Boston creme donut holes are mini versions of boston creme donuts. I actually like this small version better than the large counterpart because you can pop this entire donut into your mouth instead of having to take a big, messy bite of the full-sized donut.
Several months ago I attempted to make Boston Creme donuts from canned biscuits. Let’s just say it was trial and error and I only got a few donuts out of the effort. My main problem was that I didn’t use a thermometer to monitor the oil temperature. I ended up with maybe two good donuts — but those two were delicious! I said I would try again and see if I could get it to work. Today’s recipe is the new and improved, smaller version.
Boston Creme Donut Hole Ingredients
You need a few ingredients to make these donut holes. Since we’re using canned biscuit dough, it makes it very easy.
- canned biscuit dough
- canola oil
- French Vanilla instant pudding mix
- whipping cream
- powdered sugar
- heavy cream
How to Make Boston Creme Donut Holes
Start with canned biscuits. One of my most popular Pinterest Pins is from a recipe where I use canned biscuit dough to make baked cinnamon sugar donuts. Those guys are amazing! This is a slight spin-off from that recipe.
From this recipe you can make an entire Boston creme donut by frying the entire biscuit, but I decided from my earlier attempt that was too much for one donut. I wanted something bite sized.
Cut the large biscuit into fourths, and roll each quarter into a ball. Easy peasy.
Then you fry each ball until golden brown. This process is tricky and you need to pay attention to your oil. If the temperature gets over 350 you’ll end up burning the outside, but the inside will be raw. My best tip is to fry one or two (two minutes at 350, turning at the 1 minute point), take them out and let rest for 1-2 minutes. Cut one open to make sure the inside is cooked through. If not, adjust your cooking time.
The other important thing to keep in mind when frying is to limit each frying batch to four donuts. Of course this depends on the size of your pot, but four is a good number that will allow enough room for them to crisp and to keep the temperature consistent. After frying a few batches you may need to let the oil heat to 350 again.
After you’ve fried all the donut holes, stuff them with the filling and top with ganache.
Every part of this little creation is delicious and easy to create. The creme is made from a French Vanilla pudding mix with real whipped cream folded in. If you’re in a hurry you can substitute a pre-made whipped topping for the real whipped cream, but trust me, making whipped cream is SO EASY. If you’ve ever made whipped cream from scratch, you’ll never go back to the store bought containers. But, I don’t judge — heck, I’m using store-bought dough here! Just go with whatever works!
The top is a rich chocolate ganache that is made with only two ingredients — chocolate morsels and heavy cream. You can add a tiny bit of corn syrup to get an added shine to the ganache.
These Boston creme donut holes can be as fancy or as plain as you want, and they’ll be gone in no time flat!
Boston Creme Donut Holes
- 1 can large pre-made biscuit dough
- Canola oil enough to fill bottom of pan up to 2 inches
- 1 Large box French Vanilla instant pudding mix
- 1 cup milk
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 4 oz. chocolate chips
- 1 teaspoon corn syrup optional
- Mix together pudding mix and 1 cup of cold milk. Stir until pudding is thick. Set aside.
- In separate bowl, whisk 1 cup cold heavy whipping cream and powdered sugar until stiff peaks form, approximately 2-3 minutes. (This is a great job for a mixer!)
- Gently fold finished whipped cream into pudding. Refrigerate until donuts are ready to fill.
- Pour about 2 inches of canola oil into large pot. Using candy thermometer, heat to 350 degrees. Do not let it get hotter than 350 or donuts will burn on the outside and be uncooked on the inside.
- While the oil is heating, remove biscuits from can and separate. Cut each biscuit into fourths, and roll each section into a ball.
- Once the oil reached 350 degrees, place 4 biscuit balls into pan. Fry for 2 minutes, turning donuts half way through cooking time. Donuts are done when all sides are a golden brown. Remove donuts and put on wire rack or on paper towels. Donuts continue cooking for another minute or so while resting.
- Repeat until all donuts are cooked. (Note: If you are unsure about frying, it's best to cook one donut, let it rest for one minute, then cut it open to make sure you have cooked it though all the way.)
- In small pot on stove, melt chocolate, heavy cream, and corn syrup. If you don't have corn syrup the ganache will still turn out, but it won't have the same "shine."
- Turn heat off and let sit until ready to put on donuts.
Put donuts together
- Put filling into a pastry bag that has a tip. Use tip to force a hole in the side of the donut. Squeeze pastry filling into donut. Repeat until all donuts are filled.
- Take the filled donut and dip one side into the ganache. An alternative way is to use the back of a spoon and spread the ganache on top of the donuts.
Special equipment: Candy thermometer
Here’s my most popular recipe: baked donut holes.
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