Homemade donuts are so easy to make with this delicious recipe for Boston Cream Donuts! The secret is using canned biscuit dough as the donut, then filling them with a rich but simple-to-make cream, and finally topping the donuts with a mouthwatering chocolate glaze.
Boston Cream Donut Recipe
There’s nothing like fresh donuts, but if you’re not wanting to spend hours making the dough, waiting for it to rise, cutting donuts, and frying them before you can add fillings and toppings, then make these deliciously quick and easy Boston Cream Donuts. Since the biscuit dough is ready to go, frying only takes minutes and you’ll have donuts ready for the rich vanilla cream filling and chocolate fudge topping.
We basically took our popular canned biscuit donut recipe and instead of a cinnamon sugar coating, turned it into this delicious Boston cream donut!
If you adore Boston cream desserts as much as we do, you will also love our Boston Cream Cupcakes, Boston Cream Pie Cookies, Boston Cream Poke Cake and Boston Cream Pie Cookie Cups.
Watch The Recipe Video!
The Ingredients
Here’s what you’ll need to make Boston Cream Donuts (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
- Pillsbury Grands biscuit dough – be sure to not use the flaky layers variety because they will separate a but while frying.
- Vegetable oil – this is a great oil for deep frying.
- Instant vanilla pudding mix – you’ll need 1 box that is 3.4 ounces.
- Milk – we used whole milk, but any dairy milk you like will work well.
- Heavy whipping cream – the heavy whipping cream will be beaten until thick for the filling, and also used in the frosting.
- Powdered sugar – the powdered sugar is important for this recipe as it melts easily into the filling and the frosting.
- Butter – use either salted or unsalted butter.
- Corn syrup – the corn syrup is important for the texture of the frosting.
- Vanilla extract – vanilla adds wonderful flavor to the filling and the frosting.
- Dark chocolate – use dark chocolate chips or dark (semi-sweet) baking chocolate.
- Milk chocolate – we used a Hershey’s milk chocolate bar, but milk chocolate chips are a great option.
How To Make Boston Cream Donuts
- In a large mixing bowl, whisk together the 1 cup milk for the filling and the pudding mix until well combined; set aside to thicken. In a separate mixing bowl, beat the 1 cup heavy whipping cream until thick and soft peaks form, then mix in the 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
- Fold the pudding mixture into the whipped cream. Cover and refrigerate the cream filling until you’re ready to fill the donuts.
- In a large, deep skillet/pot or a deep fryer, heat vegetable oil (at least 2-inches in depth) to 350F. Open the package of biscuits and separate them, then carefully place a few into the hot oil. Fry for about 3 minutes per side, until golden brown. Continue deep frying the biscuit dough in small batches, removing to a cooling rack or paper towels to cool.
- While the donuts are cooling, make the chocolate frosting. Add the 2 tablespoons milk, 2 tablespoons heavy whipping cream, and 2 tablespoons butter to a large saucepan over medium heat. Cook, stirring often, until the mixture begins to bubble. Turn off the heat and add the vanilla extract, corn syrup, and dark and milk chocolates. Set this aside and allow to sit for a few minutes for the chocolate to melt. Whisk the frosting well until smooth. Whisk in the 2 1/4 cups powdered sugar until well combined.
Tip: if there are still lumps of powdered sugar in the frosting, turn on the heat to medium and keep whisking until the lumps have melted into the frosting.
- Use a thick skewer, chopstick, or the end of a wooden spoon to make a hold in each donut from one end into the center. Scoop the cream filling into a piping bag or a condiment bottle with a tip that can fit into the hole. Squeeze the cream into the donuts to fill as much as you can without it bursting through the other side.
- Dip the top of each donut in the warm chocolate frosting. Place the donuts on a wire cooling rack until the frosting is set.
Tip: be sure the donuts are fully cooled before filling and frosting.
Variations
Serve the donuts fresh with a glass of cold milk or a mug of hot coffee.
- Sprinkles – top your donuts with any sprinkles you like for added texture and color.
- Peanut butter filling – add 1/2 cup (or more, depending on your preference) to the cream filling before filling the donuts.
- Chopped nuts – sprinkle the top of the donuts with chopped peanuts or pecans.
- Strawberry – fill the donuts with strawberry ice cream topping. Dip the donuts in a glaze made with a mixture of 2 cups powdered sugar, 1 tsp vanilla, and a few tablespoons cream adding a little at a time until the glaze reaches the desired thickness. Add a small dollop of the strawberry topping on top of each glazed donut.
How To Store Leftovers
Keep the leftover donuts in an airtight food storage container or a zip-top bag. Refrigerate the donuts for up to three days. These donuts do not freeze well, so freezing is not recommended.
More Donut Recipes You’ll Love
Easy Boston Cream Donuts
Ingredients
Cream Filling
- 1 box 3.4 ounce instant vanilla pudding mix
- 1 cup milk
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Donuts
- 1 package 8-count Pillsbury Grands biscuit dough (not flaky layers variety)
- Vegetable oil for deep frying
Chocolate Frosting
- 2 tablespoons heavy whipping cream
- 2 tablespoons milk
- 2 tablespoons butter
- 1 tablespoon corn syrup
- 2 teaspoons vanilla extract
- 2 ounce dark chocolate
- 2 ounces milk chocolate
- 2 1/4 cups powdered sugar
Instructions
- In a large mixing bowl, whisk together the 1 cup milk for the filling and the pudding mix until well combined; set aside to thicken. In a separate mixing bowl, beat the 1 cup heavy whipping cream until thick and soft peaks form, then mix in the 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Fold the pudding mixture into the whipped cream. Cover and refrigerate the cream filling until you’re ready to fill the donuts.
- In a large, deep skillet/pot or a deep fryer, heat vegetable oil (at least 2-inches in depth) to 350F. Open the package of biscuits and separate, the carefully place a few into the hot oil. Fry for about 3 minutes per side, until golden brown. Continue deep frying the biscuit dough in small batches, removing to a cooling rack or paper towels to cool.
- While the donuts are cooling, make the chocolate frosting. Add the 2 tablespoons milk, 2 tablespoons heavy whipping cream, and 2 tablespoons butter to a large saucepan over medium heat. Cook, stirring often, until the mixture begins to bubble. Turn off the heat and add the vanilla extract, corn syrup, and dark and milk chocolates. Set this aside and allow to sit for a few minutes for the chocolate to melt, then whisk well until smooth. Whisk in the 2 1/4 cups powdered sugar until well combined. Tip: if there are still lumps of powdered sugar in the frosting, turn on the heat to medium and keep whisking until the lumps have melted into the frosting.
- Use a thick skewer, chopstick, or the end of a wooden spoon to make a hold in each donut from one end into the center. Scoop the cream filling into a piping bag or a condiment bottle with a tip that can fit into the hole in the donuts. Squeeze the cream into the donuts to fill as much as you can without it bursting through the other side.
- Dip the top of each donut in the warm chocolate frosting, then place the donuts on a wire cooling rack until the frosting is set. Tip: be sure the donuts are fully cooled before filling and frosting.
- Serve the donuts fresh.
Last Step:
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- Deep fryer OR deep frying thermometer and a heavy pot
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