Ingredients

  • 125g (1 cup) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 75g (5 Tbsp) butter, room temperature
  • 25g (2 tablespoons) neutral vegetable oil
  • 150g (1 cup) granulated sugar
  • 2 large eggs
  • 25g (1/4 cup) almond flour*
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla paste or extract
  • 60g (1/4 cup) Greek yogurt or sour cream, room temperature
  • 80g (1/3 cup) milk, room temperature

Preparation

  1. Mix together the flour, baking powder, bicarbonate of soda and salt.
  2. In a separate bowl, whisk together the milk, sourdough starter, sugar, egg, butter and vanilla.
  3. Gently fold everything together (without over-mixing). Optional: leave to rest in the fridge for 4 hours.
  4. Bake at 180°C (356°F) for 10 minutes.
  5. Leave to cool for 5 minutes before turning out.
  6. Mix the icing sugar, cocoa, vanilla and milk.
  7. Drizzle over the doughnuts and leave to dry.