I love Boston cream donuts. Yeasty, sweet dough filled with a custard is one of my weaknesses. Unfortunately, this recipe was not nearly as nice as some other alternatives, since the pudding dried out too much inside the rolls during baking. Filling the custard in after baking is likely to yield better results. To alter this recipe for now, I have added an extra volume of milk to the custard among the measurements below. I will test it in the future.
200 mL milk
25 mL water
1.5 tsp yeast
350 g flour
1.5 tbsp cocoa powder
2.5 tbsp sugar
0.25 tsp salt
75 mL oil
3.5 tbsp sugar
1 package of vanilla pudding mix
350 mL milk
Mix the sugar and vanilla pudding mix. Add milk and bring to a boil. Set aside covered in foil until it cools.
Bloom the yeast in the warm water with a small amount of sugar. Add the warm milk and mix in the rest of the sugar, the flour, salt and the oil. Knead until smooth.
Cut in half and knead the cocoa powder into one half of the dough. Rest for 15 minutes.
Roll out both pieces of dough into a long rectangle about 0.25-inch thick.
Overlay the two, with the plain one on the bottom. Cut into triangles.
Add one tbsp of pudding to each triangle on the wide end.
Roll up and place onto a parchment paper-lined baking sheet. Cover and allow to rise in a warm oven.
Brush with egg wash and bake in a preheated 150 F oven until golden brown. Serve.