Boston Cream Doughnut Holes
Boston Cream Doughnut Holes are fluffy bites filled with sweet vanilla cream and dipped in rich chocolate glaze, perfect for any occasion.
Servings: 12 servings
Calories: 150kcal
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.
Notes
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.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Sugar: 5g | Vitamin A: 200IU | Calcium: 50mg | Iron: 1mg