How would I go about making an open crumb yeasted doughnut

I would like to make an instant yeast/sourdough/hybrid doughnut that isn’t as pillowy, but instead more airy like the crust of a high hydration pizza dough. How do I go about doing this? Does the dough just have to be leaner? What would be a good hydration? I would still like the dough to rise like a regular doughnut in that it rises upward mostly and not pool out and also have the white ring around it. Thanks in advance for any suggestions.