PREPARATION:
Prepare the dough:
Heat the milk to lukewarm and then sprinkle the yeast on top. Let it sit for 5 minutes until foamy.
In a large bowl, mix the yeast mixture with sugar, eggs and melted butter. Add flour and salt and mix until a dough forms.Knead the dough on a floured work surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with cling film and let rise until doubled in volume, about 1 hour.
Form and fry donuts:
Roll out the dough on a floured surface to 1/2 inch thickness. Cut out circles using a donut cutter or two different sized round cookie cutters.
Place the donuts on a lightly floured baking tray, cover with a
kitchen towel and let rest for another 30 minutes.Heat vegetable oil in a deep fryer or large pot to 175°C. Fry the donuts in batches until golden brown, about 1-2 minutes per side. Drain on paper towels.
Make the custard filling:
Heat the milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together the sugar, egg yolks, cornstarch and salt until smooth.Gradually pour the hot milk into the egg mixture, stirring constantly. Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Allow the cream to cool completely.
Fill the donuts:
In a piping bag fitted with a long, narrow tip, pipe the cooled pastry cream into each donut.Prepare the chocolate icing:
Heat the cream in a saucepan until steaming but not boiling. Remove from heat and add chocolate chips. Let it sit for 1 to 2 minutes and then stir until smooth.
Glaze the donuts:
Dip the top of each filled donut into the chocolate glaze, allowing the excess to drip off.
Place the glazed donuts on a rack and let them rest for about 10 minutes before serving.Enjoy these homemade Boston Cream Donuts with their fluffy texture, creamy filling, and delicious chocolate frosting!
