Pillsbury Biscuit Donuts and Mini Boston Cream Donuts
Donuts:
• 2 (10 count) Pillsbury Refrigerated Buttermilk Biscuit Dough tubes
• Canola/Vegetable oil for frying
Cream Filling:
• 1 (3.4 oz) box instant vanilla pudding
• 1 3/4 cups 2% milk
Chocolate Ganache:
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
Direction:
1. Prepare pudding according the box instructions.
2. Use cookie cutter or biscuit cutter to shape donuts or you can fry whole.
3. Heat oil over medium heat. Fry and turning each piece of dough when golden browned one each side.
4. Place cooked donuts onto a cooling rack.
5. When donuts cool, heat heavy cream in microwave for about 30 seconds or until it simmers, but make sure it doesn't spill over. Pour hot cream over chocolate chips and stir until smooth. Set aside.
6. Use a pastry bag. Fill the bag with pudding. Using the tip, poke a hole in the side of a donut and squeeze the pudding inside the donuts.
7. Dip the top of the donut in the prepared ganache and then set it back on the cooling rack to dry.
Enjoy!
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