Soft fluffy doughnuts – baked or fried – with a sweet surprise filling! Gender reveal doughnuts are a fun treat to surprise your family and friends.
Gender Reveal Doughnuts
- 1 1/8 cup (280 ml) whole milk
- 2 1/4 teaspoons (7 g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 2 large eggs, lightly beaten
- 10 tablespoons (142g) unsalted butter, melted plus additional for greasing bowl
- 1/2 teaspoon salt
- 4 1/2 cups (575g) all purpose flour, spooned + leveled
- 7 to 8 cups vegetable oil for frying
Boston Cream Style Filling
- 2/3 cup (150g) granulated sugar
- 2 tablespoons (30g) all purpose flour
- 2 tablespoons (25g) cornstarch
- pinch of salt
- 2 large eggs
- 2 cups (480ml) heavy cream
- 2 tablespoons (28g) unsalted butter
- 2 teaspoons (9g) pure vanilla extract
- pink or blue gel colors
- 2 cups (220g) confectioner’s sugar
- 1 cup (240ml) heavy cream
- pink and blue gel colors
Gender Reveal Doughnuts
- In a small saucepan, heat the milk over low heat to 105°F to 110°F. Do not overheat or you’ll risk killing the yeast.
- Transfer the milk to a standing mixer fitted with bread hook attachment. Add sugar and yeast and mix for 1 minute to dissolve. Let rest, without mixing, for 5 minutes.
- Turn the mixer to low speed and add the eggs and melted butter. Slowly add the flour, in 2 to 3 batches. Once all the flour is added, increase speed to medium low for 1 minute.
- The dough should be sticky to the touch, but it should pull away from the sides of the bowl. If it is not, add 1 to 2 tablespoons flour. Return speed to low and mix for a full 5 minutes. Let the dough rest in the bowl for 10 minutes.
- Transfer the rested dough to a greased bowl, cover with plastic wrap and refrigerated for at least 8 hours or overnight.
- Cutting the doughnuts: Transfer the dough to a lightly floured surface. Roll the dough to 1/2-inch thickness. Cut the dough with a 3-1/2 inch circular round, press down firmly without twisting.¹ Place cut doughnuts on a sheet pan lined with a floured piece of parchment paper. Reform the dough and roll out a second or third time until all the dough is cut.
- Let doughnuts rise in a warm area until double is size, 45 minutes to 1 hour. This can be done by preheating the oven to 200°F, shutting the oven off and leaving it open a crack with the doughnuts inside (this will cut the rise time down to 30-45 minutes). Or if baking the doughnuts, preheat the oven to 400°F and let doughnuts rise on the stove top.
- Directions for baking: Transfer the baking sheets with doughnuts to the 400°F oven and bake for 8 to 10 minutes.
- Directions for frying: In a deep sided pan² bring 2 quarts of vegetable oil to 365°F to 375°F. While oil heats, prepare a flat surface or rack lined with paper towels to place the fried doughnuts. Carefully transfer a few doughnuts from the sheet pan to the hot oil – if the doughnuts rose in the oven you may need a spatula. Fry on each side for 45 seconds to 1 minute, until golden brown, removing with a slotted spoon.
Boston Cream Style Filling
- Combine 2/3 cup sugar, flour, cornstarch and a spinach of salut in a small saucepan over medium heat. Whisk in eggs and heavy cream, continuously whisking until mixture just begins to boil and thicken, about 10 minutes.
- Reduce the heat so the mixture gently bubbles and cook until thick enough to coat the back of a spoon (when you draw a line through the mixture the line should hold it’s shape.)
- Stir in butter, vanilla and desired food color to represent ‘boy’ or ‘girl’. Strain through a mesh sieve to remove any lumps and let cool to room temperature before transferring to a pastry bag.
- To fill the doughnuts: Insert a chopstick or straw inside the doughnut and wiggle it around to make room for the pastry cream. Cut a very small amount of the pastry bag tip, insert into the chopstick hole and fill with the pastry cream, stopping before it flows outside the doughnut.
- In a shallow bowl, whisk together confectioner’s sugar and heavy cream. Using a toothpick, swirl in the two ‘boy or girl’ colors. Gently dip the doughnut, turning slightly to create a swirl/marbling effect.
- Let stand for 10 to 15 minutes for glaze to harden. Since the glaze is thicker, it will not dry all the way through but more like a traditional Boston cream doughnut glaze.
- Serve immediately. Fried doughnuts will keep for up to 4 days in an air tight container, stored in the refrigerator. Baked doughnuts will stay soft for up to 1 day, after that they will need to be warmed to soften.
¹A doughnut cutter, cookie cutter or any random house hold object is good. I ended up using a cocktail shaker because it was the perfect size with a sharp edge. Try not to twist the cutter, this will prevent the doughnuts from rising fully during the second rise.
²For frying, my favorite is my cast iron enamel dutch oven. I got mine from TJ Maxx in the housewares section years ago. This 7 quart oval enamel dutch oven” target=”_blank” rel=”nofollow noopener”>7 quart oval enamel dutch oven is the most similar to mine. It sees A LOT of use, but they’re pretty pricey. A heavy bottom round pot can get the job done too.