10 Minute Donut Holes
bengingi's 10 Minute Donut Holes: 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.
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
Directions
- 1
In a bowl, add sour cream, egg, whiskey, vanilla paste, sugar, flour, baking powder, and orange zest. Mix until combined. - 220 gr sour cream - 1 egg - 1 tablespoon whiskey - 1 tsp vanilla paste - 25 gr sugar - 175 gr all purpose flour - 5 gr baking powder - 1 orange zest
- 2
In a small pot, add the oil and heat to 320F or 160C. - Canola oil (for deep frying)
- 3
Using a cookie scoop with a squeezed handle, scoop the batter directly to the oil.
- 4
Fry for 4 min, flipping constantly.
- 5
Remove from the oil and let cool to room temperature.
- 6
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. - 70 gr sugar - 35 gr freeze dried blueberries
- 7
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). - Blueberry jam
- 8
Serve to your guests and enjoy!
- 9
YASSS!