Pastry cream-filled donuts, also known as cream-filled donuts or Boston cream donuts, are a sweet, fluffy doughnut filled with creamy, exquisite pastry cream. These delectable pastries are a favorite among dessert enthusiasts and are frequently consumed for breakfast or as a sweet snack.

You’ll need the following ingredients to make pastry cream-filled donuts:

To make the doughnuts:

• 2 tsp (1 packet) active dry yeast – 1/4 cup warm water – 3/4 cup warm milk
  1/4 cup granulated sugar – 1 teaspoon salt – 1/4 cup melted unsalted butter – 2 big eggs
• 4 cups all-purpose flour – Frying vegetable oil

To make the pastry cream:

• 2 cups whole milk – 1/2 cup granulated sugar – 1/4 cup cornstarch – 1/4 teaspoon salt
• 2 tbsp. unsalted butter – 1 tsp. vanilla extract

To make the glaze:

• 1/2 teaspoon vanilla extract – 1 cup powdered sugar – 2 tablespoons milk

Now, let’s go over how to prepare pastry cream-filled donuts:

1. Dissolve the yeast in warm water in a small basin and set aside for 5 minutes, or until foamy.
2. Whisk together the warm milk, granulated sugar, salt, melted butter, and eggs in a large mixing basin. Combine thoroughly.
3. Pour in the yeast mixture and stir to blend.
4. Add the flour to the mixture gradually, about 1 cup at a time, stirring thoroughly after each addition. Continue to add flour until the dough softens and becomes somewhat sticky.
5. Turn the dough out onto a floured surface and knead for 5 minutes, or until smooth and elastic.
6. location the dough in a greased mixing bowl, cover with a clean kitchen towel, and set aside in a warm location to rise for 1 to 1.5 hours, or until doubled in size.
7. Make the pastry cream while the dough is rising. Heat the milk in a medium saucepan over medium heat until it reaches a simmer. Whisk together the sugar, cornstarch, salt, and egg yolks in a separate basin until well blended.
8. While whisking continually, gradually add the heated milk into the egg yolk mixture. Return the mixture to the saucepan and simmer, stirring constantly, over medium heat until it thickens and comes to a boil.
9. Remove from the heat and stir in the butter and vanilla extract until the butter melts and the mixture is smooth. Place the pastry cream in a basin, cover with plastic wrap, and chill until cooled.
10. Punch the dough down and place it on a floured board once it has risen. Roll out the dough to a thickness of about 1/2 inch.
11. Cut out circles from the dough with a round cookie cutter or a glass. Cover the dough circles with a clean kitchen towel and place them on a baking sheet coated with parchment paper. Allow them to rise for an additional 30 minutes.
12. Heat vegetable oil to 350°F (175°C) in a big saucepan or deep fryer. Drop the dough rounds into the hot oil and fry for about 2-3 minutes per side, or until golden brown.
13. Using a slotted spoon, remove the fried doughnuts from the pan and lay them on a paper towel-lined plate to absorb any leftover oil.
14. Once the doughnuts have cooled slightly, place the cold pastry cream in a piping bag equipped with a round tip. Insert the tip of each doughnut into the side of the bag and gently compress the bag to fill the doughnuts with cream.
15. To make the glaze, combine the powdered sugar, milk, and vanilla extract in a mixing bowl and whisk until smooth. Dip the filled doughnuts’ tops in the glaze, allowing any excess glaze to drip off.
16. Place the glazed doughnuts on a wire rack to cool and solidify the glaze.

Your delectable pastry cream-filled donuts are now ready for consumption! Serve them warm and enjoy the airy batter, creamy filling, and sweet glaze.