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
Scale
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.
