Boston Cream Donuts
While Boston Cream Pies are conventional, and Boston Cream Cupcakes are uninspiring, i was so excited when i thought i was the first one who thought of extending the Boston Cream family to donuts.
Boston Cream Donuts.
Sound good doesn’t it?
That’s when i typed the words into google and saw the deluge of recipes available from people who have done it before.
So much for thinking i was gonna be the pioneer in this.
I am not blaming the world for coming up with this earlier than me though. Cause seriously, it’s just too good to NOT think about.
True to the Boston Cream family signature, these donuts are filled with pastry cream and topped with chocolate.
I’ve used a different recipe for the donuts. This one is pretty different. It called for the use of a new(at least to me) ingredient. The Japanese bread flour.
I am not very familiar with the ingredient, but from what i have been reading, this flour contains more protein than the usual bread flour. It results in better gluten formation, better rise and ultimately softer, super aerated donuts. In fact, when i bit into it, it feels like biting on a cloud of cotton.
And while they are probably not the healthiest snack around, they are quite “light” in the sense that you probably have to eat 2, to get full. Or maybe 7.
So if you prefer something with more bulk, these are not for you.
For me, i decided to add bulk my way. Not by the texture of the donuts, but by filling the donuts.
One was, as seen above, to fill it up with pastry cream.
And another, with peanut butter.
I’ve thinned the peanut butter with a bit of a cream, topped the tops in white chocolate, and decorated with the dark chocolate.
* 850 Japanese ‘Komachi’ bread flour. *
* 30 gr instant yeast
* 10 gr gsalt
* 600 ml water
* You can use regular bread flour for this, just adjust by reducing the water by 75 to 100 ml.
* 200 gr Japanese ‘Komachi’ bread flour
* 10 gr salt
* 60 gr milk powder
* 125 gr sugar
* 100 gr eggs
* 125 gr shortening
1.) Mix dough 1 with a mixer till it comes together, cover & rest for 90 minutes
2.) Mix dough 2 together. Knead dough 2 into dough one til smooth and elastic. Cover and rest for 15 mnts
3.) With a roller pin, roll the dough abt 1 cm thick. Rest for 10 mnts
4.) Cut with round cookie cutter. Rest for another 10 mnts
5.) Deep fry in low heat until it turns light golden yellow.
6.) Cool on cooling rack.
Pastry Cream Recipe can be found HERE
- Pipe cooled pastry cream into the cooled donuts. (I used a kitchen shear to tear an opening before jamming my pipping bag into the donut).
- Melt some dark chocolate and dip the tops of the filled donut
- Set aside to dry