Boston Cream Donuts Recipe

**Ingredients:**

**For the donuts:**
– 2 1/4 teaspoons (1 packet) active dry yeast
– 1/4 cup warm water (110°F)
– 3/4 cup warm milk (110°F)
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large egg yolks
– 2 1/2 cups all-purpose flour, plus more for dusting
– Vegetable oil, for frying

**For the pastry cream filling:**
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 2 teaspoons vanilla extract

**For the chocolate glaze:**
– 4 ounces semisweet chocolate, chopped
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract

**Instructions:**

1. **Make the donuts:**
1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
2. In a large bowl, combine the yeast mixture, warm milk, sugar, salt, melted butter, and egg yolks. Mix well.
3. Gradually add the flour, mixing until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Punch down the dough and roll it out to about 1/2 inch thickness. Use a round cookie cutter to cut out donut shapes.
6. Place the donuts on a baking sheet lined with parchment paper, cover with a towel, and let them rise again for about 30 minutes.

2. **Make the pastry cream filling:**
1. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the butter and vanilla extract. Let the pastry cream cool, then refrigerate until ready to use.

3. **Fry the donuts:**
1. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
2. Fry the donuts in batches for about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

4. **Make the chocolate glaze:**
1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove from heat and add the chopped chocolate, butter, and vanilla extract. Stir until smooth and glossy.

5. **Assemble the donuts:**
1. Once the donuts are cool, use a piping bag with a small round tip to fill each donut with pastry cream.
2. Dip the tops of the filled donuts into the chocolate glaze, letting any excess drip off.
3. Place the glazed donuts on a wire rack to set.

Enjoy your homemade Boston cream donuts!