It's hard to be sure, but I'll take a shot.
I think it's possible that you're taking the term "liquid" too literally. There are many versions of fried dough around the world (including Krispy Kream donuts) that are crisp outside and airy inside. I wouldn't call any of the doughs "liquid." They are soft and sticky, softer and stickier than bread dough, but not liquid. If your dough is truly runny, I would reduce the water amount until it was just a very soft, sticky dough, and see if that didn't fix things. You should still be able to cut the dough. You might be so close to some critical amount of water that the day's humidity and variations in water content of yogurt put you over the line.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen