Boston Cream Doughnut Holes are a delightful treat that everyone loves! They are fluffy little bites filled with sweet vanilla cream and dipped in rich chocolate glaze. Perfect for any occasion, these doughnut holes will surely bring smiles to your family and friends.
Why Make This Recipe
Why not indulge in these delicious doughnut holes? They are easy to make and can become a fun project for the whole family. Plus, who doesn’t love a soft, cream-filled treat? Once you try them, you’ll want to make them again and again!
How to Make Boston Cream Doughnut Holes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 egg
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream
Directions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, milk, melted butter, and vanilla extract together until mixed.
- Combine the wet and dry ingredients. Stir gently until they are just mixed.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Drop teaspoonfuls of batter into the hot oil. Fry until golden brown, about 2 minutes per side. Drain them on paper towels.
- For the filling, heat the heavy cream, sugar, vanilla, and cornstarch in a saucepan over medium heat. Stir continuously until it thickens. Remove it from heat and let it cool.
- Fill a pastry bag with the vanilla cream. Once the doughnut holes are cool, inject each with cream using a small nozzle.
- For the glaze, melt the chocolate chips and heavy cream together in the microwave or over a double boiler until smooth.
- Dip the top of each filled doughnut hole into the chocolate glaze. Allow the glaze to set before serving.
How to Serve Boston Cream Doughnut Holes
Serve these tasty doughnut holes warm or at room temperature. They are perfect for breakfast, snacks, or dessert! You can sprinkle some powdered sugar on top for an extra touch.
How to Store Boston Cream Doughnut Holes
Store the filled doughnut holes in an airtight container in the fridge for up to 2 days. For best results, eat them fresh to enjoy their fluffy texture and creamy filling.
Tips to Make Boston Cream Doughnut Holes
- Make sure the oil is hot enough before frying; this helps keep the doughnut holes light and fluffy.
- Don’t overmix the batter, as this can make the doughnuts tough.
- Allow the cream filling to cool before injecting it into the doughnut holes.
Variation
If you’re feeling adventurous, try adding different flavors to the cream filling, like chocolate or berry puree. You can also experiment with different toppings, like sprinkles or nuts!
FAQs
1. Can I make these doughnut holes ahead of time?
Yes! You can make them a day before and store them in the fridge. Just add the glaze before serving.
2. Can I use oil other than what is suggested?
Yes, you can use vegetable oil or canola oil for frying.
3. What if I don’t have a pastry bag?
You can use a zip-top bag with a corner cut off to fill the doughnut holes.
Boston Cream Doughnut Holes
Equipment
- Mixing Bowl
- Deep Fryer or Large Pot
- Pastry Bag
- Saucepan
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
Wet Ingredients
- 1 large egg
- 1/2 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Glaze
- 1/2 cup chocolate chips
- 2 tablespoons heavy cream
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, milk, melted butter, and vanilla extract together until mixed.
- Combine the wet and dry ingredients. Stir gently until they are just mixed.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Drop teaspoonfuls of batter into the hot oil. Fry until golden brown, about 2 minutes per side. Drain them on paper towels.
- For the filling, heat the heavy cream, sugar, vanilla, and cornstarch in a saucepan over medium heat. Stir continuously until it thickens. Remove it from heat and let it cool.
- Fill a pastry bag with the vanilla cream. Once the doughnut holes are cool, inject each with cream using a small nozzle.
- For the glaze, melt the chocolate chips and heavy cream together in the microwave or over a double boiler until smooth.
- Dip the top of each filled doughnut hole into the chocolate glaze. Allow the glaze to set before serving.