• Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside.
• Whisk the milk, sugar, sourdough starter, butter, egg, and vanilla in another bowl.
• Fold the dry ingredients into the wet ingredients until just combined - don’t overmix.
• Transfer the dough mixture to an oiled bowl.
• Cover the bowl and let the dough ferment in the fridge for 4 hours or overnight for better digestion.
• The next day, turn the dough out onto a well-floured surface. You can also use a silicone mat to cover your workspace.
• Press and stretch the dough until it is 1/2’’ thick.
• Use a 3” doughnut cutter to cut the dough. You can also use a cookie cutter and then cut the centers out separately.
• Transfer the cut dough to a parchment-lined baking sheet. Cover and let rise for 45 minutes.
• Fill a deep skillet or Dutch oven with cooking oil - approx 1” deep.
• Heat over medium-high heat.
• When the oil is hot, carefully add each donut, one by one, to the oil - frying on each side for approx 30 seconds.
• Remove and immediately place on a plate lined with paper towels to absorb the excess oil.
• Let the donuts cool before decorating.

Glaze

• Combine the confectioner’s sugar, cocoa powder, and vanilla in a bowl.
• Whisk in enough milk to reach a dippable consistency.
• Dip the top half of each donut into the chocolate glaze and then place the donut onto a parchment-lined baking sheet or a wire rack to allow the glaze to set before serving.