These easy Boston Cream Donuts use refrigerated biscuits for a quick method that results in a fried, cream-filled, chocolate-topped treat in under 30 minutes.
Boston Cream Donuts
Lovers of Boston Cream Donuts, rejoice! This straightforward recipe makes it easy to enjoy this classic dessert at home any time.
Why Are They Called Boston Cream Donuts?
The flavor is inspired by the Boston Cream Pie, which originated in Boston, Massachusetts in the late 1800s. That dessert—actually a layered cake—features vanilla custard between cake layers topped with chocolate ganache, and these donuts echo that combination with a custard filling and chocolate topping.
What’s In Boston Cream Donuts?
The traditional Boston Cream Pie is a layered vanilla cake filled with creamy custard and finished with chocolate ganache. These donuts replicate that profile: a fried biscuit donut filled with a thick vanilla pastry cream and dipped in chocolate ganache for a rich, indulgent bite.
How To Make Boston Cream Donuts
This quick method starts with refrigerated biscuit dough and a few inches of hot oil in a heavy skillet or Dutch oven. Fry each biscuit until puffy and golden on both sides, then rest briefly on paper towels. The fried rounds are filled with a simple pastry cream and finished with a glossy chocolate ganache.
After frying and draining, fill the donuts using a pastry bag fitted with a small round tip. The pastry cream here is made from instant vanilla pudding mixed with heavy cream and powdered sugar, with optional vanilla bean paste or extract for extra flavor. Finally, dip the tops in a ganache made from melted dark chocolate and warm heavy cream for a silky finish.
Once the pastry cream has set, transfer it to a piping bag and cut a small slit in the side of each donut. Pipe the cream into the center until you feel gentle resistance and the donut puffs slightly. Dip the tops in the cooled ganache, set them on parchment, and allow the chocolate to firm.
Storage and Shelf Life
Because these donuts are filled with cream, they are best enjoyed soon after assembly. Keep at room temperature and consume within 24 hours, or store in the refrigerator for up to 2 days. You can fry the donuts up to two days in advance and fill and glaze them just before serving for the freshest texture.
Calories
This recipe yields 16 donuts, with each donut approximately 300 calories.
Pregnancy Considerations
This version of the filling contains no raw eggs. The instant-pudding-based pastry cream is made without raw egg, so it is generally safe for pregnant people when prepared and stored properly. As with any homemade dairy-based treat, maintain good food-safety practices—keep ingredients refrigerated and consume within the recommended time frame.
These Boston Cream Donuts bring the classic New England flavor to your kitchen with minimal fuss. Whether you’re making them for brunch, a special breakfast, or a sweet treat, they’re an easy way to skip the shop and enjoy fresh, cream-filled donuts at home.
Boston Cream Donuts
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Boston Cream Donuts
Easy Boston Cream Donuts ready in less than 30 minutes! Buttery fried donuts filled with a thick vanilla pastry filling and topped with rich chocolate ganache.
Ingredients
Chocolate Ganache
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Pastry Cream
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste (optional)
Donuts
- 16 refrigerated biscuit dough rounds (such as Pillsbury Grands)
- Vegetable oil for frying (about 2 inches in a deep skillet)
Instructions
Chocolate Ganache
- Place the chocolate chips in a small bowl.
- Heat the heavy cream to a light simmer, then pour it over the chocolate and let sit 3–4 minutes.
- Add vanilla, then whisk until smooth. Set aside to cool.
Pastry Cream
- Whisk together the pudding mix, heavy cream, powdered sugar, and vanilla paste or extract for about 2 minutes. Allow to set and thicken.
Donuts
- Separate the biscuits and prepare a deep heavy-bottomed skillet or Dutch oven with about 2 inches of vegetable oil. Heat until oil reaches 350°F (or test by dropping a few drops of water—oil should sizzle).
- Line a baking sheet with paper towels.
- Fry the biscuits in batches until golden brown and puffed, about 1–2 minutes per side. Use tongs to flip and drain on the paper towel-lined sheet.
Assembly
- Transfer the pastry cream to a piping bag fitted with a small round tip (for example, a #2A).
- Cut a small slit in the side of each donut and insert the piping tip to fill with cream; the donut may puff slightly as you fill it.
- Dip the top half of each filled donut into the ganache and place on parchment to allow the chocolate to set.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Consume within 24 hours at room temperature or up to 2 days refrigerated.
- Donuts can be fried up to 2 days ahead of filling and glazing.
Nutrition
Calories: 305 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 21 g | Saturated Fat: 12 g | Cholesterol: 51 mg | Sodium: 281 mg | Sugar: 8 g
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