Canned Biscuit Boston Cream Donuts

INGREDIENTS:

For the donuts:
1 can refrigerated biscuits (8-count)
Vegetable oil, for frying
For the filling:
1 package (3.4 ounces) instant vanilla pudding mix
1 cup cold milk
For the chocolate glaze:
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon corn syrup
1/4 teaspoon vanilla extract

DIRECTIONS:

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Open the can of refrigerated biscuits and separate them. Use a small round cutter or the back of a piping tip to cut a hole in the center of each biscuit to form the donut shape.
Carefully place the biscuits in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry the donuts for 1-2 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer the donuts to a wire rack lined with paper towels to drain and cool.
While the donuts are cooling, prepare the filling. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Transfer the filling to a piping bag fitted with a round tip.
Once the donuts are cool enough to handle, use a knife to carefully slice each donut in half horizontally.
Pipe the vanilla pudding filling onto the bottom half of each donut …