Boston Cream Doughnut Holes

This recipe for Boston Cream Doughnut Holes is so easy… and sooo quick.. you will not believe it… literally only a few minutes to make the doughnuts…. a couple of short-cuts for the filling and topping… you can have these on the table in under a half hour!

My biggest Tip is prepare the filling and topping before you fry the doughnuts…. the doughnuts take about 30 seconds to fry… yep… that’s all!
I used a cake decorator gun to inject the filling into the doughnut hole…. You could use a decorator tip and bag if you have one.
You can use JELLO Instant French Vanilla pudding instead of the plain vanilla one.
I highly recommend you use whole milk for the filling.
I make my own whipped cream for the filling mixture… I recommend it.. if you want a true pastry cream flavor… many recipes use Cool Whip… which is good .. but definitely not as good as this recipe.
Make sure to use homestyle biscuits… flaky ones don’t work as well.
Use a frying thermometer.. it’s the best way to get the perfect temp for your oil or shortening. 
Never leave the hot oil unattended.
Be sure to use a deep pot… so splattering oil doesn’t get all over the place or on you.   These fry so fast… you really don’t need to use a skillet to get a lot in at once.
Watch them.. they get dark quickly.. just roll them over when they’re a light tan color…
Try these… they are terrific.. and easy!

Recipe:  Boston Cream Doughnut Holes
All you need:
For the faux pastry filling:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
1 pkg. (3.4) JELLO Vanilla Instant Pudding
1 ½ cups whole milk
Other ingredients:
2 cans Pillsbury Grands Homestyle Biscuits
2 cups for vegetable oil
1 tub Pillsbury Chocolate Frosting
All you need to do:
Step One - To make the Faux Pastry Cream filling:
In a large mixing bowl, beat the heavy cream, sugar and vanilla until fairly stiff peaks.  Set it aside.
In another large mixing bowl, beat the instant pudding and milk for 2 minutes.  Let the pudding stand for 2 minutes.
Fold in the whipped cream.  Fill your pastry bag or decorator gun with filling.
Set aside.
Step Two:  Prepare the Dough
Separate the dough into separate biscuits.  Cut each biscuit into quarters.  Gently roll each cut quarter into a ball.  Place on a plate near the stove.
Step Three  - Prepare the oil
In a heavy deep pot,  attach a frying thermometer to the pot and heat the oil to 375 degrees F.
Place a large plate lined with paper towel near where you will be frying the donuts.
Step Four: Prepare the frosting:
While the oil is heating…
Place about ½ the tub of chocolate frosting in a microwaveable bowl. Microwave on high for 15 seconds. Stir the frosting … it should be the thickness of glaze… you may need to continue microwaving it at 10 second intervals until you get the correct consistency.  Microwave ovens vary in strength… so start by doing 15 seconds and add more time as needed… stirring after each additional 10 seconds. 
Set aside.  Have a spoon ready to use.
Step Five:  Fry the Doughnuts
Once the oil reaches 375 degrees F.  Drop the dough balls into the fat.  Don’t over crowd them…. After about 15 seconds check the bottom by rolling them over with a long handle metal cooking spoon or tongs.  Fry until both sides are a light golden brown.  Remove to the paper towel lined plate.
Step Five: Filling and Glazing the Donuts
Once the doughnuts are cool enough to handle… using your decorator point pierce a hole in the side of the doughnut and squeeze in the filling.
Spoon a bit of glaze over the top.  Place on a rack to let the glaze set.
TIP:  Placing them in the fridge for a few minutes will help set the glaze quickly.

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