• Active starter / Levain - In a medium bowl, combine the 50 grams of sourdough starter, 50 grams of water, and 50 grams of flour. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature.
• Autolyze - In a large bowl of a stand mixer, add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Cover the bowl with plastic wrap and leave to rest for an hour.
  180 ml Whole milk, 140 grams Active sourdough starter , 100 grams Large eggs, 550 grams Bread flour
• Knead - Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic.
  120 grams Unsalted butter, 50 grams Sugar, 12 grams Kosher salt
• Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap. Let the dough rest, then fold once more to shape it into a ball. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
• Cut - Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter, cut out as many discs as you can. Then, use a 1/2 inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
• Tray - Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour.
• Proof - Cover with a plastic wrap or clean kitchen cloth and let them proof until doubled in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge.
• Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 350°F. I like to use my Dutch oven.

  Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.

  Pro tip 1 - Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.

  Pro tip 2 - You want the oil hot, but not too hot. When you drop a donut hole, it should come up in about 30 seconds. If it comes up too soon, it means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly

Coating

• Sugar glaze - Combine all the ingredients in a small bowl until smooth. The glaze must be thick and have a pouring consistency. If necessary, add a tablespoon or two of milk. Dip each donut in the glaze on both sides. Remove and set them on a wire rack to dip any excess.
  125 g Powdered sugar, 4 tbsp Whole milk , ½ tsp Vanilla extract
• Pink glaze - In a small bowl, melt the chocolate and heavy cream until smooth. Add the vanilla extract. Then, dip each donut on one side, and let the excess drip.
  100 g White chocolate, ¼ cup Heavy cream, ½ tsp Vanilla extract, 2 drops Pink food coloring
• Chocolate glaze - In a small bowl, combine the powdered sugar, cocoa powder, hot milk, and vanilla extract. Combine until smooth. Add a tablespoon or more of hot milk, if necessary. Then, dip each donut on one side, and let the excess drip.
  1 cup Powdered sugar, ½ cup Cocoa powder, 4 tbsp Hot milk , ½ tsp Vanilla extract, 1 liter Vegetable oil