1️⃣ Mix the Dough:

• Whisk sourdough starter & milk in a large bowl until dissolved.
• Add egg, sugar, melted butter, and vanilla, mixing well.
• Sift in flour & salt, stirring until smooth.

2️⃣ Strengthen the Dough:

• Cover with a damp cloth & rest for 30 minutes.
• Knead with a stand mixer on medium for 12 minutes, or use stretch & folds to develop gluten.

3️⃣ Bulk Rise (Overnight):

• Cover the dough & let it rise for 8-10 hours at 70°F until doubled in size.

4️⃣ Shape the Donuts:

• Roll dough to ½-inch thickness on a floured surface.
• Use a 2¾-inch biscuit cutter to cut donuts.
• Let dough scraps rest for 30 minutes before re-rolling.
• Pierce the center with a chopstick & stretch to a 1-inch hole.

5️⃣ Second Rise:

• Place donuts 2 inches apart on a parchment-lined surface.
• Cover & let rise for 2 hours until they increase 50% in size.

🔥 Baking Instructions:

• Preheat oven to 350°F (180°C).
• Transfer donuts (on parchment) to a baking sheet.
• Bake for 13-15 minutes until lightly golden.

🍳 Frying Instructions:

• Heat 1 inch of coconut oil in a deep pan to 350°F (180°C).
• Fry donuts for 1 minute per side until golden.
• Drain on a cooling rack lined with paper towels.

6️⃣ Make the Glaze & Finish:

• Mix powdered sugar & milk until smooth.
• Dip each warm donut in glaze & let set for 10 minutes.