Name: 10 Minute Donut Holes
Cook time: 600 s
Total time: 600 s
Yield: 12-16 donuts
Ingredients: For the donuts:; 220 gr sour cream; 175 gr all purpose flour; 25 gr sugar; 5 gr baking powder; 1 egg; 1 tsp vanilla paste; 1 tablespoon whiskey; 1 orange, zest; Canola oil (for deep frying); For the coating:; 70 gr sugar; 35 gr freeze dried blueberries; For the filling:; Blueberry jam

BenGingi

10 minutes. That’s all it takes. From the moment you think, “I need donuts!” to taking your first bite – no jokes, no stress. Welcome my quick sour cream donut holes tossed in blueberry sugar. They’re light, airy, and stunning – all thanks sour cream, the secret hero that makes this batter come together in a flash.
Your guests will think you’ve been prepping all day, but shhh… it’s our 10-minute secret.


10 Minute Donut Holes

In a bowl, add sour cream, egg, whiskey, vanilla paste, sugar, flour, baking powder, and orange zest. Mix until combined.

In a small pot, add the oil and heat to 320F or 160C.

Using a cookie scoop with a squeezed handle, scoop the batter directly to the oil.

Remove from the oil and let cool to room temperature.

In the meantime prepare the coating by blending the freeze dried blueberries and the sugar until it reaches a powder texture. Add to a bowl.

Pipe blueberry jam into the donuts holes. Then toss them in the blueberry-sugar dust (if the sugar doesn’t stick, brush the donut holes lightly with butter, let them dry for 2 min, then toss in the sugar dust).

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