Donuts with poppy and sesame seed topping

Ingredients:

• 2 tbsp. poppy seeds
• 2 tablespoons sesame seeds
• 2 tbsp dried onion flakes
• 2 tsp dried garlic flakes
• 2.5 cups premium flour + extra for working with the dough
• 2 tsp baking powder
• 1 tsp coarse salt + extra for sprinkling
• 1/4 cup sugar
• 1 tbsp unsalted butter at room temperature
• 3 large egg yolks
• 3/4 cup sour cream
• Cooking spray
• 8 cups vegetable oil, for deep-frying
• 2 tablespoons of honey
• Special equipment: round cookie cutters with a diameter of 8 cm and 4 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Place poppy seeds, sesame seeds, onion flakes, and garlic flakes in a pie dish and toast until fragrant, about 3 minutes. Set aside to cool, about 5 minutes.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside 2 tablespoons of the cooled topping, then fold the rest into the flour mixture and set aside.
3. Using a mixer fitted with a paddle attachment, beat the butter and sugar together at medium speed until smooth, about 30 seconds. Add the egg yolks and sour cream and continue beating, stopping to scrape down the sides of the bowl as needed, for another 30 seconds.
4. Reduce mixer speed to low and add the flour mixture 1/4 cup at a time, mixing well after each addition. Continue mixing on low speed after the last addition until the dough forms a rough ball, about 30 seconds. Place a piece of plastic wrap on a work surface and lightly spray with cooking spray. Transfer the dough to the plastic wrap and press it down slightly to form a narrow rectangle. Cover the dough completely with plastic wrap and refrigerate for at least 1 hour or overnight.
5. Line a baking sheet with parchment paper and lightly spray with cooking spray. Unroll the dough and place it lengthwise on a lightly floured work surface. Flour the rolling pin and the surface of the dough. Roll the dough into a 1/2-inch-thick rectangle, approximately 6 x 9 inches. Cut out 6 circles using a 3-inch cutter (since the dough rolls out easily, cut out the donuts as closely together as possible). Cut a hole in the center of each circle using a 1/4-inch cutter. Carefully transfer the donuts and their centers to the prepared baking sheet. Without rolling out the remaining dough, cut out several more 1/4-inch circles and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
6. Preheat oven to 275°F (135°C). Line a baking sheet with paper towels. Heat 2 inches (6 cm) of vegetable oil (about 8 cups) in a heavy-bottomed saucepan or Dutch oven to 375°F (190°C). Carefully lower the doughnuts, 2 at a time, and about 4 centers at a time, and fry. They will sink and then slowly rise to the surface of the oil. Once the doughnuts float to the surface, fry them until golden brown, about 30 seconds, then flip and fry for another 30 seconds. Remove the doughnuts from the oil, transfer them to the prepared baking sheet to drain, and sprinkle with a little salt. Repeat with the remaining doughnuts and "holes," placing them in the warm oven until ready to serve.
7. Transfer the donuts to a serving platter, drizzle with honey and sprinkle with the remaining toppings.
   
   Note
   
   If the dough is too soft to work with after chilling, generously flour your work surface and roll it out.