If you’ve ever found yourself torn between a fluffy doughnut and a slice of Boston cream pie, you’re in for a treat with Boston Cream Doughnut Holes! These bite-sized delights are soft, golden rounds of fried dough, stuffed with silky vanilla pastry cream and topped with a glossy chocolate glaze. They’re the ultimate party treat or afternoon pick-me-up, satisfying every craving for something creamy, chocolaty, and undeniably fun to eat. Trust me, once you try these, you’ll be making them for every special occasion—or just because you deserve something delicious!

Boston Cream Doughnut Holes Recipe - Recipe Image

Ingredients You’ll Need

Making Boston Cream Doughnut Holes requires only a handful of pantry staples, but each ingredient has a starring role in creating that iconic flavor and texture. Let’s break down what you’ll need and why each one matters in this crave-worthy recipe.

All-purpose flour: The foundation of tender, fluffy doughnut holes—don’t substitute with cake or bread flour for best results.
Granulated sugar: Adds a touch of sweetness to both the dough and the pastry cream, helping everything caramelize and brown beautifully.
Baking powder: Essential for that light, airy rise in every bite.
Salt: Just a pinch enhances every flavor and keeps the sweetness balanced.
Whole milk: Used in both the dough and the filling, it brings richness and moisture to the finished doughnut holes.
Unsalted butter: Melted into the dough for a deliciously tender crumb, and in the glaze for that shiny finish.
Large egg: Binds the dough and adds richness.
Vanilla extract: The secret to that classic Boston cream aroma and taste—don’t skip it!
Vegetable oil: Perfect for frying; use a neutral oil like canola or sunflower for best results.
Cornstarch: Helps thicken the pastry cream so it’s luxuriously smooth and pipes easily.
Semi-sweet chocolate chips: The shortcut to a glossy, rich chocolate glaze—no chopping required.
Heavy cream: Makes the glaze silky and indulgent.

How to Make Boston Cream Doughnut Holes

Step 1: Prepare the Pastry Cream Filling

Start by whipping up the luscious vanilla custard that will fill your Boston Cream Doughnut Holes. In a small saucepan, vigorously whisk together the sugar, cornstarch, flour, and salt to avoid lumps. Gradually add the milk and egg yolks, whisking until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and just starts to bubble—this usually takes 5 to 7 minutes. Take it off the heat, stir in the vanilla, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, and chill until completely cool and set.

Step 2: Mix the Doughnut Hole Dough

While your filling chills, get started on the dough. In one bowl, whisk together your dry ingredients: flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, melted butter, egg, and vanilla. Gently fold the wet mixture into the dry ingredients until just combined—you don’t want to overmix, or your doughnut holes might turn out dense. The dough will be somewhat sticky and thick, perfect for scooping.

Step 3: Fry the Doughnut Holes

Heat a deep pot of vegetable oil to 350°F (175°C). Using a small scoop or spoon, drop tablespoon-sized balls of dough into the hot oil, working in batches to avoid overcrowding. Fry for 2 to 3 minutes, turning occasionally, until each doughnut hole is puffed and golden brown. Remove with a slotted spoon and let them drain on paper towels. The kitchen will smell absolutely heavenly at this point!

Step 4: Fill the Doughnut Holes

Once your doughnut holes are cool enough to handle, it’s time for the magic. Load your chilled pastry cream into a piping bag fitted with a small round tip (a squeeze bottle or injector also works). Gently poke a hole in each doughnut and pipe in the creamy filling. Don’t be shy—everyone loves a generous bite of that vanilla custard!

Step 5: Make and Apply the Chocolate Glaze

For the final touch, combine the chocolate chips, heavy cream, and butter in a heatproof bowl. Melt everything together over a pot of simmering water, stirring until smooth and glossy (or use the microwave in 20-second bursts, stirring in between). Dip the tops of each filled doughnut hole into the glaze, let any excess drip off, and set them on a tray to set. You’ll have a batch of irresistible Boston Cream Doughnut Holes ready to steal the show.

How to Serve Boston Cream Doughnut Holes

Garnishes

For a little extra flair, try dusting your Boston Cream Doughnut Holes with a light sprinkle of powdered sugar or a few chocolate shavings just before serving. If you’re feeling playful, a drizzle of white chocolate or a few rainbow sprinkles add even more eye-catching fun, especially for kids’ parties or special brunches.

Side Dishes

Pair these doughnut holes with a steaming mug of coffee, a tall glass of cold milk, or even a scoop of vanilla ice cream. They’re also fantastic alongside a fresh fruit salad or as part of a bigger breakfast spread with eggs and bacon for a sweet-and-savory balance.

Creative Ways to Present

For a show-stopping display, arrange your Boston Cream Doughnut Holes on a tiered cake stand or pile them high in a rustic basket lined with parchment. For parties, skewer a few on cocktail sticks for easy grabbing, or serve them in mini cupcake liners for a polished bakery look. They’re also perfect for packing into treat boxes as edible gifts!

Make Ahead and Storage

Storing Leftovers

Boston Cream Doughnut Holes taste best the day they’re made, but you can store any extras in an airtight container in the refrigerator for up to two days. The glaze may lose some shine, but the flavor stays dreamy and delicious.

Freezing

If you want to get ahead, you can freeze the unfilled, unfrosted doughnut holes for up to one month. Let them cool completely, then wrap well and freeze. Thaw at room temperature, then fill and glaze just before serving for that just-made freshness.

Reheating

To revive leftover doughnut holes, pop them in a 300°F (150°C) oven for about 5 minutes, just until warmed through. Avoid microwaving, as this can make them soggy. Fill and glaze after reheating if you’ve frozen them.

FAQs

Can I make Boston Cream Doughnut Holes without a deep fryer?

Absolutely! All you need is a heavy-bottomed pot and a reliable thermometer to keep your oil at the right temperature. Frying on the stovetop works just as well as a dedicated deep fryer.

What’s the best way to fill the doughnut holes?

A piping bag fitted with a small round tip gives you the most control, but a squeeze bottle or injector will also get the job done. If you don’t have these tools, you can carefully split the doughnut holes and spoon in the filling.

Can I make the pastry cream ahead of time?

Definitely! The pastry cream can be made up to two days in advance and stored in the fridge. Just make sure to press plastic wrap directly onto the surface to prevent a skin from forming.

Are there any shortcuts for the chocolate glaze?

If you’re short on time, you can use store-bought chocolate ganache or even a canned chocolate frosting, gently warmed to a dipping consistency. Homemade glaze, though, really gives that signature bakery finish!

Can I bake these instead of frying?

While frying gives the classic texture, you can bake the dough balls in a mini muffin tin at 375°F (190°C) for about 10 minutes. They’ll be a bit denser but still tasty, especially with all that cream and chocolate!

Final Thoughts

Whether you’re a Boston cream fanatic or just love a good doughnut, these Boston Cream Doughnut Holes are a pure delight that’s totally worth the little bit of effort. I hope you give them a try—don’t be surprised when they disappear faster than you can say “just one more!” Happy baking, and enjoy every sweet, creamy bite!

Boston Cream Doughnut Holes Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 45 minutes plus chilling time for pastry cream
Yield: 20–24 doughnut holes 1x
Diet: Vegetarian

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Description

Delight in these homemade Boston Cream Doughnut Holes featuring light, fluffy fried dough filled with rich vanilla pastry cream and topped with a luscious chocolate glaze. Perfect for an indulgent dessert or special treat, these bite-sized donuts combine classic flavors with a fun, approachable format.

Ingredients

Scale

For the doughnut holes:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
Vegetable oil for frying

For the filling (pastry cream):

1 cup whole milk
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 egg yolks
1 teaspoon vanilla extract

For the chocolate glaze:

1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream
1 tablespoon butter

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Instructions

Make the pastry cream: In a small saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually whisk in the milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 to 7 minutes. Remove from heat, stir in vanilla extract, then transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until fully chilled.
Prepare the doughnut holes: Heat vegetable oil in a deep pot to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined; do not overmix.
Fry the doughnut holes: Using a small scoop or tablespoon, carefully drop dough balls into the hot oil in batches. Fry for 2 to 3 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Fill the doughnut holes: Once cooled enough to handle, use a piping bag fitted with a small round tip to fill each doughnut hole with the chilled pastry cream.
Make the chocolate glaze: Melt chocolate chips, heavy cream, and butter together in a heatproof bowl set over simmering water or in the microwave using 20-second intervals, stirring until smooth.
Glaze the doughnut holes: Dip the tops of the filled doughnut holes into the chocolate glaze, then place on a tray to allow the glaze to set before serving.

Notes

For easier filling, use a squeeze bottle or a filling injector.
Doughnut holes are best enjoyed the same day to maintain freshness.
For a simpler variation, roll unfilled doughnut holes in cinnamon sugar instead of filling them.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: American