Tim Horton's Style Boston Creme Doughnuts Recipe

How to Make Tim Horton's Style Boston Creme Doughnuts

1. **Make the Vanilla Custard:**
2. In a saucepan, combine 1/2 cup granulated sugar, 1 1/2 cups milk, and 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract).
3. Cook over low heat, stirring constantly, until sugar dissolves.
4. Increase heat and scald the mixture.
5. In a medium bowl, whisk together 1/4 cup cornstarch and 1/2 cup milk until smooth.
6. Whisk in 2 large egg yolks until well blended.
7. Gradually whisk in 1/3 cup of the hot milk mixture.
8. Gradually whisk in the remaining hot milk mixture.
9. Return to the saucepan and bring to a boil over medium heat, stirring constantly.
10. Boil for 1 minute, stirring constantly.
11. Remove from heat and whisk in 1/4 cup (1/2 stick) unsalted butter.
12. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until chilled.
13. **Make the Dough:**
14. In a mixer bowl, combine 1/2 cup warm milk (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon sugar. Let stand 10 minutes until foamy.
15. Add 1 cup all-purpose flour and mix on low speed for 2 minutes to form a sponge.
16. Cover and let rise at room temperature for 30 minutes.
17. In a bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
18. Add the sponge to the mixer. Add 2 large egg yolks and remaining 1/2 cup sugar; mix until incorporated.
19. Add butter, 1 tablespoon at a time, beating until absorbed.
20. Add the flour mixture and beat on medium speed for 5 minutes. The dough will be soft and sticky.
21. Transfer dough to a buttered bowl, turning to coat. Cover with buttered plastic wrap and let rise in a warm place for 1 hour, or until almost doubled.
22. Punch down dough on a lightly floured surface and roll to 1/2-inch thickness.
23. Cover and let rest for 5 minutes.
24. Cut out 14 doughnuts using a 2 1/2-inch cutter.
25. Place on a parchment-lined baking sheet, spacing them apart. Let rise for 30 minutes.
26. **Fry the Doughnuts:**
27. Heat 2-3 inches of oil in a deep fryer or saucepan to 360°F.
28. Fry doughnuts, 3-4 at a time, for about 1 minute per side, until golden brown. The middles will be slightly lighter.
29. Drain on paper towels, then transfer to a wire rack to cool completely.
30. **Make the Chocolate Ganache:**
31. In a bowl, combine 6 ounces semi-sweet chocolate, chopped. Set aside.
32. In a saucepan, combine 1/4 cup water, 1/4 cup light corn syrup, and 1/2 cup granulated sugar.
33. Cook over low heat, stirring constantly until sugar dissolves.
34. Bring to a boil.
35. Pour over the chocolate and let stand 3 minutes to melt. Whisk until smooth.
36. Whisk in 2 tablespoons unsalted butter.
37. Let cool slightly until thickened.
38. **Assemble the Doughnuts:**
39. Beat the chilled custard until smooth.
40. Transfer to a pastry bag fitted with a medium round tip.
41. Pipe custard into the doughnuts.
42. Spread chocolate ganache over the top of each doughnut.
43. Let set before serving.