Make sure you have fed your sourdough starter at least 4-6 hours before using it.

Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.

Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.

In a kitchen aid mixer bowl, combine milk, egg, sugar, salt, starter, vanilla, melted and cooled off butter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.

Let the dough rest for about 10 mins.

Then on medium speed, knead the dough for 10 mins.

The dough will still be slightly sticky, do not add more flour.

Cover the kitchen aid mixing bowl with plastic and leave the dough on your counter or on top of your fridge overnight.

In the morning, place the dough in the fridge for about an hour or until you get to it. Placing it in the fridge makes it easier to work with. If you don't have time you can skip this step.

Roll the dough out on your slightly floured counter. Using a rolling pin spread the dough out making sure the thickness of the dough will be about 1/2 in.

Using a mason jar or a lid from a mason jar make your donuts. You can also use a donut cutter if you're really fancy.

I prefer making my donuts full circles instead of with the hole in the middle. They are easier to handle and easier to keep the shape. Or you can make the donut holes. If you make the donuts full circles, you can fill them with custard or jam.

Place the cut out donuts onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can place them in a warm oven 170°F). They should have doubled in size.

Right before frying the donuts, make the glaze by mixing powdered sugar with whole milk to a creamy consistency.

In a small saucepan add and heat 1 cup of coconut oil.

Place 1 - 2 donuts in at a time.

They cook fast. Flip over once the color is to your liking. They will grow in the hot oil as well.

Transfer cooked donuts to a paper towel line cooling rack for about 1 min.

Then dip the donut in your glaze and leave on the cooling rack (with no paper towel).