Boston cream doughnuts

I have love doughnuts from when I was a teeny tiny child, when I would shopping with my gran, as soon as we stepped in to the super market, I would run to the bakery counter and pick out a doughnut and then my gran would put me in the trolley and do her shopping while I contently ate the doughnut.

When I came across this recipe I knew I had to give it a try in memory of our shopping trips with Granny Grey.



  • 1 x roll store bought puff pastry.
  • 1 x pack vanilla pudding mixture.
  • 1 ¼ x cup milk.
  • 1 x cup cream.
  • 2 x tsp vanilla essence.
  • 1 x cup icing sugar.
  • ¼ x cup cocoa powder.
  • A little melted margarine.


  • Roll out the puff pastry onto a floured surface.image
  • Brush with melted margarine.
  • Fold in half, lengthwise.
  • Using a circle cookie cutter cut out circle rounds.image
  • Place on a greased baking tray.
  • Using a tooth pick, prick 3 holes in the puff pastry.
  • Pop into the freezer for 10 minutes.
  • Deep fry each round until they are nice and golden brown.image
  • Remove from the oil and place on hand towel to drain excess oil.
  • In a bowl, pour the vanilla pudding mixture, 1 cup milk, cream and 1 tsp vanilla essence, mix well till nice and thick.image
  • Pour the mixture into a pipping bag that is fitted with a star tip.
  • Press the tip into the side of the doughnut and fill the doughnut with the cream mixture.
  • Set aside.
  • In another bowl, mix the icing sugar, cocoa powder, 1tsp vanilla essence and the ¼ cup milk, mix till everything is well combined.image
  • Dip the top of the doughnut into the mixture.
  • Place on a plate and allow to chill in the fridge for 10 minutes till the icing is set.

Tell me what you think of this recipe