Combine buttermilk (or its alternatives) with baking soda in a small bowl, stir, and set aside for 10 minutes.

In a separate bowl, vigorously whisk the egg with salt, sugar, and 2 tbsp of sunflower oil.

Merge the egg mixture with the buttermilk blend, adding vanilla extract, and stir well.

Gradually incorporate the flour, mixing with a spoon until a cohesive dough forms.

The dough will be notably soft and tacky; resist the temptation to add extra flour.

Prepare your workspace with oil or, for those preferring a different method, lightly flour a surface to work the dough.

Form it into a ball with minimal kneading, just enough to bring it together, then let it rest briefly for 10-15 min.

Roll out the dough to a thickness of about 6-7 mm, cutting out circles using a glass.

Make four cuts along the edge of each circle without severing the center, creating a flower shape.

Preheat the oil in a frying pan. Ensure it's hot enough for frying but avoid overheating.

Fry the donuts on a medium-low flame.

Flip once one side has browned, ensuring they cook evenly.

Once cooked, transfer the donuts to a paper towel-lined plate to remove excess oil.

Depending on pan size, you might need to cook in batches, always monitoring the oil temperature to prevent over-browning.

Serve with a dusting of powdered sugar or alongside your favorite jam.

Enjoy the delightful 'petals' of these flower-shaped donuts!