Easy Boston Cream Donut Recipe (Semi Homemade)
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Soft, tender, and creamy, this quick Boston Cream Donuts recipe transforms simple biscuits into bakery-worthy treats with rich vanilla filling and glossy chocolate tops in just minutes. Our semi-homemade recipe makes this breakfast sweet treat easy and delicious.
Luscious chocolate ganache tops these fried biscuit donuts filled with vanilla pudding. Sounds complicated, but it’s really not. Even if you have little experience frying donuts, we will guide you through simple steps. We also provide an easy-to-print recipe card. This way, your cream-filled doughnuts will turn out perfectly.
On the rare occasion when John and I indulge in a special breakfast treat, we go for donuts! He’s so predictable because he always goes with the Boston Cream Donuts. When we want a cozy breakfast at home, I love surprising him with this delicious semi-homemade sweet treat.
Why is it called a Boston Cream Donut?
Cakes and pies used to be made in the same pan, and the names were used interchangeably. Favored in Massachusetts, the variation of a “cream pie” – the Boston Cream Pie was a combination of vanilla cake, vanilla custard, and chocolate frosting. The donut was named after this incredible, delicious cake and is perfect as part of a special breakfast, brunch, snack, or dessert.
Ingredients for Homemade Boston Cream Donuts Recipe
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
Vanilla Instant Pudding Mix. We use a small box mix of instant pudding (3.4oz) and dress it up with the other ingredients. We like to keep it simple.
Two Cans of Store Bought Biscuits. Use canned biscuits. It doesn’t really matter which brand you get, as long as they’re not listed as “layered or flaky”. We use a brand that has 8 biscuits per can. A 16-oz can will have larger donuts than an 8-oz can. The size of the biscuit will determine the size of your donut.
Semi-Sweet Chocolate Chips. These are used to make a chocolate ganache, and you can use the same recipe with milk chocolate chips or a darker chocolate if you prefer a little “extra”. We find the semi-sweet flavor brings balance to the richness of the pudding.
Dairy: Heavy Cream and Whole Milk. Full-fat cream makes the ganache and cream filling smoother in texture, richer, and creamier. We don’t recommend low-fat or fat-free. Since it is a special treat, it is not worth substituting for a lower fat option.
How To Make Boston Cream Donuts Recipe
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Making this Boston Cream Donuts recipe with canned biscuits is super easy. First, add 2 inches of oil to the skillet and heat the oil to 350ºF. We use a cast-iron skillet because it retains its heat between batches. Fry the donuts in batches until they are golden brown. This takes about three minutes on each side. Then, move them to a cooling rack to drain and cool.
Note: Don’t worry if your donuts look flat. When you fill them, they will puff up.
Comine cream ingredients- Let sit until it thickens
While the donuts rest, make the cream filling. Use the boxed pudding mix and other ingredients. Let it sit for five minutes to thicken. Then, fill the cooled donuts.
The ganache can be made in the microwave or on the stovetop. Simmer the chocolate chips with the cream, whisking until the chocolate is melted and smooth. You don’t want this mixture to boil.
To assemble the donuts, use a butter knife to make a slit in the side of the donut. Pipe the cream into the donut. You’ll see it puff up! Dip the Boston Cream-filled donut into the ganache and let it set for 2 minutes. Dig in!
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Hostess Tips
- Safety tip: Be mindful about handling hot oil and keeping children away during the frying process.
- Canola or vegetable oil is best for high-heat frying. Other oils will start to burn at that temperature.
- Use a candy thermometer to keep a constant temperature so your donuts do not burn or overcook. If the oil is too hot, they’ll brown quickly on the outside but will be raw or doughy on the inside.
- We use a large 1A round piping tip and pastry bag for filling the donuts. You could fill a reclosable plastic bag and just snip off the corner.
- The ganache is best for dipping when warm (not hot). If it’s allowed to get too cool, it will become thick, making it more difficult to dip. You can warm it slightly in the microwave if it cools too much.
Variations – A Donut For Every Occasion
- Chocolate-Orange: Use chocolate pudding filling and add 1 teaspoon of orange zest to the ganache for a hint of citrus.
- Mocha Dream: Mix 1 tablespoon of instant coffee into the vanilla pudding and use dark chocolate chips for the ganache.
- Peanut Butter Cup: Swirl 2 tablespoons of creamy peanut butter into the vanilla pudding and use milk chocolate for the ganache.
- Berry Delight: Use vanilla pudding with 2 tablespoons of strawberry jam swirled in, topped with white chocolate ganache and a few sprinkles of freeze-dried strawberry dust.
- Coconut Paradise: Add 1/2 teaspoon of coconut extract to the vanilla pudding and sprinkle toasted coconut flakes or chopped pistachios over the chocolate ganache.
- Maple Bacon: Use vanilla pudding, but make a maple ganache by adding 2 tablespoons of real maple syrup to the chocolate mixture and top with small bits of cooked bacon.
- Salted Caramel: Add 2 tablespoons of caramel sauce to the vanilla pudding and sprinkle a tiny bit of sea salt on top of the chocolate ganache.
- Birthday Cake: Mix in 2 tablespoons of rainbow sprinkles into the vanilla pudding and top the chocolate ganache with more colorful sprinkles.
- S’mores: Use chocolate pudding, and after applying the ganache, sprinkle with crushed graham crackers and mini marshmallows (briefly toast the marshmallows with a kitchen torch if desired).
- Mint Chocolate: Add 1/4 teaspoon of mint extract to the vanilla pudding and use dark chocolate for the ganache.
Frequently Asked Questions
How To Store Boston Cream Donuts
These Boston Cream Donuts are best enjoyed fresh, but here’s how to store them properly if needed:
Counter Storage:
- Place cooled donuts in an airtight container
- Keep at room temperature for up to 2 days
- Separate layers with parchment paper to prevent sticking
Refrigerator Storage (Recommended):
- Store in an airtight container in the refrigerator for up to 5 days
- The cold temperature helps keep the cream filling fresh and safe
- Let refrigerated donuts sit at room temperature for 10-15 minutes before eating for best texture
Important Storage Tips:
- Don’t stack the donuts more than two high to avoid crushing
- Keep away from direct sunlight or heat sources
- If the ganache becomes soft, refrigerate for 15-20 minutes to firm up
- For best results, only fill and frost the donuts you plan to eat immediately and store unfilled donuts separately
These donuts should not be frozen, as the cream filling will separate and become watery when thawed, and the texture of the donut will become soggy.
Because Everybody Needs More Donuts
We have so many amazing recipes for you to try! Start with Dark Chocolate Baked Donuts Recipe for an easy baked recipe, or make these gorgeous Red Velvet Baked Donuts instead. Even more great options include Sourdough Donuts or these Baked Cranberry Vanilla Donuts Recipe.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Boston Cream Donut Recipe (Semi-Homemade)
Ingredients
Donuts
- 16 store bought biscuits 2 cans of 8
- 4 cups vegetable oil or canola
Filling
- 3.4 oz vanilla instant pudding mix (small box)
- ½ cup powdered sugar
- 1 cup whole milk cold
- 1 tsp vanilla extract
Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Fill the skillet with at least 2 inches of oil. Heat the oil on medium heat until it reaches 350 °F.
- Carefully drop the biscuits into the hot oil, 3 at a time. Cook one side until brown, about 3 minutes. Carefully flip the biscuits and cook the other side for another 2-3 minutes. Remove from the oil and place on a baking sheet lined with paper towels. Repeat this step until all the biscuits are fried. Set aside to cool while you make the filling.
- In a medium-sized bowl, whisk together the instant pudding, powdered sugar, whole milk and vanilla extract. Let the pudding set for 5 minutes. Put the set pudding mixture into a piping bag fitted with any large mouth tip. Set aside for now.
- Warm the heavy cream in the microwave or on the stove and pour the heavy cream over the chocolate chips in a small mixing bowl. Allow the warm cream to melt the chips for 2 minutes before whisking it together smooth.
- Time to assemble the donuts. Using a blunt or butter knife, cut a slit into the side of the donut. Pipe the cream into the slit. You’ll see the donut puff up while it is filling with cream. Once filled, dip the top of the donut into the ganache. Allow the ganache to set for 2 minutes.
Notes
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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