Sour Cream-Kefir Cake Donuts
Prep time: 
Fermentation time: 
Total time: 
Yield: 16 donuts
  • 500 grams (about 6 cups) all purpose flour
  • 240 ml (1 cup) milk kefir
  • 120 ml (1/2 cup) sour cream
  • 200 grams (1 cup) raw sugar
  • 400 grams (about 4 cups) coconut oil (refined is fine)
  • 1 egg
  • 5 ml (1 teaspoon) baking soda
  • 2 Tbsp. dark (salty) miso
  • 3 Tbsp. (45 ml) powdered sugar
  1. Add kefir, sour cream, egg, baking soda and miso to a mixing bowl and mix well
  2. Add raw sugar and mix until it dissolves.
  3. Incorporate the flour ⅓ at a time. Mix well until the dough starts to have a smooth surface. You may need to use a little more or a little less flour to achieve this.
  4. Heat a medium sized Dutch oven or pot with coconut oil until it is 350F/176C. There should be enough oil to be 2" (5 cm) deep. Use a candy thermometer to keep tabs on the temperature.
  5. Once it's a dough, roll it out with a well floured rolling pin on a well-floured surface until it is about ¼ inch thick.
  6. Using the cutters, stamp out circles for the donuts and the holes. Transfer the rings to a floured sheet pan. Roll the "holes" into spheres with your palms.
  7. When the oil is hot, add two donuts and two "holes" at a time. If the oil temp drops, crank up the heat until it comes back. Adjust heat constantly as needed to keep temperature consistent.
  8. Fry 2-3 minutes, then flip donuts and holes over and fry another 2-3 minutes, until dark golden brown.
  9. Remove from pot with tongs or slotted spoon, to a plate covered with paper towels.
  10. Sprinkle powdered sugar on both sides of the hot donuts.
  11. Ensure oil is at 350F before each new batch. Repeat until all the donuts are fried.
Recipe by Fermenters Club at