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
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
Nutrition
- Serving Size: 1 doughnut hole
- Calories: 130
- Sugar: 7g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
