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
You’ll Need:
1 batch of 2 Minute Chocolate Frosting
1 pkg of Pillsbury Grands Big Biscuits
Canola Oil
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.
Prepare the 2 minute chocolate frosting recipe.
Spoon the pudding filling into a Norpro injector and gently push the tip into the doughnut and squeeze slowly until the donut plumps and appears full.
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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!
Other Ideas:
- 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
Camping Directions:
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.
Boston Cream Doughnuts Recipe Print
Boston Cream Doughnuts
Equipment
- Frydaddy of Heavy Saucepan
- Slotted Metal Spoon
Ingredients
- 1 can of Pillsbury Grands Big Biscuits
- Canola Oil
- 3 oz French Vanilla Pudding Mix, Instant
- 1 cup Milk
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- 1 cup semisweet chocolate chips (or bittersweet)
- ¼ cup canned evaporated milk
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
Prepare the Filling:
- Whisk together the pudding mix with 1 cup of milk, whisking for 2 minutes to combine. Set aside.3 oz French Vanilla Pudding Mix, Instant1 cup Milk
- In a large bowl beat the heavy cream on high, adding powdered sugar a little at a time until soft peaks form.1 cup Heavy Cream½ cup Powdered Sugar
- Gently fold the mixture into the vanilla pudding, avoid overmixing. Refrigerate until needed.
Heat the Oil:
- 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.Canola Oil
Prepare the Doughnuts:
- 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.1 can of Pillsbury Grands Big Biscuits
- Repeat until all the donuts have been cooked. Let them cool.
Prepare the Frosting:
- Measure everything except the powdered sugar into a glass bowl.1 cup semisweet chocolate chips¼ cup canned evaporated milk2 tablespoons butter½ teaspoon vanilla extract1 cup powdered sugar
- Stick it in the microwave and heat it for 30 seconds, remove, stir, put it back into the microwave for 15-20 seconds, remove, stir.
- If it’s smooth add the powdered sugar and stir until very smooth.
- If the chocolate still has unmelted chocolate chips, return to the microwave for another 15 seconds.
Fill & Frost the Donuts:
- Spoon the pudding filling into a Norpro injector and gently push the tip into the doughnut and squeeze slowly until the donut plumps and appears full.
- Lightly dip the filled donut, flat side down into the chocolate frosting, repeat until all donuts are filled and frosted.
Equipment
Notes
To save time you can used canned chocolate frosting and premade vanilla pudding cups, if you prefer.
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
