Boston Cream

Ingredients for 1 servings:

• 8 egg yolks
• 100 g sugar
• 1 pinch of salt
• 90 g flour, sifted
• 750 ml milk, warm
• 60 g butter, soft
• 4 pts vanilla sugar
• 1,000 g flour
• 4 eggs
• 130 g sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 cube of fresh yeast or 2 packets of dry yeast
• 150 g butter, soft
• 400 ml milk, lukewarm
• 8 tbsp maple syrup or honey, but then less sugar
• 4 tbsp water
• 130 g sugar
• 30 g butter
• 200 g chocolate coating, finely chopped or chips
• Oil, for frying, 1 liter

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

for 30 filled donuts

Filling: In a saucepan, beat the egg yolks with sugar, vanilla sugar, and salt for at least 2 minutes. Then add the flour and then carefully add the milk. Stir constantly to avoid lumps. Bring to a boil over low to medium heat, stirring constantly (careful, it burns easily), then continue stirring over very low heat until the filling is creamy. Stir in the butter. Transfer to a bowl and refrigerate to cool. Place cling film directly over the cream to prevent a skin from forming. If the cream is too thick, stir in a little milk before use. Dough: Mix the flour, sugar, salt, cinnamon, and nutmeg. Mix the eggs and milk, then stir in the butter. Then knead the flour mixture with the egg mixture until a smooth and elastic dough forms. Let it rise under a damp cloth for about 1.5 – 2 hours. Glaze: Bring the syrup, water, and sugar together to a boil and stir until the sugar is dissolved. Remove from the heat, let it cool slightly, and then melt the finely chopped chocolate coating. Then stir in the butter and let it cool in the pan. If it’s too solid, thin it with a little milk. Roll out the dough on a floured surface to about 1 cm thick and use a glass to cut out rings about 10 cm wide. Let these prove for about half an hour on a baking sheet lined with baking paper. Heat about 1 liter of oil in a tall pot to 185°C (dip a wooden skewer or wooden spoon into it; if it bubbles, it’s done). Using a slotted spoon, slide the donuts into the oil and bake for about 1 minute on each side. Drain on kitchen paper and let cool slightly. When all the donuts are baked, use a piping nozzle or a large syringe without a needle to pipe about 15-20 ml of cream into each donut. Then dip them in the glaze.