So here’s the deal: a few of us girlfriends have been quietly, deliciously turning our kitchens into cauldrons of creativity. No judges. No prizes. Just a group of women, some baking sheets, and a shared love of sugar, sarcasm, and supporting each other. We jokingly call it the Easy Bake Coven Off — because every gathering feels like a little bit of magic.
Tonight, I’m bringing something a little special: Gluten-Free Boston Cream Donuts.
Why? Because one of my beautiful friends has been gluten-free for a long time, and she mentioned how much she misses those donuts — the classic cream-filled ones with the shiny chocolate glaze. The kind that makes you feel like a kid again.
I don’t know if these will be exactly like she remembers, but they’re made with care, a little spellwork (okay, cornstarch and custard), and a lot of hope.
💫 The Recipe: Gluten-Free Boston Cream Donuts
These donuts are yeast-risen and fried, then filled with vanilla pastry cream and dipped in ganache. They take a little time — but that just means more room for magic.
📝 Ingredients
For the Donuts:
- 2¼ tsp (1 packet) active dry yeast
- ¾ cup (180 ml) warm milk (about 110°F)
- ¼ cup (50 g) sugar
- 2 large eggs
- ¼ cup (55 g) unsalted butter, softened
- 2¾ cups (340 g) gluten-free all-purpose flour blend (with xanthan gum)
- ½ tsp salt
- ½ tsp nutmeg (optional but lovely)
- Neutral oil for frying (canola or sunflower)
For the Vanilla Cream Filling:
- 1¾ cups (420 ml) whole milk
- ½ cup (100 g) sugar
- 3 large egg yolks
- ¼ cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp vanilla extract or vanilla bean paste
For the Chocolate Ganache:
- ½ cup (120 ml) heavy cream
- 100 g dark chocolate, chopped
- Pinch of salt
- Optional: 1 tbsp corn syrup for shine
🔮 Instructions
1. Make the Dough
In a large bowl, stir yeast and 1 tbsp sugar into warm milk. Let it sit until frothy (about 10 minutes). Add remaining sugar, eggs, and butter.
Mix in flour, salt, and nutmeg. Knead gently until smooth and sticky. Cover and let rise in a warm place for 1–1.5 hours, until doubled.
2. Shape the Donuts
Roll the dough out to ¾ inch thick on lightly floured parchment. Cut into circles using a donut or biscuit cutter. Cover and let rise another 30–45 minutes.
3. Fry the Donuts
Heat oil in a heavy pot to 350°F (175°C) — this takes about 10–15 minutes. Fry donuts 2–3 at a time for 2 minutes per side, until golden brown. Transfer to paper towels or wire rack.
4. Make the Vanilla Cream
Heat milk until steaming. In a separate bowl, whisk yolks, sugar, and cornstarch. Temper with hot milk, then return to pan and whisk until thickened. Remove from heat, stir in butter and vanilla. Chill completely.
5. Make the Ganache
Heat cream until steaming. Pour over chocolate. Let sit 2 minutes, then stir into a glossy ganache. Add corn syrup if desired.
6. Assemble
Once the donuts are cool, poke a hole in the side and pipe in chilled pastry cream using a piping bag. Dip the tops in ganache and let set… or devour immediately.
🧁 The Magic Is in the Intention (and the Oops Moments)
Did I set out to make these dairy-free? Yes. Did I sub in oat milk and vegan butter like a true kitchen witch with a plan? Absolutely.
Did I then, in a moment of buttery autopilot, toss real dairy butter into the dough like I wasn’t 20 minutes into a dairy-free mission?
Yes. Yes, I did. 😅
But that’s the beauty of the Easy Bake Coven Off — it’s not about flawless execution. It’s about intention, laughter, and showing up for your friends with flour on your sleeves and love in your heart. This batch may not be fully dairy-free, but it’s fully heartfelt.
Next time, I’ll nail it. Or maybe I won’t. Either way, we’ll eat the donuts and laugh about it together.
Because when you bake for people you care about, every bite — even the botched ones — becomes a memory worth savoring.
✨ Recipe Note
You can make these fully dairy-free by:
- Using oat milk or almond milk in both the dough and the pastry cream
- Swapping vegan butter for all the butter listed
- Using dairy-free chocolate for the ganache (many dark chocolates are accidentally vegan!)
Unless you, like me, forget mid-spell and add real butter anyway. In which case… just own it. 😅
