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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.

  Pretty good!

Doughnut Recipe

* 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



Cooking Direction:
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

To assemble:

  1. 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).
  2. Melt some dark chocolate and dip the tops of the filled donut
  3. Set aside to dry
  1. June 2, 2011 at 9:30 pm

    Oh yes, these are quite popular in America.:) Your pictures are just wonderful and even if it was done before you’re showing your ingenuity.

  2. June 3, 2011 at 1:25 am

    The donuts sure look great ! I am sure I will have no problem gobbling down a few, considering they are so healthy and light !

  3. June 3, 2011 at 1:49 am

    OMG! this look divine! can wait to get my hands on it! is sooo LOVELY! (:

  4. Anu
    June 3, 2011 at 5:14 am

    i came here literally screaming in joy and hoping to start making them at home right away! but ill wait for you to post the translation 😀 they look divine

  5. June 3, 2011 at 7:58 am

    I love Boston Cream pie and these doughnuts look amazing. Great tip on the Japanese bread flour. Thanks!

  6. June 3, 2011 at 11:18 am

    My all time favorite doughnut! These look so good!

  7. June 4, 2011 at 12:01 am

    Wow this is my favourite donut flavour, I will do this one soon but any alternative to Japanese ‘Komachi’ bread flour? Can I use a normal bread flour? whats the difference?

  8. June 4, 2011 at 4:16 pm

    My husband’s favorite 🙂 Yours looks better than the ones I have seen here!

  9. June 4, 2011 at 4:27 pm

    I never could get into the cream or jelly that are in the middle of doughnuts. But you made these wonderfully and honestly making me reconsider to try this lol.

  10. June 5, 2011 at 3:01 pm

    wow i’m totally for these donuts. i’m a cream person…got won over by the generous cream filling in these donuts 🙂

  11. June 6, 2011 at 1:57 am

    Wow, you went all out with your donuts. They look better than any I’ve seen in bakeries.

  12. June 6, 2011 at 2:29 am

    Amazing stuff … I see your sweet streak is back 🙂

  13. A_Tong
    June 6, 2011 at 8:24 am

    Creamy filled inside. nice!

  14. June 7, 2011 at 2:36 am

    Those lovely doughnuts bring back fond memories of my childhood- my uncle used to let me pump the filling into doughnuts in his bakery- I’m sure I remember some of them being filled with pastry cream. Yum! 🙂

  15. June 7, 2011 at 3:51 am

    May I know where to get that flour.

    • crustabakes
      June 14, 2011 at 12:31 am

      Hi Edith, sorry for the late reply, i didn’t realize this was a question. LOL. anyways i got it at a local bakery mart. Perhaps you can find some there too?

  16. June 9, 2011 at 3:22 pm

    what nice piping design you made on your doughnuts! interesting to know yet another kind of bread flour.

  17. June 10, 2011 at 5:28 pm

    Gone for a week and you come up with all these great recipes! These donuts look so good – and my dad loves Boston Cream Pie, and his birthday is coming up, so this would be a perfect brunch addition for him!

  18. June 20, 2011 at 7:17 am

    These look absolutely fantastic! I wish I could taste one right now, especially the cream filling… mmm!

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