Thursday , 21 February 2019

Boston Cream Doughnut Holes

Boston Cream Doughnut Holes

Boston Cream Doughnut Holes


  • 1/4 cup warm water
  • 2 tbsp granulated sugar
  • 1/2 tsp dry active yeast
  • 2 tbsp butter
  • 2 tbsp milk
  • pinch salt
  • 1 egg
  • 1 3/4 cup all-purpose flour, divided
  • 102-g pkg instant vanilla pudding
  • 1/2 cup dark or semi-sweet chocolate chips
  • 1 tsp butter


  1. Place warm water and sugar in a small bowl. Sprinkle with yeast and let sit for 5 min.
  2. Melt butter with milk and salt in a small pot over low heat, or in the microwave. Let sit until lukewarm. Whisk in egg.
  3. Place 1 cup flour in a large bowl. Add yeast and milk mixtures and stir until smooth. Add another 1/2 cup flour and work into the dough with a wooden spoon or by hand.
  4. Turn dough out onto a counter. Knead, adding remaining flour as needed, until dough is smooth, and no longer sticky, about 5 min.
  5. Place dough in a lightly oiled bowl. Cover loosely with plastic wrap and let sit until doubled in size, about 1 hour.
  6. Remove dough from bowl and press into a disc. Cut into 1 tbsp portions. Roll into balls and place on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rest until slightly expanded, about 45 min.
  7. Preheat oven to 400F. Bake donut holes for 10 to 15 min or until golden. Remove from oven and let cool fully.
  8. Prepare vanilla pudding according to package directions. Refrigerate for 10 min. Melt chocolate chips and butter in a small bowl in the microwave, stirring until smooth. Reserve.
  9. Poke a hole in each donut (without going through) using a skewer. Jiggle the skewer back and forth to create a tunnel about the width of a pencil.
  10. Fit a piping bag with a small round tip (#1). Load 1 cup of pudding into the piping bag. Or, place pudding in a large freezer bag and cut a very small hole in the corner.
  11. Pipe pudding into each donut hole and return to rack. Reserve remaining pudding for another use. Dip donut hole tops into melted chocolate. Place chocolate-side-up on a rack and refrigerate for 15 min to firm up before serving.

Submitted by:ohbiteit

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