tops of the filled doughnut holes into the chocolate glaze. Place them on a rack or parchment-lined tray and let the glaze set before serving.
Notes
- For an extra shiny chocolate glaze, add 1 teaspoon of corn syrup to the melted chocolate and cream mixture.
- These doughnut holes are best eaten the day they are made to enjoy the freshest texture and flavor.
- Ensure the oil temperature remains consistent at 350°F to achieve evenly cooked and golden doughnut holes.
- Use a small piping tip or a piping bag with a narrow opening for easier filling of the doughnut holes with pastry cream.
