★★★★★

Boston Cream Donuts

Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don’t forget the rich chocolate ganache!

Boston Cream Donuts on a piece of parchment paper with a mug of coffee.

I love a good baked donut, but these Boston Cream Donuts are the REAL thing: filled with cream then fried in oil.

What is a Boston Cream donut?

This style of donut was named for its resemblance to Boston Cream Pie, a butter cake topped with custard and chocolate glaze. (which is also similar to a chocolate eclair cake).

I think by now the donut version is actually better known than the original pie!

To make Boston Cream Donut, you fill circles of yeast dough with rich vanilla flavored custard. After deep frying, the donuts are finished with a shiny layer of chocolate glaze.

Use Biscuits

As far as homemade fried donuts go, this Boston Creams are fairly easy to make. Using a roll of Pillsbury Grands helps cut time without cutting flavor.

Vanilla pudding mix makes it easy to give the donuts an authentic cream filling. I whipped up the pudding mixture before frying the donuts, giving it time to set and chill.

No Boston Cream Donut is complete without the finishing tough–a chocolate glaze frosting. For my version, I made a rich and creamy chocolate ganache.

What is boston cream donut filling made of?

Traditional boston cream filling is a custard cream, made by combining egg yolks with cream and sugar.

For this easy homemade version, I reached for one of my favorite baking hacks: instant pudding mix!

Similar to my favorite Cream Puff Cake!

Tray of boston cream donuts.

French vanilla pudding mixed with heavy cream, milk and powdered sugar creates a silky, thick custard-like filling that comes together in minutes.

What’s the difference between boston cream and bavarian cream?

Bavarian cream filling has a different texture than the bostom cream versions. With Bavarian cream, you make whipped cream with heavy cream and sugar to make a fluffier cream center for your doughnut.

Boston cream, on the other hand, has a thick custard cream that’s more similar to pudding in consistency. Both are delicious but today we’re making Boston Cream filling for our donuts!

How to make Boston Cream Donuts

Compared to many homemade fried donuts, these take very little effort! Here’s what you do:

STEP 1. Prepare the filling

Add pudding mix to the milk. Beat with whisk for about 2 minutes. Set aside.

In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.

Boston Cream Donuts with a bite taken out of it, and a mug of black coffee.

STEP 2. Fry the dough

In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Check to see if the oil is hot enough by dropping a couple drops of water into it. If it sizzles right away, it’s ready.

Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.

STEP 3. Make the chocolate ganache

Add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth.

Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.

To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears “full.” Repeat for remaining donuts.

Spoon warm ganache over each filled donut. ENJOY!

Tips & Tricks

  • Even easier donuts: If you want to cut an extra step you can totally use canned frosting. Heat it up in the microwave for a little bit (maybe 30 seconds to a minute), stir and spoon it on the donuts.
  • Save your oil: I save the used oil to use again by allowing it to cool slightly, then storing it in a mason jar. I strain off any fried bits while pouring it in the jar. Then you can use the oil the next time you need to fry something and save some money!
  • Extra filling: This recipe makes a lot of filling so you will have some leftover. I enjoy making a trifle using this extra filling (bake up a brownie mix and layer it with filling in a trifle bowl). Or spoon into bowls by itself for a delicious pudding dessert!
Boston Cream Donuts on a piece of parchment paper.

More Easy Recipes

Yield: 8 large doughnuts

Boston Cream Donuts

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don't forget the rich chocolate ganache!

Ingredients

For the Donut:

  • 1 pkg Pillsbury Grands biscuits
  • canola oil

For the Filling:

  • 1 box JELL-O Instant French Vanilla Pudding (3.4oz)
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar

For the Ganache:

  • 2Tbsp heavy cream
  • 2 Tbsp milk
  • 2 Tbsp unsalted butter
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp corn syrup
  • 2 oz dark chocolate
  • 2 oz milk chocolate
  • 2 1/4 cup powdered sugar

Instructions

  1. Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
  2. In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
  3. In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.
  4. Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
  5. For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.
  6. To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears "full." Repeat for remaining donuts.
  7. Spoon warm ganache over each filled donut. ENJOY!

Notes

I save the used oil to use again by allowing it to cool slightly, then storing it in a mason jar. I strain off any fried bits while pouring it in the jar. Saves money!! This recipe will have extra filling leftover. I enjoy making a trifle using this extra filling (bake up a brownie mix and layer it with filling in a trifle bowl). Or spoon into bowls as dessert. ENJOY.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 457Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 51mgSodium: 140mgCarbohydrates: 60gFiber: 1gSugar: 52gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Homemade Boston Cream Donuts are easier to make than you ever imagined! Enjoy these donuts for breakfast or anytime you need a sweet pick-me-up.

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 7, 2020

Comments & Reviews

  1. I am planning to make these for Saturday night. Girl’s night treat! Saturday is going to be super busy. Can I make these on Friday and it still be good for Saturday?

  2. Hi when I fried the bisquits they were raw inside? The outside was well done . The filling was delicious . What did I do incorrectly ?

  3. Do you have any idea what temperature the oil should be? I tried doing these in my deep fryer at both 350 and 375 and they were overcooked on the outside and not cooked completely on the inside. I ended up splitting each biscuit into two layers and that worked well, especially good for little ones or someone who just doesn’t want a big donut. They came out really good. I also cut donut holes in some of the whole biscuits and made glazed donuts. They were a big hit.
    Thank you for the recipe!

  4. Can you please give me a recipe for Boston Cream Doughnuts with fresh ingredients, not packaged stuff. I find all American recipes use packaged stuff. I only cook from scratch. Thanks in advance..

    1. Well, no. This is my recipe for an easy, shortcut recipe for Boston Cream Doughnuts. If you want a long version, I would suggest you google it 🙂

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