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Air Fryer Boston Cream Donut Holes

Air Fryer Boston Cream Donut Holes (Mini Boston Cream Donuts)

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8 Servings

Description

Mini Boston cream donuts made from canned biscuits, air fried until golden, filled with vanilla pudding and dipped in chocolate glaze.

Ingredients 

Donut holes

  • 1 16.3 oz can large refrigerated biscuits (8 count, not flaky layers)
  • Cooking spray

Vanilla cream filling

  • 1 3.4 oz box instant vanilla pudding mix
  • 1½ cups cold milk

Chocolate glaze

  • 1 cup powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 2 tablespoons milk, plus more as needed
  • 2 teaspoons pure vanilla extract

Instructions

  • Whisk the pudding mix and cold milk for 2 minutes. Cover and refrigerate to set.
  • Cut each biscuit into 4 pieces and roll each piece into a smooth ball.
  • Spray the air fryer basket and arrange the dough balls in a single layer with space between them.
  • Air fry at 350°F (air fryer setting) for 5 to 6 minutes, flipping halfway, until golden brown. Repeat with the remaining dough.
  • Let the donut holes cool for 5 minutes.
  • Whisk the powdered sugar, cocoa, melted butter, milk and vanilla until smooth, adding milk ½ teaspoon at a time if needed.
  • Poke a hole in the side of each donut hole with a chopstick. Pipe in the chilled pudding until you feel light resistance.
  • Dip the tops in chocolate glaze and let set for 5 minutes before serving.

Equipment

  • Air Fryer
  • Cooking spray or air fryer parchment liner
  • Sharp knife or kitchen scissors (for quartering biscuits)
  • Cutting Board
  • 2 small mixing bowls (pudding and glaze)
  • Whisk
  • Measuring Cups and Spoons
  • Tongs (for flipping)
  • Chopstick or skewer (to poke the filling hole)
  • Piping bag with a small round or Bismarck tip (or a zip-top bag)
  • Wire rack or serving plate

Notes

  • Use regular (not flaky) biscuits so the donut holes hold the filling.
  • Using less milk than the pudding box calls for makes a thicker filling that won't leak.
  • Cook times vary by air fryer. If the outsides brown before the centers are done, lower to 330°F and add a minute.
  • Fill and glaze within 2 hours of serving. Refrigerate leftovers in an airtight container for up to 2 days.
  • Freeze unfilled donut holes up to 2 months; re-crisp at 300°F for 2 minutes, then fill and glaze.

Nutrition

Serving: 1ServingCalories: 135kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 75mgPotassium: 122mgFiber: 1gSugar: 17gVitamin A: 168IUCalcium: 67mgIron: 0.5mg