Donut holes with vanilla creme make the best Boston creme donut holes!
Course: Breakfast, Dessert
1can large pre-made biscuit dough
Canola oilenough to fill bottom of pan up to 2 inches
1Large box French Vanilla instant pudding mix
1cupheavy whipping cream
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.