Boston Cream Doughnut Holes


For the Doughnut Holes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

For the Vanilla Cream Filling:

  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

For the Chocolate Glaze:

  • 1/2 cup chocolate chips
  • 2 tablespoons heavy cream


  1. In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, beat together the egg, milk, melted butter, and vanilla extract. Combine the wet and dry ingredients until just mixed.
  2. Heat oil in a deep fryer or large pot to 350°F (175°C). Drop teaspoonfuls of batter into the hot oil and fry until golden brown, about 2 minutes per side. Drain on paper towels.
  3. For the filling, heat heavy cream, sugar, vanilla, and cornstarch in a saucepan over medium heat. Stir continuously until the mixture thickens. Remove from heat and let cool.
  4. Fill a pastry bag with the vanilla cream. Once the doughnut holes are cool, inject each with the cream filling using a small nozzle.
  5. For the glaze, melt chocolate chips and heavy cream together in the microwave or over a double boiler until smooth. Dip the top of each filled doughnut hole into the chocolate glaze.
  6. Allow the glaze to set before serving.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes

Leave a Comment