Boston Creme Donuts

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Stop eating Boston cream doughnuts at the petrol station if you used to! You may prepare them in your own kitchen!


8 biscuits from 1 can of chilled biscuit dough

2 cups neutral cooking oil (vegetable or other)

Filling ingredients:

1 3.4-ounce box instant vanilla pudding mix

2 cups heavy cream/half-and-half

To make the glaze:

½ cup Nutella or other hazelnut chocolate spread

2 cups sugar powder

¼  teaspoon kosher salt

½ teaspoon extract  vanille

milk, 3–4 tbsp


Using parchment paper, line a baking sheet. Remove the biscuits from the pan and put them an inch or two apart on the parchment paper.

Fill a medium or large saucepan halfway with cooking oil and heat over medium to medium high heat until the oil reaches 350 degrees F.

To begin frying, carefully lower one or two biscuits into the oil.

Cook for 1-2 minutes, or until golden brown on the underside of the doughnuts.

Cook for another 1-2 minutes on the other side, flipping with a fork or tongs.

Remove the doughnuts and drain the oil on a paper towel lined plate.

Continue cooking one or two doughnuts at a time until all are done.

Make the filling while the donuts are cooling:

Combine the pudding mix and heavy cream in a mixing basin until smooth, then set aside to thicken. It’ll get so thick!

Next, make the glaze:

Heat the Nutella in a small microwave-safe dish for approximately 20 seconds, or until softened but not heated. With a spoon, you should be able to simply mix it.

In a mixing dish, sift the powdered sugar, then add the Nutella, salt, and milk.

Whisk together until smooth and blended.

Fill and top the donuts:

Fill a piping bag halfway with the pudding mixture and a Bismark tip or cream pipe nozzle.

Insert the piping tip into one edge of each doughnut and gently squeeze to fill with pudding.

After filling the donuts, carefully dip each one in the Nutella glaze and drip off the excess.

Serve the glazed donuts right away on your prepared baking sheet.


If your jello mixture isn’t absolutely smooth, don’t worry. Some little bumps are OK. After sitting, they will resemble custard. Alternatively, if you want the filling to be completely smooth, use a hand mixer or stand mixer to blend the ingredients together. If you want a thicker glaze, you may double or triple dunk the doughnuts in it. Allow yourself a few minutes of resting time between each dunk. These doughnuts should be served right away or the next day. You may keep leftovers in the refrigerator and eat them the next day, but they won’t be as fluffy and pillowy.

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