Boston Cream Donut Cake | TasteToronto
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Boston Cream Donut Cake

30 mins Prep Time

20 mins Cook Time

Ingredients

  • 220 grams all-purpose flour

  • 100 grams whole milk (warm)

  • 20 grams granulated sugar

  • 20 grams unsalted butter

  • 1 egg

  • 1/2 teaspoon salt

  • Vegetable oil, for frying

  • 8 grams active dry yeast

  • 1 1/2 cups whole milk

  • 3 egg yolks

  • 1/3 cup granulated sugar

  • 3 tablespoons corn starch

  • 1 1/2 tablespoons unsalted butter

  • 1/4 vanilla bean or 1/2 teaspoon vanilla paste

  • Pinch of salt

  • 170 grams dark chocolate

  • 170 grams whipping cream (35%)

Directions

Donut Dough

3 Steps

  • Step 1

    In a small bowl, mix together 50 grams of warm milk with active dry yeast. Let it sit for 10 minutes.

  • Step 2

    In a bowl of a stand mixer, add flour, egg, rest of the warm milk and yeast mixture. With a dough hook attachment, knead the dough for 2-3 minutes. Add sugar and salt and knead for 5 minutes until dough forms. Add the butter cubes slowly one at a time into the dough and keep the mixer running. Knead for 6-8 minutes until the dough is soft and elastic.

  • Step 3

    Cover the bowl with a towel. Let it rise in a slightly warm place for 1 hour until double in size.

Pastry Cream

5 Steps

  • Step 1

    In the meantime, make the pastry cream. Heat up the milk and vanilla in a medium saucepan over medium heat. Bring it to a simmer.

  • Step 2

    In a bowl, whisk sugar, corn starch, salt and egg yolks together until colour turns light.

  • Step 3

    Add the hot milk to the yolk mixture very slowly and whisk at the same time. Do it very slowly or the yolks will turn to scramble.

  • Step 4

    Pass the mixture through a sifter back to the saucepan. Keep whisking it over medium heat until it starts bubbling and thickens. Take it off the heat and whisk in the butter.

  • Step 5

    Cover it with plastic wrap, pressing the plastic directly against the surface of the custard to avoid a skin forming. Refrigerate for 1-2 hours or until completely cooled.

Donut

5 Steps

  • Step 1

    Turn the dough out onto a lightly floured surface. Roll the dough out to about 1/2-inch thick.

  • Step 2

    Cut parchment paper into a 8" x 8" square. Place the parchment paper directly on top of the rolled dough.

  • Step 3

    Cut the dough around the square using a sharp knife or pizza cutter. Cover the dough with a towel and let rise for another 30 minutes.

  • Step 4

    Heat the oil in a large skillet to 350°F. Carefully place the square dough into the hot oil. Cook for 2-3 minutes on each side or until golden brown.

  • Step 5

    Remove and place it on a paper towel. Let it cool completely.

Chocolate Ganache

3 Steps

  • Step 1

    While the dough is cooling down, make the chocolate ganache by roughly chopping the chocolate bar. Place the chocolate pieces in a medium bowl.

  • Step 2

    In a small saucepan, bring the cream to a simmer. Take it off the heat and, let it sit for 30 seconds so it stops simmering.

  • Step 3

    Pour the cream over the chocolate. Let it sit for 1 minute then stir until mixed well. (If there was chocolate chunks remaining, microwave the bowl for 30 seconds.)

Assembly

6 Steps

  • Step 1

    Cut the cooled square donut in half horizontally. Place bottom half, cut side up on 8" x 8" baking dish.

  • Step 2

    Spread the chilled pastry cream over the donut.

  • Step 3

    Top with remaining donut half and gently press down.

  • Step 4

    Pour the chocolate ganache over top of the donut, spreading to edges.

  • Step 5

    Cover and let it set in the fridge for 2 hours.

  • Step 6

    When ready to serve, cut it in squares and enjoy.

Ingredients

  • 220 grams all-purpose flour

  • 100 grams whole milk (warm)

  • 20 grams granulated sugar

  • 20 grams unsalted butter

  • 1 egg

  • 1/2 teaspoon salt

  • Vegetable oil, for frying

  • 8 grams active dry yeast

  • 1 1/2 cups whole milk

  • 3 egg yolks

  • 1/3 cup granulated sugar

  • 3 tablespoons corn starch

  • 1 1/2 tablespoons unsalted butter

  • 1/4 vanilla bean or 1/2 teaspoon vanilla paste

  • Pinch of salt

  • 170 grams dark chocolate

  • 170 grams whipping cream (35%)

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