Homemade Boston Cream Doughnut Holes
These delightful doughnut holes feature a soft, fluffy exterior that encases a rich pastry cream filling, all topped with a glossy chocolate glaze.
Equipment
- Mixing Bowl
- Deep Fryer or Heavy-Bottomed Skillet
- Candy Thermometer
- Piping Bag
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and texture.
- 1/4 cup Granulated Sugar Adds sweetness and tenderness.
- 2 teaspoons Baking Powder Leavening agent for fluffiness.
- 1/4 teaspoon Salt Balances sweetness.
Wet Ingredients
- 1 large Egg Acts as a binder.
- 1/2 cup Milk Adds moisture.
- 3 tablespoons Unsalted Butter Melted for flavor and moisture.
Pastry Cream Filling
- 1 package Instant Vanilla Pudding Mix Base for the pastry cream.
- 2 cups Cold Milk For preparing the pudding.
Chocolate Glaze
- 1 cup Chocolate Chips For the glaze.
- 2 tablespoons Coconut Oil Helps achieve a smooth glaze.
Instructions
- Prepare the Pastry Cream: In a mixing bowl, combine the instant vanilla pudding mix with the cold milk. Whisk until smooth and thickened, about 2-3 minutes. Cover and refrigerate for at least 30 minutes.
- Make the Dough: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Create a well in the center and add the egg, melted butter, and milk. Mix gently until just combined.
- Knead the Dough: Turn the dough onto a floured surface and knead lightly for about 1 minute until it comes together. The dough should be soft and slightly sticky.
- Shape the Doughnut Holes: Pinch off pieces of dough and roll them into balls about 1 inch in diameter. Arrange on a floured baking sheet.
- Heat the Oil: In a deep frying pan, heat about 2 inches of coconut oil to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the Doughnut Holes: Carefully drop a few doughnut holes into the hot oil, frying for about 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain.
- Prepare the Chocolate Glaze: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.
- Fill the Doughnut Holes: Once cooled, make a small hole in each doughnut hole and fill with the chilled vanilla pastry cream using a piping bag.
- Glaze the Doughnut Holes: Dip the filled doughnut holes into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.
- Serve and Enjoy: Once the glaze has set, serve the doughnut holes and enjoy the delightful combination of flavors and textures.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.