Boston Cream Doughnuts

bakerbynature.com

Dan Thompson

subheading: For the Doughnuts:

2 packages (¼ ounce each) active dry yeast

¼ cup (57 grams) warm water (110° to 115° F)

¾ cup (170 grams) whole milk (full fat) (110° to 115° F)

5 Tablespoons(67 grams) unsalted butter at room temperature

⅓ cup (67 grams) granulated sugar

1 large egg at room temperature

1 large egg yolk at room temperature

¾ teaspoon salt

3 and ¾ cups (450 grams) all-purpose flour be sure to weigh your flour for best results

1 Liter frying oil canola, vegetable, peanut, or refined coconut oil all work

subheading: For the Boston Cream Filling:

8 large egg yolks at room temperature

1 cup (198 grams) granulated sugar

½ cup (57 grams) corn starch

2 and ¾ cup (624 grams) whole milk (full-fat)

5 Tablespoons (67 grams) unsalted butter cut into tiny pieces

2 teaspoons pure vanilla extract

⅛ teaspoon salt fine sea salt, if possible

subheading: For the Chocolate Glaze:

1 cup (170 grams) high-quality chocolate chips OR finely chopped semi-sweet chocolate

⅔ cup (152 grams) heavy cream

½ teaspoon espresso powder optional

Directions at bakerbynature.com

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