Copycat Dunkin’ Boston Kreme Donuts

Why You’ll Love This Recipe

• Spot-on copycat vibes: fluffy, tender yeasted dough with silky vanilla custard and a glossy dark chocolate cap.
• Home-cook friendly: simple ingredients, clear timelines, and step-by-step guidance.
• Shiny, professional finish thanks to a small touch of corn syrup in the ganache.
• Make-ahead options for stress-free weekend baking.

Grocery List

• Produce: None (optional: 1 vanilla bean)
• Dairy: Whole milk, unsalted butter, heavy cream, eggs
• Pantry: All-purpose flour, granulated sugar, cornstarch, fine sea salt, vanilla extract or paste, instant or active dry yeast, neutral frying oil, bittersweet chocolate, light corn syrup

Full Ingredients

Yeasted Doughnuts

• Whole milk, warmed to 105–110°F (40–43°C): 1 cup (240 ml)
• Instant or active dry yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Fine sea salt: 1 tsp (6 g)
• Unsalted butter, softened: 4 tbsp (57 g)
• Large egg: 1 (about 50 g)
• Large egg yolk: 1 (about 18 g)
• Vanilla extract: 1 tsp (5 ml)
• All-purpose flour: 3 1/2 cups (420 g), plus extra for dusting
• Neutral oil for frying (canola, peanut, or vegetable): 2–3 quarts (1.9–2.8 L)

Silky Vanilla Custard (Pastry Cream)

• Whole milk: 2 cups (480 ml)
• Granulated sugar: 1/2 cup (100 g), divided
• Large egg yolks: 5 (about 90–100 g)
• Cornstarch: 1/4 cup (28 g)
• Unsalted butter: 2 tbsp (28 g)
• Vanilla bean paste or pure vanilla extract: 2 tsp (10 ml)
• Fine sea salt: pinch
• Optional for extra stability: powdered gelatin 1 tsp (3 g) bloomed in 1 tbsp (15 ml) cold water

Glossy Dark Chocolate Ganache

• Bittersweet chocolate (60–70%), finely chopped: 6 oz (170 g)
• Heavy cream: 3/4 cup (180 ml)
• Light corn syrup: 1 tbsp (15 ml)
• Fine sea salt: pinch
• Optional: unsalted butter 1 tbsp (14 g) for extra sheen

Step-by-Step Instructions

Step 1: Cook the vanilla custard

In a medium pot, warm the milk with half the sugar (1/4 cup/50 g) over medium heat until steaming. In a bowl, whisk the yolks with the remaining sugar and the cornstarch until thick and pale. Slowly ladle in about 1 cup of the hot milk while whisking to temper, then return everything to the pot. Cook over medium heat, whisking steadily, until thick bubbles plop and the custard holds lines from the whisk, 1–2 minutes more. Remove from heat; whisk in butter, vanilla, and a pinch of salt. If using gelatin for extra stability, whisk in the bloomed gelatin now until dissolved. Strain through a fine sieve into a shallow dish, press plastic wrap directly on the surface, and chill until cold, at least 2 hours (faster over an ice bath).

Step 2: Make the dough

In the bowl of a stand mixer (or a large bowl), combine warm milk, yeast, and a pinch of the sugar. If using active dry yeast, let stand 5–10 minutes until foamy. Add the remaining sugar, salt, egg, yolk, butter, and vanilla. Mix briefly to combine. Add the flour and mix on low until a shaggy dough forms. Knead on medium speed (or by hand) until smooth, soft, and slightly tacky but not sticky, 8–10 minutes. Avoid adding excess flour; a soft dough yields a tender doughnut.

Step 3: First rise

Form the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes. Ideal dough temperature after kneading is 75–80°F (24–27°C).

Step 4: Roll, cut, and proof

Turn the dough onto a lightly floured surface and roll to 1/2 inch (12 mm) thickness. Use a 3-inch (7.5 cm) round cutter to stamp out 12 rounds, gathering and re-rolling scraps once if needed. Set each round on a small square of parchment on a baking sheet. Cover loosely and proof at warm room temperature until puffy and jiggly, 35–45 minutes. Near the end, heat 2–3 inches of oil in a heavy pot to 350°F (177°C) and set a rack over a sheet pan for draining.

Step 5: Fry to deep golden

Slip 2–3 proofed rounds into the oil, parchment-side up; remove the parchment with tongs as it releases. Fry 1 1/2–2 minutes per side until rich golden brown. Keep oil between 340–355°F by adjusting the heat. Transfer to the rack; repeat, allowing the oil to return to temperature between batches.

Step 6: Fill with silky custard

Let doughnuts cool to just warm or room temperature. Fill a piping bag fitted with a Bismarck or small round tip with the chilled custard. Insert the tip into the side of each doughnut and pipe in about 2 tablespoons (30–35 g) until the doughnut feels noticeably heavier and a whisper of custard peeks out.

Step 7: Make the glossy ganache

Place chopped chocolate in a heatproof bowl. Heat cream with corn syrup and a pinch of salt just to a simmer; pour over chocolate. Let stand 1 minute, then whisk from the center outward until smooth and shiny. Whisk in butter if using. If too thick, add a teaspoon or two of warm cream; if too thin, let sit a few minutes to thicken.

Step 8: Dip and set

Dip the top of each filled doughnut into the ganache, letting excess drip back. Set on a rack to firm up for 20–30 minutes. Serve the same day for peak texture.

Pro Tips

• Weigh your ingredients for consistent results; doughnut dough is intentionally soft.
• Keep frying oil steady at 350°F; wide swings lead to greasy or undercooked doughnuts.
• Proof on parchment squares so you can lower doughnuts into the oil without deflating.
• Chill pastry cream fully; warm doughnuts will melt it and thin the filling.
• For extra shine and a Dunkin-style look, do not skip the small amount of corn syrup in the ganache.

Variations

• Mocha ganache: Stir 1–2 tsp espresso powder into the hot cream before pouring over chocolate.
• Milk chocolate topping: Swap half or all of the bittersweet chocolate for milk chocolate for a sweeter cap.
• Diplomat cream: Fold 1/2 cup softly whipped cream into the cooled pastry cream for a lighter filling (refrigeration recommended).

Storage & Make-Ahead

Doughnuts are best the day they are fried. If not serving within 2 hours, refrigerate filled doughnuts due to the custard; bring to room temp for 15–20 minutes before eating. Unfilled, unfrosted doughnuts can be kept in an airtight container at room temperature for up to 24 hours and refreshed in a 300°F (150°C) oven for 5 minutes. Pastry cream keeps refrigerated up to 3 days. Make-ahead options: (1) Chill the finished pastry cream up to 3 days; (2) After kneading, refrigerate the dough overnight (8–12 hours), then proceed with rolling, cutting, and proofing; (3) Freeze cut, unproofed rounds on a tray, then bag up to 1 month—thaw and proof 2–3 hours before frying.

Nutrition (per serving)

Approximate per filled and glazed doughnut: 400 calories; 23 g fat; 11 g saturated fat; 42 g carbohydrates; 17 g sugars; 6 g protein; 210 mg sodium. Nutrition will vary with oil absorption and exact portion sizes.