🍩 Boston Cream Doughnut Holes 🍩
📝 Ingredients
For the Faux Pastry Cream Filling:
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 package (3.4 ounces) instant vanilla pudding mix
1½ cups whole milk
For the Doughnut Bites:
2 cans refrigerated biscuits
About 2 cups vegetable or canola oil, for frying
For the Chocolate Glaze:
½ tub Creamy Chocolate Frosting
👩🍳 Instructions
Prepare the Pastry Cream Filling:
In a medium bowl, use an electric mixer to beat the heavy cream, sugar, and vanilla until stiff peaks form. Set aside.
In a separate large bowl, whisk the instant pudding mix with the whole milk for about 2 minutes until it begins to thicken. Let it stand for 2 minutes to fully set.
Gently fold the whipped cream into the pudding mixture with a spatula until completely combined and smooth. Transfer the filling to a piping bag fitted with a small round tip or a decorator’s gun. Set aside.
Shape the Doughnut Holes:
Open the cans of biscuits and separate each biscuit. On a clean work surface, cut each biscuit into 4 equal quarters.
Gently roll each piece of dough between your palms to form a smooth ball. Place the formed balls on a plate or tray near the stove.
Heat the Oil and Prepare Glaze:
In a deep, heavy-bottomed pot (like a Dutch oven), pour in about 2 inches of oil. Attach a deep-fry thermometer to the side and heat the oil to 375°F (190°C) over medium heat. Line a large plate with paper towels.
While the oil heats, prepare the glaze. Place about half the tub of chocolate frosting in a small microwave-safe bowl. Microwave on high for 15 seconds, then stir. Continue heating in 10-second intervals, stirring well after each, until the frosting is smooth, fluid, and has the consistency of a thick glaze. Set aside with a small spoon.
Fry the Doughnut Bites:
Once the oil reaches 375°F, carefully drop 4-5 dough balls into the hot oil—do not overcrowd the pot.
Fry for about 30-45 seconds total, turning them occasionally with a slotted spoon or tongs, until they are puffed and golden brown on all sides.
Using the slotted spoon, transfer the fried doughnut holes to the paper towel-lined plate to drain. Repeat with the remaining dough balls, ensuring the oil returns to 375°F between batches.
Fill and Glaze:
Allow the doughnut holes to cool just enough so they can be handled comfortably, but are still warm.
Insert the tip of the piping bag into the side of each doughnut hole and gently squeeze to fill with the pastry cream. You’ll feel the doughnut expand slightly.
Immediately spoon a small amount of the warm chocolate glaze over the top of each filled doughnut.
Place the glazed doughnut holes on a wire rack set over a baking sheet. For a quicker set, you can place them in the refrigerator for a few minutes.
Serve: Enjoy these mini treats the day they are made for the best texture—crisp exterior with a soft, creamy center.