Household Cleaners

Boston Cream Donuts TMX

These chewy, soft, buttery little donut pillows have a dollop of thick vanilla custard inside and are dipped in real chocolate glaze. Dunkin Donuts…pffttt.. bitch please!

This recipe makes 15 donuts. They freeze and thaw perfectly so there is no excuse ever not to have these on hand. The recipe is more fiddly than scones, yes.. but if you have an additional bowl, that will make it a bit easier. If not, well, nothing awesome ever came easy you know!

I can tell you that if you eat 5 of them its possible to gain half a kg over night. Anyway, thats what I heard.

This recipe has been adapted for thermomix and is based on two non tmx recipes from Chowhound, Basic Yeast Donuts and Boston Cream Donuts . The glaze recipe is my own.

recipe title=”Boston Cream Donuts TMX” servings=”15time=”2hr 30mins” difficulty=”easy”

The measuring cup should always be in place unless I say otherwise in the recipe

First, make the custard:

Add to the TMX bowl 140g thickened cream, 135g whole milk, 55g white sugar, pinch of salt, 4 egg yolks, 20g cornstarch (cornflour), splash of vanilla, 40g butter. Cook for 7 min, 90deg, speed 3. Immediately scrape out into a shallow bowl and lay cling film over the hot surface. Ensure all of the surface is covered so it doesnt form a skin. Leave to cool to room temp then put in fridge.

Now make the donuts:

Add to your clean TMX bowl 245g whole milk. Heat to 40deg, Speed 2 for 2min 30 sec. Remove lid and add 1 packet yeast (2 & 1/4 tsp), 30g sugar, 3 egg yolks, 450g bread flour or plain flour, 1 & 1/2 tsp vanilla, 1/2 tsp salt and 65g butter. Mix on Speed 4 for 15sec. Change mode to knead and knead dough for 2min 20 sec. Leave the dough in the bowl and cover with two tea towels or towel to keep in warmth and leave there for 1 hour to at least double in size. Remove dough, its a VERY soft dough. Knead once or twice then roll out to around 1/2 inch thick. Using a scone cutter (7cm/ 3inch) dipped in flour, cut out 15 rounds. Try not to re-roll the dough. Place the 15 donuts on a couple of greased cookie sheets, with space between them. Give a light spray of oil and cover loosely with cling film. Leave in a warm place to rise 15-30 min, until doubled in size.

Heat clean oil in a deep sauce pan or fryer to 180d C (360f). When the donuts are risen enough, gently place a couple in the oil. Cook for 2-3 minutes on the one side and then flip them over and again 2-3 minutes. The donuts will be quite dark, they need to be to ensure they are cooked inside.  The middle line of the donut will be light coloured, it is meant to be. Remove with slotted spoon and set on paper towel to drain while you cook the rest. Once all the donuts are done, transfer to wire rack and leave to cool completely while you make the glaze.

Chocolate Glaze:

In a microwave bowl, place 3tbsp water, 2tbsp corn syrup and 1/3 c granulated sugar. Heat in microwave until it begins to boil. Remove and give a good stir. Microwave again until it boils. Remove and add 115g (4oz) choc chips and 60g (3tbsp) butter to the mixture, whisk until smooth. Leave to come to room temp.

To finish the donuts:

Once donuts are completely cooled, use a skewer or something similar size to poke a hole in the side of the donut on the light midline, through to the middle. Put your pastry cream in a piping bag with a medium tip and place the tip just inside the hole, squeezing filling in slowly. You will feel when its full and it will start to ooze out of the hole. Remove the tip and wipe away any thats coming out. Microwave the glaze for 2 seconds if it requires it to be fluid, dip the top half of your donut in the glaze. Keep the donut inverted for a second until all the excess glaze drips off, turn over and place donut on rack. Continue to fill and glaze all the donuts. Store in an airtight container and eat on the same day, or freeze. To thaw, simply let defrost at room temp, eat on same day as defrosting.


Good news and bad news


Good news and bad news!

Thanks to all of the people that contacted me when my blog went offline, to say that they still use it – I decided to buy another Thermomix! yay! For those that don’t know, this will be my fourth one (lol). I’ve sold the others, just mostly because I was getting fat and I needed the money 😀 But I do miss the recipe development that I used to do, and of course I can’t really develop recipes for a thermomix blog if I can’t test them! I also like the idea of having the traditional version of the recipe for my non tmx owning visitors – and this year I will endeavour to get the blog updated with traditional method recipes.

If there is anything you would like to see on the blog, or any constructive input about how it can be better, please use the comment function or email me @

Please also do share your tips, tricks, tweaks and photos of your creations, the interaction lets me know you are still around!

Now for the bad news. I am moving and starting a new (old) job next Monday so it may take me a few weeks to settle in and get back to creating things in the kitchen. The good news is that as part of my job I will actually be in the kitchen most of the day and will have more time to create once settled. The good with the bad, right?! So please stay tuned and don’t panic, I’ll be back up to speed in no time at all 🙂

happy baking !

Serena x

I’m backkkkk…

oh I’ve been so naughty, away from this blog. It’s not that I haven’t been cooking and baking, far from it! I’ve been doing lots of stuff and burning the candle at both ends – something had to give, and it was my “leisure time” stuff that went first. But I’ve made some free time and I really want to get back into this, I have soo many recipes to share. 🙂

My most recent baking was the very famous Mortal Sin Cheesecake. I made a mint version a couple days prior to this but this is the first time since seeing a photo of the cheesecake online that I attempted it.  Finding the actual recipe for this cheesecake  proved to be difficult. I found one that sounded close to what I know the cheesecake is, but it didn’t have the signature baked cheesecake on the bottom layer. I improvised and did my own baked cheesecake recipe on the bottom and the rest of the recipe was (sort of) to the recipe I found online. Wouldn’t be me if I didn’t tweak the hell out of it.

I wasn’t sure what to expect but it blew me away. Hands down it would have to be the nicest cheesecake I’ve ever done – and I’ve done a few nice ones! It got rave reviews from the samplers too, and of course I ate 1 or 4 pieces. 😁 Diet tomorrow!

And shopping tomorrow too,  cause my pants don’t fit anymore. 😢

Anyway, here is the cheesecake picture to let you know what’s coming. I just have to put the recipe into the correct format for WordPress, and I’ll try and get that done this weekend.

Thanks for sticking with me, and onwards and upwards to new recipes!

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hey guys I know you are all keen for some of the recipes I have promised you but I have been called away from home for 8 days. I am in a motel room so no recipe testing going on here! On the upside, maybe I will lose weight! Ha!

I’ll try and upload some of my stored and tested recipes if I have time, otherwise catch you in a week or so


So I’ve had some requests to create some recipes and I am going to try and find some time to do them this weekend.

On my list:

Apple crumble baked cheesecake. Oh yeah. I’m excited about this one.

Red Velvet Cake with creamed cheese icing – think I might adapt my whipped icing to a creamed cheese version. Bang, there goes the diet.

Any other requests?

Recipe testing

I’ve been asked to,create a vanilla,cake that is really moist and delicious. Whilst I don’t think it can ever have the moistness of the Devils Food Cake, this version I created tonight is pretty darn good!

I’ve got to road test it a few more times before I can release it but here is a sneak preview !

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Mock Cream Bakery Icing (Thermomix)

Mock Cream Bakery Icing - by Serena

  • Servings: icing for 1 x 20cm cake
  • Difficulty: easy
  • Print


  • 260g room temperature Shortening (Crisco/Solite/Pilot Crème Cup. Note: Frymasta Edible Vegetable Shortening can be used if you are planning on colouring the icing as it will not be snow white)
  • 170g caster or icing sugar
  • 115g water @ 23 or 24 degrees


Place butterfly on blades and leave them there for the whole recipe

Add 270g shortening and 170g caster sugar to bowl. Mix on speed 3 for 3 minutes.

Sit measuring jug on top of your jug and tare your scales. Measure out 115g water. Water should be about 23-24 degrees.

Set timer to 5 minutes and turn to speed 3. Add the 115g of water bit by bit over the 5 minutes until,the mixture if really aerated. Add any colour or flavourings and mix for 5 seconds on speed 3. Scrape down and  Give one final good mix  by hand with the spatula as the colours can tend to pool on the butterfly,

Serena’s tips: if you mix this too hard or too long it could separate as it’s gotten warm. Don’t bin it! add a couple ice cubes and mix on speed 3 for 10 seconds. Push through a fine sieve as if you were removing the water from homemade butter several times to get all the excess liquid out,. Place in a  bowl and whisk by hand to bring together – will take seconds to go creamy again.