Boston Cream Donuts
Recipe type: Breakfast, Bread, Dessert
A light, fried dough donut bursting with vanilla cream filling and finished with a buttery chocolate ganache.
- (for the donut portion)
- 1 tube (8) refrigerated biscuits-- the larger size ("Grands" or equivalent)
- 2 cups oil, for frying (coconut, olive, canola, sunflower, your choice)
- (for the cream filling)
- 1 3.4 oz box instant vanilla pudding
- 1 cup milk
- 1 cup heavy/whipping cream
- ½ cup powdered sugar
- (for chocolate frosting)
- 2 tablespoons heavy/whipping cream
- 2 tablespoons butter
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 1 cup semi-sweet chocolate chips
- 1½ - 1¾ cups powdered sugar
- Pour oil into large skillet and heat over med-high heat until shimmering.
- While that heats, prepare the filling. Whisk the pudding mix and 1 cup of milk together. In a separate bowl, use an electric mixer on high to beat the cup of heavy cream and ½ cup of powdered sugar until stiff peaks form-- my Kitchenaid took about a minute and a half. Fold in the pudding mixture. Set aside in the refrigerator until ready to use.
- Set each biscuit into the hot oil. Fry each side for about 3 minutes. Remove to cool and drain a bit on paper towels.
- To make the ganache (frosting), add the cream, butter, milk, vanilla, and corn syrup to a small sauce pan. Heat over medium heat until the butter melts, then reduce to low. Stir in chocolate chips and whisk until smooth. Remove from heat. Add powdered sugar gradually until a thick, rich chocolate frosting consistency is reached.
- To make the donuts, transfer the cream filling into a pastry bag (or heavy duty zip-top plastic bag with a corner snipped.) Push the tip into the side of the donut and squeeze. You'll feel the donut "fill." Once you've reached desired fullness, move on to the next donut. You'll have plenty of filling-- the leftovers can be eaten plain, like a mousse, used in a trifle, or reserved for another batch of donuts!
- Spoon the ganache/frosting over the tops of the donuts. This is easiest when the ganache is still fairly warm.
*note: 2 cups is a LOT of oil. You’ll still have pretty much all of that oil left when you’re done frying. I save mine in a jar in the fridge for all “dough frying .” Just be sure to let it cool to room temp before pouring it in the jar.