Maria
Few things spark as much joy as sinking your teeth into a bite-sized Boston Cream Doughnut Hole. These little delights pack all the magic of a classic Boston Cream Pie into one perfect mouthful—crispy on the outside, filled with silky vanilla pastry cream, and topped with a glossy layer of chocolate ganache. Boston Cream Doughnut Holes are like a dessert hug in dough form.
Inspired by the iconic Boston Cream Pie, these doughnut holes are a playful, more manageable version of a full-sized donut. Whether you’re making them for a brunch party, a birthday bash, or just to satisfy a midnight craving, they deliver a big flavor punch in a small package.
There’s something so nostalgic about fried dough, especially when it oozes with cream and finishes with a chocolatey kiss. These doughnut holes aren’t just snacks—they’re little bites of happiness that make any day feel special.
What Are Boston Cream Doughnut Holes?
Boston Cream Doughnut Holes are mini fried dough balls filled with smooth pastry cream and finished with a rich chocolate glaze. Think of them as bite-sized versions of the classic Boston Cream Donut—same indulgent flavors, but easier to pop in your mouth (and harder to stop at just one!).
Unlike full-sized donuts that require more shaping and frying time, these little treats are quicker to make and even more fun to eat. They’re often made using a yeast-based dough for that signature light and airy texture, though cake dough versions work too.
What makes the mini format so beloved is the perfect balance of crisp exterior, cool creamy center, and decadent chocolate topping—all in one bite. Plus, they’re great for parties, gifts, or simply treating yourself without going overboard. Boston Cream Doughnut Holes are the dessert you didn’t know you needed… until you taste one.
The Story Behind Boston Cream – A Brief History
The roots of Boston Cream Doughnut Holes go back to the legendary Boston Cream Pie, a dessert first created in the mid-1800s at Boston’s Parker House Hotel. Despite its name, the Boston Cream Pie is actually a cake—made with layers of sponge cake, filled with custard, and topped with chocolate glaze.
As this dessert gained popularity across New England and beyond, bakers began adapting the concept into doughnuts. The Boston Cream Donut became a staple in American bakeries and eventually gave rise to its adorable cousin: the doughnut hole.
In 1996, Massachusetts even named the Boston Cream Pie the official state dessert, a nod to its cultural and culinary significance. Today, Boston Cream flavors are found in cakes, cupcakes, pastries—and yes, in irresistible doughnut holes. It’s a testament to how classic flavors can evolve into fun, new forms while still honoring the rich heritage behind them.
Key Ingredients Overview
What makes Boston Cream Doughnut Holes so special is the harmony of three simple but luxurious components:
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The Dough: Light, fluffy, and slightly sweet. Most bakers use a yeast-based dough for that tender interior and crispy shell after frying. Some prefer cake-style dough for a denser bite.
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Pastry Cream: The heart of the doughnut hole. This custard-style filling is made from egg yolks, sugar, milk, cornstarch, and vanilla. When done right, it’s thick, smooth, and bursting with rich vanilla flavor.
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Chocolate Glaze: Traditionally a ganache—made from heavy cream and semi-sweet chocolate—melted to glossy perfection and spooned or dipped over the tops.
There are also shortcuts, like using boxed pudding or instant custard mix, but homemade cream delivers unbeatable depth and texture. Some bakers even experiment with chocolate pastry cream, caramel drizzle, or flavored glazes for unique twists on the classic.
Equipment You’ll Need
To make perfect Boston Cream Doughnut Holes at home, here’s what you’ll need:
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Mixing bowls – for dough and pastry cream prep
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Piping bag with a filling tip – to inject the cream into the doughnut holes
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Deep fryer or heavy Dutch oven – to ensure even frying
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Candy or frying thermometer – for monitoring oil temperature (ideal: 350–360°F / 175–182°C)
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Cookie scoop or spoon – to portion out uniform dough balls
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Wire cooling rack + paper towels – for draining excess oil after frying
Good tools make the process smoother—and safer.
Step-by-Step: How to Make Boston Cream Doughnut Holes
Step 1: Make the Dough
Begin with a light, yeast-based dough. Mix warm milk, sugar, and yeast, then stir in eggs, butter, and flour. Knead until smooth, then cover and let rise until doubled in size—about 1 hour.
Step 2: Portion and Fry
After rising, roll or scoop dough into 1-inch balls. Heat oil in a deep fryer or Dutch oven to 350°F. Fry in small batches for 2–3 minutes, turning occasionally, until golden brown. Drain on paper towels over a wire rack.
Pro Tip: Don’t overcrowd the pot—it drops the oil temperature and can make your doughnut holes greasy.
Step 3: Prepare the Pastry Cream
In a saucepan, heat milk and vanilla. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly temper the eggs by adding the hot milk gradually while whisking. Return the mixture to the heat and stir until thickened. Chill completely before using.
Step 4: Fill the Doughnut Holes
Once the doughnut holes have cooled, use a piping bag fitted with a small round tip to inject pastry cream into the center. Be gentle—too much cream can cause leaks.
Step 5: Make the Chocolate Glaze
Warm heavy cream, then pour it over chopped chocolate. Stir until smooth and glossy. Dip the tops of each doughnut hole into the glaze or spoon it on top.
Bonus Tip: Let the chocolate set slightly before serving for less mess and better texture.
Mistakes to Avoid When Making Doughnut Holes
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Overheating the oil: Anything above 370°F will cook the outside too fast, leaving the inside raw.
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Underproofing the dough: Dough that hasn’t risen enough will fry up dense and heavy.
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Overfilling with cream: Leads to messy leaks and soggy centers.
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Runny chocolate glaze: Thin ganache won’t stick well. Use a 2:1 ratio of chocolate to cream for a thicker finish.
Helpful Reminder: Always allow components (especially cream and dough) to cool properly before assembling—rushing this step can ruin your final product.
Flavor Variations Worth Trying
Boston Cream Doughnut Holes are already a treat, but don’t be afraid to get creative and put your own spin on the classic. Here are some fun flavor ideas that keep things exciting:
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Espresso Custard: Infuse your pastry cream with a shot of espresso for a sophisticated twist—perfect with that morning coffee.
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Irish Cream Liqueur: For an adult-only version, fold in a splash of Irish cream to the custard for a subtle, boozy kick.
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Chocolate Pastry Cream: Love chocolate? Swap the vanilla filling for a rich chocolate custard for a double-chocolate dream.
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White Chocolate Ganache: Top your doughnut holes with a white chocolate glaze instead of the usual dark chocolate.
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Peanut Butter Ganache: Blend creamy peanut butter into your ganache and drizzle over the tops—it’s like a donut meets a peanut butter cup.
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Festive Toppings: Roll warm glazed doughnut holes in crushed cookies, toasted coconut, or colorful sprinkles for extra flair.
Tip: Keep the dough and cream base simple, and experiment with toppings or flavor infusions to match the season or occasion.
How to Serve Boston Cream Doughnut Holes Like a Pro
These doughnut holes are best enjoyed fresh and slightly warm, when the pastry cream is silky and the chocolate glaze is set but not hard.
To level up your presentation:
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Add a light dusting of powdered sugar, cocoa powder, or even a pinch of flaky sea salt to enhance flavor contrast.
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Serve them on a tiered dessert stand or in mini cupcake liners for an elegant touch at brunches or tea parties.
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Planning a dessert board? Pair them with berries, macarons, and chocolate-dipped strawberries for a stunning spread.
For parties, consider offering a “dip-your-own” glaze station with different toppings like caramel, ganache, and sprinkles—great for kids and adults alike.
Serving tip: Always let them cool 5–10 minutes after glazing before serving, so the chocolate sets just enough for mess-free enjoyment.
How to Store and Freeze for Freshness
Boston Cream Doughnut Holes are best eaten the day they’re made, but if you’ve got leftovers—or want to prep ahead—here’s how to keep them fresh:
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Refrigerate: Place filled and glazed doughnut holes in a sealed container lined with paper towels to absorb moisture. Store in the fridge for up to 3 days.
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Reheat: Skip the microwave. Instead, let them sit at room temp for 15–20 minutes. You can gently warm unfilled doughnut holes in the oven at 300°F (150°C) for 5 minutes.
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Freeze (Unfilled): It’s best to freeze the doughnut holes before filling. After frying and cooling, place them on a baking sheet to freeze individually, then store in a zip-top freezer bag for up to 2 months. Reheat from frozen, then fill and glaze fresh.
Freezing Tip: Don’t freeze the cream—it can become watery and separate upon thawing.
Make-Ahead Tips for Parties or Holidays
Hosting a gathering or brunch? Here’s how to save time without sacrificing quality:
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Make the pastry cream a day in advance. Store it chilled in an airtight container.
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Fry the doughnut holes a few hours before serving. Keep them uncovered at room temp so they don’t get soggy.
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Fill and glaze them right before serving to maintain the best texture and flavor.
You can also prep the dough the night before and let it rise in the fridge—just bring it to room temperature before frying.
Planning ahead makes the process smooth, especially when you’re serving a crowd.
Nutrition Snapshot (Optional)
Let’s be real—these doughnut holes are a sweet indulgence, not a health food. On average, each doughnut hole comes in at about 120–150 calories, depending on size and filling.
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Fat: Mostly from the frying oil and cream
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Sugar: Found in both the pastry cream and chocolate topping
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Protein: A small boost from eggs and milk in the filling
That said, enjoying one or two with your morning coffee or as a weekend treat is totally worth it. Life’s all about balance—and these are little bites of joy!
FAQs
Can I bake doughnut holes instead of frying?
Yes, but keep in mind the texture will change. Baked doughnut holes are denser and won’t have that signature crispness you get from frying. If you go this route, try using a mini muffin pan and brush them with butter before adding glaze.
What’s the difference between Boston cream and Bavarian cream?
Boston cream is a pastry cream—thickened with egg yolks and cornstarch. Bavarian cream is lighter and airier, typically made with whipped cream and gelatin. Both are delicious, but Boston cream is richer and more traditional in doughnuts.
Can I use instant pudding instead of homemade cream?
You can, especially if you’re in a rush. Instant vanilla pudding makes for an easy filling, but it lacks the depth and silkiness of true pastry cream.
Why is my cream leaking out of the doughnuts?
This usually happens when the doughnut hole is overfilled or too hot when filled. Make sure they’re completely cool and use a steady hand with the piping bag. A slightly thicker cream also helps avoid leaks.
Final Thoughts & Encouragement to Try It
Boston Cream Doughnut Holes are a joyful, indulgent treat that brings together the best of custard, chocolate, and warm, fried dough in one little bite. They’re perfect for celebrations, cozy weekends, or just because you deserve something special.
Don’t be intimidated by the steps—they’re easier than they look, and once you make them, you’ll wonder why you waited so long. Get the kids involved, try fun variations, and share them with people you love.
Have your own twist on this recipe? Leave a comment or tag your photos—you might just inspire the next great doughnut hole trend!
Boston Cream Doughnut Holes
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Candy thermometer
- Dutch oven or deep fryer
- Piping bag with round tip
- Cooling rack
- Cookie scoop or spoon
Ingredients
For the Doughnut Holes:
- 2 ¼ tsp 1 packet active dry yeast
- ¾ cup warm milk 110°F / 45°C
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter melted
- 1 large egg
- ½ tsp salt
- 2 ¼ cups all-purpose flour more for dusting
- Vegetable oil for frying
For the Pastry Cream Filling:
- 1 ½ cups whole milk
- 3 large egg yolks
- ⅓ cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate chopped
- 1 tsp light corn syrup optional, for shine
Instructions
Make the Dough
- In a bowl, mix warm milk, sugar, and yeast. Let sit until foamy (5–10 min). Add melted butter, egg, salt, and flour. Knead until smooth (5–7 min). Cover and let rise for 1 hour, or until doubled.
Prepare the Pastry Cream
- Heat milk in a saucepan. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk while whisking. Return to heat and stir until thickened. Off heat, stir in butter and vanilla. Cover and chill.
Shape and Fry the Doughnut Holes
- Roll dough out on a floured surface. Cut into 1-inch pieces or scoop with a cookie scoop. Heat oil to 350°F (175°C). Fry in batches for 2–3 minutes until golden. Drain on paper towels.
Fill the Doughnut Holes
- Once cooled, use a piping bag fitted with a round tip to inject cream into each doughnut hole.
Make and Apply the Glaze
- Heat cream, then pour over chopped chocolate. Stir until smooth. Dip the tops of the doughnut holes or drizzle with glaze. Let set.
Notes
- For a shortcut, use instant vanilla pudding as filling—but homemade pastry cream is richer and more authentic.
- You can freeze unfilled doughnut holes and fill later for fresher results.
- Swap the glaze for white chocolate or peanut butter ganache for flavor variations.
- Don’t skip letting the doughnut holes cool before filling or glazing—warm dough will melt the cream.
