These Easy Boston Cream Donuts are made with refrigerated biscuits for a quick method that will have you enjoying a fried, cream-filled, chocolate-topped donut in no time!
Boston Cream Donuts
Lovers of Boston Cream Donuts, rejoice! This easy recipe means you can enjoy this tasty dessert any time!
But first thing’s first: you may be wondering …
Why Are They Called Boston Cream Donuts?
They are inspired by Boston Cream Pies, which — you guessed it! — originated in Boston, Massachusetts. The recipe dates back to the late 1800s when a hotel chef created the dessert.
What’s In Boston Cream Donuts?
The funny thing about the Boston Cream Pie is that it’s actually a layer cake!
It consists of a rich, creamy custard between two layers of vanilla or white cake (originally French butter cake). The whole thing is topped off with some chocolate ganache.
These donuts, similarly, are stuffed with custard, then topped with chocolate. Needless to say, they’re delicious!
How To Make Boston Cream Donuts:
This homemade donut recipe calls for a simple dough hack. Start with refrigerated biscuit dough and about 2 inches of hot oil in a heavy-bottomed skillet or Dutch oven.
Fry each donut until puffy and golden brown. Use tongs to flip the donuts. Transfer the cooked donuts to a baking sheet lined with paper towels to rest.
The next step is to stuff the donuts with pastry cream made with vanilla pudding, powdered sugar, and heavy cream.
I also like to add vanilla paste, but you can omit it or use vanilla extract instead.
Once the pastry cream has been made and thickened. Transfer it to a piping bag fitted with a #2A round tip.
Use a paring knife to cut a slit in the sides of all of the donuts.
Pipe the filling into the donut.
Lastly, dip them in chocolate glaze, made with melted chocolate chips, and a little more heavy cream.
How Long Are Donuts Good For?
Because of the nature of this donut recipe, they don’t last quite as long as a regular donut.
Consume within 24 hours when kept at room temperature or up to 2 days when stored in the refrigerator.
The donuts themselves can be made up to 2 days in advance before filling and topping.
Boston Cream Donut Calories:
This recipe makes 16 donuts and each one is approximately 300 calories.
Can You Eat Boston Cream Donuts While Pregnant?
Believe it or not, this question gets googled a lot! Having been pregnant recently, I understand why there might be a concern, but this recipe is super safe!
There’s no egg in the filling. And even in a traditional pastry cream recipe, the egg is tempered and cooked.
Another concern is usually listeria, but since you’ll be making these yourself and not purchasing them at a bakery, you are able to control the food safety of your donuts from start to finish!
Everyone in New England knows what a Boston Cream Pie (or donut) is — these treats are pretty popular around here!
If you’ve never tasted one before, you have to try this recipe ASAP, because you’re missing out!
And if you’re already a fan … well, you still gotta get in on this. 😉
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Whether or not you’re in New England, these scrumptious donuts will definitely be a hit!
Or, maybe you just want to make something special for the family on Sunday morning.
With this recipe, you can skip a trip to the donut shop!
Love donuts and Boston Cream desserts?
These easy-to-make Boston Cream Donuts may become your new favorite breakfast tradition!
Boston Cream Donuts
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Boston Cream Donuts
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 16 Pillsbury Grands Biscuits
- vegetable oil
- Add chocolate chips to a small glass bowl and set aside.
- Add the heavy cream to a saucepan and bring to a light simmer, immediately remove from heat and pour over the chocolate chips.
- Add in the vanilla extract and allow the mixture to sit for 3 to 4 minutes before whisking into a rich chocolate ganache. Allow the ganache to cool while you prep the donuts.
- Whisk together the pudding mix, heavy cream, powdered sugar, and vanilla bean paste if using for 2 minutes, then set aside to set up.
- Remove the biscuits from the cans and separate them.
- In a deep heavy-bottomed skillet or dutch oven (preferably cast iron), heat at least 2 inches of vegetable oil until it reaches 350 degrees F, the oil will sizzle when you drop a few drops of water in it.
- Line a baking sheet with paper towels and set aside.
- Fry the doughnuts in batches until golden brown all over, about 1 to 2 minutes per side, use tongs to flip. Drain and cool on the paper towel-lined baking sheet.
- Transfer the pastry cream to a piping bag fitted with a #2A round tip.
- Use a paring knife to slit a hole in each of the donuts and insert the piping tip into the donut to fill it with cream, the donuts should puff slightly as you fill them with cream.
- Gently dip the top half of the donuts into the ganache and place on parchment paper to let the ganache set.
- Enjoy immediately or store in an airtight container until ready to consume.
- Consume within 24 hours when kept at room temperature or up to 2 days when stored in the refrigerator.
- The donuts themselves can be made up to 2 days in advance before filling and topping.