Ingredients :

• Cornstarch — This is what changes everything. Flour alone would give something more compact, closer to a muffin. With cornstarch, the dough becomes lighter, airier. Don’t try to replace it fully with flour—you’d lose exactly what makes these donuts interesting.
• Smoked turkey lardons — Look for them in bags in the deli section, often right next to classic bacon lardons. The brand doesn’t matter much. What truly matters is to drain them well after cooking on paper towels—otherwise the dough becomes greasy and the donuts don’t hold together.
• Grated Emmental — Standard Emmental works very well. If you want more character, mix half Emmental, half grated Comté. Avoid pre-made pizza blends—they contain anti-caking agents that prevent the cheese from melting and stretching properly.
• Melted butter — Preferably salted. It brings fat, meltiness, and a buttery background that complements the cheese without dominating. Let it cool for a minute before mixing with the eggs—otherwise you’ll start cooking the eggs before even turning on the oven.