1. In a large bowl, whisk together the sourdough starter and milk until the starter is fully dissolved. Add the egg, honey, melted butter, and vanilla, then whisk until smooth and well combined. Add the flour and salt and mix until a shaggy dough forms and no dry flour remains.

2. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.

3. In a stand mixer, or by hand, knead with a dough hook on medium speed for about 12 minutes, until the dough is smooth and pulls away from the sides of the bowl.

4. Cover the dough and let it rise for 8–10 hours, or until doubled in size, light, and airy.

Rise time may vary depending on the temperature of your home.

5. Turn the dough out onto a well-floured surface and roll to about ½-inch thickness. If the dough resists rolling, let it rest for 10 minutes before continuing.

Cut donuts using a 2¾-inch donut cutter. Gather scraps, let them rest for 30 minutes, then re-roll and cut additional donuts. To create the center hole use your fingers to gently stretch the center opening.

6. Place the donuts on a parchment-lined surface about 2 inches apart. Cover with a damp cloth and let rise for about 2 hours, or until puffed and roughly 50% larger.

Frying Instructions (Best Texture): Heat 1 inch of coconut oil to 350°F (180°C). Fry a few donuts at a time for about 1 minute per side, until lightly golden brown. Transfer to a cooling rack lined with paper towels.

7. While donuts are still warm, top with any frosting, powdered sugar, or toppings you would like. Enjoy!