Comments on: Boston Cream Donuts

By: Sam Merritt

Sam Merritt — Mon, 06 Apr 2026 02:43:38 +0000

In reply to Carrie R Martin. Thank you so much, Carrie! I'm so honored that you trust my recipes so much. I truly appreciate your support. :)

By: Carrie R Martin

Carrie R Martin — Sat, 04 Apr 2026 08:48:33 +0000

Sam,
I demand to know where you keep it. Come on now… let’s see it.. your wand? Because you must be some kind of culinary wizard! These were ABSOLUTELY delicious! a tad time consuming but fun and well worth it!! My birthday kiddo loved them and I cant thank you enough for ALL your recipes! You are literally my go-to for everything! Keep up the fabulous work wizard! 😉

By: Sam Merritt

Sam Merritt — Mon, 23 Feb 2026 16:59:21 +0000

In reply to Ken Miller. Thank you so much for trying my recipes, Ken! I am so glad you ultimately enjoyed these. I appreciate your feedback regarding the gluten free flour substitute. :)

By: Ken Miller

Ken Miller — Mon, 23 Feb 2026 05:08:50 +0000

Sam, these are delicious!!! I had to make these using Bob’s Red Mill gluten free 1-to-1 flour (unfortunately). My doughnuts didn’t rise very well but they were still delicious!
I appreciate how detailed you are in your instructions and video. I love that you include the ingredients needed in each step right below each step of the recipe instructions. Keep up the great work!

By: Sam Merritt

Sam Merritt — Thu, 12 Feb 2026 15:04:27 +0000

In reply to Zainab. Hi Zainab! I'm glad you enjoyed the donuts! The link to the cream recipe is the first thing in the ingredients list. :)

By: Zainab

Zainab — Wed, 11 Feb 2026 10:30:37 +0000

the recipe is amazing but you didnt give the recipe of cream

By: Sam Merritt

Sam Merritt — Mon, 09 Feb 2026 14:42:32 +0000

In reply to Sara. Hi Sara! I haven't personally tried baking these donuts, but I think it could work. :)

By: Sara

Sara — Mon, 09 Feb 2026 12:06:14 +0000

In reply to Sandy Matza. Can I bake these instead of frying

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Tue, 20 Jan 2026 15:42:29 +0000

In reply to Tricia Suzanne Morales. Hi Tricia! We haven’t tried refrigerating this but it may work, you should skip the second rise and let the dough rise in the refrigerator overnight. You probably shouldn’t let it sit for more than 24 hours. Hope that helps!

By: Tricia Suzanne Morales

Tricia Suzanne Morales — Fri, 16 Jan 2026 02:12:59 +0000

In reply to Cailyn. can I make this dough and put it in the fidge and make later?

By: Sam Merritt

Sam Merritt — Fri, 01 Aug 2025 14:25:21 +0000

In reply to Cailyn. Hopefully they turn out better next time. :( I have not made a jelly donut but that would be delicious!

By: Cailyn

Cailyn — Tue, 22 Jul 2025 11:23:25 +0000

In reply to Sam Merritt.

Good morning- I don’t think I saw any clumps… However, it was more “liquidy” than when you did yours. (I watched the video) I fully take responsibility for the donuts not turning out right. Every recipe I’ve tried of yours, has alwayss been a huge success! So, I know it’s not you or the recipe, I must have gone wrong somewhere.

PS. have you ever thought of making jelly filled donuts?

By: Sam Merritt

Sam Merritt — Tue, 22 Jul 2025 01:33:21 +0000

In reply to Cailyn. I'm so sorry to hear this happened, Cailyn! Were there lumps in the pastry cream? It sounds like it could have potentially been slightly over-cooked. :(

By: Cailyn

Cailyn — Mon, 21 Jul 2025 13:20:57 +0000

Hi, is there a particular reason why my pastry crème tasted a little eggy?
The consistency looks great but it tastes a little eggy. Maybe I cooked it too long?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 06 Jun 2025 17:09:50 +0000

In reply to Ivy. Absolutely! Just do over a low/medium-low heat

By: Ivy

Ivy — Fri, 06 Jun 2025 16:52:49 +0000

These look amazing! I really want to make these but I don’t have a microwave. Could I heat the milk in a saucepan over the hob? Thank you!

By: Casey @ Sugar Spun Run

Casey @ Sugar Spun Run — Fri, 07 Mar 2025 20:17:10 +0000

In reply to Lora. Hi Lora! We haven't tried refrigerating it but we think it may work, you should skip the second rise and let the dough rise in the fridge overnight. You probably shouldn't let it sit for more than 24 hours. Hope that helps! So glad you love them!

By: Lora

Lora — Sun, 23 Feb 2025 19:57:36 +0000

In reply to Sam.

These were so much fun to make and they spot on to my local bakery! I do have a question, can you make the dough in advance and refrigerate until ready to make? Thanks!

By: Patty Brey

Patty Brey — Mon, 04 Nov 2024 20:10:27 +0000

In reply to Ashley. Could be the water you used for the yeast was too hot and killed the yeast

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 19 Aug 2024 15:23:11 +0000

In reply to Dan. We're so happy you loved them, Dan!

By: Dan

Dan — Sun, 18 Aug 2024 18:49:51 +0000

In reply to JimmyB. Sam, thank you for to this recipe, I made these today and they are ecquisite.

By: Sam

Sam — Mon, 22 Apr 2024 01:02:03 +0000

In reply to Ryan. I'm so glad you enjoyed them so much, Ryan! :)

By: Ryan

Ryan — Mon, 22 Apr 2024 00:39:48 +0000

Made these today, they were a lot of work but turned out nicely. The first rise took two hours. I fried them in coconut oil, for 3-4 minutes on each side to fully cook. Making the holes took some trial-and-error, I ended up using a chopstick along with the knife. I had to let the chocolate cool for a bit to thicken. Overall great tasting donuts for the first time making them, and I was happy to make them organic & seed-oil free.

By: Sam

Sam — Mon, 19 Feb 2024 17:31:05 +0000

In reply to Ashley. Oh no! I'm so sorry that happened, Ashley! You definitely want the dough to rise a bit the second time. :(

By: Ashley

Ashley — Thu, 15 Feb 2024 16:40:48 +0000

I made these yesterday and they didn’t turn out great. I’m not knocking your recipe, I fully assume it was user error on my part. The pastry cream is DELICIOUS! However, the donuts themselves came out kind of tough. I was trying to google and see where I went wrong and I think maybe they were under-proofed. After the second rise they didn’t really look any different than they did when I first cut them out, but my oil was ready so I just started frying them. I’m thinking that’s where I went wrong and I should have left them longer to rise. Could that be the case you think? Everything else went smoothly and I would attempt this again. This was only my 2nd time making any kind of donut so I’m sure there’s a bit of a learning curve.