The Boston cream doughnut is a yeast-risen donut that is filled with a creamy vanilla pudding, then topped with chocolate ganache (or frosting).
Boston Cream has been the official doughnut of Massachusetts since 2003, following the designation of the Boston Cream Pie as the state dessert in 1996.
While I love Boston Cream donuts, I don’t love the hassle of making a yeast donut and the time it takes for them to rise. Imagine my delight when I discovered that I could use refrigerated canned biscuit dough instead!
Boston Cream Doughnuts
For the Filling
1 box of instant French Vanilla Pudding Mix
1 c. Milk
1 c. Heavy Cream
1/2 c. Powdered Sugar
Prepare the filling first, as it needs time to set. Whisk together the pudding mix with 1 cup of milk, whisking for 2 minutes to combine. Set aside. In a large bowl beat the heavy cream on high, adding powdered sugar a little at a time until soft peaks form. Gently fold the mixture into the vanilla pudding, avoid overmixing. Refrigerate until needed.
In a large, heavy skillet cover the bottom with about 1/2-3/4″ of oil. Heat over medium-high heat until the oil reaches 360F.
Gently place the biscuits into the pan one at a time, avoid splashing the hot oil. You should be able to cook 3-4 at a time. Fry each biscuit for 2 to 3 minutes per side, transfer to a plate lined with paper towels to drain.
Repeat until all the donuts have been cooked. Let them cool.
I bought one of these injectors years and years ago, they come in very handy for filling cupcakes, donuts, and decorating cakes, pastries, and cookies. If you don’t happen to have one, you can use a pastry bag with just about any cake decorating tip you have available.
Spoon or pour the warm frosting over the top of each donut until lightly coated. Enjoy!
- During the Holidays you can fill the centers with Eggnog Cream.
- If you’d rather use homemade cream, we recommend this delicious Pastry Cream filling.
- Fill them with lemon Curd, Omit the chocolate frosting and dust with powdered sugar
- If you prefer Jelly Filled Donuts, fill them with your favorite flavor of jelly and dust with powdered sugar
If you happen to be camping you can still cook these over a campfire and fill them with prepared pudding, then smear with chocolate frosting. Wrap the end of a (fat) stick in aluminum foil, lightly butter the foil. Wrap the biscuit dough around the stick and pinch it together, cook over the fire, much like roasting a marshmallow. Gently slide the biscuit off the stick and fill with pudding, top with chocolate ganache.