Yield: Yields about 1 dozen doughnuts, plus doughnut holes
Boston Cream Doughnuts: When cutting the doughnuts, don’t cut holes from the centers (use a 3-inch circle cutter rather than a doughnut cutter). After doughnuts have cooled completely, fill with a batch of vanilla pastry cream: Load pastry cream into a piping bag fitted with a large round tip. Poke a hole in the side of each doughnut with a long skewer or thin knife and wiggle it around to create a hollow, being careful not to pierce the opposite side of the doughnut. Insert tip of piping bad into doughnut and fill slowly, just enough to feel the weight of the pastry cream inside. Next, make a rich chocolate glaze: Combine 1/2 cup heavy cream and 4 oz. bittersweet chocolate in a heatproof bowl. Microwave in 30-second bursts on high power until melted, stirring well after each interval. Stir in 1/2 tsp. pure vanilla extract. Spoon the glaze over the filled doughnuts.
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Scrumptious! Recipe was easy to follow and I was astounded by how simple it was to make doughnuts at home. Haven't tasted doughnuts like this in a few decades. A worthy indulgence from a healthy diet. Wowed my family and plan to make again soon!
Go forth and make these!
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