Boston Cream Pie Donuts “20 mini donuts”
2 (10 counts) Pillsbury Refrigerated Buttermilk Biscuit Dough tubes
Canola/Vegetable oil for frying
1 (3.4oz) box instant vanilla pudding
1 3/4 cups 2% milk
3 oz (1/2 cup) semi-sweet chocolate chips
2 oz (1/4 cup) heavy cream
Prepare pudding by combining the dry pudding mix with milk. Whisk until smooth and refrigerate until ready to use.
Pour oil into a deep stockpot at least 2-inches high from the bottom. Heat over medium heat (a #5 or #6 heat on a 10 level dial) until ready to fry.
Open a tube of biscuits and fry 5 at a time, turning each piece of dough when golden brown, and removing the donuts when browned on each side.
Place cooked donuts onto a cooling rack that has been placed inside a baking sheet to catch any oil drippings. I used a metal spatula to turn my donuts and remove them from the pot. Repeat with remaining biscuit dough.
While donuts cool, heat heavy cream in the microwave for 30 seconds or until it simmers, but watch it to make sure it doesn’t spillover. Pour hot cream over chocolate chips and stir until smooth. Set aside.
Use a pastry bag with a coupler and #5 Wilton round tip. Fill the bag with pudding and twist the end of the bag shut.
Using the tip, poke a hole in the side of a donut and squeeze the pudding into the center while zig-zagging the tip back and forth from side to side, creating a pocket to fill the pudding inside the donut. Stop squeezing when it starts spilling out.
Repeat on the opposite end of the donut, to fill the inside thoroughly. You want the donut to feel heavy for its size, so you know it’s filled well enough.
Dip the top of the donut in prepared ganache and then set it back on the cooling rack to dry.
Repeat process with remaining donuts. Enjoy! Store any extra donuts in a container with a lid for a day or two.
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