Boston Cream Donut Recipe (Semi-Homemade)
Our Boston Cream Donut recipe transforms canned biscuits, vanilla pudding, and chocolate ganache into an easy, sweet breakfast treat.
Servings 16
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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
Don't buy the canned biscuits that say they're layered or flaky.
To keep donuts fresh, store in an airtight container. Donuts will keep on the counter for 2 days and in the fridge for 5 days. Best eaten immediately. We like to refrigerate them to keep the filling chilled.
Canola or vegetable oil is best for high-heat frying. Other oil will start to burn at that temperature.
Fry in batches. Don't crowd the pan.
Nutritional information isn't supplied since the brand and quantity of store-bought biscuits is variable.
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