We set out to make a sour cream doughnut recipe, we really did. We tried and we tried, and when it wasn’t working, we switched to Greek yogurt. Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with. Have we all been calling them yo-nuts ever since? Yes—and we’d like it if you did too.
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