Baked Boston Cream Doughnuts are so good that you won’t even miss the extra calories imparted by their fried cousins. Finely textured sweet bread, baked to golden perfection, filled with creamy vanilla custard, then coated in a generous layer of chocolate.
Remember all that talk about needing to purge my system of rich food after a holiday? Yeah…that was before I started craving doughnuts. A fact that I totally blame it on the Boston Marathon.
Seriously. I was watching the glorious victory of more than 36,000 runners taking back the finish line at the Boston Marathon after last year’s unthinkable bombings. As an aging runner myself, I watched teary-eyed as 38 year old American Meb Keflizighi was the first to cross the finish line with the ridiculously fast time of 2:08:37. Way to GO, Meb!!
I’m absolutely certain that I couldn’t run half that distance in that amount of time. If at all.
After watching more highlights and bawling over the stories of those injured during the bombing the previous year, triumphing over adversity in order to return to race again. As runner Lee Ann Yanni (whom was injured in the blast the previous year,) so eloquently put it, “I’m running for those who can’t. I don’t run very pretty…but at the finish line, everybody is going to be represented.”
Waaaaaaahhhhhh! I can’t even type that without getting choked up.
After watching this year’s Boston Marathon coverage, I had to do something to process All the Feels and emotions. So I ran. I didn’t run far or fast. I ran to commune with all those whom ran that day, and more importantly, for all of those that couldn’t run.
Then I headed directly to the kitchen to bake doughnuts.
Baking is a perfectly acceptable cool down exercise, right? I sure hope so because I was still so full of emotion that Baking Therapy was the only cure.
Frying anything after a workout seemed a little counter-intuitive, so I tweaked my baked paczki recipe to encompass the images of Boston and their cream pie namesakes that were swirling through my mind. As with the other recipe, the doughnuts are really just a baked sweet bread, only this time I filled them with cream vanilla pudding before drenching them in chocolate ganache. I use prepared instant vanilla pudding as a filling because, let’s be honest, after making the yeast dough there’s really no reason to be a hero and make the custard from scratch.
When I’m craving doughnuts, I do everything possible to shorten the time between preparations and taking the first bite of the warm, creamy custard filled delicacies. But hey–if you’re feeling like donning a cape and going the distance, then by all means make the filling from scratch. Be the Hero. In the meantime, I’ll be munching on a doughnut.
Thanks to baked Boston cream doughnuts, I can run a few less miles to compensate for all of the gloriously therapeutic calories.
Baked Boston Cream Doughnuts are best when allowed to chill overnight in the refrigerator, loosely covered with plastic wrap. Allow chilled doughnuts to come to room temperature before serving. These are similar to bombolini in that they have a more bready texture than American doughnuts. Still delicious though!