Boston Cream Donuts

1. Stage

In a heat proof container, warm the half and half in the microwave in 15 second increments until it reaches 115°F. In the bowl of a stand mixer fitted with a dough hook attachment, combine sugar, yeast, and warmed half and half. Combine gently with a small whisk and let sit until foamy, 10 to 15 minutes. 

2. Stage

Add the salt, vanilla, butter, and eggs and mix to combine. Turn the stand mixer to medium speed and slowly add 2 cups of the flour, mixing until smooth. Add the remaining ¼ cup flour and continue to knead for 2 to 3 minutes or until the dough begins to pull away from the side of the bowl. The dough should be cohesive and sticky.

3. Stage

Use a rubber spatula to help release the dough to a lightly floured surface and sprinkle the top with a pinch of flour. Knead until elastic, about 1 minute. 

4. Stage

Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, for 1 hour and 20 minutes.

5. Stage

In a small saucepan, vigorously whisk the sugar and yolks until smooth and pale yellow. Add cornstarch and flour and whisk until smooth and all large lumps are broken up and mixture begins to thicken. 

6. Stage

Add milk and bring to a simmer over medium heat, whisking continuously until thick, 7 to 8 minutes. Remove from the heat, add the butter, salt, and vanilla and stir until smooth. Use a rubber spatula to scoop into a bowl and cover the surface with plastic wrap. 

7. Stage

Cool completely at room temperature, then whisk again until smooth. Transfer to a pastry bag. Refrigerate until ready to use.

8. Stage

On a lightly floured surface, roll dough into a 10 inch circle about ½ inch thick. Thicker is better. Using a lightly floured 3-inch round cutter, cut 8 donuts. 

9. Stage

Gently form the rest of the dough into a ball, keeping the smaller pieces toward the center. Roll the dough into a ½ inch thick disk and cut two more donuts. 

10. Stage

Transfer to parchment paper-lined baking sheets, leaving 2 inches between each donut. Cover loosely with plastic wrap and set in a warm place to rise again for 30 minutes.

11. Stage

When you have about 15 minutes left on the second rise, heat a large heavy bottomed saucepan over medium head and add 2-inches of canola oil. Heat until a deep-fry or candy thermometer reads 350°F. 

12. Stage

Working in batches, fry the donuts, flipping once until golden, 2 to 3 minutes. 

13. Stage

Using a slotted spoon, transfer to a baking sheet fitted with a wire rack to cool completely.

14. Stage

Fill a small saucepan with 1-inch water and place over medium heat. Nest a medium heatproof bowl over the saucepan and add the chocolate chips, half and half, butter, vanilla, salt, and sugar. Whisk until the chocolate chips and butter are melted and sugar is dissolved. 

15. Stage

Whisk until smooth and keep warm over the double boiler.

16. Stage

Using a skewer, make a hole in one side of the donut. Wiggle it in there to make a little hole that you can fill. 

17. Stage

Working with one donut at a time, pipe custard into each donut. 

18. Stage

Let the donuts sit for a few minutes to see if any custard oozes out. If needed, simply wipe with a paper towel to clean up the outside of the donut. 

19. Stage

Dip the top of each donut into the glaze and place on a rack set over a sheet tray to set completely before serving.