10-Minute Sour Cream Donut Holes

Ingredients

• 220 g sour cream
• 175 g all-purpose flour
• 25 g sugar
• 5 g baking powder
• 1 egg
• 1 tsp vanilla paste
• 1 tablespoon whiskey
• Zest of 1 orange
• Canola oil, for deep frying

Blueberry Sugar Coating

• 70 g sugar
• 35 g freeze-dried blueberries

Filling

• Blueberry jam

Directions

• In a bowl, combine the sour cream, egg, whiskey, vanilla paste, sugar, flour, baking powder and orange zest until mixed together.
• Heat oil in a small pot to 320F (160C).
• Using a cookie scoop with a squeezed handle, dispense the batter directly into the oil.
• Fry for 4 minutes, flipping constantly.
• Remove from the oil and let cool to room temperature.
• Blend the freeze-dried blueberries with the sugar until a powder forms; transfer to a bowl.
• Fill the donut holes with blueberry jam using a piping tool, then coat in the blueberry sugar (brush lightly with butter if needed).
• Serve and enjoy. Makes about 20.

From bengingi on Instagram; recipe from bengingi.com.