Homemade doughnuts don’t have to be hard. These are no-knead and a cinch to come together, thanks to instant yeast. They're also sourdough-tangy from buttermilk and ultra-crusty from frying in refined coconut oil. Stretch the doughnut hole as wide as possible—way wider than you’d think—to yield that perfectly imperfect shape. I like to roll these around in salted sugar because, well, it’s the easiest. But you could do powdered sugar, too, or any glaze.

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