Saturday, March 29, 2014

Boston Cream Donuts

This is my 200th blog post! I almost can't believe it! I just want to say thank you to everyone who has liked, commented, or read one of my recipes... YOU are the ones that make this possible. But enough with the mushy stuff, let's get to some donuts shall we?

These are my absolute FAVORITE flavor of donut. The hot buttery dough, chocolate-y ganache topping and ooey gooey vanilla cream center. Yum, Yum, and Yum!

These bad boys whip up in less than 30 minutes so you can have hot donuts on your table in the morning in no time (I haven't quite decided if that's a good thing or bad thing though... Who am I kidding? It's amazing!)

So sit back, read this quick recipe, and run to your kitchens to make these donuts today!

You will need:
1 can Pillsbury Grands biscuits
1 (4 ounce) box of Vanilla Pudding
2 cups cold milk
1 cup heavy cream
1 cup semi-sweet chocolate chips
2 Tablespoons butter, unsalted

Vegetable oil for frying

Heat 2 inches of oil in a large stock pot until it reaches 375 degrees. Drop biscuits in the hot oil and fry for 2-3 minutes or each side until golden and cooked through. Continue method until all biscuits are cooked. 
Place biscuits on a paper towel lined plate, immediately push a skewer almost all the way through the donuts and using a circling motion to open a hole large enough to fit your tip. Cool donuts  to the touch.
In a large bowl, mix together the vanilla pudding mix and 2 cups of cold milk until thickened. Placed in fridge while you make the ganache.

In small sauce pan, simmer the milk until scalded but not boiling. Place chocolate chips in a heat proof bowl and pour the warm milk over the top. Allow the mixture to sit for 5 minutes before stirring and the chocolate chips are melted and smooth. Add in the 2 Tablespoons of butter, stirring until smooth. Set aside.

Remove pudding mixture from the refrigerator and stir. Place filling in a piping bag fitted with a 1" tip. Push piping bag into the donut, swirling back and forth until the filling begins to spill out. Continue until all donuts are filled.

Once finished, dip the tops of each donut into the ganache and set on a cooling rack. Wait until the ganache has hardened and serve!

I just die for the creamy vanilla filling and frosting like topping! Don't feel guilty when you find 3 or 4 of these have disappeared....

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