Ingredients
Equipment
Method
- In a medium saucepan, whisk together the sugar, egg yolks, and cornstarch until smooth and no lumps remain. This ensures a silky-smooth custard.0.5 cup granulated sugar, 3 large egg yolks, 0.25 cup cornstarch
- Gradually whisk in the milk until fully incorporated.2 cups whole milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens significantly and begins to bubble. This usually takes about 5-8 minutes. Be sure to stir the bottom and sides to prevent scorching.
- Once thickened, remove from heat. Stir in the vanilla extract and the optional butter until fully melted and combined for extra richness.1 teaspoon vanilla extract, 2 tablespoons unsalted butter
- Pour the pastry cream into a bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate until completely chilled (at least 1-2 hours).
- Preheat your air fryer to 340°F (170°C). Lightly grease your donut pan. If using a silicone pan, greasing might not be necessary, but it’s a good safeguard.
- In a large bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt. If using cinnamon, add it here.1.5 cups gluten-free all-purpose flour blend, 0.5 cup granulated sugar, 1.5 teaspoons baking powder, 0.25 teaspoon salt, 0.5 teaspoon cinnamon
- In a separate medium bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.2 large eggs, 0.5 cup unsweetened almond milk, 0.25 cup melted unsalted butter or coconut oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix, as this can make gluten-free baked goods tough. The batter should be thick but pourable.
- Transfer the batter into your prepared donut pan, filling each cavity about two-thirds full. You can use a piping bag or a squeeze bottle for easier and neater filling, especially with gluten-free batter.
- Carefully place the filled donut pan into the preheated air fryer basket. Avoid overcrowding; you may need to cook in batches depending on the size of your air fryer and donut pan.
- Air fry for 6-9 minutes, or until a toothpick inserted into the center of a donut comes out clean and the edges are golden brown. The exact time may vary depending on your air fryer model.
- Once cooked, let the donuts cool in the pan for a few minutes before carefully removing them to a wire rack to cool completely.
- Once the donuts are completely cool, it's time to fill them. If your pastry cream has thickened too much in the fridge, give it a quick whisk to loosen it up.
- Transfer the chilled Boston cream filling into a piping bag fitted with a small, narrow tip (or use a squeeze bottle). Gently insert the tip into the side of each donut and pipe in the pastry cream until the donut feels slightly heavy and filled. Don't overfill, or it will escape.
- In a medium bowl, whisk together the sifted powdered sugar and sifted cocoa powder.1 cup powdered sugar, 2-3 tablespoons unsweetened cocoa powder
- Gradually add the milk, one tablespoon at a time, whisking until you achieve a smooth, thick but pourable glaze consistency. Stir in the vanilla extract and a pinch of salt.2-3 tablespoons milk, 0.5 teaspoon vanilla extract, 1 pinch salt
- Once the donuts are filled, dip the top of each donut into the chocolate glaze, letting any excess drip back into the bowl. Alternatively, you can spoon the glaze over the top.
- Place the glazed donuts back on the wire rack for a few minutes to allow the glaze to set.
Notes
These donuts are best enjoyed fresh, ideally within 24 hours of preparation. Store filled donuts in the refrigerator. Reheating filled donuts is not recommended.
