bengingi
10 Minute Donut Holes
cook:
10 min
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
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)
coating:
• 70 gr sugar
• 35 gr freeze dried blueberries
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!