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!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Breakfast and Brunch
Cuisine: American
Keyword: boston cream donut recipe, boston cream pie donuts
1boxJELL-O Instant French Vanilla Pudding3.4 ounce
1cupmilk
1cupheavy cream
½cuppowdered sugar
For the Ganache:
2Tablespoonsheavy cream
2Tablespoonsmilk
2Tablespoonsunsalted butter
1 ½teaspoonsvanilla extract
1Tablespooncorn syrup
2ouncedark chocolate
2ouncemilk chocolate
2 ¼cuppowdered sugar
Instructions
Prepare the filling first by whisking together the pudding mix with 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.
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.
Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
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.
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!
Notes
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!