Hands down, my hubby's all time favorite donuts! Can't get the man to eat anything else!

The Boston Cream Donut, an irresistible confection that merges the world of pastries with the decadent allure of custard and chocolate. Originating from the Massachusetts-born Boston Cream Pie, this delectable donut variation has earned its place in the hearts of dessert lovers nationwide. While the traditional pie dates back to the 19th century, it was the creative minds at donut shops who thought to envelope those beloved flavors in a soft, yeasty pillow, giving rise to the Boston Cream Donut. It’s a perfect project for those looking to impress at a brunch or simply indulge in a little bit of dessert history with an enchanting hand-held twist.
Boston Cream Donuts are a standalone treat but pairing them with a strong cup of coffee or a glass of cold milk can enhance the experience. Want to make it an afternoon affair? Serve these donuts with a side of fresh fruit to cut through the richness of the cream and chocolate.
Boston Cream Donuts
Servings: Makes approximately 12 donuts
For the donuts:
- 1 cup of whole milk, warmed to about 110°F
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 large eggs, room temperature
- 6 tablespoons unsalted butter, melted
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For the custard filling:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped or chips
- 2 tablespoons corn syrup
- 1/4 teaspoon vanilla extract