Donuts on a glass of kefir, 1 egg and 3 glasses of flour. Donut for daily cooking on kefir

Donuts on a glass of kefir, 1 egg and 3 glasses of flour. Donut for daily cooking on kefir
For the dough:
1 egg
50 grams of sugar
8 grams of vanilla sugar
250 grams of kefir
30 grams of butter
30 grams of yeast
3 cups of flour (1 cup = 250 ml)
15 grams of oil
On the glaze:
1 egg white
50 grams of sugar
a little citric acid
0.5 teaspoon of corn starch
To prepare donuts on kefir, gradually put 1 egg, 50 grams of sugar and 8 grams of vanilla sugar in a bowl for kneading the dough and mix. Next, add 250 grams of warm kefir to the same mixture and pour 30 grams of ghee and mix everything into a homogeneous mixture. We crush 30 grams of yeast with our hands, adding them to the solution and crush everything until the yeast dissolves in the mixture. Sprinkle with flour, cover with a towel and put in a warm place (so that the yeast starts working). Gradually pour in 3 glasses of flour and knead the dough, at the end add 15 grams of oil. The dough is kneaded when it does not stick to the sides of the dishes and to the hands. Leave the dough alone, cover it with a cloth and put it in a warm place until the dough doubles in size.
We form blanks for donuts - we roll out the dough to 1 cm, using a glass we form a shape. Place on a baking sheet and cover with a towel, the dough should increase in volume again.
While the dough is rising, we prepare the future egg white glaze - beat the egg white with a mixer and add 50 grams of sugar, a little citric acid and 0.5 teaspoons of cornstarch. Bring everything to the state of cream.
Bake the donuts in heated oil until a golden crust appears, then place them on paper towels to absorb excess oil. When the donuts have cooled a little, dip them in the glaze and decorate as desired. Bon appetit!
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