If you have never had a Boston cream doughnut, you are in for a real treat. These doughnuts are crispy on the outside and creamy on the inside, with a delicious chocolate frosting and a sweet custard filling.


Crispy and Creamy Doughnuts

Today, we'll be making the Delicious, Crispy and Creamy Doughnuts. This doughnut is crispy on the outside and creamy on the inside, with a chocolate frosting and custard filling. It's a little bit more complicated than some of our other recipes, but it's definitely worth the effort! Let's get started.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bakery
Cuisine Doughnut
Servings 18 People
Calories 331 kcal


  • 1 Pan
  • 1 bowl
  • 1 wooden spoon
  • 1 Spatula


  • 2 (.25 ounce) envelopes active dry yeast
  • ¼ cup warm water (105 to 115 degrees)
  • 1 ½ cups  lukewarm milk
  • ½ cups white sugar
  • 1 tsp  salt
  • 2  eggs
  • cup  shortening
  • 5 cups  all-purpose flour
  • 1 quart  vegetable oil for frying
  • ⅓  cup butter
  • 2 cups  confectioners' sugar
  • 1 ½  tsp  vanilla
  • 4 tsp hot water or as needed


  • Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
    2 (.25 ounce) envelopes active dry yeast, ¼ cup warm water (105 to 115 degrees)
  • In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remain
    1 ½ cups  lukewarm milk, ½ cups white sugar, 2  eggs, ⅓ cup  shortening, 5 cups  all-purpose flour
  • Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  • Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
    ⅓  cup butter, 2 cups  confectioners' sugar, 1 ½  tsp  vanilla
  • Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
    1 quart  vegetable oil for frying



We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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