Boston Cream Doughnuts

🧂 Ingredients

• 1 can of Pillsbury Grands Big Biscuits
• Canola Oil
• 3 oz French Vanilla Pudding Mix, Instant
• 1 cup Milk
• 1 cup Heavy Cream
• ½ cup Powdered Sugar
• 1 cup semisweet chocolate chips

  (or bittersweet)
• ¼ cup canned evaporated milk
• 2 tablespoons butter
• ½ teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

• 1 Whisk together the pudding mix with 1 cup of milk, whisking for 2 minutes to
  combine. Set aside.
• 2 In a large bowl beat the heavy cream on high, adding powdered sugar a little at
  a time until soft peaks form.
• 3 Gently fold the mixture into the vanilla pudding, avoid overmixing. Refrigerate
  until needed.
• 4 In a large, heavy skillet cover the bottom with about 1/2-3/4″ of oil. Heat over
  medium-high heat until the oil reaches 360F.
• 5 Gently place the biscuits into the pan one at a time, avoid splashing the hot
  oil. You should be able to cook 3-4 at a time. Fry each biscuit for 2 to 3
  minutes per side, transfer to a plate lined with paper towels to drain.
• 6 Repeat until all the donuts have been cooked. Let them cool.
• 7 Measure everything except the powdered sugar into a glass bowl.
• 8 Stick it in the microwave and heat it for 30 seconds, remove, stir, put it back
  into the microwave for 15-20 seconds, remove, stir.
• 9 If it’s smooth add the powdered sugar and stir until very smooth.
• 10 If the chocolate still has unmelted chocolate chips, return to the microwave for
  another 15 seconds.
• 11 Spoon the pudding filling into a Norpro injector and gently push the tip into
  the doughnut and squeeze slowly until the donut plumps and appears full.
• 12 Lightly dip the filled donut, flat side down into the chocolate frosting, repeat
  until all donuts are filled and frosted.

Nutrition Info