Treat yourself to a batch of homemade Boston Cream Donuts covered in chocolate ganache. These delightful treats are made from scratch and create an irresistible combination of fluffy donuts, creamy filling, and delicious chocolate topping.
Combine the cream, milk, sugar and butter in a heat-proof bowl or measuring cup and heat in the microwave in 20 second intervals until it reaches 130 degrees Fahrenheit.
Mix the flour, yeast, and salt together in the bowl of a stand mixer. Add the liquid to the dry and mix with a dough hook until combined. Add the eggs and mix until combined.
Knead on low for 5 minutes before removing from the bowl and transferring to a lightly floured surface. Knead by hand for 5-8 minutes, until the dough is smooth and springs back when you poke it with your finger.
Form the dough into a ball and transfer it to a large, greased bowl. Cover and let rest for 20 minutes.
After the dough has rested, punch down and roll out until it is ½ inch thick. Use a 3-inch circle cookie cutter to cut out donuts. Lay them on a parchment lined baking sheet and cover with a clean kitchen towel. Let rise for about an hour, until they are nearly doubled in size.
When the donuts are close to being ready, begin heating the oil in a large, heavy-bottomed pot. Use a candy thermometer to keep track of the temperature until it reaches 360 degrees fahrenheit. While frying, keep the oil between 350-375 degrees Fahrenheit, though I found the sweet spot to be 360.
Fry the donuts for 2-3 minutes on each side, until golden brown.
Remove with a spider or slotted spoon to a cooling rack with paper towels underneath. Once cooled, fill the donuts with the cream filling and dip the tops in the chocolate ganache.
Mix the sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
Remove from the heat and whisk in the butter and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
Chill in the fridge for 4 hours, or overnight.
Heat the cream in the microwave for 45 seconds and then pour over the chocolate chips. Let sit for 2-3 minutes and then stir until smooth.
Dip the tops of the filled donuts in the chocolate.