Boston Cream Pie Donuts Recipe
Indulge in these Boston Cream Pie Donuts from Matt Adlard's Bake it Better. Fluffy donuts filled with vanilla custard and topped with rich chocolate glaze!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookingworld.com.
Cooking tools:
- Kitchen scale
- Piping bag
- Deep-fry thermometer
- Cooling rack
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Slotted spoon
- Pot
- Plastic wrap
- Paper towel
- Stove
Ingredients
- 500 g all-purpose flour, plus more for flouring
- 50 g granulated/caster sugar
- 10 g sea salt
- 7 g instant dry yeast
- 50 g unsalted butter, room temperature
- 275 g whole milk, room temperature
- 2 g lemon zest
- 1 teaspoon vanilla bean paste
- 120 g eggs, room temperature
- Neutral/vegetable oil, for coating
- 2 fresh vanilla pods
- 720 g whole milk
- 215 g egg yolks
- 110 g light brown sugar
- Pinch sea salt
- 65 g cornstarch/corn flour
- 70 g unsalted butter, cold and cubed
- 300 g dark chocolate, 70% cocoa solids
- 30 g water
- 35 g honey
- 90 g unsalted butter
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