Boston Cream Donuts

yield: 8 LARGE DOUGHNUTS

prep time: 20 MINUTES

cook time: 10 MINUTES

INGREDIENTS:

FOR THE DONUT:

1 pkg Pillsbury Grands biscuits
canola oil

FOR THE FILLING:

1 box JELL-O Instant French Vanilla Pudding (3.4oz)
1 cup milk
1 cup heavy cream
1/2 cup powdered sugar

FOR THE GANACHE:

2Tbsp heavy cream
2 Tbsp milk
2 Tbsp unsalted butter
1 1/2 tsp vanilla extract
1 Tbsp corn syrup
2 oz dark chocolate
2 oz milk chocolate
2 1/4 cup powdered sugar

DIRECTIONS:

Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.
Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.
For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.
To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears “full.” Repeat for remaining donuts.
Spoon warm ganache over each filled donut. ENJOY!

I save the used oil to use again by allowing it to cool slightly, then storing it in a mason jar. I strain off any fried bits while pouring it in the jar. Saves money!! This recipe will have extra filling leftover. I enjoy making a trifle using this extra filling (bake up a brownie mix and layer it with filling in a trifle bowl). Or spoon into bowls as dessert. ENJOY.

Recipe From : www.shugarysweets.com