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
- Place warm water and sugar in a small bowl. Sprinkle with yeast and let sit for 5 min.
- Melt butter with milk and salt in a small pot over low heat, or in the microwave. Let sit until lukewarm. Whisk in egg.
- 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.
- Turn dough out onto a counter. Knead, adding remaining flour as needed, until dough is smooth, and no longer sticky, about 5 min.
- Place dough in a lightly oiled bowl. Cover loosely with plastic wrap and let sit until doubled in size, about 1 hour.
- 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.
- Preheat oven to 400F. Bake donut holes for 10 to 15 min or until golden. Remove from oven and let cool fully.
- 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.
- 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.
- 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.
- 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.