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Super Soft Yeast Doughnuts with Boston Cream Filling

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I have always been following my Cake Doughnut recipe for my son D, who is very fond of Doughnuts. Sometime back, while having the store bought doughnuts, he asked me if I could make something like those. There started my search for yeast based doughnut recipe. I tried a few recipes, but they didn’t get the desired results. I was always wondering why my doughnuts were not getting really soft. During my search, I stumbled upon the recipe from myhomemadeheaven. One interesting thing I found in the recipe, was the use of Tangzhong (recipe given below). Tangzhong imparts moisture into the doughnuts and makes them softer.

On reading further, I realised where I went wrong with my previous trials. In all the recipes that I tried, I had ended up adding extra flour so that the dough doesn’t stick. That is a strict no-no. Another aspect to take care of is that we should not over-knead the dough. With these aspects take care of, I made the doughnuts with Boston Cream Filling inside. All I was waiting for was D’s feedback.  “Perfect !!!”, is what he said. It’s time to do my Happy Dance 🙂

Note: You may prepare the Boston Cream well in advance and refrigerate for better results.

Print Recipe
Super Soft Yeast Doughnuts with Boston Cream Filling
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
Doughnuts
Ingredients
For the Tangzhong
For the Doughnuts
For Boston Cream Filling
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
Doughnuts
Ingredients
For the Tangzhong
For the Doughnuts
For Boston Cream Filling
Instructions
For the Tangzhong
  1. Take the flour and water in a sauce pan.
  2. Cook on medium heat, stirring continuously, till the mixture thickens.
  3. Switch off heat and allow the mixture to cool completely.
For the Doughnuts
  1. Take the milk, butter, sugar, salt, egg, yeast and tangzhong in a bowl.
  2. Mix well.
  3. Add the flour and mix well till you get a sticky, soft dough.
  4. Cover and keep in a warm place to rise.
  5. When the dough has doubled in size, punch down. Cover and keep aside to rise.
  6. Sprinkle flour generously on the work surface.
  7. Put the dough on the floured surface.
  8. Sprinkle more flour on top.
  9. Roll it out to 1/4" thickness.
  10. Cut out doughnut shapes.
  11. Heat oil for deep frying.
  12. When the oil is hot, carefully drop the doughnuts.
  13. When the bottom turns golden brown, flip the doughnuts.
  14. Drain onto an absorbent paper.
  15. Serve with the filling or glaze of your choice.
For Boston Cream Filling
  1. Take the yolks in a bowl. Beat well.
  2. Add the milk and mix well. Keep aside.
  3. In a sauce pan, take the sugar, cornflour and salt and mix well.
  4. Add the milk-egg mixture and mix well.
  5. Cook the mixture on medium heat, stirring continuously, till it thickens.
  6. Switch off heat.
  7. Add vanilla essence and mix well.
  8. Cover with a cling wrap and refrigerate until use.
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