I was hoping to be back to posting healthier foods, but this lil project received such intense feedback I had to post it ASAP.
Maybe a month ago I stumble upon a recipe for baked doughnuts thanks to Pillsbury’s website. It’s been over a year since I had a doughnut due to the deep-fried part of most recipes. Or the shortening part of the pastry making. When I learned you could make imitation doughnuts using nothing more than butter and biscuits I was all, “You had my curiosity, but now you have my attention”. I made the cinnamon-sugar version for my coworkers and they were gone in a blink of an eye. Some reviews liken them to puffs from Chinese buffets and I wouldn’t argue the comparison. They were a hit and I considered making the same for our holiday breakfast. Then when my sister and I happened upon a sleeve of Bavarian cream down in Amish Country, I knew what HAD to happen!
Boston Cream Doughnuts
What you will need:
- 1 can Pillsbury GRANDS biscuits
- 1/4 cup (1/2 stick) melted butter
- 6 oz chocolate (I used chocolate chips)
- 2 cups cream filling
- Preheat oven to 350 degree F
- Open canister and separate biscuits. Dip each biscuit into butter, evenly coating both sides. Place on non-greased cookie sheet
- Bake for 12-18 minutes. Until biscuits start to turn golden
- Remove from oven and allow to cool
- Prepare chocolate by melting in a double boiler or using other preferred method of melting
- Dip the top of each doughnut into the chocolate. I find you can twist and pull to evenly coat the top
- Using a piping bag (or a gloved finger if you really need to get creative) produce a small hole in the biscuit for the filling
- Fill each doughnut with 3-4 tablespoons of filling, careful not to over-stuff (or break through on the other side/top/bottom
Makes 8 doughnuts
Comments & Photos:
As you can see, the doughnuts were a hit with my Mom and sister. My Mom requested hers have cherry filling on top instead of chocolate and my sister decided she needed both! Not pictured is me totally copying her idea.
I know some of you (and even myself) are asking. So is it Boston Cream or Bavarian Cream? From my research…which is limited, I found it’s whatever you want to call it. Boston seems to be the custard-like filling with chocolate on top. Bavarian is often the powdered sugar with custard. Or any combination there of…basically, it’s yummy.
There are ways to adapt this and make other versions. I’m not pretending I invented this process.
Likewise I know some of you would prefer to make your own dough or your own cream and if that’s the case….wonderful, but this is IMHO a fun recipe and it’s really easy.
You could probably skip the butter part, or add dipping them in sugar before baking for an even sweeter experience. Personally I found them rich enough without the added sugar.
Did you start any NEW traditions this year? What are some of your favorite holiday dishes?