Time: 1 hour 30 min.
Complexity: easily
Servings: 8

"We spent a lot of time searching for the perfect donut recipe. The goal was to achieve a light, biscuit-like texture without excess fat—and we did it! The uneven surface of the donuts creates a beautiful texture and helps hold the sweet glaze. The combination of sour milk and sour cream creates a rich flavor. But the secret ingredient in the dough was vegetable oil. Surprisingly, it didn't make the donuts heavier, but rather made them even more moist and tender."

Ingredients:

• 2 and 2/3 cups premium flour + extra for dusting
• 0.5 cup granulated sugar
• 1 tbsp. baking powder
• 1 and 1/4 tsp + 1/8 tsp coarse salt
• 1 teaspoon freshly grated nutmeg
• 2/3 cup + 6 tablespoons of sour milk or kefir
• 0.5 cup sour cream
• 1 large egg + 1 yolk, beat until smooth
• 1 tbsp + 1 tsp vanilla paste
• 3 tbsp vegetable oil + extra for frying
• 2 cups powdered sugar
• Special equipment: round cuttings with a diameter of 8 cm and 3 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, sour cream, sour milk, kefir, nutmeg

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Preparation:

Step 1
• In a large bowl, combine the flour, granulated sugar, baking powder, 1 1/4 teaspoons salt, and nutmeg. In a medium bowl, combine 2/3 cup of buttermilk, sour cream, eggs, egg yolks, 1 tablespoon vanilla extract, and butter until smooth. Combine the liquid mixture with the flour mixture and knead into a soft, sticky dough (do not overwork).
Step 2
• Line a rimmed baking sheet with parchment paper and sprinkle generously with flour (about 1/3 cup).
Step 3
• Place the dough on the prepared baking sheet. Dust your hands and the surface of the dough with flour, then carefully roll the dough out to a thickness of 2 cm.
Step 4
• Working on a baking sheet, cut out as many 8-cm (3-inch) circles as you can. Then, using a 3-cm (1-inch) cutter, cut out the center of each circle. Dip the cutters in flour before each cut to prevent them from sticking. Gather up the remaining dough and carefully roll it out again. Continue cutting out donuts until all the dough has been used (you should have 8 donuts).
Step 5
• Place a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Attach a deep-fry thermometer to the side of a large, heavy-bottomed saucepan and add 3 inches of oil. Heat the oil over medium-high heat to 375°F (190°C).
Step 6
• Fry the donuts, a few at a time, until deep golden brown, about 2 minutes per side. Transfer to a wire rack and let cool slightly. Fry the doughnut holes for about 90 seconds per side. Transfer to a wire rack and let drain for 1 minute. Then transfer to a paper towel-lined baking sheet and let cool for 10 minutes before glazing. This two-step process—the wire rack and the paper towels—will help remove as much oil as possible from the donuts. Repeat with the remaining dough, making sure the oil reaches the correct temperature between batches.
Step 7
• In a medium bowl, whisk together the powdered sugar, remaining 6 tablespoons buttermilk, remaining 1 teaspoon vanilla extract, and 1/8 teaspoon salt until the glaze is the consistency of runny honey; add more powdered sugar or buttermilk if needed.
Step 8
• Dip one side of each donut into the glaze (the rough side is best for texture), letting any excess drip back into the bowl, then return to the wire rack. Dip the holes of the donuts into the glaze, coating them completely, and return to the wire rack. Let the glaze set for 10 minutes and serve.

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