Boston Cream Doughnut Holes Recipe
Ingredients:
For the doughnut holes:
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 egg, lightly beaten
– 2 tablespoons unsalted butter, melted
– Oil, for frying
For the custard filling:
– 1/2 cup milk
– 2 tablespoons granulated sugar
– 1 egg yolk
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
For the chocolate glaze:
– 1/2 cup semisweet chocolate chips
– 2 tablespoons heavy cream
– 1 tablespoon corn syrup
– 1/2 teaspoon vanilla extract
Directions:
1. Prepare the Doughnut Holes:
– In a large bowl, whisk together flour, sugar, baking powder, and salt.
– In another bowl, mix milk, egg, and melted butter.
– Combine the wet and dry ingredients until just mixed.
2. Fry the Doughnut Holes:
– Heat oil in a deep fryer or large pot to 350°F (175°C).
– Carefully drop teaspoon-sized balls of dough into the hot oil.
– Fry until golden brown, about 2 minutes per side.
– Remove with a slotted spoon and drain on paper towels.
3. Prepare the Custard Filling:
– Heat milk and sugar in a small saucepan over medium heat until hot but not boiling.
– In a bowl, whisk together egg yolk and cornstarch. Gradually whisk in hot milk.
– Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
– Remove from heat, stir in vanilla extract, and let cool.
4. Make the Chocolate Glaze:
– Combine chocolate chips, heavy cream, corn syrup, and vanilla extract in a microwave-safe bowl.
– Microwave in 30-second intervals, stirring in between, until smooth.
5. Assemble the Doughnut Holes:
– Once the doughnut holes and custard have cooled, use a piping bag with a small nozzle to inject custard into each doughnut hole.
– Dip the top of each filled doughnut hole into the chocolate glaze.
6. Serve:
– Let the glaze set before serving.
Nutritional Information:
– Prep Time: 30 minutes
– Cooking Time: 20 minutes
– Total Time: 50 minutes
– Calories: 150 kcal per doughnut hole
– Servings: 24 doughnut holes
