Super Soft Yeast Doughnuts with Boston Cream Filling
- Details
I have always been following my Cake Doughnut recipe for my son D, who is very fond of Doughnuts. Sometime back, while having the store bought doughnuts, he asked me if I could make something like those. There started my search for yeast based doughnut recipe. I tried a few recipes, but they didn’t get the desired results. I was always wondering why my doughnuts were not getting really soft. During my search, I stumbled upon the recipe from myhomemadeheaven. One interesting thing I found in the recipe, was the use of Tangzhong (recipe given below). Tangzhong imparts moisture into the doughnuts and makes them softer.
On reading further, I realised where I went wrong with my previous trials. In all the recipes that I tried, I had ended up adding extra flour so that the dough doesn’t stick. That is a strict no-no. Another aspect to take care of is that we should not over-knead the dough. With these aspects take care of, I made the doughnuts with Boston Cream Filling inside. All I was waiting for was D’s feedback. “Perfect !!!”, is what he said. It’s time to do my Happy Dance 🙂
Note: You may prepare the Boston Cream well in advance and refrigerate for better results.

Super Soft Yeast Doughnuts with Boston Cream Filling
Ingredients
For the Tangzhong
- 1/3 cup Flour/Maida
- 1 cup Water
For the Doughnuts
- 2-1/2 cups Flour/Maida
- 4 tablespoons Sugar
- 3 tablespoons Softened butter
- 1/2 teaspoon Salt
- 1/2 cup Lukewarm Milk
- 1 Egg
- 2 teaspoons Yeast
- 1/2 cup Tangzhong
- Oil (for deep frying)
For Boston Cream Filling
- 2 Egg yolks
- 2 cups Milk
- 1/3 cup Sugar
- 2 tablespoons Cornflour
- 1/8 teaspoon Salt
- 2 teaspoon Vanilla essence
Instructions
For the Tangzhong
- Take the flour and water in a sauce pan.
- Cook on medium heat, stirring continuously, till the mixture thickens.
- Switch off heat and allow the mixture to cool completely.
For the Doughnuts
- Take the milk, butter, sugar, salt, egg, yeast and tangzhong in a bowl.
- Mix well.
- Add the flour and mix well till you get a sticky, soft dough.
- Cover and keep in a warm place to rise.
- When the dough has doubled in size, punch down. Cover and keep aside to rise.
- Sprinkle flour generously on the work surface.
- Put the dough on the floured surface.
- Sprinkle more flour on top.
- Roll it out to 1/4" thickness.
- Cut out doughnut shapes.
- Heat oil for deep frying.
- When the oil is hot, carefully drop the doughnuts.
- When the bottom turns golden brown, flip the doughnuts.
- Drain onto an absorbent paper.
- Serve with the filling or glaze of your choice.
For Boston Cream Filling
- Take the yolks in a bowl. Beat well.
- Add the milk and mix well. Keep aside.
- In a sauce pan, take the sugar, cornflour and salt and mix well.
- Add the milk-egg mixture and mix well.
- Cook the mixture on medium heat, stirring continuously, till it thickens.
- Switch off heat.
- Add vanilla essence and mix well.
- Cover with a cling wrap and refrigerate until use.