Boston Cream Doughnuts

Name: Boston Cream Doughnuts
Yield: Makes 12 doughnuts
Ingredients: 4 1/2 cups (22½ ounces), all-purpose flour; 1/2 cup (3½ ounces), granulated sugar; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups, milk; 1 , large egg; 1 1/2 teaspoons, table salt; 8 tablespoons, unsalted butter, cut into ½-inch pieces and softened; 2 quarts, vegetable oil for frying; 3 cups, half-and-half; 9 , large egg yolks; 1 cup (7 ounces), granulated sugar; 1/8 teaspoon, table salt; 1/3 cup (1⅔ ounces), all-purpose flour; 6 tablespoons, unsalted butter, cut into 6 pieces and chilled; 1 tablespoon, vanilla extract; 4 ounces, bittersweet chocolate, chopped fine; 1/2 cup, water; 2 cups (8 ounces), confectioners' sugar; 2 tablespoons, unsweetened cocoa powder; Pinch , table salt

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Appears in Cook's Illustrated May/June 2020

Desserts or Baked Goods

Breakfast & Brunch

The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistible. The satisfaction of making them yourself is unbeatable.

SERVESMakes 12 doughnuts

TIME2¼ hours, plus 10 hours resting

WHY THIS RECIPE WORKS

Our Boston cream doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called “cold fermentation”—so that it wa...

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