10-Minute PB&J Donut Holes

Ten minutes. That’s all it takes.

And when I say 10 minutes, I mean from the moment you start mixing the batter to the moment the first batch comes out of the frying oil.

No yeast. No proofing. No waiting around for dough to rise.

The secret is sour cream. It gives the batter moisture and richness while helping these donut holes become incredibly light and airy in only a few minutes.

I originally developed this recipe with a blueberry-jam filling and blueberry sugar. This time, I wanted to turn it into one of my favorite childhood combinations: PB&J.

The donut holes are filled with peanut butter and rolled in a fruity finishing sugar. When the sugar touches your tongue, it begins to melt and becomes almost jam-like. Together with the creamy peanut butter inside, you get the full PB&J experience in one warm bite.

You can use any peanut butter you love. Sweetened peanut butter gives the donuts that nostalgic, lunchbox PB&J flavor. Unsweetened and unsalted peanut butter creates a more balanced contrast with the sweet coating.

Both work. There are no peanut butter rules here.

One small note: the donut holes come out of the frying oil within 10 minutes, but let them cool before filling and coating.

Right before the school year begins, I always find myself thinking about the childhood moments I want to share with my daughters.

And honestly, how fun would it be to open your lunchbox and find a PB&J donut hole?

Yields: 15-20 donut holes | Prep: 5 min | Cook: 5 min

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, zested, optional

• Canola oil, for deep-frying

For the coating

• Finishing sugar

For the filling

• Peanut butter, sweetened or unsweetened, up to you

Method:

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

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

3. Using an ice cream scoop with a squeeze handle, scoop the batter directly into the oil. Work in batches so you don’t overcrowd the pot.

4. Fry for 3-4 minutes, flipping the donut holes constantly so they cook and color evenly.

5. Remove the donut holes from the oil and let them cool to room temperature.

6. Transfer the peanut butter to a piping bag fitted with a small piping tip.

7. Make a small opening in each donut hole and pipe the peanut butter into the center.

8. Roll the filled donut holes generously in the finishing sugar. If the sugar doesn’t stick, brush the donut holes lightly with melted butter, let them dry for 2 minutes and then roll them again.

9. Serve immediately and enjoy!